NEW TECH FOODS

The Netherlands’ Mosa Meat has announced it is welcoming new and existing partners to help bring its cell-based beef to consumers, as part of €40 million in new capital raised. The funds will be used to further scale Mosa Meat’s production processeses as it prepares for market entry. The oversubscribed round was led by Lowercarbon Capital and M Ventures. Investors include new government-backed partners such as Dutch state-owned impact investor Invest-NL, European Commission programme InvestEU, LIOF, the regional development agency for the Limburg province and the Limburg Energy Fund (LEF), the regional fund supporting greenhouse gas emissions reduction. New partners with a background in the conventional meat sector also partook, including the PHW Group, one of Europe’s largest poultry producers, with new investors such as XO Ventures, Doux Investments and others. Maarten Bosch, CEO of Mosa Meat, said: “The overall macroeconomic landscape has been rough in the last two years, which has culled the herd of companies and forced us to be even more strategic and focused on achieving our mission. As such, we are humbled and honoured to welcome both public parties and conventional meat producers to join this critical journey.” He continued: “In an environment that is increasingly polarised, we choose to connect and collaborate, working towards a future where cultivated beef is a real choice for consumers and a complementary solution in the toolbox to combat the climate crisis, biodiversity loss and food insecurity. Rethinking how we produce great food for a growing planet without destroying it is quite a daunting task and will take many people and organisations to pull in the same direction.” Mosa Meat is currently preparing its first formal tastings of cultivated beef in The Netherlands. #MosaMeat #TheNetherlands

The UK’s Quest Meat has held a tasting of its edible and food-safe microcarrier replacements – set to boost the scale-up of cell-based meat production.  Meat cells are inherently adherent cells, meaning they grow while attached to surfaces. Microcarriers are micro-scale material beads or particles that provide a large surface area to volume ratio for adherent cells to attach and grow. They allow adherent cells to be grown in large fermenters where the cells would otherwise float and die.  To date, in the cell-based meat space there has been a reliance on extrapolating from the biopharmaceutical industry, with attempts to adopt the same technology and know-how that has been used to produce recombinant proteins and vaccines since the 1970s. An example of this, is the use of biopharma grade microcarriers. However, these microcarriers present multiple challenges when applied to food, including poor cell harvest, the presence of non-edible (microplastic) materials and limitingly high costs.  Currently, microcarriers represent a significant portion in the cost of cell-based meat production, and as a result cost-effective food-grade microcarriers have become an almost inevitable necessity. Despite this there is a distinct lack of effective, edible microcarriers commercially available to the cell-based meat industry.   This is where Quest’s edible, food-safe, microcarriers come into play.   “Our microcarriers are animal-free and completely edible (with the intention that they will remain in the final product),” a Quest spokesperson told The Cell Base. “We have seen really promising results using these microcarriers with our cells in-house and have validated them at scaled systems (seed train and 500ml bioreactors). But last week we did our first team cook-up and tasting.”  Throughout the tasting, Quest found that its microcarriers had an ‘umami flavour,’ a ‘distinct meaty gravy-like smell,’ the microcarriers ‘browned and crisped upon cooking,’ ‘behaved like meat when cooking’ and had a ‘delicate, easy to chew texture’.   Ella Hodder, project manager at Quest Meat, told The Cell Base: “We were really pleased with how well the material performed during cooking, the material genuinely behaved and smelled like meat. The tasting showed us that not only is our microcarrier replacement material scalable and sustainable, but it can also provide beneficial meat like, visual and sensorial attributes to the final food product.”  #QuestMeat #UK

UK-based cider maker Thatchers has launched Juicy Apple, a new cider made with 100% renewable electricity. The new flavour, made with ‘sun-drenched’ apples, is crafted using renewable electricity, including power generated from the 3,500 solar panels at Thatchers’ Myrtle Farm in Bristol, UK. “It’s as good for the environment as it tastes in the glass,” Thatchers said in a statement. Juicy Apple is exclusively available in bars and pubs and has an ABV of 4%. It is described as a delicately light cider, with a hint of sour balancing the sweetness you’d expect from apples. It takes its aroma from the apples that are pressed, fermented and blended, including Katy and Jonagold apple varieties. Martin Thatcher, managing director of Thatchers Cider and fourth-generation cider maker, said: “This brand-new cider, which began life in our Cider Barn range, reflects the demand from British consumers for a light, crisp cider, that provides refreshment with a gentle bite. This easy-drinking cider is ideal for those discovering apple cider for the first time, and fits into our range." He continued: “At Thatchers we put as much care into looking after the environment as we do to creating great cider, so crafting ciders that are not only powered by sunshine, but as refreshing as a cool breeze on a warm summers day, is in our nature.” The cider is made at Thatchers home in Somerset, where sustainable developments are helping to reduce the company’s impact on the environment. The latest innovation sees the CO2 produced in the fermentation process, captured and used to add bubbles to the cider. Thatchers Juicy Apple is available to serve to the on-trade now.

Israeli food-tech company Efishient Protein has announced the successful completion of its talapia cell line development. Through its technological capabilities, Efishient Protein has unlocked the potential to produce muscle and fat cells of tilapia, which it says is a ‘key step towards establishing a genetic cell bank’. Dana Levin, CEO of Efishient Protein, said: "We are thrilled to lead the way in revolutionising the global fish products industry. Completing the tilapia cell line development showcases our dedication to accelerating sustainable protein solutions, ensuring future generations can enjoy nutritious and ethical fish products". Efishient Protein recognises that its partnership with BioMeat Foodtech and the Volcani Institute was instrumental in this latest achievment, combining the companies' tech with their experience in the alt-protein sector. #EfishientProtein #Israel

Bluu Seafood has opened a new headquarters in Hamburg, Germany, opening Europe’s first pilot plant for cell-based fish in preparation for market entry.   The European biotech company has relocated from Lübeck to Hamburg-Altona, ‘leaving behind’ its lab-scale facility in exchange for the new 2,000-square-metre site. The new headquarters has zones dedicated to customised research, production and office space, to develop and produce cell-based fish.   The new fermenters, which have a capacity of 65 litres with the potential to expand to 2,000 litres, will enable Bluu Seafood to cultivate muscle, fat and connective tissue cells from Atlantic salmon and rainbow trout in much larger quantities than before.  Bluu Seafood’s fish products, such as fish sticks or fish balls, are GMO-free and free from heavy metals and microplastics. They are similar to conventional products in terms of taste, nutritional content and cooking behaviour.  Sebastian Rakers, Bluu Seafood’s co-founder and co-CEO, said: "With the facilities at our new site, we can continue to develop our products and prepare intensively for the future market entry of cultivated fish. We are thus laying the foundations to supply the first markets. In Hamburg, we have the ideal conditions to continue to grow and continuously reduce production costs."   He continued: "We will only see a real shift towards a more sustainable diet when products based on alternative proteins are available in larger quantities and are also affordable. That is what we are working on at Bluu. If the scalability and market conditions are favourable, we will be able to offer cultivated fish at wholesale fish prices in as little as three years. The new site is an important building block in this development."  Bluu Seafood expects cell-based seafood to be approved as safe for human consumption in Singapore in early 2025, followed by the US and the European Union.    #BluuSeafood #Germany

US-based cultured seafood start-up Atlantic Fish Co has developed the ‘world’s first’ cell-based black sea bass prototype, in partnership with the North Carolina Food Innovation Lab (NCFIL). Atlantic Fish Co has developed proprietary technology to develop high-performing fish cell lines that can grow in liquid suspension. The start-up held a product tasting at NCFIL’s facility in Kannapolis, North Carolina, US. CEO Doug Grant told The Cell Base: "I'm very happy to say the product tasted like fish. We compared it against a conventional fish counterpart and were very happy with the fish flavour." Doug Grant, CEO of Atlantic Fish Co, said: “Developing the world’s first cultivated sea bass is a win for our company and consumers who want sustainable, ethical seafood. We will provide seafood that is also free of mercury, antibiotics or microplastics.” Bill Aimutis, executive director of NCFIL, commented: “Atlantic Fish Co recognises the need to develop sustainable protein products to feed our increasing global population in coming decades. Our team at NCFIL is excited about working with Atlantic Fish Co and other companies in this emerging technology area.” Atlantic Fish Co is now working on its next milestone: lowering the cost of cell-based seafood through the development of growth media customised for black sea bass and offering product tasting events to restaurant partners. #AtlanticFishCo #US

Agronomics has invested $10 million in its portfolio company Liberation Labs as part of a wider $12.5 million funding round. The round saw participation from existing investor Siddhi Capital. The investment, structured as a Secured Convertible Promissory Note (SCPN), aims to support the ongoing construction of Liberation Labs' facility in Richmond, Indiana, in preparation for its Series A round. Liberation Labs was formed in 2022 to address the growing fermentation capacity gap in cellular agriculture by providing the industry with the infrastructure to commercialise novel protein manufacturing at the scale and cost structure required by the market. Through the design, build and operation of Bio3, its purpose-built biomanufacturing platform, Liberation Labs aims to address the critical bottleneck which fermentation companies face. The company broke ground on its first facility in June 2023, which, when complete, will have 600k litres of fermentation capacity. Currently, the project is around halfway through its build programme and, subject to completion of the Qualified Financing, is expected to be commissioned in Q1 2025. The Richmond, Indiana, US, site – which has the potential to be expanded by an additional 4 million litres of capacity – was selected considering several key metrics such as access to sugar inputs, utility rates, cost and availability of labour, regulatory environment and availability of government incentives. Mark Warner, CEO and co-founder of Liberation Labs, said: "The new funding from Agronomics and Siddhi Capital comes as we continue to make significant progress in building out our operations team and advancing facility construction – including the installation of key equipment like fermenters and spray dryers. Each day we're closer to our goal of unlocking the potential of domestic manufacturing of novel proteins for both food and industrial use. We greatly appreciate the continued support of our major funding partners." Jim Mellon, executive chairman of Agronomics, added: "Liberation Labs continues to deliver on the project milestones of its launch facility in Indiana. We have huge confidence in the team's ability to execute and believe that Liberation Labs will become the first company in Agronomics' portfolio to be cash generative." The latest investment comes after Liberation Labs' announcement in January this year, which announced its new partnership with Ivy Tech Community College. Under the partnership, Liberation Labs and Ivy Tech will develop a new biomanufacturing workforce training programme, designed specifically to equip future employees of the company with the required skills to work in precision fermentation. #LiberationLabs #US

UK-based bean-to-bar chocolate manufacturer Nukoko has raised €1.5 million to scale its cocoa-free chocolate made from fava beans.   The round was led by Oyster Bay Venture Capital with participation from SOSV and The Mills Fabrica, as well as a grant from Innovate UK.  Nukoko says it will use the funding to scale its cocoa-free chocolate platform. The start-up has developed a fermentation process that closely mimics traditional cocoa fermentation, allowing it to transform the fava bean into a chocolate alternative.  By utilising fava beans, a nitrogen fixing plant, Nukoko’s chocolate alternative produces up to 90% less CO2 emissions than traditional chocolate. The ‘bean-to-bar’ chocolate contains 40% less sugar and a host of positive nutritional benefits inherent in the fava bean, such as high protein, fibre and antioxidants.  The investment will enable Nukoko to build up its process to industrial scale production ahead of market launch, as well increase its R&D headcount, in a bid to enhance its ability to flavour match varying cocoa flavour profiles.  Nukoko's co-founder Ross Newton said: ‘’We have worked in the cocoa industry for over ten years, and we love it but the chocolate industry as we know it is in trouble. We’re on the back of a three-year supply deficit resulting in a cocoa price that is crippling the manufacturers and impacting consumers." Co-founder and CSO David Salt added: ‘’At Nukoko we want to provide a viable alternative to chocolate that is from a trusted ingredient with a natural and planet positive production process. We believe that being a true and authentic ‘bean-to-bar’ manufacturer, that uses fava beans not cocoa beans to make our chocolate alternative, sets us apart and resonates with consumers."  Co-founder Kit Tomlinson commented: ‘’Nukoko’s ability to provide a 1:1 replacement for cocoa and chocolate to the manufacturing market with a natural, plant-based product that is more sustainable, cost-effective and healthier than chocolate, is transformative. We are on a mission to make a profound difference and drastically reduce the impact of the chocolate industry on the planet."   #Nukoko #UK

Givaudan, Mista and Bühler have announced the opening of a new extrusion hub at the Mista Innovation Center in San Francisco, US. The new facility enhances Mista’s capabilities for food innovation and underscores Givaudan’s and Bühler’s commitment to transforming the food system. Givaudan and Bühler’s collaboration provides companies with the chance to conduct product development trials for extruded products. The hub features a 30mm twin-screw Bühler extruder capable of high-moisture extrusion for plant-based meat and low moisture-extrusion for snacks and cereals. According to the company, results obtained at the facility are applicable to full-scale production equipment, unlike smaller benchtop extruders. With an output of up to 50kg per hour, companies can explore new product development possibilities. Fabio Campanile, global head of science and technology at Givaudan Taste & Wellbeing, said: “Adding extrusion capabilities at Mista expands our vast innovation network and further demonstrates our commitment to the alternative protein space. We believe that by working together and leveraging our collective expertise, we can continue driving the development of the food industry to deliver sustainable and delicious food experiences for consumers around the world.” Ian Roberts, CTO at Bühler, commented: “Collaboration is key to building a sustainable future for food with the goal of feeding the expected 10 billion world inhabitants by the year 2050. The Mista facility demonstrates that these collaborations provide real results. The partnership with Mista, Givaudan and Bühler is providing a world-class technology platform for food innovators to develop and scale the protein sources that will sustainably nourish the world’s growing population,” Scott May, founder and head of Mista, added: “Mista acts as a catalyst for companies to discover, integrate and evolve new ways of working that will help power their innovation engine and accelerate the transformation of the food system. Through the nodal network, unique collaborations, access to new technologies and domain expertise, Mista empowers companies to re-imagine innovation and drive positive change for companies and the industry." May concluded: "We are confident the addition of extrusion capabilities will help generate and accelerate many of the great-tasting food solutions needed to ensure a sustainable food future." #Givaudan #Mista #Bühler #US

Swedish start-up Ironic Biotech has successfully closed a pre-seed funding round of €1 million, led by Nordic Foodtech VC. Ironic Biotech has discovered a new generation of plant-derived proteins that contain iron, which it says are ‘highly bioavailable with no side effects’. The proteins – which are produced through precision fermentation – can be used as ingredients in food or food supplements. Ironic Biotech will use the funding to further its R&D work, expand its patent portfolio and optimise the production process. The start-up has announced that it is readily looking for partners in the food and food supplement industry to work with. Nélida Leiva Eriksson, CEO and founder of Ironic Biotech, said: “We want to help 2 billion people to prevent and recover from iron deficiency and anemia. The lack of iron is partly responsible for the performance gap between males and females, as women naturally lose iron regularly. The situation is widely unaddressed – a sad story that applies to many female health issues, iron deficiency not being an exception.” Up to 25% of the world’s population suffering from iron deficiency, which can lead to severe exhaustion, fatigue, heart palpitations, learning disabilities and anemia. Many consumers bolster their iron intake with iron supplements, which Ironic Biotech stated can cause various side effects, from digestive problems to nausea and even organ damage. Louise Heiberg, investment director at Nordic Foodtech VC, commented: “New ingredients like this enable the food industry to tackle a global health problem with new products. Worries about iron uptake are also a significant barrier to reducing the use of red meat in the Western diet. Putting a fundamental innovation like this to work takes effort, talent, and a bit of time. As an early investor, we work tightly with the team to build a solid foundation for success." Unlike current supplements, Ironic Biotech’s patented compounds have none of the side effects that most iron supplements can cause. The compounds are tasteless, and due to their stable form, can be stored at room temperature for long periods of time. The absorption rates are comparable to the iron in meat – this differs from traditional iron supplements where more than 90% of the iron goes through our digestive tract, as our bodies are unable to absorb it. Ironic Biotech's plant-derived proteins can help companies looking for ways to make their products fit predominantly plant-based diets. #IronicBiotech #Sweden

Israeli animal-free dairy protein developer Imagindairy and Ginkgo Bioworks have announced a new partnership designed to accelerate the introduction of a new wave of cow-free dairy. The multiyear programme – which aims to commercialise Imagindairy’s non-whey proteins – is partly funded with a joint grant from the Board of Governors of the Israel-US Binational Industrial Research and Development (BIRD) Foundation. The collaboration will leverage Ginkgo’s protein expression services and Imagindairy’s process development and scale-up expertise to manufacture animal-free non-whey to reach prices similar to conventional dairy proteins. Jennifer Wipf, chief commercial officer at Ginkgo, said: “We’re thrilled to get to work with Imagindairy on this innovative and market relevant project. We’re also honoured to be recognised by the BIRD Foundation. Being awarded this highly competitive grant is a testament to our technical expertise and ability to accomplish this project with Imagindairy. I can speak for the entire team when I say that the samples that Imagindairy have shared are absolutely next-level. If the rest of their pipeline is anything like what we’ve tasted, we can’t wait to try what’s next.” Eyal Afergan, co-founder and CEO at Imagindairy, added: “We’re proud of this acknowledgment by the BIRD Foundation, as it highlights the importance of further innovation in the alternative proteins field, and our capability to successfully execute this project. Our process development capabilities and industrial-scale precision fermentation lines will allow us to rapidly scale the optimised strains created with Ginkgo and bring innovative non-whey proteins to the market faster.” He concluded: “We’re deeply impressed by Ginkgo’s work in the food-tech industry...We’re confident this collaboration will unlock further product offerings, providing consumers with additional animal-free dairy delights that match the cost and taste of traditional dairy, making significant contributions to the industry, consumers, and the world.” This week Ginkgo also announced that it is working with Chicago-based alt-seafood producer Aqua Cultured Foods to improve the economics and functions of its microbial strains for alt-seafood production. #GinkgoBioworks #Imagindairy #Israel

Steakholder Foods has entered the US market with the launch of SHMeat and SHFish; blended dried extracts ready for mixing to create 3D-printed fish and steak alternatives.  The initial blends, Beef Steak and White Fish have been developed to mimic the taste and texture of traditional meat.   Steakholder Foods plans to expand its plant-based offerings with further blends in the pipeline, including SHMeat Beef Asado, SHMeat Beef Tenderloin, SHMeat Beef Flank, SHMeat Chicken Fillet and SHFish Salmon. The company says its plant-based blends provide ‘superior quality and flavour’ and are designed to cater to a variety of culinary preferences.  The ingredients in its new Beef Steak and White Fish blends have been subject to a recent feasability report prepared by ‘highly regarded consultants,’ which Steakholder Foods said “confirms the legal status of the ingredients”.   The report confirms that all the ingredients used in the blends are approved for use in the US, with each ingredient complying with food safety regulations, with all having achieved Generally Recognized as Safe (GRAS) status.   Arik Kaufman, CEO of Steakholder Foods, said: "As we introduce our SHMeat and SHFish blends to the US market, we stand at the cusp of a new era in food technology. Our advanced 3D printing technologies are not just a testament to innovation but also a commitment to sustainability and health.”  He continued: “These products represent our dedication to providing consumers with food options that are not only delicious but also responsible choices for our planet. We believe that our entry into the US market is a significant step towards a future where the food we eat contributes to a healthier society and a more sustainable world."  Steakholder Foods' uses two types of 3D technologies to mimic the texture of meat and fish: Drop Location in Space is used for fish and seafood production to create delicate textures that ‘closely resemble’ those found in real seafood. Its Fused Paste Layering printed is used for meat production as it replicates the fibrous texture of meat in the plant-based products.  These machines – which  Steakholder Foods began to offer to manufacturers last year – are designed and built to work in traditional food factories, matching the same scale production of the industry and are designed according to food safety standards set by the European Hygienic Engineering & Design Group.  The company made its first private-sector commercialisation deal in February, signing a memorandum of understanding with Wyler Farm . Through the deal, Wyler Farm – one of Israel’s leading alt-protein manufacturers and the country’s largest tofu producer – acquired a Steakholder Foods printer, in a transaction valued at “several million dollars”.  Steakholder Foods has also announed that it is seeking partnerships with companies in the plant-based meat and alt-fish sector, as well as traditional meat and fish producers ‘looking to diversify and expand their product portfolios,’ to ensure more ethical and sustainable food choices.    #SteakholderFoods #Israel #US