NEW TECH FOODS

Israeli cell-based meat producer Aleph Farms has laid off 30% of its domestic workforce. The decision comes as the company navigates the challenges of securing capital during its scale-up process. A spokesperson for Aleph Farms told The Cell Base: " As we transition towards larger-scale production and commercialisation, we are maintaining R&D and production in Israel while expanding globally through co-manufacturers, in line with our capital-efficient and asset-light approach". "We are adapting our organisation to align with this next growth phase, and need to part ways with approximately 30% of our local employees. We care for all affected employees and will be supporting them in the new job search." Yesterday, Aleph Farms posted an update on social media stating: "The ability to adapt is fundamental at all levels of life, enabling us to navigate change and foster growth over time." It remains unclear whether this message directly relates to the recent restructuring. However, it highlights the company's focus on adaptation and growth. Top image: ©Aleph Farms #AlephFarms #Israel

Five new start-ups have joined the ProVeg Incubator for the 12th edition of its accelerator programme for alt-protein start-ups driving food system transformation. The five start-ups selected by ProVeg are developing a range of products and solutions, including cell-based wild-caught marine white fish, a novel mycelium-delivery platform, enabling technologies for the cultivated meat and seafood industry, pet food featuring cultured ingredients and B2B protein ingredients made with microalgae and water lentils. The incubator has revamped its programme this year to give participants more support, mentoring and opportunities to take their businesses to the next level. Additionally, the programme has been extended from 12 weeks to 20 weeks and now features a kick-off week in Berlin for the founders to meet and attend workshops and events in-person. Antje Räuscher, co-head at the ProVeg Incubator, said: “We’re delighted to introduce this new-look programme for our 12th cohort. The new approach allows us to spend more time working with each start-up and really leverage our resources to bring more value to each of them. The companies will also have more time to apply their learnings and build relationships with their mentors and the incubator's network." She continued: “We've been continuously improving and evolving the programme over the past five years. These changes further underpin our commitment to offering the best experience for our start-ups.” Meet the start-ups Atlantic Fish Co (US): Established in 2022 to develop cell-based seafood with a focus on wild-caught marine white fish such as sea bass, snapper, flounder and grouper. In April this year, Atlantic Fish Co unveiled the ‘world’s first’ cultivated black sea bass. Fisheroo (Singapore): Founded in 2021 to develop enabling technologies for manufacturing companies to cultivate meat and seafood from cells in a more efficient and economical way. Friends & Family Pet Food Company (US): Founded in 2018 to develop a new generation of pet food using yeast and cultivated ingredients. With an emphasis on nutrition, the products are designed to meet the protein requirements for both cats and dogs, containing essential amino acids and other benefits. Optimized Foods (US): Established in 2021, Optimized Foods has developed a proprietary platform for mycelium-based ingredient encapsulation and stabilisation. This allows it to tune the texture, taste and nutritional value of alt-protein products by encapsulating fats, flavours and nutrients. AlProtein (Egypt/US): Founded in 2022 to develop protein ingredients using microalgae and water lentils, for use by plant-based meat and cheese manufacturers. Its AI-powered biomanufacturing technology produces high-quality proteins at scale, replacing synthetic additives and binders, without using any fresh water or arable land. The programme will see the start-ups take part in a series of workshops, fireside chats and speaker-led sessions throughout the course of the 20-week programme. It will culminate in an investor-focused demo day on 3 September 2024, at ProVeg International’s annual New Food Conference in Berlin, Germany. The start-ups will pitch on stage to an audience of investors, media, retailers, distributors and other food-tech industry professionals from all over the world. #ProVeg #ProVegIncubator #AtlanticFishCo

Indoor agriculture company Soli Organic  has unveiled what it claims to be its ‘most technologically advanced facility yet’ in San Antonio, Texas, US. The facility, located in San Antonio’s mixed-use Brooks Community at the site of the former Brooks Air Force Base, spans 140,000 square feet. This includes 100,000 square feet of production, with six vertical layers of growing capacity and 40,000 square feet for processing and packing. Soli Organic said its new indoor vertical farm will boost San Antonio’s local economy, enhance regional food security with locally grown organic produce, and create more than 100 jobs – including many high-wage and highly skilled tech positions in horticulture and manufacturing. It aims to meet rising retailer and consumer demand for fresh, high-quality and sustainably grown organic produce across the Texas Triangle and broader southwest region of the US. The farm will grow over ten different crops, including organic herbs like basil, cilantro and mint. It will also grow salad greens such as spinach, arugula and romaine lettuce. The facility will harness Soli Organic’s soil-based growing system, using automation, specialised lighting, precision organic fertigation and vertical and horizontal space for the highest quality and yield. Thanks to this set-up, with efficient use of inputs, the facility is designed to enable growing with 90% less water and a tiny fraction of the land used in traditional outdoor farming. It also avoids the volatility of weather and the quality loss associated with extensive food miles. Its technology is designed to keep growing costs low while producing high-quality end products for the consumer. Matt Ryan, Soli Organic’s chief executive officer, said: “In today's economy, consumers want value, and that's what our new San Antonio facility is designed to deliver”. He added: “This operation is pivotal to our national growth strategy, exemplifying our commitment to making organic produce accessible through a scalable, sustainable and profitable model”. Following the successful launch of a new indoor farm in Anderson, South Carolina, Soli Organic revealed it is actively scouting farm locations in the northeast to expand its existing distribution network, which includes more than 20,000 stores across the US. The company’s herbs and greens are available at many Texas retailers, and more new products are planned for sale at additional stores later in 2024. #SoliOrganic #USSoli Organic opens new soil-based vertical farm in Texas

Researchers from Singapore's Agency for Science, Technology and Research (A*STAR) have developed a novel technology that uses asparagus to create an edible scaffolding structure for cell-based meat production, according to a study published in the NPJ Science of Food journal. The approach aims to address one of the key technical challenges facing the cell-based meat industry: achieving the desired texture and structure of cultured meat products. By leveraging the unique properties of asparagus, the A*STAR team has created a biomaterial scaffold that provides an optimal growth environment for muscle and fat cells to proliferate and differentiate. Lily Heng, lead author of the study, said: "The asparagus-derived scaffold material offers an interesting new option for cultivated meat producers. It provides a natural, edible and functionally suitable substrate to support the development of meat-like tissues." The key advantages of using asparagus-derived materials for cell-based meat scaffolding stem from the unique structural and biochemical properties of the asparagus plant. Asparagus is rich in cellulose, hemicellulose and other polysaccharides that can be leveraged to create a highly functional biomaterial scaffold. "Asparagus has a naturally fibrous and porous structure that provides an excellent growth matrix for muscle and fat cells," explained Heng. "The plant's biochemical composition also contains various proteins, vitamins, and minerals that can support cellular proliferation and differentiation." During the development process, the researchers extracted and purified key components from the asparagus plant to engineer a specialised scaffold material. The asparagus scaffold was designed to be fully edible and biodegradable, addressing the limitations of synthetic or animal-derived scaffolding materials, which can raise food safety and sustainability concerns. "The edible and biodegradable nature of the asparagus scaffold means it can be seamlessly integrated into the cultivated meat matrix, providing a truly 'green' and consumer-friendly solution," added Heng. Ongoing research is focused on further optimising the asparagus scaffold formulation and manufacturing processes to improve scalability and performance. The researchers are also exploring ways to synergistically combine the asparagus scaffold with advanced computational modelling techniques for even greater control over the cultivated meat production process. The researchers believe that this combination of optimised biomaterial design and quantum-inspired molecular simulations could enable unprecedented levels of control and performance in cell-based meat manufacturing. Heng added: "By integrating these different technological approaches, we may be able to rapidly develop superior cell lines and growth environments for cultivating high-quality meat tissues.” As the cultivated meat industry works to achieve cost parity and scale up production, innovations like the asparagus scaffold could play an important role. The ability to engineer authentic meat structures with greater efficiency and precision may be a key factor in unlocking the commercial viability of this emerging field. "Asparagus may seem like an unlikely hero in the cultivated meat revolution, but its unique properties make it a surprisingly well-suited biomaterial for this application," concluded Heng. "We're excited to see how this technology can help drive the growth and success of the cellular agriculture industry. There's still much work to be done, but these initial results are promising." The researchers are now focused on further refining and scaling their scaffold platform to support the growing needs of the cell-ag sector. #Singapore #ASTAR

Israel-based start-up Kokomodo has received a $750,000 investment from The Kitchen FoodTech Hub and the Israeli Innovation Authority. The company has come out of stealth to develop cell-based cocoa for the F&B, supplements and cosmetics industries. Kokomodo creates its products from the cells of premium cocoa beans grown in Central and South America. Having successfully completed lab-scale production, the company plans to use the funding to expand to pilot scale, using its bioprocessing systems to get closer to price parity with conventional chocolate. The company will also use the funding to enhance client engagement, widening its range of products and for regulations and IP submissions. Kokomodo expects to produce hundreds of litres of its cocoa product in bioreactors within the next 18-24 months, working towards reaching commercial scale. #Kokomodo #cocoa #Israel

Israeli cultured seafood start-up has tested its cultivated freshwater eel unagi, holding the prototype's first official tasting.   This week, at Tel Aviv’s ‘A’ restaurant, 40 guests gathered to taste dishes made using Forsea’s cell-based iteration of unagi kabayaki – grilled fresh eel on a bed of aromatic rice – which was first unveiled in January . Attendees included investors, journalists and leaders in the food industry, as well as representatives from the Japanese embassy and various Japanese food companies based in Israel.  Forsea’s patent-protected organoid tech involves creating the ideal environment for fish cells to spontaneously assemble themselves into 3D tissue structures with their natural composition of fat, muscle and connective tissue. This method is designed to echo the natural growth process of these tissues in a living fish.   This method of cell-cultivation bypasses the scaffolding stage and reduces the dependence on growth factors, which makes the process highly scalable, raising its commercial viability as well price parity with traditionally aqua-farmed eel meat.   Roee Nir, CEO and co-founder of Forsea, said: “Forsea’s unique organoid technology has the potential to overcome many of the industry bottlenecks in bringing cultivated meat to the consumer plate. Since the start of the year, we made significant advancements in improving our cell lines. We have also been working diligently to enhance our recipes. This event was a great opportunity for us to present our unprecedented achievements to partners and industry stakeholders.”  Israeli chef Yuval Ben Neriah, specialist in Asian cuisine helped prepare the finished product to capture the authentic flavour and sensory attributes of traditional Japenese freshwater eel.   Neriah commented: “As a chef who spent many years tantalising diners with fine Asian cuisine, this project with Forsea has been particularly exciting as it marks my first venture into future food and the world of cell-cultured seafood and its resonating sustainability message.”  “The feedback from the diners was indeed uplifting. Several remarked that they wouldn’t have guessed that the unagi was cell-cultivated had they not been informed.”  Takahashi Seiichiro, Japan’s Deputy Chief of Mission to Israel, concluded: congratulated Forsea’s achievements “I would like to thank Forsea for choosing eel, an endangered species but indispensable for the Japanese and Asian diet. While we Japanese have been eating eel for more than 5000 years, we understand that cultivating eel is no simple task. Therefore, I believe that introducing the first cell-cultured eel is the accomplished result of great comprehensive corporate efforts.”  Forsea projects that its debut product will be primed for commercial rollout by 2026 and is currently forging connections with strategic partners in Japan.  #Forsea #Israel #tasting

As the world confronts the challenges of food sustainability, security and supply constraints, cellular agriculture is emerging as a viable solution, offering an innovative approach to food production and potentially changing the F&B industry in the process. North Carolina (NC) is becoming a cell-ag leader, leveraging its foundations in agriculture and life sciences, its vibrant F&B sector and industry-specific resources. Mary Lesa Pegg, business recruitment manager for the Food Processing Industry, Economic Development Partnership of North Carolina, provides insights into NC's cell-ag position, shedding light on the state's advancements in this field. With cell-ag’s environmentally friendly processes and technological advancements in production, the industry has grown to have a market share worth more than $133 billion. More companies are entering the cell-ag market and are looking to grow and expand in North Carolina. North Carolina’s history in the life sciences and agriculture industries has made the state a prominent choice for cell-ag companies. Since the 1950s, North Carolina has been a leader in life sciences, beginning in the Research Triangle Park (RTP). With more than 300 agricultural, life science and R&D facilities, companies and organisations, RTP is the largest research park in North America. North Carolina’s life sciences presence continues to extend beyond RTP in clusters spread across the state, including the BioPharma Crescent which covers Johnston, Pitt and Wilson counties. The state powers innovations in life sciences with a workforce that is 66,500 people strong, which is 55% higher than the national average. In 2021, North Carolina's F&B processing industry contributed significantly to the state's GDP, generating $15 billion and positioning it as the fourth-largest industry in the state. North Carolina's rich agricultural heritage, coupled with its thriving life sciences and biotech sectors, establishes the state as a strategic hub for innovative food and beverage enterprises, such as #BelieverMeats and #AtlanticFishCo. Believer Meats is a cell-based meat company pioneering a scalable cultured meat production system. Founded in Israel in 2008, Believer Meats is prepared to scale-up production toward launching its products in the US, pending regulatory review. It recently announced it will establish its first commercial-scale food manufacturing facility in Wilson, North Carolina , investing $123 million and creating 100 new jobs. While conventionally farmed meat such as chicken, beef and pork are often the initial associations with cell-based meat, it's important to acknowledge the significant role of seafood in this domain. There is an increasing demand for seafood, and with that comes limited supply. Some fish species are resistant to aquaculture, and wild-caught fish are constrained by strict quotas and an environment that is threatened by increasing temperatures and overfishing. Atlantic Fish Co is a frontrunner in addressing this challenge. Founded in 2022, the Raleigh-based company cultivates fish from harvested cells, specifically black sea bass and halibut (both of which have supply constraints). Atlantic Fish Co is working with the North Carolina Food Innovation Lab (NCFIL) and NCBiotech for technology development and loan funding. The NCFIL is assisting Atlantic Fish Co. in developing a food product with black sea bass, and the company received a $100,000 Small Business Research loan from NCBiotech’s Emerging Company Development loan programme to continue in these endeavours. With the increasing demand for more environmentally friendly food options and advancement in food production capabilities, cell-ag will increasingly make its mark on the F&B industry in states such as North Carolina. With its thriving F&B and life sciences industries, resources such as the NCFIL and NCBiotech, three tier-1 research universities and the largest manufacturing workforce in Southeast US, the state can support innovative cell-ag companies and be a part of a sustainable food future.

Researchers at the University of Helsinki’s Helsinki Institute of Life Science (HiLIFE) have developed a method to produce cultivated meat that does not rely on growth factors. “All companies run into problems at roughly the same point of scaling up production,” said professor Pekka Katajisto of the University of Helsinki’s HiLIFE. Katajisto and his colleagues hope to solve the problem of scaling-up cell-based meat – namely expensive growth factors – with the new tech they are developing in their Myocopia project. Currently, cultivated meat relies on growth factors to make the cells grow and differentiate – the Myocopia team takes another approach and controls the same processes by affecting cellular metabolism. “I believe our innovation is going to be a game changer in the emerging industry as a whole,” Katajisto continued. The new technology originated from Katajisto’s laboratory, which is connected to the Centre of Excellence in Stem Cell Metabolism (MetaStem). MetaStem researchers have studied how cellular metabolism regulates the division and differentiation of stem cells. Their basic research on the metabolism of muscle stem cells led to an innovation that can keep the cells expanding longer than with current methods. This enables the precise control of cells in meat-producing bioreactors. “The cells can be kept multiplying in a financially viable way until the reactor is full. The cells are then guided to form meat – again using their own metabolism,” Katajisto added. With the technology developed by Myocopia, the metabolism of cells can be modified so that they divide effectively and form meat only when instructed to do so. The researchers expect this to facilitate the large-scale production of cell-based meat, in turn making cultivated meat products affordable for consumers. The researchers first tested their idea with HiLIFE Proof of Concept funding. After achieving promising results, in late 2023 the team received two-year Research to Business funding from Business Finland to prepare for commercialisation. “We want to increase our understanding of the market and finetune our technology,” said university researcher Swetha Gopalakrishnan, who made the original observation leading to the innovation and is the scientific lead of the Myocopia project. Olga Balakina, the commercialisation specialist for the Myocopia project, said: “Our top priority is to identify the companies with which we can launch a pilot”. During the ‘Research to Business’ project, the technology will be validated in commercially viable species, such as beef, pork and chicken. Patenting of the technology has begun, and the Myocopia researchers expect discussions with VC funds to take place in 2025. Myocopia itself is not aiming to become a meat-producing company but a tech enabler for the industry. In practice, the final product could be a ‘cocktail’ stimulating cell growth. It could be effectively used in existing bioreactors, which would help the 150 companies active in the industry to bring cell-based meat products to consumers across the world. The goal is to establish a spinout company in the next two years to license the proprietary technology to companies producing cell-based meat. #Finland #Myocopia

US-based vertical farming company Oishii has opened its new 237,000-square-foot vertical strawberry farm in Phillipsburg, New Jersey. The new plant, named Amatelas Farm, is adjacent to Oishii’s solar field and runs on renewable energy. Amatelas Farm consists of individual farm units, each home to 250 moving racks of Oishii’s Koyo strawberries. Every rack is stacked with eight growing levels (this has increased from five in Oishii’s second-generation farms) that move from the warmth of day to the coolness of night on a 24-hour cycle. While many vertical farms grow produce on static racks, Oishii’s moving architecture automates the growing process and is said to enable bees, robots and farmers to work together to grow more berries in the same footprint. Amatelas Farm’s harvests are grown primarily using solar power, sourced from the 50-acre solar field next door. The farm, which is built in a repurposed plastics manufacturing plant, is also fitted with LED lights that use 14% less energy per plant. Additionally, the facility’s water purification system has eight times more capacity than the older Oishii farms, allowing it to recycle most of the water it uses. In February, Oishii raised $134 million in a Series B funding round. At the time, the firm said it would use the funding to open this new solar-powered facility, expand its distribution to new markets and invest in advanced robotics and energy-saving innovations. The farm uses nearly 50 robots that work around the clock to ensure berries are picked at the peak of ripeness, optimising operations over time. Oishii’s proprietary robots capture more than 60 billion data points annually, which are used to monitor and adjust the environmental variables of each farm unit. By pairing machine vision with machine learning, Oishii’s farms get incrementally more efficient, improving important metrics like pollination success and harvest predictability to deliver the best-tasting fruit. Hiroki Koga, CEO and co-founder of Oishii, said: “In just two years, we’ve developed technological breakthroughs now in use at Amatelas Farm that make our growing process significantly more efficient, yet just as delicious. Our desire to maintain this exponential rate of innovation is driven by a deeply human need: we see vertical farming as a critical part of the solution to our failing agriculture system. Our new farm represents a huge step forward in our mission to grow food that’s better for people and the planet.” The new farm has capacity to grow more than 20 times the number of berries compared to Oishii’s previous facility. Amatelas Farm now serves as the primary production facility for Oishii’s Koyo strawberries. Mugen Farm, its 72,000 square foot farm in Jersey City, will continue growing Oishii’s Omakase strawberries and will add more space to grow the company’s Rubī Tomato. Oishii says that its plant scientists will begin to trial new types of berries with retailers in the coming weeks, with plans to unveil a new strawberry variety later this year.

Believer Meats has partnered with the Bezos Center for Sustainable Protein at North Carolina State University (NC State). Reported by The Cell Base today , the new centre is the result of a $30 million award from the Bezos Earth Fund. It aims to advance alt-protein production and commercialisation to address the projected global protein supply gap in the coming decades. Believer Meats’ commercial-scale production facility, first announced in 2022 , is located in Wilson, North Carolina and is set to be operational by the end of the year. The factory will have a capacity to produce over 26 million lbs of cell-based meat annually once fully operational. The 200,000 square foot facility will include an innovation centre and tasting kitchen and is set to create up to 100 new jobs in food production and food science. Gustavo Burger, CEO of Believer Meats, said: “At Believer Meats, we are on a mission to make it possible for all future generations to eat meat. We are doing this not only through great product development, but also by focusing on the core fundamentals that ensure a lasting business. The Bezos Earth Fund grant is a testament to the great work being done in North Carolina and reinforces our decision to locate here. We are excited to partner with the centre to contribute our innovative, real-world solutions to meet the increasing demand for protein and nutrition.” Andy Jarvis, director of the future of food at The Bezos Earth Fund, commented: “Innovation alone cannot solve our global nutrition needs in the future. We need to ensure that innovation reaches the market. With NC State and their industry partners like Believer Meats, we see a path to take great products from discovery to commercialisation. We’re excited to partner with them to create a future abundant with nutritious and sustainable proteins.” Bill Aimutis, executive director of NC Food Innovation Lab (NCFIL) and co-director of the new centre, added: “The partnership between our centre and Believer Meats presents a truly unique opportunity to help diversify our food supply and supplement animal proteins, giving consumers more choice”. #BelieverMeats #BezosEarthFund #US

The Bezos Center for Sustainable Protein opened today at North Carolina (NC) State University in the US. The Bezos Earth Fund has pledged $30 million to NC State over the next five years, to lead the new centre, creating a biomanufacturing hub for dietary proteins that are environmentally friendly, healthy, tasty and affordable. This is part of the Earth Fund’s commitment of $100 million to establish a network of open-access research and development centres focused on sustainable protein alternatives. The centre will engage partners from academia and industry to research, create and commercialise new technologies, provide training for the emerging industry workforce and gauge consumers’ protein preferences. The grant funding will support research on three types of sustainable proteins: cell-based meat; plant-based products; and precision fermentation technology. NC State Chancellor Randy Woodson said: “As a land-grant university in a state with significant animal agriculture, NC State is uniquely positioned to help shape the future of sustainable food production. We’re thankful for the support from the Bezos Earth Fund that will help drive economic and workforce development in this critical area of sustainable protein production.” Andrew Steer, president and CEO of the Earth Fund, commented: “Food production is the second largest source of greenhouse gas emissions, so it’s critical we find ways to feed a growing population without degrading the planet. Sustainable protein has tremendous potential but more research is needed to reduce the price and boost the flavour and texture to ensure nutritious, affordable products are available. It's about choice.” Andy Jarvis, the Earth Fund’s director of future of food, added: “Feeding a growing world requires producing tasty proteins that won’t further degrade nature. These centres will advance open-source, sustainable protein R&D to benefit consumer choice while protecting our planet.” The grant funding will help prepare the workforce in North Carolina for jobs in advanced food technology through various university and community college partnerships, while industry partnerships will support food production and processing, including small companies and start-ups. NC State will work with academic partners NC A&T State University, the University of North Carolina at Pembroke, Duke University and Forsyth Tech Community College on the research, workforce development and community engagement efforts. More than 20 industry partners will also be part of the centre, which will facilitate technology transfer and student internships and mentorships. Bill Aimutis, co-principal investigator on the grant and co-director of the new centre, concluded: “This is a significant opportunity for North Carolina to not only be a state with a thriving animal-sourced foods sector, but also one where it is a powerhouse in complementary proteins, building new industry and driving economic growth for the state.” #BezosEarthFund #US

Suntado, a US-based contract manufacturer of dairy and other beverages, has opened a 190,000-square-foot production facility in Burley, Idaho. The company expects the facility to be commercially ready this month – at which point it will be able to process up to 1 million lbs of local milk per day into shelf-stable and extended shelf life (ESL) milk and other liquid dairy products. The new site has the capacity and capability to produce a wide variety of dairy-based and non-dairy beverages and incorporates a vertically integrated milk supply. The site processes and packages products in one location. Located in Idaho, the US’s third-largest dairy producing state, the site is owned by Dirk Reitsma and Jesus Hurtado, who own 6,000 organic and 30,000 conventional dairy cows within 20 miles of the processing facility, ensuring the plant’s supply of fresh local milk. Tory Nichols, office of the CEO, Suntado, said: “This vertically integrated facility and our product offerings are completely different than anything out there right now. I’m energised by the fact that we’ve built this plant from the ground up, creating a secure, locally sourced milk supply. This facility will offer countless brands the flexibility and scalability they seek, and Tetra Pak’s input and shelf-stable expertise has proven invaluable to our efforts along the way.” This is phase one of a three-phase project for the facility, located on 23 acres of land – when all three phases are complete, the site is predicted to have triple the capacity. The facility will not produce its own brand of Suntado dairy products; instead, it will enable retailers and national brands to create private-label beverages. The initial focus is on shelf-stable and ESL milk, cream and other dairy-based beverages, with the ability to expand beyond into additional, non-dairy beverages in the future. Many of the new products will be packaged in Tetra Pak cartons. Seth Teply, president and CEO of Tetra Pak US and Canada, commented: “With a longer shelf life and no need to refrigerate until opened, shelf-stable dairy products support the transformation of food systems by increasing access to safe food and reducing food waste. We’re excited that Suntado chose to work with us to create the innovative dairy and beverage facility of the future.”Suntado opens vertically integrated dairy processing plant in Idaho, US The initial project includes five Tetra Pak shelf-stable and ESL packaging lines, including two TT/3 filling machines for the production of Tetra Top packages in 500ml, 750ml and 1-litre sizes. It also includes two A3/Flex aseptic filling machines for the production of Tetra Brik Aseptic Edge packages in 500ml, 1-litre ml sizes, and one A3/Compact Flex aseptic filling machine for the production of Tetra Prisma Aseptic packages with DreamCap in a 250ml size.