NEW TECH FOODS

ADM and Bayer have announced an extension of their regenerative agriculture collaboration, working with farmers to lower carbon emissions across Europe. The companies embarked on a feasibility study last year to evaluate regenerative agriculture practices’ impact on curbing carbon emissions, increasing biodiversity and improving soil health. Working with oilseed rape farmers covering approximately 9,000 hectares of land in Poland, ADM and Bayer helped conduct in-depth on-farm risk assessments that evaluated carbon emissions reduction potential, while building grower-specific roadmaps for the transition to regenerative agriculture. This preliminary assessment found that carbon emissions from hectares relying on at least one regenerative agriculture practice were 15% lower than those of conventional farms. The analysis suggests that emissions could be reduced by up to 40% for farmers comprehensively adopting regenerative agriculture practices. The programme is now set to expand into a broader range of crops including corn, wheat and barley, and geographically across eastern Europe. Farmers will be provided with financial and technical support to implement qualifying regenerative agriculture practices. These include minimum tillage, cover crops, companion crops, nutrient management, use of organic matter and manure, and crop rotation. ADM will compensate participating farmers for each qualifying hectare, measured and verified using Bayer’s digital capabilities in collaboration with Trinity Agtech’s Sandy platform. In addition to financial support, participating farmers receive agronomic guidance from specialised professionals, including individualised on-farm assessments and development plans tailored for each farm. Farmers can share experiences and discuss different techniques during field visits and peer learning opportunities. Candy Siekmann, director of Climate Smart Agriculture Origination at ADM, said: “Regenerative agriculture is foundational to our leadership in sustainability and decarbonisation, and rolling out a regenerative agriculture program in Poland is an exciting next step in our efforts”. “Our own research shows that a significant majority of consumers would be more likely to trust and purchase from retailers and brands that implement regenerative agriculture practices, and by coming together with great partners like Bayer, we’re helping farmers – who are at the heart of our business – meet that demand.” Lionnel Alexandre, carbon business lead for EMEA at Bayer, commented: “Developing a project with ADM in Europe on regenerative agriculture has a strong meaning for us as it showcases the importance of building a robust and committed value chain approach, where all players work for a common goal”. #ADM #Bayer #Europe

In this instalment of The Cell Base's ‘Start-up spotlight,' we speak to Olivia Ogilvie, CEO and co-founder of Opo Bio, an Auckland, New Zealand-based B2B ingredient company that develops cell lines from high-health status New Zealand livestock to be used in biomanufacturing. What inspired the establishment of Opo Bio, and what factors led the company to focus on developing primary muscle cell lines for cell-based meat production? Opo Bio was founded in July 2022 by myself, Laura Domigan and Vaughan Feisst, based on research developed in Domigan’s lab at The University of Auckland. All of our founders are scientists and were involved in a large research project funded by New Zealand's Ministry of Business, Innovation and Employment and Singapore's A*Star (Agency for Science, Technology and Research) in 2020. We saw the need for reliable cell lines for both academic and industrial cell-based research firsthand and so we started Opo Bio. What unique benefits do Opo Bio's primary muscle cell lines, Opo-Oink and Opo-Moo, offer for manufacturers, and how do you envision the start-up's impact on the future of cell-based meat production? Opo-Moo was the first product we launched, building on the team’s expertise in bovine satellite cell isolation and culture. Satellite cells are committed to making muscle, and we believe that this results in a cell mass that is more consistent both in terms of growth, flavour profile and nutritional profile. We currently focus on livestock cell lines – cow (Angus and Wagyu), sheep and pig (Opo-Oink). We source our tissue from our partner farms in Aotearoa New Zealand. We ensure traceability and high quality in every step, from the animals we use to our bioreactors. We provide our customers with the relevant information to include in their regulatory applications. We currently focus on adipocytes (fat cells), satellite cells and fibroblasts – which can be used by our customers to grow food or produce products like collagen. We study both the short- and long-term growth kinetics of our cells and have adapted them to serum-free media and growth in adherent and suspension formats. What are the essential technologies and capabilities that make up Opo Bio's services in supplying primary cells and cell lines for commercial use in cell-based meat production? Our technology platform starts with our technical expertise and access to high-quality primary cells sourced from tissue from our partner farms. Our team has a lot of experience with a wide range of cell types – outside those that have typically been used in biotechnology and biomanufacturing. At the moment, our core tech is the generation of functional cell lines that can be used to produce commercially viable cell-based products. These lines are made from cells that can replicate reliably and beyond their 'normal' limits, and are adapted to serum-free and growth in whatever bioreactor format our customers need. We also profile the nutritional content and genetic stability of our cell lines. Has Opo Bio encountered any challenges on its journey so far? How did the company navigate and overcome these obstacles? Like all companies in this area, the immature global regulatory environment for cell-based meat means that we don’t necessarily know the most important data to be collecting on inputs. Our approach is to be thorough in our data collection. Collaboration with the scientific community is crucial in advancing cell-based meat technologies. Can you shed light on Opo Bio's engagement with researchers and scientists in the field of cultivated meat production? The first products we launched were primary cells for research use. We have now shipped these to customers all over the world! We recently got back from the US where we visited Prof. Amy Rowart’s lab at UCLA – it is so exciting to talk to young researchers in this area where there are still so many fundamental discoveries to be made! Collaboration is at Opo Bio’s core and we believe it will underpin the industry's success. What exciting developments or plans does Opo Bio have in the pipeline for the future? We plan to release our first cell lines this year and to begin working on new products through our cell line development service offering – watch this space!

Abu Dhabi’s new food and water cluster, AGWA (AgriFood Growth & Water Abundance) and Believer Meats have announced a new partnership to develop cultivated meat capabilities in Abu Dhabi. Through the collaboration, Believer Meats hopes to establish a presence in Abu Dhabi, aiming to leverage the United Arab Emirates’ strategic location and resources to further its growth in the Middle East & North African (MENA) region. Under the deal, Believer Meats will establish a regional headquarters in Abu Dhabi that can support commercial operations for regional market expansion, product manufacturing and R&D. AGWA expects these capabilities and job opportunities to play a key role in tackling food security and water scarcity in Abu Dhabi. AGWA aims to capitalise on technological advancements to address shifting dietary patterns and support global food security for a reliable and resilient supply chain. The cluster hopes to lead the sector, driving advancements in areas like alternative proteins, functional ingredients, algae farming and reverse osmosis membranes, while enhancing traditional food and water production and supply. The two companies will also look to establish a Believer Meats Innovation Academy dedicated to sustainable food technologies, developing future talent in collaboration with Abu Dhabi-based universities and research centres. AGWA will also work with Believer Meats to establish a regulatory pathway and halal certification standards for cultivated meat products in Abu Dhabi. Badr Al-Olama, director general of the Abu Dhabi Investment Office (ADIO), said: “When Abu Dhabi established AGWA, it sought to attract the greatest innovators in food and water. Our partnership with Believer Meats is a firm example of this objective coming to life. A base of operations in Abu Dhabi would enable Believer Meats to bring the very best innovations and products in cultivated meats to the entire region with speed and safety, radically changing the dependency on imported food to the region.” Gustavo Burger, CEO of Believer Meats, commented: “Partnering with AGWA represents a significant step forward in our mission to create a global powerhouse of cultivated meat solutions bringing products to new strategic markets. This collaboration will not only enable us to expand our operations, but also aligns perfectly with our vision of creating a sustainable and more resilient global food system.” Burger continued: “By leveraging AGWA’s innovative framework and support, we are confident that we can address food security challenges and bring our safe, healthy, and delicious cultivated meat products to the MENA region and beyond”. Led by the Abu Dhabi Department of Economic Development and ADIO, AGWA is set to become a global hub for novel food and ingredients, as well as technologies that increase access to and enable the efficient utilisation of water resources. The cluster aims to meet increasing global demand, alleviate pressures on agricultural systems, address shifting dietary patterns, capitalise on technological advancements and support global food security, ensuring a reliable and resilient supply chain. Believer Meats is currently constructing the ‘largest’ cell-based meat production facility in the world in North Carolina, US. The factory will feature an innovation centre and tasting kitchen and is set to be operational by the end of this year. By 2045, AGWA is expected to contribute AED 90 billion (approx. $24.5 billion) in incremental GDP to Abu Dhabi’s economy, creating 60,000+ new jobs and attracting AED 128 billion (approx. $34.85 billion) in investments. #BelieverMeats #AGWA #AbuDhabi

Anuga has unveiled its new trade show, Anuga Alternatives, which will focus on a variety of sustainable food alternatives, including cultured meat. Anuga Alternatives will be an additional segment at Anuga 2025, which will be held at the Koelnmesse from 4-8 October. It will shed light on the most recent innovations in the cell-cultivated, plant-based, insect, algae and mushroom-based protein segments. The new show reflects the growing interest and increased variety in the industry and ties in closely with Anuga’s top theme, sustainable growth. Anuga developed the new event “in the light of the high global interest in sustainable food solutions”. The event will offer webinars, workshops and speaker events that focus on alt-proteins and will examine the latest research results and technological breakthroughs. The show will see professionals from science and business circles and environment protection organisations share information on cell-cultivated, fermented and plant-based protein sources. Anuga Alternatives will also focus on the social aspects of food production, including themes of ethical procurement, preservation of biodiversity and socio-economic effects of changing over to plant-based diets. Jan Philipp Hartmann, director of Anuga, said: "Alternative proteins are not a short-lived trend, but indeed the future of food. A healthy and sustainable supply of proteins will become an essential component for the food requirements of an ever-increasing number of consumers. The market for alternative proteins is not only being pushed by the demand of the consumers, but equally by trailblazing, technological innovations.” Hartmann continued: “The progress made in processing plant-based sources of protein and finding new sources of protein are of central importance here. At the coming edition of Anuga, especially within the scope of Anuga Alternatives, we will examine these developments in detail." Bastian Mingers, VP of food trade fairs at Koelnmesse, commented: "Increasing consumer orientation towards plant-based products is sustainably changing the food market and opening up new growth potential. “Our new trade show, Anuga Alternatives, is the answer to the market's dynamic development towards plant-based food and a decisive trendsetter for the trade and industry.” Mingers concluded: “Visitors have the unique opportunity to gain in-depth insights into an aspiring industry, get to know new suppliers and products, inform themselves about the latest trends and keep abreast of the developments of the food industry of tomorrow." #Anuga #AnugaAlternatives #Germany

Steakholder Foods has signed an MoU to enter into a strategic partnership with gourmet fish delicacies brand Sherry Herring. Under the partnership, Sherry Herring will unveil a line of vegan fish salads developed with Steakholder’s SHFish premix blends. The collaboration marks another step forward in advancing Steakholder Foods’ commercialisation strategy, leveraging Sherry Herring’s regional expertise and brand recognition to expand Steakholder Foods’ geographic footprint and customer base, bolstering Steakholder Foods’ growing product portfolio. Through the integration of SHFISH premix blends, Steakholder Foods and Sherry Herring aim to offer plant-based alternatives that mimic the taste, texture and nutritional profile of traditional fish salads, while providing a more sustainable option. Steakholder Foods' technology combined with Sherry Herring's reputation in the seafood industry creates a powerful synergy that is poised to disrupt the market and drive growth for both partners. Capitalising on Sherry Herring’s established distribution network spanning delis and restaurants, this new vegan fish salad line will roll out to Sherry Herring’s current channels as well as new locations. Steakholder Foods entered the US market with its SHMeat and SHFish blends in April this year. The blends consist of dried extracts ready for mixing to create 3D-printed fish and steak alternatives. The company uses 3D technology to mimic the texture of fish, with its Drop Location in Space printed used for fish and seafood production to create delicate textures that ‘closely resemble’ those found in real seafood. Arik Kaufman, CEO of Steakholder Foods, said: “Our collaboration with Sherry Herring marks an exciting step forward in our mission to develop and monetise sustainable, innovative food solutions. By combining our proprietary SHFISH premix blends with Sherry Herring’s renowned culinary expertise and brand reputation, we will introduce a new line of delicious plant-based offerings. Through this partnership, we open up access to new market opportunities and broaden our consumer reach, reflecting the strong financial potential for sustainable, high-quality food solutions.” #SteakholderFoods #SherryHerring #seafood #plantbased #Israel

Danone, Michelin, DMC Biotechnologies and Crédit Agricole Centre France have partnered to create the Biotech Open Platform to advance large-scale precision fermentation for bio-based materials and ingredients. The platform, which has an initial investment of over €16 million, will be situated in Clermont-Ferrand, France, within the sustainable materials centre of Parc Cataroux, an innovation hub established by Michelin. The initiative is also supported by several institutions, including the University of Clermont Auvergne, Greentech, the Auvergne-Rhône-Alpes Region, the European Regional Development Fund and Clermont Auvergne Métropole. The Biotech Open Platform aims to accelerate precision fermentation development by scaling up lab-tested innovative products and processes. By 2025, the project plans to install a demo-scale production line, including a fermenter and purification equipment, with additional equipment and a second production line to follow. This expansion will support the founders' scale-up needs and eventually assist other companies in the industrial biomanufacturing sector. Florent Menegaux, president of Michelin, said: “The Michelin group is pleased to announce the creation, with its partners, of the Biotech Open Platform – a unique tool that will enhance the development of bio-sourced materials, a key challenge for the industry of tomorrow. Located in Auvergne, it exemplifies Michelin’s unflagging commitment to developing innovation and the regions where the Group operates."   Antoine de Saint-Affrique, CEO of Danone: “At Danone, we have always been focused on investing in the future of food, and this partnership is the next step in this journey. We look forward to working with our partners to develop cutting-edge fermentation technologies which will accelerate innovation, health benefits and decarbonization in the food industry. We are proud to be part of this collective effort and to strengthen our contribution to meet the challenges facing the industry today."   Kenny Erdoes, CEO of DMC, commented: “We are enthusiastic about this new partnership with companies that are at the heart of French life. For us, as an American start-up, the development of the new Biotech Open Platform will enable us to accelerate the scale-up and commercialisation of new products leveraging our transformative fermentation technology."   Frédéric Baraut, CEO of Crédit Agricole Centre France: “Crédit Agricole Centre France is taking steps to support transformation and innovation in the region. By contributing to the Biotech Open Platform, we are helping to develop a new bio-based sector based in Clermont-Ferrand and also adding to the value and the attractiveness of the region. This will also help provide opportunities and synergies to the start-ups in our Innovation Village, also in the Parc Cataroux.” Top image: ©Michelin #Danone   #CréditAgricoleCentreFrance   #DMCBiotechnologies   #Michelin #precisionfermentation

US-based cultivated meat company Omeat has unveiled a whitepaper on its foetal bovine serum (FBS) replacement, Plenty. The paper details Plenty’s performance across a range of cell types, as reported by third-party users. Plenty is a nutrient-rich replacement for FBS, containing many growth factors and cytokines that are vital in organ regeneration and cell growth and differentiation. Plenty is significantly less expensive than FBS as the process generates enriched plasma from cows through plasma collections. This process is more efficient and humane than the FBS collection process, which involves the slaughter of pregnant cows and their foetuses. Omeat's process adheres to the highest animal welfare standards – its cows graze freely on a large pasture. It also utilises cows that are pre-selected to be free of zoonotic diseases. The white paper includes results from extensive independent studies conducted by research universities worldwide. Their findings demonstrate that Plenty's performance is comparable to or surpasses FBS in supporting cell growth in 15 cell lines, validating Plenty's efficacy and reliability as a cell culture supplement. The institutions that conducted evaluations of Plenty include Stanford University, Boston University, Emory University, Syracuse University, Johns Hopkins University, UCLA, Virginia Tech, Northeastern University and Universitätsklinikum Erlangen. Plenty has a diverse array of industry and research applications beyond cell-based meat, such as drug discovery, cancer research, neurodegenerative disease studies and more. Introductory prices for Plenty are at a fraction of FBS prices at $200 per 500ml bottle and $50 per 60ml sample. Omeat first launched Plenty in August last year. At the time, it made its first commercial sales of the FBS replacement , positioning it 'among the first' revenue-generating cell-based meat companies. The firm also completed the construction of its pilot plant for cell-based meat in November last year , located outside of Los Angeles, California. The 15,000-square-foot pilot plant is designed to house bioreactors up to 10,000 litres in size, with the capacity to produce up to 400 tons of product annually. #Omeat #Plenty #FBSreplacement #US

Biotech Delft, an open innovation campus in the Netherlands focused on biotechnology, has opened a new advanced course on cellular agriculture. The aptly named Advanced Course on Cellular Agriculture – Precision Fermentation and Cultured Meat is looking for professionals who seek current, quality knowledge on the important steps in the development of cellular agriculture products to join the first focused course on this topic. The course will take place in Delft, the Netherlands, from November 12–14 and will share content from a technical, legislative and societal angle with the participants. The multidisciplinary programme offers a combination of lectures and group work. The course will address the following topics: Food product development Cell lines (microbial and animal) Cell growth, differentiation of animal cells Process design, bioreactor design, process monitoring Techno-economic evaluation and Life Cycle Analysis Legal aspects of novel food registration Consumer acceptance The course board consists of Professor Marcel Ottens of TU Delft, Professor René Wijffels of Wageningen University & Research and Professor Lorenzo Moroni of Maastricht University. The programme is aimed at professionals (MSc, PhD or equivalent experience) in biotechnology, food production or biochemical process engineering with a basic working knowledge of the other disciplines. It is aimed at those active in academia and industry who seek to update their cell-ag knowledge. Last year, Tufts University, based in Boston, Massachusetts, US, launched the 'world’s first' undergraduate degree in cellular agriculture , designed to provide undergraduates with the opportunity to advance tissue engineering research and to translate cellular agriculture research into food industry innovation. Top image: The Netherlands-based Meatable's hybrid pork sausage #TheNetherlands #BiotechDelft

US-based hybrid cultivated meat start-up SciFi Foods has closed down, according to a report by AgFunderNews. Founded as Artemys Foods in 2019 the start-up rebranded to SCiFi Foods in 2022. SciFi Foods opened a pilot plant in December last year growing beef cell lines in serum-free media in single cell suspension and in January it announced it had completed its first 500-litre bioreactor run of cell-based beef, in what it claimed was an industry first. It had also been in consultation with the FDA over its regulatory approval path in the US. Speaking to AgFunderNews about the closure, CEO and co-founder Joshua March, said: “Given challenges in the fundraising market, we’ve appointed an advisory firm to run a sale process. Given the nature of the process, I can’t really say much more beyond this.” The Cell Base has approached SciFi Foods for comment.

Provider of talent solutions for the alt-protein industry, Tälist has launched a new AI-powered matchmaking platform to connect job seekers and employers in the alternative protein sector. The goal of the AltProtein.Jobs platform is to accelerate the industry and, in turn, the transition to a sustainable food system, ensuring fast and precise matches between those looking for jobs and companies looking to hire within the cell-ag space. The AI-based platform boasts ‘highly accurate matches,’ using advanced data analytics to ensure the best matches between thousands of candidates and jobs. It is time efficient, with AI-supported candidate screening in seconds that significantly reduces recruitment time. Additionally, filling roles faster significantly reduces the costs of vacancies and can save companies money. Since its launch last month, Tälist’s matchmaking service has found: 25,000 matches with a score of 7 or higher (out of 10), 9,400 matches with a score of 8 or higher and 2,000 matches with a score of 9 or higher. Pia Voltz, founder and CEO of Tälist, said: “Finding the best candidates can be just as challenging as finding the right partner. We bring the concept of dating platforms to HR. Thanks to our platform AltProtein.Jobs, companies can find qualified candidates who also fit in culturally. This leads to higher satisfaction and long-term success.” Oliver Boldt, Tälist’s CTO, commented: “Our AI-based algorithms compare the skills, experience and preferences of candidates with the specific requirements of open roles, calculate matching scores, and indicate compatibilities (and incompatibilities). This involves processing volumes of data that are impossible for humans to handle. The result is a more successful and efficient recruitment strategy that saves both time and resources.” ProVeg Incubator director Albrecht Wolfmeyer added: “Tälist’s job board is one of the best resources for anyone searching for new career opportunities as well as for companies advertising their open roles". Arun Saini, a candidate on the platform, concluded: “As a jobseeker on the platform, the matchmaking tool is a great support. It's like a career coach, guiding me towards the perfect opportunities.” #Tälist #AI

EIT Food RisingFoodStars, a non-profit organisation co-funded by the European Union and the agri-food-tech community, has selected a cohort of start-ups for its three-year programme. The initiative aims to help scale solutions that can address environmental concerns and the long-term sustainability of food and agriculture in Europe. The programme hopes to solve challenges including securing food self-sufficiency, reducing net emissions by 90% by 2040, providing EU residents with healthy and nutritional food options and halving food waste. Start-ups in the EIT Food RisingFoodStars cohort will receive support through workshops, coaching and mentorship, as well as access to a network of over 50 investors and 160 industry leaders. The programme has supported over 130 start-ups to date and has notable success stories, including RedefineMeat, which has successfully developed plant-based meat using 3D-printing technology. Cell-ag start-ups selected for this year’s RisingFoodStars programme, include: Ficosterra – a Spanish marine biotech company that develops prebiotic and probiotic products (biostimulants, biofertilisers and soil activators) based upon different species of seaweeds and microorganisms that favour the development of crops and plants while reducing the planet's carbon footprint. Meala Foodtech – an Israel-based company that is developing innovative ingredients and processes that enable the creation of cleaner, healthier and tastier products with a better ecological footprint. Matr Foods – a Denmark-based start-up that develops microbial food solutions allowing the transformation of local plant ingredients into a new generation of clean-label plant-based meat alternatives. Those Vegan Cowboys – a Belgium-based dairy product producer that makes animal-free milk and cheese products. NoPalm Ingredients – a Netherlands-based company that creates environmentally friendly microbial oils to substitute palm and other tropical oils for the F&B and other sectors, by fermenting side streams. Bon Vivant – a French biotech firm specialising in precision fermentation methods to produce dairy proteins without animals. Cultivated Biosciences – a Swiss start-up that improves the mouthfeel of animal-free cheese, yogurt and other dairy products by developing a creamy fat ingredient for the food industry, using fermentation. Narjis Chakir, RisingFoodStars programme lead, said: "At RisingFoodStars, we recognise the complexity of ensuring food security, reducing CO2 emissions, and providing healthy options for EU residents while remaining competitive in the global market. With over 8% of EU citizens unable to afford regular meat, fish, or vegetarian meals, new solutions are essential.” She continued: “Our personalised approach is key to initiating transformative change, unlocking commercial opportunities and facilitating rapid, sustainable growth for start-ups. For example, our alumni company Infinite Roots has secured $58 million from a leading European retailer and the holding company behind Haribo to scale its mycelium fermentation platform." Programme alumni have already secured over $700 million in investments, supported by an additional $15 million in investments from the EIT Food Impact Fund. Top image: ©CultivatedBiosciences' yeast-based cream #EITFood #Europe

Denmark-based start-up EvodiaBio has raised €7 million from foreign and Danish investment funds including EIFO and The March Group. EvodiaBio applies precision fermentation technology to produce natural and sustainable aromas for the F&B industry. The company will utilise the capital to accelerate its commercialisation and expansion. The firm’s technology can improve the taste of non-alcoholic beer while reducing the use of natural resources and CO2 emissions. The hop plant, one of the key ingredients that give beer its taste, is threatened by climate change – production is declining and quality is deteriorating. EvodiaBio’s technology uses yeast and precision fermentation to produce sustainable aromas that create the taste of hops. Camilla Fenneberg, CEO of EvodiaBio, said: “This funding round is an important step towards our vision of revolutionising the food industry with sustainable and innovative solutions. With support from our investors and our strong team, we are ready to take EvodiaBio to new heights and make a significant impact on the global stage.” The start-up says it has already experienced high interest from breweries, with the possibility to extend its solutions beyond non-alcoholic products. In the long term, EvodiaBio aims to improve the taste of various types of beverages and other food products. EvodiaBio is supported by various international investors, including Nordic Foodtech VC, Symrise, PINC – the venture arm of Paulig, Thia Ventures VC, Newtree Impact, Ananke Ventures Limited, EIFO and The March Group. Johan Bitsch Nielsen, investment manager, green transition at EIFO, added: “We are pleased to support the continued development of the Danish biosolutions ecosystem, which stands strong internationally. It is crucial that we contribute with risk-tolerant capital so that advanced research from universities can be commercialised and support the green transition, which EvodiaBio can pave the way for. We see great potential in its innovative product, which the strong team behind the company can take far, and we are pleased with the support from international investors.” #EvodiaBio   #Denmark