NEW TECH FOODS

UK-based cultured meat company Meatly (formerly Good Dog Food) has developed a new protein-free culture medium, which it says is the ‘first of its kind’ in the industry. Through R&D, Meatly has set a new benchmark for the industry by creating this medium for just £1 per litre, compared with typical media that costs hundreds of pounds per litre to produce. Meatly’s new food-safe media does not contain serum, animal-derived components, steroids, hormones, growth factors or antibiotics, and is used in Meatly’s suspension culture bioreactors without micro-carriers. The company says that the absence of expensive proteins, growth factors and micro-carriers means that future industrial scale will be economically viable, with costs being brought down further when higher volumes of the medium are purchased. Helder Cruz, co-founder and chief scientific officer at Meatly, said: "Our protein-free culture medium represents a critical milestone for us and the wider cultivated meat industry. By setting this new benchmark, we are driving the cost of production down significantly, which is something the industry has been grappling with for years. It is a huge step forward in scaling our technology and making our products available to pet owners on a commercial scale and at an affordable price.” Jim Mellon, founder of Agronomics, an investor in Meatly, added: “Meatly’s creation of the very first protein-free medium establishes the company as a true technological leader within its field. Media accounts for the majority of the costs involved in the production of cultivated meat and Meatly has single-handedly slashed those costs a hundredfold or more. This is a huge step forward in bringing the cost of cultivated meat to price-parity with conventional meat and, ultimately, toward the mass adoption of cultivated products.” In March, Meatly partnered with ethical pet food brand Omni to launch the “world’s first” cans of pet food that use cell-based chicken as the protein source. #Meatly #UK

Aleph Farms has partnered with AI platform BioRaptor to optimise its cell-based meat production process and de-risk its scale-up as it transitions to larger facilities with extensive capital expenditures. The partnership will see AI complement human intelligence in the collection and analysis of large data generated throughout Aleph’s cultivated meat production process. The collaboration will deepen understanding of the relationship between cell feed and the cell environment, which is key to defining the most optimal conditions for cell growth. The integration of BioRaptor’s solution into Aleph Farms’ process development will enable Aleph's R&D team to collect data as it is generated across various experiments, extrapolating both real-time and historic data concurrently. This will enable cross-experimental findings to be smoothly evaluated and for the results to be configured on a single platform. The ability to review past and present data and make projections that enhance experiments makes the process of scale-up more efficient and less cost-intensive. Ori Zakin, CEO and co-founder of BioRaptor, said: “There are massive amounts of data created during the development of production bioprocesses, which, when extracted, interpreted and collected into actionable insights, can boost productivity and reduce costs, time and human error. This is exactly our plan with Aleph Farms. By simplifying bioprocess data management and suggesting optimal experimental design, we can enable smoother technological developments for the processes that the cellular agriculture industry has been pioneering.” Sagit Shalel-Levanon, senior director of process development at Aleph Farms, commented: “Our team’s scientific expertise in design of experiment methodology and statistical analysis, complemented by BioRaptor’s AI-driven solution, will allow us to better understand the interactions between various process inputs and conditions. With the large data we generate, this capability could accelerate the development of robust and scalable processes for cultivated meat production.” Aleph Farms’ CTO and co-founder, Neta Lavon, added: “Deploying BioRaptor’s most advanced AI and machine learning solution into our R&D will provide additional support for our team to optimise processes for cost and scalability, laying a solid groundwork for our mid- to large-scale production. Our approach is to build the right foundations as we grow and avoid massive capital expenditure before our process is fully ready for scale.” She concluded: “We are investing time and resources to implement the most advanced tools into our differentiated technology platform and its various applications in food and beyond, thereby realising the full potential of cellular agriculture in the burgeoning bioeconomy.” #AlephFarms #BioRaptor

This week (30 April), the Government of South Korea announced plans to designate a regulatory-free zone in the Gyeongsangbuk-do province in the east of the country. Through the establishment of the new zone, named Gyeongbuk Cell-Cultivated Foods Regulatory-Free Special Zone (RFSZ), the South Korean government hopes to minimise and address legal obstacles faced by cell-based meat manufacturers, advancing the nation’s workforce and progress in the sector, while also establishing global standards for the novel foods. Local publication ET News reported that the South Korean government will invest KRW 19.9 billion (approx. $14.37 million) into the new zone, which will be operational for five years, starting next month. The zone will harbour ten cultured meat companies: TissenBioFarm, LARTBIO, DaNAgreen, Seawith, Micro Digital, Mynu, LMK, SSBIO PHARM, K-Bio CMO Center and Gyeongbuk TP. It will consist of two major projects, the establishment of a cell bank and mass production, and demonstration of commercialisation. TissenBioFarm will work under the sub-project 'Demonstration of Mass Production and Commercialization,' and will develop and demonstrate marketable cell-based foods, using its proprietary 3D biofabrication method for mass production and food additives for the taste and texture of the meat. Han Wonil, CEO of TissenBioFarm, said: “The designation of the GCFRSZ is going to be a major turning point not only for our company but for the local economy and the cell-cultivated food industry in South Korea. With this designation, we will strengthen our competitiveness in the global market and grow with local partners. We look forward to seeing Gyeongsangbuk-do becoming a global hub in cell-cultivated food technology.” The cell-based meat RFSZ was inaugurated by the governors of Gyeongsangbuk-do and Uiseong-gun county and is one of various efforts in the country to build a more welcoming environment for cell-based meat. The governors recently finished work on a local industry support centre in its Bio Valley General Industrial Complex and are currently constructing a Good Manufacturing Practice facility for start-ups in this space, which is set to be completed later this year. Gyeongbuk Province Governor Lee Cheol-woo told ET News : “Gyeongbuk’s regulation-free special zone is driving the national economy beyond the local economy with new items that have never been attempted before. This designation of Uiseong as a cell cultured food special zone is a historic first that will be a turning point in the food-tech industry.” RFSZs were introduced in South Korea in 2019 by the government’s Ministry of SMEs and Startups, designed to facilitate the a flexible business landscape that enables companies to carry out tests for innovative technologies and conduct business without regulations. Initially, the government identified seven zones, focusing on areas such as digital healthcare, e-mobility and battery recycling. This is the first RFSZ to address food, highlighting the government’s growing acceptance of the cell-based meat industry. #SouthKorea

Czech food-tech startup Mewery has announced significant progress in its cultivated pork development process, with the establishment of a stable cell line. A stable cell line is a population of cells that can continuously grow and retain their desired properties over many generations. A step towards the large-scale production of cell-based pork, the line ensures consistent quality and taste as stable cells allow for precise control and characterisation, ensuring that every batch delivers the same piece of cultured meat. It also reduces reliance on animal agriculture as it eliminates the need for animals in the production process. Vladislav Strmiska, chief science officer at Mewery, said: “This achievement represents another important step forward in our ongoing efforts to bring cultivated meat to consumers. The establishment of a stable cell line lays the groundwork for consistent, high-quality meat production without relying on animal agriculture.” In addition to the stable cell line, Mewery has expanded its cell bank to include multiple types of non-GMO porcine cell types. This diversity provides a foundation for future developments as by focusing on optimising the growth conditions for these cells, Mewery can ensure faster and more efficient production. The different cell lines mean that Mewery can create a number of cultivated meat products, including various cuts of meat. Mewery’s next steps involve further characterising the stable cell line needs, adapting the cells to grow in suspension bioreactors and testing its co-cultivation process in larger bioreactors (200 litres). “We are committed to developing delicious, sustainable, and accessible cultivated meat for everyone,” said Roman Lauš, founder and CEO of Mewery. “This breakthrough brings us a significant step closer to achieving that goal.” #Mewery #CzechRepublic

Germany-based cultivated meat company MyriaMeat has unveiled its latest innovation, the ‘world’s first’ cell-based pork fillet. The company introduced the groundbreaking product last week at an event hosted by the SPRIND Federal Agency for Jump Innovations in Berlin. MyriaMeat’s product, made from cultivated pig cells, is 100% real meat – without hybrid additions of soy or other plant substances, which are commonly found in many cultivated meat products. Malte Tiburcy, co-founder of MyriaMeat and research lead at the University of Göttingen, said: “Our meat is free from vegetable additives and genetic modifications”. Developed in the laboratory at MyriaMeat’s Life Science factory in Göttingen, the cultivated pork fillet represents a significant step towards a more ethical and environmentally friendly future of meat production. The company’s CEO Florian Hüttner said: "Our unique induced pluripotent stem cell (iPSC) pipeline allows us to obtain stable stem cell cultures from a single, harmless biopsy. Our vision is to redefine meat consumption in line with the needs of a growing world population and environmental protection, significantly reducing the CO2 emissions of meat production." He continued: “At our company, it's now about implementation, no longer basic research, and we have demonstrated this with our prototype developed in Göttingen within just one year. At MyriaMeat, we have built a platform not only for the production of high-quality and pure meat but also for a variety of other meat-based products and are an ideal partner for the development of innovative foods with alternative proteins." MyriaMeat said that investments from its founders and funding from the SPRIND Federal Agency for Jump Innovations enabled it to achieve this technological milestone, its pork fillet prototype, marking the transition from basic research to application. MyriaMeat has entered into discussions with industrial partners and potential investors to prepare for scaling and a first tasting event later this year. #MyriaMeat #Germany

Last week, Israel’s Steakholder Foods welcomed Michal Ansky as culinary director and special strategic consultant. Ansky, who was a judge on MasterChef Israel for over a decade, has established herself as a global thought leader in the culinary field, garnering recognition for her efforts in promoting culinary culture in Israel. A gastronome, Ansky is renowned for her work establishing Tel Aviv’s farmers' market and the indoor market at Tel Aviv Port. At Steakholder Foods, Ansky will serve as a consultant, bringing her extensive expertise in culinary excellence and collaboration to further enhance the company’s offerings as it moves towards commercialisation and expansion. Commenting on the new role, Ansky said: "I am excited to collaborate with Steakholder Foods to create sustainable and delicious alternative proteins. Together, we will explore new culinary horizons and work to deliver innovative solutions to the global market." Steakholder’s CEO Arik Kaufman added: “Steakholder Foods is thrilled to welcome Michal Ansky to our team. Her passion for food sustainability and creativity perfectly aligns with our values of pushing the boundaries of alternative proteins with innovative 3D printing technologies. Michal's expertise will be instrumental as we enter the commercial phase and expand our reach, ensuring that our printers enable food manufacturers to create alternative foods that resonate with today's conscious consumers." #SteakholderFoods #Israel

The Alabama House of Representatives passed a bill last week (25 April) that prohibits the manufacture, sale and distribution of food products made from cultured animal cells within the state. The bill, titled SB23, is a different version than the bill that was approved in February . The House Health Committee changed the bill, clarifying that state entities, universities and federal institutions would still be allowed to research cultivated food products. Under the bill, violations would be classed as a Category C felony. The food safety permit of a food sales establishment could be suspended or revoked upon conviction of the owner or an employee. If signed into law, the legislation would be effective from 1 October 2024. Civil penalties for food service establishments would range from $100 to $10,000, according to the bill’s fiscal note. Newly elected state representative Marilyn Lands, who is a Democrat, objected to the bill. She said: "I thought Conservatives, Republicans were all about letting the free market do its work...I don't believe that we should be dictating what people can eat or criminalise people who sell or service certain foods, even when they've received approval from the federal government. This makes no sense to me. We don't even do this with cigarettes." Despite Lands' protestations, the bill, titled SB23, passed 85-14 with two abstentions. The Senate must concur with any House changes before it goes to Governer Kay Ivey's desk for a signature. #Alabama #Ban #US

Luxembourg-based molecular farming company Moolec has announced that the US Department of Agriculture’s (USDA) Animal and Plant Health Inspection Service (APHIS) has concluded its Regulatory Status Review (RSR) for Moolec's genetically engineered soybean, Piggy Sooy. The USDA-APHIS RSR has determined that Moolec's soybean, genetically engineered to produce animal meat protein, is unlikely to pose an increased plant pest risk relative to non-engineered soybeans. Therefore, it is not subject to the APHIS regulation that governs the movement of organisms modified or produced through genetic engineering. Gastón Paladini, Moolec Science's CEO and co-founder, said: “We achieved an unprecedented milestone in biotechnology with the first-ever USDA-APHIS approval of this kind. We are unlocking the power of plants by leveraging science to overcome climate change and global food security concerns. I am very proud of the Moolec team, creating value for shareholders and the planet at the same time." This milestone reinforces Moolec's B2B go-to-market strategy for its Piggy Sooy product, a functional and nutritious ingredient. By adding animal meat protein – porcine myoglobin – to the standard soybean proteins, the company expects to provide food manufacturers with a unique ingredient with positive eco-credentials. Martin Salinas, chief of technology and co-founder at Moolec, added: "We believe this milestone sets the stage for a revolution in the food-industrial biotech landscape, paving the way for expedited adoption of molecular farming technology by other industry players. Also, this compelling advancement signifies a stride in enhancing our operational efficiency, transforming our methods of raw material sourcing and optimising our downstream crushing and processing operations." In June last year, the company announced that Piggy Sooy seeds had achieved high levels of expression of pork protein – up to 26.6% of the total soluble protein – and had patented its technology. The company clarifies that Piggy Sooy development is set to keep moving forward completing the necessary consultation with the US Food and Drug Administration (FDA). Moolec said it is engaged in the consultation process with the FDA, representing the next pivotal regulatory milestone preceding the commercial availability of Piggy Sooy ingredient. #Moolec #US #Luxembourg

Berlin-based alt-fat start-up Cultimate Foods has successfully completed its seed round – the funding will be used to scale the company’s production processes and to expand its commercial collaborations and operations. The €2.3 million round was led by European seed investors High-Tech Gründerfonds (HTGF). The round was joined by the Life Science Valley Growth Fund, B.value, Kale United and Big Idea Ventures. Cultimate Foods has developed an alternative fat that gives plant-based meat substitutes an authentic taste. It supplies its cell-cultured fats to the meat alternative industry. Eugenia Sagué, co-founder and CEO of Cultimate Foods, said: “Science is the key to solving many of the food industry's problems. With innovative technologies, we can deliver the meat taste consumers want while curbing unethical factory farming and combating climate change by reducing carbon emissions.” Tilmann Petersen, investment manager at HTGF, commented: “Cultimate Foods has achieved important milestones in a short period of time, building strong relationships with the food-tech industry and establishing collaborations with universities. The HTGF is excited to explore a new area of investment and support Cultimate Foods in revolutionising the alternative meat industry with its cell-cultured fat ingredient." Big Idea Ventures’ senior director Caroline Mak added: “As one of the most active investors in agri-food technology, we see innovations in fats as critical to improving the taste, health profile, sustainability and scalability of sustainable foods. As early pre-seed investors in Cultimate who have witnessed the team's development, we are pleased to further support Cultimate in this successful seed round as they bring their innovative fat ingredient to market.” Cultimate Foods’ co-founder George Zheleznyi concluded: “Closing the seed round in today's fundraising environment validates the successes of our technological approach and the efforts of our team. With a consortium of experienced biotech and food-tech funds on board, we look forward to benefiting from both areas of expertise as we scale to the next technology readiness level and enter our first markets.” #CultimateFoods #Berlin

In this instalment of The Cell Base's ‘Start-up spotlight,' we speak to Raya Liberman-Aloni, CTO and co-founder of PoLoPo, an Israeli start-up that employs molecular farming to produce animal-based proteins in potato plants. Can you tell us a little more about PoLoPo and its role in the sustainable protein industry? PoLoPo is a B2B ingredient company that uses molecular farming to produce animal-based proteins in potato plants. Our first target is ovalbumin, which is also known as egg protein. PoLoPo’s ovalbumin is identical to its animal-derived counterpart. It is identical in its function and nutritional value and is a one-to-one replacement for egg protein powders. We have also been able to increase the potato’s native protein, patatin. What motivated the establishment of PoLoPo, and what led the company to focus on molecular farming? Molecular farming is emerging as a major pillar of food technology. It is a sky-is-the-limit field with the ability to radically rewrite how humanity is nourished and how our planet’s finite resources are used. This has been a long-time passion for our co-founder and CEO, Maya Sapir-Mir, and me. We both worked in plant science and genetics for more than a decade after our PhD studies and post-doctoral work at the agricultural R&D institute, The Volcani Center, in Israel. How does PoLoPo's technology work? To be brief, we insert a DNA sequence into the potato plant’s genome. When appropriately expressed in the right tissue and at the right time, which we call our 'secret sauce,' the plant produces the protein we are interested in. The protein accumulates in the potato tuber, without affecting the potato growth and yield. Once plants are 'trained' to produce the protein we want, they grow as typical potato plants. Then, we harvest the potato tubers, extract the proteins using traditional potato processing lines, and dry them into powder. What advantages can PoLoPo's technologies bring to the F&B industry and how do you envision these innovations shaping the future landscape? With our technology, we can help the food and beverage industry become far more sustainable and stable. The industry depends on farming animals for protein, which is easily impacted by climate change, disease and market fluctuations. What we are producing isn’t a novel ingredient by any stretch of the imagination – it’s an ingredient that is already widely used. In fact, the global market for ovalbumin powder is projected to hit $36 billion in just eight years. Can you tell us about the SuperAA platform and what this could potentially mean for the cell-ag industry? The SuperAA platform is essentially the biofactory, the method of manufacturing the target ingredients – in this case, egg protein. This platform is tunable and can be applied to other ingredients. We’ve started with ovalbumin, but other animal proteins, notably dairy protein, could be produced on the SuperAA platform. What challenges has PoLoPo faced and how has it overcome these? It’s a difficult climate for food-tech fundraising, but agritech is (rightly) seen as distinct from the rest of the pack. We are fortunate to have a strong, cost-effective path to scale since potatoes are quick and inexpensive to grow, they’re resilient, they grow nearly anywhere, the yield is large vis-à-vis resources used like land and water. What we’ve created is completely compatible with existing infrastructure for harvesting and processing, and compatible with any F&B manufacturing line that is already using ovalbumin powder, so there is really no risk to any commercial partner. Looking to the future, what's next for PoLoPo? As an ingredient provider, we will be working with more food and beverage companies interested in our proteins. We’ll also work with growers interested in a pilot programme. Down the line there is the possibility of producing dairy protein or other animal-based ingredients. Is there anything else you would like our readers to know? More than 70% of global agriculture is animal farming, including growing feed crops for animals, with extremely poor and inefficient resource utilisation. Instead of growing plants to feed animals in concentrated animal feeding operations, imagine growing plants that are far more efficient protein factories. Not only would we slash the environmental impact of animal farming, we can reclaim an enormous amount of land. #PoLoPo #Israel

The Cultivated B (TCB) has entered into an MOU with The Novo Nordisk Foundation Center for Biosustainability (DTU Biosustain) at the Technical University of Denmark. The collaboration aims to validate TCB’s bioreactor technology and establish new industry standards in bioprocessing, through enhancing the functionality and usability of TCB’s AUXO V bioreactors through thorough user testing and evaluation. The companies expect the collaboration to make a substantial impact on advancing bioreactor technology, in turn improving scalability, efficiency and environmental sustainability in bioproduction processes. TCB and DTU Biosustain will collaborate closely to incorporate user feedback from operational staff in the pilot facilities, PhD students, academic researchers and startups into their development processes. DTU Biosustain researchers will serve as independent reviewers. Their role involves evaluating the performance of TCB’s bioreactors across different bioprocesses, collecting user feedback and validating the results against established market standards. TCB’s main goal is to improve the user-friendliness and operational efficiency of its bioreactor technology by leveraging insights gained from practical user experiences. Hamid Noori, CEO of The Cultivated B, said: “Our collaboration with DTU Biosustain reflects our dedication to pushing the boundaries of biotechnological innovation by focusing on tangible advancements and practical implementations of user feedback in the development cycle. Similar to software beta testing, by engaging with such an experienced team in this detailed evaluation and feedback loop, we can ensure that our bioreactors not only meet but anticipate and exceed the evolving needs of the user.” CEO at DTU Biosustain, Bo Skjold Larsen, added: “We are looking forward to collaborating with The Cultivated B on taking its bioreactor technolology to the next level for the benefit of the centre’s research and for the whole biotechnology research and development community in general. Collaboration between academia and industry in bioreactor design and operation accelerates progress, fosters innovation and benefits society. It combines theoretical expertise with practical insights, driving efficiency, sustainability, and societal impact.” #TheCultivatedB #DTUBiosustain #Denmark

Australia-based cultured meat company Magic Valley debuted its new cell-based pork bao buns at a tasting at John Gorilla Café in Brunswick, Victoria. The tasting event hosted an array of guests, representing various sectors with an interest in future technology, future food-tech and the alt-protein industry. Magic Valley stated that their presence and positive feedback “reflected a resounding confidence in the industry’s potential for sustainable growth and innovation as newer cultivated meat start-ups like Magic Valley pioneer technology which avoids scalability issues”. The company said that incorporating fresh and delicate flavours in this new presentation of its pork product accentuated its quality and highlighted how indistinguishable it is from traditional pork meat in terms of taste. Magic Valley’s production process is differentiated by its scalable iPSC technology, which involves taking a small skin biopsy from a live animal, culturing the cells in FBS-free media, reprogramming them into iPSCs and then characterising and differentiating the cells into muscle and fat within bioreactors. The result is a real animal meat product; however, no animals are killed and no animal products are used aside from the initial cell biopsy. As iPSCs can grow indefinitely, all that is required to create unlimited quantities of meat is the initial skin scraping, which Magic Valley said makes its process “much more scalable and ethical than older methods of producing cultivated meat”. Beyond the importance of scalable technology, replicating the taste of traditional meat is a primary challenge for the cell-based meat industry in order to capture the interest of prospective consumers by creating products that taste indistinguishable from traditionally sourced meat. The recipe for this new presentation of Magic Valley’s cultivated pork was designed by Wendy Chua, Magic Valley’s senior research assistant. Chua said: “The goal in creating cultivated pork bao buns was to craft a dish with delicate flavours that complement, rather than overshadow, the rich umami and savoury notes of our cultivated pork. In allowing the incredible taste of the cultivated pork mince that we are incredibly proud of to take centre stage, we can truly showcase the potential of this technology.” Emma Coath, managing director of agri-food start-up accelerator Rocket Seeder, commented: “I was very lucky to taste Magic Valley lamb and pork last night – it was delicious! It was also great to see the reactions from people who haven’t eaten meat for many years.” Eleanor Bignell, operations and strategy at tech company OK200 Software & Apps, added: “Honestly, the flavours were so rich and authentic, they could easily rival traditional meat…I’m excited about what this means for the future of food: delicious, ethical and sustainable.” Jessica Freitag, advocacy and communications at Cellular Agriculture Australia, concluded: “This week I ate meat for the first time in five years – all thanks to the incredible work being done at Magic Valley. I had the opportunity to sample its cultivated pork bao bun and cultivated lamb meatball…the products truly were ‘indistinguishable’ from what I remember traditional meat products to taste like (a sentiment echoed by the meat-eaters sitting next to me).” #MagicValley #Australia