NEW TECH FOODS

TurtleTree has secured its first commercial partnership, with Cadence Performance Coffee, to bring to market an espresso shot that contains its animal-free lactoferrin (LF+).  Cadence Performance Coffee is dedicated to enhancing overall human performance, with experience providing advanced nutrition products, such as DeltaG ketone technology, to elite athletes, astronauts, ‘extreme job’ executives and military units.  The new LF+ espresso shot uses high-quality, artisanal coffee. Lactoferrin and coffee have a symbiotic relationship; while caffeine is known to reduce zinc and iron absorption from the diet, LF+ can combat this effect and ensure access to dietary micronutrients. Cadence offers TurtleTree's LF+ ingredient in a functional ready-to-drink product that can easily fit into busy lifestyles.   The launch comes only a couple of months after TurtleTree's LF+ ingredient was certified as vegan by Vegan Action , and follows the company's self-affirmed GRAS status for the ingredient. Supplementation of lactoferrin can improve symptoms of low iron, assisting in better overall absorption, however, there are global supply issues. Over 60% of the world's global lactoferrin supply is channelled to infants - leaving little for the adult nutrition market.   TurtleTree uses precision fermentation, where microbes are programmed to produce specific functional ingredients, to create LF+, enabling it to supplement the global shortage of lactoferrin as well as meet the demand of new consumers who were previously unable to access the protein because of supply issues.  Lactoferrin helps the body in three main ways: Lactoferrin is known for its ability to bind iron, improving red blood cell production, circulation of iron and stored iron levels.  It also boosts immune function due to its ability to bind to iron, and helps to maintain a healthy gut, promoting microbiota diversity and supporting intestinal barrier function.  Fengru Lin, CEO of TurtleTree, said: "With this partnership in place we are validating that there is a need for lactoferrin to be more accessible within the global supply chain for audiences other than infants and that we, as an organisation, now have the means to begin filling those gaps. It is so exciting to see LF+ be used in novel ways to support the athlete community to reach their highest potential."  Dan LaValley, founder of Cadence Performance Coffee, added: "This collaboration signifies a commitment to health, sustainability and innovation. This has been months in the making and we're thrilled to bring this partnership to fruition. Together, TurtleTree and Cadence Performance Coffee are redefining how consumers view coffee, offering high performers and athletes a convenient and delicious way to support their wellbeing with the added benefits of LF+."  The espresso shot will be available for pre-order in the coming months in both Salted Caramel and Original flavours.  #TurtleTree #Singapore

Israel’s ProFuse Technology has received a €2.4 million grant from the European Innovation Council’s (EIC) Transition programme. ProFuse was chosen for the EIC grant after a rigorous selection process involving hundreds of applicants, and the decision validates its technology and value proposition within the cell-based meat landscape. The grant is set to fuel ProFuse’s growth and process to regulatory approval. ProFuse recently launched two key products for cell-based meat manufacturers: its ProFuse-S1 media supplement , which accelerates and optimises cultivated muscle growth, and the ProFuse-B8 cell line , a unique bovine myoblast cell line that replicates indefinitely without genetic modification. The grant will empower ProFuse to advance its muscle cultivation technology. This includes scaling up production and developing ProFuse's technology to support large-scale cultivated meat production processes. It will also enable the company to complete the work required to obtain safety regulation approval for its technology, while furthering its partnerships with other cultivated meat companies. Tamar Eigler Hirsh, ProFuse Technology’s CTO and co-founder, said: "ProFuse's technology, including media supplements and muscle cell-lines, enables significant cost reduction in cultivated meat production, while simultaneously enhancing its nutritional value, texture and taste. This grant will allow us to further refine our technology to support large-scale cultivated meat production." ProFuse’s CEO Guy Nevo Michrowski commented: "Regulatory approval is a critical hurdle for the nascent cultivated meat industry. This grant will be instrumental in our final push to gain regulatory approval for the use of our ProFuse-S media supplements in high-volume production.” Aviv Oren, director of business engagement and innovation at the Good Food Institute Israel, added: "ProFuse’s success in securing the EIC grant underscores the significant role of government stakeholders in advancing CAPEX-intensive industries like alternative proteins that play a critical role in decarbonising the economy. Alternative proteins are still in their early days, and reaching full potential requires significant investments in R&D and scaling – much as it did it did in the earliest days of EV and renewable energy innovation.” He concluded: “As the sector grows and matures, we expect to see continued government support for mass commercialisation of alternative proteins products and B2B inputs, like those developed by ProFuse”. #ProFuseTechnology #Israel

New Zealand-based alternative protein start-up Jooules has made strides towards commercialising its gaseous fermentation technology, securing a $1 million investment from Sprout Agritech. Founded by David McLellan, Jooules aims to revolutionise the future of protein production by converting CO2 emission streams into ingredients-based protein, addressing the need for more sustainable food sources. David McLellan, founder of Jooules, said: “In laboratory settings, we have proved the ability to harness the power of ancient microbes through gaseous fermentation to produce functional food-grade protein from carbon dioxide". He continued: "Our ingredients-based protein will be nutritionally dense and resilient with major ethical benefits when you consider that we will be able to carbon capture emissions streams from other industries." Jooules' production techniques are anticipated to consume substantially fewer resources compared to traditional protein production methods, with estimates suggesting around 600 times less water and 99% less land will be required. Additionally, Jooules is pioneering the microbial production of high-quality protein ingredients from CO2 on a large scale, a first in New Zealand. The recent funding injection will be directed towards expanding Jooules' technical team and accelerating product development, with the company collaborating with SCION, a Crown research entity, to leverage specialised equipment. Early testing has shown that proteins produced through gaseous fermentation meet the nutritional density standards set by the Food and Agriculture Organization of the United Nations, with all nine essential amino acids. "Our protein is tailored for global food manufacturers seeking sustainable protein sources, catering to both human and high-value companion animal diets," McLellan added. With the global population projected to increase significantly by 2050, Jooules aims to alleviate the strain on existing food production systems while mitigating emissions. "Through recent advancements in fermentation technology, we can produce a new source of nutritionally complete foods. Our goal is not only to disrupt current practices but also to generate substantial export revenues from innovative technology." Warren Bebb, investment manager for Sprout, commented: “They’ve invented a way to address a global challenge that uses the problem - carbon dioxide - as a pathway to food. The team’s approach leapfrogs other solutions in both innovation and ambition and we’re hugely excited to see what the team is able to achieve as it accelerates its investment into product development and testing, "Empowering food manufacturers to tackle emissions associated with their supply chain at scale is a critical aspect of our mission," McLellan concluded. "We're excited to lead the charge towards a more sustainable food future."

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