NEW TECH FOODS

ScaleUp Bio has received a food manufacturing license from the Singapore Food Agency (SFA) for its commercial pilot production facility located in Tuas, Singapore. The 2266-square-metre production facility will focus on submerged microbial and precision fermentation services at a scale of up to 10,000 litres, as well as downstream processing capacity. This move signifies that ScaleUp Bio has successfully met the criteria of Singapore’s food production standards, which encompass requirements for ensuring adherence to specific infrastructure and facility standards for food safety production, emphasising training, collaboration and regulatory compliance to uphold hygiene and operational criteria. ScaleUp Bio said this makes it one of the few CDMO’s in the world that is approved as a food manufacturing facility. The new facility complements the company’s Fermentation Joint Lab, designed and operated in conjunction with the Agency for Science, Technology and Research’s Singapore Institute of Food and Biotechnology Innovation. The Fermentation Joint lab is housed in Nurasa’s Food Tech Innovation Centre and enables food innovators to bring an idea to life, offering start-ups up to 100 litres of fermentation capacity in a dedicated food grade, scientific research laboratory. Francisco Codoñer, CEO of ScaleUp Bio, said: “We are deeply grateful to SFA for this milestone, and we are ready to go. If you are a global food tech start-up in need of pilot-scale manufacturing, we invite you to engage with us. ScaleUp Bio’s value proposition offers anyone with the next best concept in food to bring that idea to reality, and to pilot stage commercial production in Singapore, backed by a blue-chip corporate ecosystem of support. With this milestone, we are moving one step forward towards enabling the next food revolution.” Guo Xiu Ling, CEO of Nurasa, added: “At Nurasa, we are committed to pioneering a new world of sustainably produced nutrition solutions for our planet. ScaleUp Bio’s milestone from SFA is a pivotal step forward in this journey.” Gary McGuigan, president, Asia-Pacific at ADM, ScaleUp Bio’s other corporate parent, commented: “ScaleUp Bio stands as a significant joint venture with Temasek’s Nurasa, demonstrating our commitment to meeting Asia’s unique food needs. Congratulations to the team on receiving the SFA’s food manufacturing licence, and we look forward to continuing our support for ScaleUp Bio and aspiring food-tech companies as we collectively pave the way for a more sustainable food system.” Codoñer concluded: “ScaleUp Bio’s two facilities represent a pioneering initiative for Singapore and globally. Need food-grade facilities? We’ve got you covered. From R&D to pilot scale, our fermentation expertise ensures excellence. Transitioning from bench to market? Our collaborative ecosystem, including parent and sister companies, research institutions, and industry partners, offers guidance. Seeking funding? We tap into our parent companies’ extensive corporate network, ADM and Nurasa. Reach out to us now, and let’s help you ScaleUp for success in Asia’s lucrative markets.” #ScaleUpBio #Singapore

Israel’s cell-based seafood start-up Wanda Fish has unveiled a cultured bluefin tuna toro sashimi prototype.  Developed to address burgeoning demand for bluefin tuna, toro is made from tuna underbelly, with a high fat content and omega-3 levels giving it a unique buttery taste. Wanda Fish’s cultivated sashimi prototype possesses the same sensory features of wild-sourced toro sashimi and has a comparable nutritional richness, especially protein and omega-3 fatty acids.  The cell-based prototype combines cellular mass of muscle and fat created from bluefin tuna cells with a plant-based matrix – Wanda Fish’s chefs helped to develop its sashimi to a culinary standard.  The company’s patent-pending technology induces native fat formation in bluefin tuna cells and its whole-cut downstream manufacturing process employs a rapid, low-cost and readily scalable production method.   Daphna Heffetz, co-founder and CEO of Wanda Fish, said: “A key focus in the creation of our product was achieving the same level of fat marbling as real bluefin toro sashimi to create the same look and mouthfeel. Reaching this milestone demonstrates Wanda Fish’s ability to bring to market a whole-cut bluefin tuna toro filet without harming the ocean or diminishing the population of wild fish. The product is sustainable, and of course free of microplastics, mercury, and other chemical toxins all-too-commonly found in wild catch.”  Wanda Fish’s VP of R&D, Malkiel Cohen, commented: “Our prototype is unique in the cultivated food industry, as there is no cooking or panning of the product. Using multiple bluefin tuna cells to create both muscle and fat and our plant-based 3D design, we capture the essence of a raw fish fillet without preservatives, artificial additives or GMOs.”  “Our focus on bluefin tuna as our first product was driven by market needs rather than technology driven,” Heffetz added. The start-up plans to first introduce its tuna in the high-end food service sector, with a focus on Japanese cuisine, where sushi and sashimi are traditional features.   The Cell Base spoke with CEO Daphna Heffetz on the new launch.   Can you provide us with an overview of the technology behind Wanda Fish's cultivated bluefin tuna toro sashimi?   We are using myoblast cells, a pre-muscle stem cell. Our cell lines are immortalised, differentiate into muscle fibres, and accumulate fat using non-GMO techniques. The tuna cell biomass, including muscle, fat and connective tissue, is mixed with a plant-based matrix to form a sashimi. As the product is to be served raw, similarly to wild-caught sashimi, we developed a downstream manufacturing technology to produce the product raw.  What inspired Wanda Fish to focus on bluefin tuna toro, and to develop this technology for inducing native fat formation in bluefin tuna cells?  The decision to go for bluefin tuna was driven by its high demand around the world, lack of alternative products and our commitment to developing a pollution-free, sustainable bluefin tuna toro that overcomes the drawbacks found in the wild-caught. Bluefin tuna is a premium product that can cost the consumer well above $100 per kg. There are no alternative products that come close in taste or texture to the wild-caught fish. An important element of the bluefin tuna toro cut is its high-fat content, contributing to its taste and mouthfeel. As such, we had to develop a fat formation technology that can control the fat content and composition, emulating the sensory experience of wild-caught fish, preserving its nutrition, taste, texture and mouthfeel. There is nothing similar to this available.  Could you tell us more about the benefits of Wanda Fish's production method?  Our proprietary technology enables us to induce fat accumulation using our myoblast cells to mimic the intramuscular fat of the toro bluefin tuna. This enables us to grow and differentiate the cells in one single bioreactor making the process economic.   In addition, we have produced our toro sashimi prototype, leveraging internal know-how which resulted in a cost-effective and scaled technology. These are two key differentiators contributing to lower production cost while maintaining the quality and sensory experience of our product.  What are the key sensory features and nutritional aspects of Wanda Fish's toro sashimi compared to wild-caught alternatives and can you explain the role of the plant-based matrix in the development of Wanda Fish's 3D fillet adaptation?  Our hybrid product includes muscle, fat and connective tissue biomass grown from fish cells mixed with high quality plant-based ingredients without preservatives and artificial ingredients offering a delicious and nutritional product to market and satisfy consumers.  The main challenge the entire cultivated food sector faces is the high manufacturing cost, together with providing the taste and mouthfeel – this is even more true with seafood products. We already have a significant portion of cell biomass in our hybrid product, including cell-fat, in order to reach that unique taste and mouthfeel of bluefin tuna.   Our mission is to supply a delicious and nutritious product that will also do good for our world – and we believe we have the formulation to deliver just that.  #WandaFish #Israel

Steakholder Foods has entered a strategic partnership with the Industrial Technology Research Institute (ITRI) to bring its food-tech solutions to the Taiwanese market. Through the partnership, the companies expect to develop and commercialise a range of food products utilising Steakholder Foods' 3D printing technology and plant-based premixes, tailored specifically to Taiwanese cuisine. Under the agreement, the companies will develop commercial high-quality, plant-based meat alternatives, with the aim of empowering Taiwan to independently produce meat substitutes. The products will be tailored to meet local palate preferences. Leveraging Steakholder Foods' 3D bioprinting tech, the collaboration aims to help reduce Taiwan's dependence on traditional meat supply chains, fostering greater food diversity and sustainability across the region. To accelerate expansion across Taiwan, the partnership will focus on commercialising Steakholder Foods' products through collaborations with leading food companies in Taiwan. A key part of this strategy will involve the sale of Steakholder Foods' commercial-scale 3D printers and premixes to commercial partners. Steakholder Foods’ CEO Arik Kaufman said: "This partnership with ITRI represents a significant step forward in our mission to create sustainable, innovative food solutions. By combining our advanced 3D printing technology with ITRI's extensive research capabilities, we now have the ability to deliver a range of delicious plant-based food options that will help significantly reduce environmental footprint across Taiwan." Yair Ayalon, VP of strategy and business development at Steakholder Foods, commented: "We chose ITRI as our collaborator because of its cutting-edge food technologies and expertise in material science, combined with its deep understanding of the Taiwanese market. By uniting our pioneering 3D printing technology with ITRI's invaluable regional consumer insights and local operations, we are uniquely positioned to introduce alternative meat as a sustainable and locally sourced protein option for Taiwan's consumers.” Ayalon continued: “This powerful combination of strengths will allow us to efficiently commercialise and scale these alternatives through collaborations with leading local food companies. It was a real pleasure to see Israeli and Taiwanese scientists collaborating effectively, enhancing the synergy between our teams." Deputy general director of ITRI Central Region Campus, Shih-Chi Lee, added: "Aligning with Steakholder Foods allows us to extend the boundaries of food technology and sustainability in entirely new ways. Our collaborative efforts will pave the way for exciting advancements in Taiwan's food industry, expanding our portfolio with new food products and categories, and ultimately contributing to solving food security and creating a healthier planet." #SteakholderFoods #IndustrialTechnologyResearchInstitute #ITRI #Taiwan

Last week, ORF Genetics and Ivy Farm Technologies hosted a tasting event for its cultivated wagyu beef at Iceland Innovation Week. At the event, consumers had the chance to taste the companies’ cultured meatballs made from Angus beef cells. Chef Ólafur Örn Ólafsson, owner of Brút restaurant in Reykjavík, Iceland, prepared the course. He said: “I couldn't believe how enjoyable it was to work with cultivated beef, which is essentially just meat grown using new technology. In fact, it would be very difficult or even impossible for most foodies to distinguish between the cultivated beef and traditionally grown.” “Cultivated meat is, of course, not singular; it can be grown from the cells of any animal, and it will be very exciting to see these environmentally friendly options develop further. High-quality protein that can appeal to both vegetarians and meat-eaters alike!” Iceland Innovation Week is held annually with the purpose of promoting Icelandic innovation and businesses. The event featured panel discussions with discussions between Riley Jackson from Ivy Farm, Björn Lárus Örvar, co-founder of ORF Genetics and Birgitta Guðrún Schepsky Ásgrímsdóttir, co-founder of Sea Growth. Stakeholders from the food and technology industries attended the event, along with Iceland's Minister of Education, Industry and Innovation, Áslaug Arna Sigurbjörnsdóttir, and Bjarkey Olsen Gunnarsdóttir, the country’s Minister of Food, Agriculture and Fisheries. Minister of Education, Industry and Innovation, Sigurbjörnsdóttir, commented: “It is very exciting to see the developments in cultivated meat production globally and it is particularly enjoyable to see an Icelandic company, ORF Genetics, taking part in this. Iceland Innovation Week has been very diverse, and getting to taste meat from Ivy Farm was a great experience.” Berglind Rán Ólafsdóttir, CEO of ORF Genetics, added: “It's wonderful to be able to offer Icelanders the opportunity to be among the first to taste this food of the future and experience that cultivated meat will not only become a sustainable choice in the food supply in the coming years but also a delicious one...It is important that laws and regulations regarding food keep up with technological advancements to ensure that such climate-friendly innovations can thrive. Fortunately, we find a strong willingness from the authorities to support this development.” Ivy Farm Technologies CEO Rich Dillon concluded: “Ivy Farm was proud to provide our delicious and nutritious Angus for the tasting. We learned a lot from the chef and panel feedback for future R&D to make the product even better. Iceland are setting a leading example in how to support innovative technology and alternative proteins.” The news follows Ivy Farm's update last week – the company has partnered with Synbio Powerlabs to scale-up the production of cultivated meat, supported by a new cell-based meat facility in Finland that, once complete, will be the world's largest plant of its kind. #IvyFarm #ORFGenetics #Iceland

French cell-based meat company Vital Meat has submitted its novel food dossier to the UK's Food Standards Agency (FSA) and Food Standards Scotland (FSS). The submission marks the start of a process expected to take 18-24 months, where Vital Meat’s dossier will be assessed by experienced scientists and food safety experts from the FSA and FSS. Vital Meat uses a non-GMO, antibiotic-free and animal component-free process, which it expects will aid in its journey to approval. The approval would enable Vital Meat to commercialise its cultured chicken in England, Wales and Scotland. Once approved, Vital Meat’s product, Vital Chicken, will be sold as an ingredient to food companies who can add it to plant-based recipes. Last year, Vital Meat submitted its first novel food dossier to the Singapore Food Agency (SFA) with the expectation to get an approval before the end of this year. Claude Rescan, Vital Meat’s regulatory expert, said: “We are going through the questions and answers process with scientific experts from the SFA and so far the discussion is very smooth and is going well.” “We are very confident and are already collaborating with a Singaporean chef as well as food companies to prepare for the market launch as soon as the approval is granted," Vital Meat’s CEO, Etienne Duthoit, commented. “The decision to expand into the UK swiftly follows our Singaporean endeavour,” Olivia de Talancé, Vital Meat’s COO, explained. “Asia and particularly Singapore is an important market for us with consumers that are open to new foods and a business ecosystem open to innovation.” Vital Meat wanted to expand its geographical reach, settling on the UK as “British consumers' pragmatism and environmental consciousness align well with the sustainability benefits of cultivated meat,” with receptiveness to innovation and health awareness further creating a favourable environment. Additionally, the company says that the FSA is proactive in facilitating the process, having recently launched a survey to broaden its understanding of cell-cultivated products, showing the FSA's willingness to move forward on the regulatory side. Duthoit added: "We can’t wait to start commercialisation in the UK; chicken is one of the most consumed meats over there. We are now preparing our launch in 2025 and looking for food partners.” #VitalMeat #France #UK

Synbio Powerlabs and Ivy Farm Technologies have announced a new scale-up and manufacturing partnership aimed at pioneering the use of mammalian cells in large food-grade fermenters at Synbio’s new hub. With the support of a €2.99 million grant from the Finnish government, Synbio Powerlabs is transforming a large food-grade facility, located near Helsinki, into a multi-purpose site for food innovation. The new facility, due to go live in early 2025, has been designed to help scale the production capabilities of start-ups operating in innovative industries such as precision fermentation, biomass fermentation and cell-based meat. The facility has pilot scale equipment and production scales at 10,000 litres and 27,000 litres and will also have six, 250,000 litre manufacturing vessels, which, once opened, will make it the largest facility of its kind in the world. As part of this partnership, Ivy Farm will be the first to demonstrate the scalability of mammalian cells in food-grade vessels at this level of output. For Ivy Farm, this partnership offers a strategic advantage, mitigating CAPEX costs and risks associated with scaling up production by gaining access to Synbio Powerlabs' expertise and existing facilities. This next phase of the partnership will focus on tech transfer and scaling up to 10,000-litre fermenters, with plans to push the envelope on production scales and efficiencies over the coming years. The new partnership was publicly announced at Iceland Innovation Week on Thursday (15 May), where Ivy Farm co-hosted the first-ever tasting of cultivated beef in the Nordics with ORF Genetics, a producer of recombinant animal growth factors derived from barley seeds. The event was attended by Icelandic government officials and other food innovators and tech leaders, where Ivy Farm’s cultured Angus beef was showcased with an exclusive tasting for a select few. Richard Dillon, CEO at Ivy Farm Technologies, said: "The partnership with Synbio Powerlabs represents a significant milestone for Ivy Farm and our ambitions to scale cultivated meat. By leveraging Synbio Powerlabs' expertise and cutting-edge facilities, we are de-risking our scale-up journey with a CAPEX light approach. Ivy Farm is committed to partnering with fermentation experts and licensing our technology in order to accelerate the transition to cultivated meat globally.” Alejandro Antalich, chairman of Synbio Powerlabs, added: “Through this partnership with Ivy Farm Technologies, we aim to pioneer a new frontier in high-quality food manufacturing by harnessing the potential of mammalian cells within large fermenters, offering sustainable solutions that meet the growing demands of a rapidly expanding population. By converging our cutting-edge technology and innovative thinking, we are not only revolutionising the way meat is produced but also paving the way for a more efficient, scalable, and environmentally friendly approach to mass-scale food production.” He continued: “With the support of Clingate Oy and the Finnish government, we are proud to lead the charge in transforming our vision into reality, positioning ourselves as a global leader in food innovation. Together with Ivy Farm Technologies, we are committed to pushing the boundaries of what is possible and shaping the future of food.” #IvyFarm #SynbioPowerlabs #Finland

South Korean food-tech company Simple Planet has been selected for a KRW 11 billion (approx. $8.16 million) grant from the country’s government. The funding initiative is led by the Korea Institute of Planning and Evaluation for Technology in Food, Agriculture and Forestry (IPET), Korea Agriculture Technology Promotion Agency (KOAT) and Korea Institute of Marine Science and Technology Promotion (KIMST). The investment will be used in a project that aims to develop the food-tech sector in South Korea to bolster sustainable and stable food production in the future. Simple Planet, which makes ingredients for cell-based meat such as powders and fats, will use the capital to further expand its R&D and commercialisation processes. This is the second investment this year for Simple Planet – which in February, raised $6 million in a pre-Series A funding round to speed up R&D of its cultured meat powder. It is reported that Simple Planet is applying for regulatory approval from South Korea's Ministry of Food and Drug Safety, aiming for approval in the first half of 2025. The start-up hopes for consumers to taste prototypes from Q3 2025, with target markets stretching to North America and Southeast Asia, as well as South Korea. The KOAT initiative will focus on creating cell-based foods to replace animal-derived ingredients, and will last three years. Under the IPET initiative, the company will work to establish pluripotent stem cell lines and differentiation and developing mass culture technology for the cell-based sector, this will also last three years. The KIMST-backed project is five years long and centres on R&D and production of high-value cultured seafood. Simple Planet is working on producing protein powders and unsaturated fatty acid pastes for cell-based meat products. In the meat realm, it is focusing on beef, pork and chicken. In the seafood arena, it’s is working to create ingredients for cultured eel, halibut, rainbow trout, bluefin tuna, squid, pollock and lobster. The start-up is also working on duck, flatfish, salmon, king crab and oyster cell lines, and said it plans to create a fish cake and seafood powder in the future, while also hoping to produce whole cuts.

GEA has begun the construction of its new technology centre for alternative proteins in Janesville, Wisconsin, US. The centre, slated to open in 2025, is set to scale-up the production of novel cell-based, plant-based and microbial foods, helping GEA to support manufacturers in meeting the demand for complementary proteins and ingredients that could replace traditional animal-based products. Arpad Csay, lead of GEA’s new food activities in North America, said: “This investment underscores our commitment to innovation and sustainability in the food industry. The technology centre will offer food-tech businesses a platform to develop and de-risk their processes to ensure technological and commercial viability. It helps start-ups in the sector implement a business strategy that requires little upfront investment. This way, we help accelerate the development of market-ready products.” The centre will house pilot lines for cell cultivation and precision fermentation, bridging the gap between benchtop and commercial production of alt-proteins. The 1,200-square-metre site will use energy obtained from renewable sources. Heat pumps and systems powered by electricity will replace the natural gas conventionally used for building technology and process equipment. The site will use a ground-mounted photovoltaic system to generate 290 MWh of electricity per year, exceeding the expected energy required by at least 25% – surplus energy will be fed into the grid. The photovoltaic system is expandable, which means that green energy can continue to be generated when process demands increase in the future. Csay continued: “Novel food production methods are going to gain prominence in the coming decades. This development will require a diverse pool of skilled professionals from operators in the plants to bioprocessing engineers designing production systems and scientists pushing boundaries through research and development. Our technology centre will help develop this future workforce by educating students and young professionals about the underlying biology and bioprocesses. We are excited to work with community colleges and universities to build these competencies in the region.” The new plant will complement GEA’s existing production facility in Janesville and is expected to strengthen the grassroots economy in Midwestern US, as well as enhance the region’s attractiveness for collaborative research projects and other services. You might also be interested in: GEA’s new perfusion technology set to shake-up alt-protein production GEA invests €18m in alt-protein technology centre GEA inaugurates new innovation centre for alt-proteins #GEA #US

Today, Good Meat has announced that for the first time ever, cultivated meat will be sold at retail for shoppers to purchase and bring home to cook. Good Meat partnered with Singapore’s Huber’s Butchery on the launch – a new, lower cost formulation using just 3% cultivated chicken while maintaining the same taste, texture and experience as conventional chicken. The new product, named Good Meat 3, will be available in the freezer section of Huber’s Butchery for the remainder of 2024, and will be priced at SGD 7.20 (approx. $5.32) for a 120g package. Good Meat 3 was developed to meet strong consumer demand for cell-based meat in Singapore, and to create opportunities for people to try it in the comfort of their own homes. Using a smaller percentage of cultured chicken in combination with plant proteins, which have always been used in Good Meat’s cultivated chicken products, helps reduce production costs. Good Meat says that sensory testing has “yielded exceptional feedback on measures such as taste, texture and appearance,” a result of the company’s patented production process as well as the simple recipe of plant proteins, cultivated chicken and seasonings to flavour the chicken. Josh Tetrick, co-founder and CEO of Eat Just, the parent company of Good Meat, said: “This is a historic day, for our company, for the cultivated meat industry, and for Singaporeans who want to try Good Meat 3. Before today, cultivated meat had never been available in retail stores for regular people to buy, and now it is.” He continued: “This year, we will sell more servings of cultivated chicken than have been sold in any year prior. At the same time, we know there is much more work to be done to prove that cultivated meat can be made at large scale, and we remain focused on that objective.” Good Meat 3 will officially launch tomorrow, 16 May, at Huber’s Butchery in Singapore, a premier producer and supplier of high-quality meat products. The butcher served Good Meat’s cell-based chicken to diners in its bistro throughout 2023. Andre Huber, executive director of Huber’s, added: “Having the latest version of Good Meat 3 cultivated chicken available for retail is another step in this journey to make cultivated meat available to a bigger audience. People will have the opportunity to prepare the product the way they want and experience how it can fit in to their home cooked meals. We look forward to hearing feedback from our discerning customers so that we can work with Good Meat to continuously improve the product.” Today's news comes on the heels of efforts in the US, where Good Meat is based, to restrict or ban cultivated meat production and sales. Earlier this month, Florida Governor Ron DeSantis signed a bill into law criminalising the sale of cultivated meat in that state , a move that threatens to curtail consumer freedom and hinder innovation. In contrast, countries like Singapore and South Korea, which recently established a 'regulation-free zone' to foster innovation for cultivated meat and bio-tech firms, have embraced novel food technologies. #GoodMeat #Singpore

US alt-dairy company New Culture has partnered with CJ CheilJedang, the ‘world’s largest’ supplier of bioproducts made from microbial fermentation. The partnership will focus on reducing the cost of New Culture’s animal-free casein protein, unlocking commodity pricing for New Culture’s first product, mozzarella. New Culture is the first company in the world to make dairy mozzarella without cow’s milk. The key ingredient is casein, the ‘cheese stretch’ protein, derived through precision fermentation. CJ CheilJedang brings more than 60 years of experience in fermentation technology, advancing proprietary amino acids for feed and food, savoury flavours and seasoning materials and plant-based protein ingredients. CJ CheilJedang’s expertise spans ten manufacturing sites in seven countries, comprising millions of litres of fermentation capacity across a range of microbial platforms and downstream processing assets. In February, New Culture's animal-free casein protein received GRAS approval and was cleared for commercial sale , in a 'world first' for the precision-fermented dairy sector. New Culture’s co-founder and CSO, Inja Radman, said: “Bringing our animal-free cheese to pizza lovers everywhere means producing it at a large enough scale and low enough cost so we can compete and win on product performance. Our partnership with CJ CheilJedang facilitates access to some of the largest and most sophisticated fermentation facilities on the planet to truly transform the dairy industry.” Seung June Choi, SVP of strategic planning at CJ CheilJedang, commented: “Since our initial investment in New Culture in 2022, the CJ CheilJedang team has continued to be impressed by the company’s technical progress, robust bioprocess and global ambition in the animal-free dairy industry. Whether through commercial manufacturing, procurement, or other technical support, this partnership enables the full scope of our expertise to accelerate New Culture’s growth and market leadership.” This is not CJ CheilJedang's first foray into the food-tech realm. In October, CJ Foods, a business unit of South Korea-based CJ CheilJedang, announced that it entered into a joint development agreement with South Korean mid-tech company T&R Biofab . Under the JDA, the companies are working to develop alternative meat products using 3D bioprinting. This latest partnership is set to strengthen New Culture’s manufacturing position and path to profitability for its animal-free cheese products. #NewCulture #CJCheilJedang #US #SouthKorea

Steakholder Foods has announced a royalites and raw materials supply agreement with Israel’s Wyler Farm. Under the agreement, Wyler Farm will manufacture alternative proteins on a commercial scale using Steakholder Foods' premixes and knowledge, in return for the payment of royalties from sales. The agreement is expected to generate Steakholder Foods' first commercial revenue and marks its early transition from R&D to commercialisation. The Cell Base first reported on Steakholder Foods and Wyler Farm's commercial relationship in February , when the companies signed a MoU whereby Wyler Farm acquired Steakholder Foods’ printer, in a transaction valued at “several million dollars”. Production of the new plant-based meat products is expected to begin in Q3 2024. Wyler Farm will manage the production process to ensure product quality and the integration of Steakholder Foods' advanced production technologies, while leveraging its market influence to ensure that the products are available at a wide range of sales points. The commercial revenue generated from the agreement is expected to be realised by the end of the year, from the production and sale of a diverse range of plant-based minced-meat products, including burgers, mince and meatballs. These products will use Steakholder Foods' SHMeat premix blends of plant proteins, fats, fibres and natural flavours. In the future, the companies will consider selling new products, such as sausages and kebabs, once Steakholder Foods completes the development of these products. The agreement is strategic for both parties. While Steakholder Foods will contribute by bringing production knowledge and its expertise in producing premix blends, Wyler Farm brings its established brand and robust production and sales capabilities. Steakholder Foods and Wyler Farm will continue negotiations to reach a second-stage follow-on agreement, in which Wyler Farm would produce plant-based 3D-printed meat products utilising Steakholder Foods' proprietary 3D printing technology and premix blends, including producing a printed beef steak. Arik Kaufman, CEO of Steakholder Foods, said: "This transformative collaboration marks a pivotal milestone for our company – a significant step into generating our first revenue and realising the immense potential of our technology. It validates years of cutting-edge research and development by our dedicated team and solidifies our position at the forefront of innovation in the plant-based and cultivated food space.” He continued: “This cooperation exemplifies the vast growth opportunities ahead as we extend our highly versatile technology into new markets”. Wyler Farm’s CEO Oleg Kulyava added: "Our agreement with Steakholder Foods enables us to significantly broaden our alternative protein product portfolio, reinforcing our goal of producing a broad spectrum of high-quality, plant-based foods. We expect our adoption of Steakholder Foods' technologies will propel Wyler Farm to be a leading brand in the plant-based alternative meat sector." Steakholder Foods’ premix blends are in compliance with food safety regulations, using only ingredients Generally Recognized as Safe (GRAS). #SteakholderFoods #WylerFarm #Israel

The Singapore Food Agency (SFA) and the country’s Ministry of Sustainability and the Environment (MSE) have issued a new draft, the Food Safety and Security Bill (FSSB). The FSSB proposes a new category for novel foods, named ‘Defined Food,’ and new requirements for pre-market approval of these foods or ingredients. The Cell Base first reported on the proposed bill in November , when Singapore’s Minister for sustainability and the environment, Grace Fu, said that: “The bill will provide greater legal clarity on the regulatory framework for new food innovations, such as novel food and gene-edited crops. We will also – in consultation with the industry – look into enhancing the requirements on food safety systems and processes.” Under the FSSB, novel foods would be a sub-category of ‘Defined Food’, alongside genetically modified foods, all of which are already subject to pre-market approval but would now need to meet additional regulatory requirements before being imported or sold within Singapore. Singapore is home to many alt-protein start-ups and was the first country to approve the sale of cell-based meat when it granted regulatory clearance to Good Meat’s cell-based chicken products in 2020. The move cemented the nation’s reputation as a hotbed of food-tech innovation with a supportive government. A ‘defined food’ is a food that consists of or has as an ingredient a novel food in respect of which no pre-market approval is granted; consists of or has as an ingredient a genetically modified food in respect of which no pre-market approval is granted; or is, consists of or has as an ingredient, in any form (whether whole or in parts and whether fresh, chilled, frozen, dried, smoked, salted or in brine, or as flour) an insect-like species which is not a catalogued insect-like species. The Singapore Government expects the FSSB to strengthen the company’s food safety and security regime, to better protect consumers and safeguard its food supply resilience. The FSSB also proposes new guidelinesto formalise and improve the management of Singapore’s current novel food application system, which enable companies to obtain pre-market approval for cell-based meat and fermentation-based and insect-derived proteins. The FSA will provide specific instructions on how to submit pre-market approval applications in the future. Other proposed requirements in the draft would frame how the approval is granted, how long it remains valid and the process for cancelling or transferring it. The bill would also establish penalties, such as imposing strict liability on individuals who supply food that requires pre-approval but fail to obtain it. #Singapore