NEW TECH FOODS

Lübeck, Germany-based firm CellTec has received a further €10 million in funding from its anchor investor, the FML Family Foundation. CellTec Systems is a biotech firm dedicated to enabling the production of biomass from cultured cells as a sustainable raw material source for various industrial sectors. The company is ‘Germany's first’ complete provider for industrial cell production, supplying all components for successful cell proliferation, isolation protocols, growth and nutrient systems, bioreactors and training and consulting services. The investment will enable the company to expand – it plans to extend its laboratory space with another fully equipped location in Lübeck. This will enable better collaboration with the University of Lübeck, with which CellTec has had a cooperation agreement since its founding. Additionally, the interdisciplinary team expects to grow to 30 employees. Frank Michael Loh, chairman of the FML Foundation, stated: "I am convinced that we need to take new paths for the future challenges we face in the industry. This includes the search for high-quality, sustainably producible raw materials. The use of cell cultures has been steadily increasing in many areas.” He continued: “Just look at applications for biological test systems, medical or pharmaceutical developments and not least, advancements in food production, to name a few. In all these fields, more and more cell-based products will emerge, many of which we cannot yet foresee. Therefore, the FML Family Foundation believes that investing in this area is highly promising. We believe that the future is cell-based!" Former head of the Lübeck Fraunhofer Institute for Marine Biotechnology and Cell Technology, and co-founder of CellTec, Charli Kruse, commented: “We are pleased to take another step in the development of CellTec. The significant increase in our founding investor's participation shows how promising our prospects are! Many of our developmental advances are impressive, enabling us to equip other companies with our technology even now.” Kruse concluded: “Industrial cell proliferation can be used for a variety of applications, not only for food production but also, for example, for the rapid and cost-effective production of vaccines. As pioneers in this industry, we are at the forefront technically and scientifically, and we can further develop more products to bring them to market readiness.” #CellTec #Germany

Warren Davidson, a Republican Party member and US representative for Ohio, has introduced the Real Meat Act of 2024. The Real Meat Act prohibits using federal funds for any activity related to cell-based meat, including research, production, promotion and advertisement. Davidson said: “Fake cell-cultured meat not only poses a health risk to the human body, but it also threatens the livelihoods of America’s hard-working ranchers, livestock farmers and butchers. Recently, laws prohibiting lab-grown meat have been passed in states like Florida and Alabama. Congress must act to ensure US taxpayers are not footing the bill for this inferior, experimental product." If passed, the legislation would prohibit federal funding from going towards the research and advancement of cell-cultured meat technology, the promotion or advertisement of cell-cultured meat products, the production of cell-cultured meat and the purchase of cell-cultured meat for federal nutrition programmes, such as the Supplemental Nutrition Assistance Program. The news comes after various US states have passed, or are attempting to pass, laws banning the production and consumption of cultured meat. In May this year, Florida and Alabama become first US states to ban cell-based meat . Additionally, a recent announcement from the US Department of Defense (DoD) has faced similar backlash . The DoD announced plans earlier this month to provide $17.5 million in funding for the research and development of alt-proteins that can ‘provide novel protein sources to support warfighter nutritional needs’ and ‘enable new capabilities for food systems to support the future force.’ The National Cattlemen’s Beef Association (NCBA) issued a statement condemning the research grant. NCBA's VP of government affairs, Ethan Lane, said: “American troops deserve to be served that same wholesome, natural meat and not ultra-processed, lab-grown protein that is cooked up in a chemical-filled bioreactor”. It is important to recognise that such opposition often stems from agribusiness interests seeking to protect their own market share. The portrayal of traditional meat as the epitome of safety and wholesomeness ignores the mounting evidence of its environmental impact and the ethical concerns surrounding industrial livestock farming. Cell-cultured protein offers a promising avenue for sustainable and ethical protein production. By decoupling meat production from the need for vast land use and intensive resource consumption, cultured meat presents a cleaner and safer alternative to conventional meat. Top image: © Ohio State #Ohio #US #banning

The University of Illinois Urbana-Champaign has announced the establishment of a new precision fermentation centre in Singapore, named the Centre for Precision Fermentation and Sustainability (PreFerS). Led by professor Yong-Su Jin, the Illinois Advanced Research Center at Singapore (ARCS), an affiliated centre of the University of Illinois Urbana-Champaign, will launch the new facility. The five-year, $14.8 million grant came from Singapore’s National Research Foundation (NRF). PreFerS is also supported by the University of Illinois’s Institute for Sustainability, Energy and Environment (iSEE) and various stakeholders who facilitated the proposal development. PreFerS will be based at NRF’s CREATE on the National University of Singapore campus, where the Illinois ARCS offices are located. The centre will be housed within the University’s department of Food Science and Human Nutrition, facilitating research and development in precision fermentation technologies. It will focus on microbial cell engineering and precision fermentation to convert readily available compounds like sugars into molecules, including alternative proteins, healthy fats and vitamins. Yong-Su Jin said: “By converting sugars and inedible parts of crops into healthier foods, we can take what is already provided in plants and use it to create a more balanced, nutritious, and good-tasting diet. We believe this work can play a major role in human health and address inequities in food supplies the world over, without contributing to global climate change.” Associate professor of civil and environmental engineering, Jeremy Guest, added: "We have seen food companies successfully produce novel food ingredients with precision fermentation, and our scientific understanding and technological capabilities are growing rapidly. The first thrust of PreFerS will improve the precision fermentation toolset, maximising efficient production of target food products and minimising unnecessary byproducts. The second thrust centres on bioprocess engineering and will focus on scaling up fermentation in a way that is both cost-effective and environmentally responsible.” PreFerS aims to improve food supply chain resilience, reduce environmental impacts associated with food production and address micronutrient deficiency. tive proteins, including cell-based and plant-based meats, addressing global demand for sustainable food sources. #Singapore #ARCS

The Bezos Earth Fund is establishing its first UK-based Centre for Sustainable Protein at Imperial College London, backed by $30m in funding. Imperial’s Bezos Centre for Sustainable Protein will aim to develop innovative and evidence-based solutions through the design, delivery and commercialisation of alternative food products that are economically and environmentally friendly, nutritious and tasty. The centre, launching today, will span across seven of Imperial’s academic departments. It will accelerate research into AI and machine learning, precision fermentation, cell-based meat, bioprocessing and automation, and nutrition. The $30 million centre is part of the Bezos Earth Fund’s wider $100 million commitment to developing sustainable protein alternatives and expanding consumer choice, with an overall $1 billion commitment to food transformation. It is one of multiple Earth Fund Centres working with other institutions and industry partners to develop and commercialise new alternative protein products. Wider uptake of alternative proteins – such as plant-based proteins, cell-based meat, and proteins made through microbial fermentation technology – relies on improvements in their quality and price, as well as reductions in cost and energy use. Additionally, to transform these proteins into healthy and tasty food, other components like healthy fats, carbohydrates and flavours must be produced more sustainably and efficiently. Engineering biology applies concepts to design, build and manufacture cells and products. The new centre at Imperial will use a combination of rational and computational-guided engineering strategies with automation at biofoundries – where cells are turned into ‘mini-factories,’ producing useful products – to accelerate the development and scaling up of new bio-based processes. It will also encompass institutes and facilities that will help translate discoveries into real-world applications and support commercialisation. These include the Centre for Synthetic Biology and the Centre for Translational Nutrition & Food Research. Hugh Brady, president of Imperial College London, commented: “Food security is one of the biggest challenges facing humanity. For a sustainable future, we need to ensure that people across the world can be fed adequately and nutritiously with minimal impact on biodiversity, climate and our wider natural environment.” He added: “Imperial has the leading-edge research, innovation, partnerships and convening power to advance global food systems and we are very excited by the potential of our new Bezos Centre for Sustainable Protein”. Andrew Steer, president and CEO of the Earth Fund, said: “The Bezos Earth Fund is proud to support Imperial as the home of our second sustainable protein centre. By 2050 the world population will be over 10 billion, so now is the time to rethink the way we produce and consume food. This work will help ensure that our future includes more protein options – and that they taste great, are nutritious and come at low cost.” #BezosEarthFund #ImperialCollegeLondon #UK

Researchers from Tufts University in Boston, US, have demonstrated the efficacy of edible mycelium as a scaffold for cells requiring attachment to grow. The study, published in NPJ Science of Food journal, explores the use of edible mycelium to support the proliferation and differentiation of C2C12 cells, a line of mouse myoblasts commonly used as a model for muscle development. The study reveals that mycelium-based scaffolds facilitate cell growth while also promoting better cell attachment and distribution compared to traditional non-edible carriers like Cytodex. By testing a variety of mycelium strains, the researchers found that cultivated mammalian cells adhered best to A. oryzae, and the species also supported cell differentiation and proliferation. The researchers experimented with both food grade and non-food grade fungi. The best performing strain, A. oryzae, is Generally Recognized as Safe and commonly used in food production – therefore, it would require no additional regulatory steps to be used as an edible scaffolding in the US, making it an attractive option for companies aiming to go to commercialise. The results led the scientists to determine that it might be possible to create a mycelium microcarrier and also grow cells on the microcarrier in the same bioreactor, reducing manufacturing time, contamination risk and the cost of equipment. Key findings: Enhanced cell proliferation – the study demonstrated that C2C12 cells showed significant proliferation on mycelium carriers, especially at optimal seeding densities. This was measured by the reduction of alamarBlue, an indicator of metabolic activity, showing higher cell viability and growth rates compared to controls. Lead researcher Marie DeRosa said: “The mycelium scaffolds outperformed traditional microcarriers, leading to a more efficient proliferation of muscle cells”. Optimal seeding densities – researchers found that different seeding densities impacted the proliferation rates, with 5 × 10^4 to 5 × 10^5 cells/ml being the most effective for promoting cell growth without causing excessive aggregation, which can hinder uniform tissue development. DeRosa added: "Optimising seeding densities is key to ensuring consistent and high-quality meat production”. Sustainability and edibility – unlike traditional microcarriers, mycelium is not only biodegradable but also edible, aligning with sustainability goals and reducing waste in the production process. This positions mycelium as an eco-friendly alternative that supports the industry's move towards more sustainable practices. These advantages make mycelium a more sustainable and efficient alternative for cell-based meat production. David Kaplan, senior author of the study, said: "Using mycelium as a scaffold provides a sustainable and edible alternative that enhances cell growth and tissue formation, crucial for the future of cultivated meat”. The researchers stated that, in the future, they plan to look more specifically into the available surface area for cell attachment and possibly optimise that surface area, by changing oxygen levels, pH and feedstock used in the creation of the mycelium, to better serve cell growth and differentiation and maximise cell density. "Our findings underscore the potential of mycelium to revolutionise the cultivated meat industry by providing a greener and more efficient production method," Kaplan concluded. Top image: Ivy Farm's cultured pork sausage #TuftsUniversity #US

Precision-fermented dairy company Perfect Day has filed a $200 million counterclaim at its Italian contract manufacturer Olon, according to AgFunder News. The claim accuses Olon of ‘gross negligence and willfull misconduct,’ and comes after Olon sued the firm in April for breach of contract, fraudulent inducement and fraudulent concealment. In its complaint filed in New York on 12 April this year, Olon accused Perfect Day of stringing it along while it ‘planned’ to switch production of beta-lactoglobulin (BLG) whey protein made via precision fermentation to cheaper in-house facilities in India. In an 84-page rebuttal filed last week (14 June), Perfect Day fired back, accusing Olon of fraud, breach of contract and misappropriation of trade secrets. Perfect Day said that it repeatedly made it clear to Olon that its intent was to own and operate its own plants and that it would ‘eventually’ produce BLG at plants in India but says the facilities in question ‘were no threat to Olon’s business relationship with Perfect Day’ and have not to date manufactured any product. The firm went on to say that as Olon knew its own cost of production and the price at which Perfect Day had to sell BLG, “Olon knew that Perfect Day would not be profitable if it exclusively used Olon as a manufacturer. For this reason, among others, there was never any discussion that Olon would be the exclusive manufacturer of BLG.” The Cell Base has approached Perfect Day and Olon for comment. #PerfectDay #Olon #US

ADM is collaborating with UK-based Ooni Pizza Ovens to introduce an exclusive line of flour produced using regenerative agriculture practices. The new collaboration brings ADM’s regenerative agriculture efforts together with Ooni’s mission to bring ‘exceptional pizza-making experiences’ to homes worldwide. Headquartered in Scotland, Ooni is known for its at-home pizza oven technology, providing pizza cooks with a range of ingredients and oven accessories. ADM launched its regenerative agriculture programme in the UK last year. It involves working with farmers to support an outcome-based farming approach to protect and improve soil health, biodiversity, climate and water resources, while supporting farming business development. With the integration of ADM’s regenerative agriculture wheat into its product offering, Ooni aims to pave the way for pizzeria-quality pizzas at home with a flour farmed in a way that seeks to reduce its environmental footprint. The new line of flour will be available through Ooni’s website and selected retailers. Ashley Fuller, commercial director for ADM Milling, said: “ADM's distinctive position spanning the wheat to flour value chain in the UK gives us an opportunity to help minimise environmental impact from farm to customer”. Fuller added: “We're proud of our global regenerative agriculture efforts, which expanded to more than 2.8 million acres in 2023, and we're excited to work with great partners like Ooni to bring the value chain together to deliver the benefits of this important work”. Claire Grant, senior project manager for groceries at Ooni Pizza Ovens, commented: “As part of our commitment to becoming a regenerative business, Ooni Type '00' pizza flour will be produced in British mills using only electricity from renewable sources. We are also working with farms that use a range of regenerative farming practices.” “This partnership is more than just flour; it's about how we're committed to making a positive impact on the environment and helping meet our customers' needs with the highest quality ingredients.” #ADM #OoniPizzaOvens

In a significant move to bolster national food security, Malaysia's Higher Education Ministry, has announced a collaborative study on the feasibility of cultured meat production. The study will be carried out in collaboration with the Malaysia’s Science, Technology and Innovation Ministry and the National Institutes of Biotechnology. Malaysia’s Agriculture and Food Security Minister Datuk Seri Mohamad Sabu said: “This collaboration underscores our commitment to advancing food technology and securing a stable food supply for the future.” The initiative is part of broader efforts, including the Chuping Dairy Farm Project and support for the local onion industry, to strengthen Malaysia’s food security. Prime Minister Datuk Seri Anwar Ibrahim emphasised the importance of adopting advanced technologies and exploring future food solutions, such as cell-based meat, to guarantee food quality and safety. “Integrated and holistic efforts are essential for implementing these food security initiatives,” he said. Top image: Mosa Meat's cultured beef #Malaysia

Precision-fermented egg developer The Every Company has announced a new partnership with Spanish omelette producer Grupo Empresarial Palacios Alimentación (Grupo Palacios). Palacios will incorporate Every Egg – an animal-free, vegan-friendly egg ingredient made via Every’s precision fermentation process – into its flagship Spanish omelettes, and into the research and development of new products. Palacios began as a local butcher shop in Albelda de Iregua, La Rioja, Spain. The company has since evolved into a major multinational business and diversified its offering to provide a range of food products, including fresh tortillas, refrigerated pizzas, frozen pastries – and a range of entirely plant-based products. The partnership with Every, announced this week and officially formalised through a commercial agreement, aims to bring high-quality ingredients and innovation to traditional dishes and create new global culinary experiences. According to a press statement published by Every, Palacios said it was ‘genuinely amazed’ by the animal-free egg’s taste and culinary versatility, praising its ability to ‘seamlessly blend’ into a wide range of dishes while maintaining the authentic flavour and texture of a high-quality hen egg. This latest partnership news follows another collaboration announcement from Every last week, revealing it would be teaming up with Landish Foods to bring a new line of protein-boosted beverage powders  to US consumers under the new brand name ‘Fermy’. #Every   #Spain   #US

Upside Foods is holding a one-night-only ‘Freedom of Food’ pop-up to taste its cultured chicken product in Miami, Florida, US. The event will take place on 27 June, just days before Florida’s ban on cell-based meat comes into effect, on 1 July. In a statement, Upside Foods said: “This is your first – and last – chance to taste cultivated meat in Florida. The event is first-come, first-served and there will be limited quantities available, so be sure to arrive early.” An Upside spokesperson told The Cell Base: "Upside is hosting a one-night-only pop-up event to celebrate the future of food and advocate for food freedom. We wanted to give Floridians an opportunity to experience cultivated meat before it is banned in the state." The statement continued: "This event is co-hosted by The Brick and Timber Collective, whose landlord, Jesse Feldman, graciously offered their building to host this event in support of innovation and in disagreement with the ban." Chef Mika Leon, of restaurant Caja Caliente, will prepare around 75 tasting servings of Upside's cultivated chicken fillet in a Cuban-style, with the final dish yet to be announced. To gain entry, guests are asked to sign Upside's Change.org petition. Once admitted, guests will be served food, drinks and product samples. To enter, Upside Foods will ask those queuing to show their signature on the change.org petition or to sign the petition at the door. In a statement provided to The Cell Base, Upside Foods said: “To our knowledge, this is the first-time cultivated meat will be offered to the public for tasting free of charge. Our cultivated chicken will be prepared by local chef Mika Leon.” #UpsideFoods #US #tasting

Biotech company Pluri has announced strategic investments in its subsidiary, Ever After Foods. Ever After Foods’ technology platform can produce cultivated food with “unmatched” cost-efficient scalability. Ever After Foods is Pluri’s majority-owned joint venture with Israeli food giant Tnuva Food-Tech Incubator, and has exclusive licensing rights to use Pluri’s technology and intellectual property to develop, manufacture and commercialise cell-based meat. The $10 million funding round will propel Ever After Foods’ cost-advantageous and scalable technology platform, positioning it as a technology enabler. Leveraging Pluri's technology, Ever After Foods has swiftly advanced its scalable production platform since introducing the pilot version last year. Developing the B2B version of its proprietary technology system, Ever After Foods has demonstrated the natural production of muscle and fat tissues for various animal cells, ensuring taste, feel and texture akin to conventional animal-derived meat. This breakthrough technology enables partners to reduce production costs by over 90% while significantly increasing productivity. Powered by Pluri’s technology, Ever After Foods' bioreactors yield up to six times more protein and 700 times more lipids from each cell, when compared to other cell-based meat technology platforms, offering enhanced nutritional and flavour value. With this new investment, Pluri has extended the license field granted to Ever After Foods to include cultured fish, further expanding the reach and impact of its technology in the food industry. Eyal Rosenthal, CEO of Ever After Foods, said: “Ever After Foods' unique and innovative production platform empowered the change to our business model. The shift to a technology enabler will allow us to serve more players in the value chain. Securing funding from new global partners is a testament to our team’s tireless dedication to solving the primary production barriers for the next step toward a more sustainable meat industry. In addition to the funding, working with new partners in the space will deepen our industry network and speed up our expansion into international markets as we drive the next era of scalable cell-based meat production.” Haim Gavrieli, Tnuva’s chairman of the board, commented: “The joint investment by global multinational companies, along with Tnuva and Pluri, in Ever After Foods’ unique technology platform, its team, and vision underscores the critical role of collaboration in ensuring a sustainable and secure global food system. The way the world produces and consumes meat will significantly change over the next decade, bringing many opportunities for cultivated meat players. As the leading alternative protein group in Israel, Tnuva recognises the immense importance of continued investment in Israeli food-tech in general, and particularly in the field of cultivated meat.” Yaky Yanay, CEO and president of Pluri, concluded: “The current investment round in Ever After Foods is led by new global partners and includes Tnuva's renewed commitment as well. We believe this validates Pluri’s strategy and underscores the quality of our technology and solutions. In just two years, our subsidiary has transformed the cultivated-meat sector, highlighting Pluri's innovative 3D cell expansion technology. Pluri is dedicated to the success of Ever After Foods, and this milestone reflects our ongoing commitment to innovation and excellence. We extend our heartfelt thanks to the Ever After Foods’ management team for their dedication and hard work in driving our shared vision forward.” #EverAfterFoods #Pluri #Israel

The Every Company has teamed up with Landish Foods, a US-based nutritional wellness brand, to launch a line of ready-to-mix, high-protein beverage powders. Establishing a new brand named Fermy under the companies’ joint venture, two new products will be introduced: Protein Coffee Enhancer and Protein Matcha Latte. Both products contain Every’s egg white protein, made in an entirely animal-free precision fermentation process and delivering 8g of protein per serving. The approach yields nature-equivalent egg proteins that enable food manufacturers to boost a wide range of products with a clean-tasting protein, allowing the nutritional profile of consumers’ favourite vegan-friendly products to be improved without impacting texture or flavour. Fermy products, which also feature ingredients such as MCT and lion’s mane mushroom, aim to cater to the growing demand for accessible, clean and sustainable protein with additional cognitive benefits. Daniel Novak, CEO at Landish Foods, explained that while the company has always been committed to sourcing pure ingredients with minimal environmental footprint, plant proteins can face texture and taste challenges when used in beverages like coffee and matcha. He added: “Our new line of Fermy products supports our customers’ health-first lifestyles by providing a functional, protein-dense beverage that’s superior in flavour and texture, while also being sustainably produced”. Lance Lively, VP of growth at Every, said: “Our collaboration with Landish is a game-changer for protein lovers nationwide. Fermy’s ready-to-mix powders seamlessly integrate into coffee and other beverages, making it easier than ever for busy consumers to meet their protein goals without disrupting their morning routines.” #Every #Landish #US