NEW TECH FOODS

The Netherlands-based cultivated pork company, Meatable, has slashed its cell-based pork production time to just four days. The company is now able to transform its pluripotent stem cells (PSCs) into high quality fat and muscle tissue in four days, down from eight days, which it says is a “faster process than any in the industry”. This breakthrough – using Meatable’s patented Opti-Ox technology – will enable the production of cell-based meat significantly faster and at lower costs than industry norms. This is a major step towards the commercialisation of Meatable’s technology and, more broadly, towards the large-scale production of cell-based meat. With its process enabling “cell-to-sausage” in four days, Meatable can produce high-quality cell-based meat at a significantly reduced cost. Slashing the cell differentiation timeframe by 50% means that Meatable’s process requires nearly half as many bioreactors at scale, cutting capex costs and enabling a more efficient use of production space. By utilising less labour, energy, infrastructure, ingredients and water, Meatable’s process has become more scalable and cost-efficient, as well as more environmentally sustainable. This new timeframe is around 60 times faster than the time it takes for farmers to rear a pig for pork and significantly faster than other cultivated meat processes. Additionally, the cell extraction process solely involves pulling a single cell once from a pig without causing harm. Daan Luining, co-founder and CTO of Meatable, said: “This is truly a remarkable moment for Meatable and the cultivated meat industry as a whole, as we just made the fastest process in the industry that much faster. Achieving the ability to produce cultivated meat at scale and efficiency has been our goal from day one, and this step moves us significantly forward in fulfilling our promise...I’m proud to say that the reduction in cell differentiation time puts us on path to delivering our products cost efficient at scale.” #Meatable #TheNetherlands

UK-based cultivated meat company Meatly has 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. Once the product has been granted regulatory approval, Meatly-produced pet food will be made available in shops across the UK through partnerships with retailers and manufacturers like Omni. As an early investor in Meatly, British pet supplies retailer Pets at Home expects to be the first retailer to offer these products in its stores. Formerly known as 'Good Dog Food', the cell-based meat company rebranded as Meatly in November last year and has been working with the UK's Food Standards Agency and the Department for Environment Food & Rural Affairs to obtain approval for its cell-based chicken pet food to become available to buy in the UK. Owen Ensor, co-founder and CEO of Meatly, said: "It is incredibly exciting to see the first ever cans of cultivated pet food fly off the production line. This is a major milestone for cultivated meat globally and shows that we are ready to sell product...Cultivated meat gives pet parents an easy choice – high-quality, tasty, nutritious and sustainable pet food. We're thrilled to work with innovative companies like Omni to make this a reality as soon as possible." Omni’s founder, Guy Sandelowsky, commented: “Meatly’s ingredient is incredibly exciting to us at Omni, not only because it represents a virtually infinite, cruelty-free source of meat but also because it can be optimised for health. This means more essential vitamins, minerals and omegas, and an elimination of the troublesome components that can be found in traditional meat, such as antibiotic residues. We see the ingredient of particular importance to the cat food market, which lacks credible alternative protein solutions currently.” David Wainwright, commercial director at Pets at Home, added: “We are excited to be a part of Meatly’s journey and are looking forward to being the first retailer to offer their products in our pet care centres. While it is still early days, we are committed to helping drive change in the industry and finding sustainable alternatives to replace some of the protein used globally in pet food would be a major step forward.” #Meatly #Omni #Agronomics #petfood

Opalia, a Canadian start-up developing a technology to produce real milk using bovine mammary cells, has secured CAD 2 million (approx. $1.5 million) in funding. The funding was led by the Hoogwegt Group and included participation from Ahimsa Foundation, Box One Ventures, Cycle Momentum, Kale United and the Québec government through its Impulsion PME programme, managed by Investissement Québec. Opalia also secured funding from Natural Products Canada as part of its Proof of Concept programme. The capital will be used to accelerate the development of Opalia's first product. According to the company, Opalia's sustainable milk production method positions it to capture a significant portion of the dairy market. Opalia’s CEO, Jennifer Côté, said: "This funding marks a significant step for Opalia as it prepares to collaborate with commercial partners ahead of launching its inaugural product into the market. With Hoogwegt leading our round, we've not only gained essential customer validation but also tapped into their extensive network and global market expertise, setting the stage for Opalia's success." Roland Wientjes, global technology director of Hoogwegt Group, commented: “As a premier buyer and supplier of dairy and plant-based ingredients, we recognise and support the market's increasing drive to lower carbon emissions, particularly in alignment with the commitments made under the Paris Agreement." "We see rapid growing interest in our markets for environmentally friendly solutions whilst retaining the beneficial qualities of traditional dairy. We are already actively engaged in initiatives aimed at reducing emissions in the supply chain. With our investment in Opalia, we underline the imperative to explore sustainable alternatives. We are convinced that Opalia's cow-free milk represents a key component of the future sustainable dairy supply chain and eagerly anticipate the launch of Opalia's inaugural product.” Pierre Fitzgibbon, Minister of economy, innovation and energy, Minister responsible for regional economic development and Minister responsible for the Metropolis and the Montréal Region, added: “Opalia has an innovative solution for reducing our carbon emissions. It’s the only company in Canada to use this method, which is directly in line with our goal of making Québec the first carbon-neutral state in the Americas by 2050." #Opalia #Canada

According to The Economic Times , the Food Safety and Standards Authority of India (FSSAI) is in the process of establishing regulatory guidelines for the approval of cell-based foods, which include cell-based meat and seafood. In India, the Central Marine Fisheries Research Institute initiated a project focused on cultivating fish, while the Department of Biotechnology and the Centre for Cellular and Molecular Biology support research into cell-based meat. As cell-based meat has no prior history of existence or consumption in the country, the FSSAI classifies it as either "non-specified food or ingredient" or "novel food". Consequently, companies must seek prior approval from the food authority before commencing the manufacturing, production or importation of such products. Although cell-based meat is currently not sold in India, several companies, including MyoWorks and #NeatMeatt, are actively engaged in developing these products. Singapore became the first country to grant approval for the production and commercialisation of cultivated meat in 2020. Later, the US followed suit, permitting two California-based companies, Good Meat and Upside Foods, last year to sell meat derived from animal cells to restaurants, and, eventually, directly to consumers in grocery stores. #India

North American frozen seafood company High Liner Foods has committed to making a $5 million investment in Norcod. Norcod is a Trondheim, Norway-based aquaculture firm that produces sustainable and responsible cod. In exchange for the $5 million investment, High Liner Foods will receive a 10% share in Norcod. The all-cash investment forms part of a larger capital raise by Norcod that is expected to close this month. Norcod operates six farming sites with licenses secured to reach a 26,000 mt of production capacity. The company is geographically focused in central and northern Norway, with optimal biological conditions for aquaculture – this location means that Norcod can avoid seasonal dependency and deliver fresh products throughout the year. Paul Jewer, president and CEO at High Liner Foods, said: “Today's investment is a small but important step forward in our strategy to position High Liner Foods for the next chapter of leadership and growth. In a dynamic global seafood environment, we want to ensure that our company and its stakeholders can benefit from the opportunities across the full value chain in highly sought after species like cod." He continued: “We are impressed by Norcod's leadership team and their proven production record and expertise. In making this long-term investment, we welcome the opportunity to support, and help shape the bold, innovative work underway to lead the future of sustainable cod farming as a source of premium seafood for North America and markets around the world."

The Precision Fermentation Alliance (PFA) and Food Fermentation Europe (FFE) have announced a refined definition of the term ‘precision fermentation’. The newly refined definition, announced in a media release yesterday (26 February 2024) aims to provide clarity on precision fermentation’s unique characteristics and its differentiation from other technologies. It defines precision fermentation as follows: “Precision fermentation combines the process of traditional fermentation with the latest advances in biotechnology to efficiently produce a compound of interest, such as a protein, flavour molecule, vitamin, pigment or fat”. The new definition then offers further detail on the process, how it works and how it has already been in use: A specific molecular sequence is inserted into a microorganism to give it instructions to produce the desired molecule when fermented. These molecular sequences are derived from digitised databases rather than taken directly from the relevant animals or plants. At the end of the fermentation process, the resulting compounds are filtered out, separating them from the microorganisms that produced them. Precision fermentation has been in use globally for over 30 years to make medicines (like insulin) and countless common food ingredients (such as human milk oligosaccharides or rennet). The PFA was established in 2023 and comprises industry members including Change Foods, The Every Co, #Imagindairy, #NewCulture, #OnegoBio and the #GoodFoodInstitute among others. The members’ common goal is to promote precision fermentation as a reliable solution for a more sustainable food system. Irina Gerry, spokesperson for PFA, commented: “With so many new food technologies entering the market, we recognised the need to refine and expand the definition of precision fermentation to help educate consumers and food industry stakeholders”. She added: “Our collaboration with FFE has resulted in a comprehensive definition that emphasises the distinctive features of precision fermentation and its applications, as well as draws clear boundaries between precision fermentation and other fermentation-based technologies”. The refined definition includes several key distinctions. The PFA and FFE highlight that precision fermentation leverages the latest bioengineering techniques, setting it apart from traditional fermentation and natural breeding techniques. Additionally, unlike cell cultivation, precision fermentation uses microorganisms to produce specific compounds of interest, rather than growing an entire cell or biomass. Molecular sequences used in precision fermentation are sourced from digitised databases, eliminating the need for animal involvement in any part of the process, whereas in cell-based meat, a sample of cells is taken from a live animal. At the end of the fermentation process, the targeted molecules are isolated and filtered out from the fermentation broth, setting the process apart from biomass fermentation (where the entire biomass, including the cells, is the product). It also emphasises that precision fermentation is an established technology. While it is now being used to produce new molecules, the process itself has been safely utilised in food and medicine for decades. FFE represents the wider fermentation food and ingredient sector, made up of nine industry members: Better Dairy, Bon Vivant, Formo, Imagindairy, MicroHarvest, Onego Bio, Standing Ovation, Those Vegan Cowboys and Vivici. It works to raise awareness and enable the rollout of innovative fermentation technology and products in Europe.

A coalition of food innovation organisations in Europe has recently unveiled the Regenerative Innovation Portfolio, a €30 million initiative aimed at advancing regenerative agriculture practices across the continent. This collaborative effort, led by EIT Food – which is backed by the European Institute of Innovation and Technology – seeks to demonstrate solutions and facilitate partnerships within the agrifood value chains. Unlike traditional approaches focusing solely on individual farms, the Regenerative Innovation Portfolio adopts a landscape-based strategy, tailored to local contexts. By identifying five priority landscapes across Europe, the initiative aims to foster collaboration among various stakeholders, including regional governments, investors and retailers. EIT Food has committed €15 million to the Portfolio, with an additional €15 million expected from corporate partners over the next three years. This investment will support landscape initiatives, ecosystem development and inter-landscape learning within the community. Richard Zaltzman, CEO of EIT Food, said: “It is crucial that we establish a future-fit food system for all: a transition that can only be achieved by prioritising systemic, regenerative approaches to agriculture, in a way that keeps farmers front and centre and fosters collaboration between all stakeholders in the food chain”. He continued: “By matching funding from partners that invest in landscape-level collaborations in the Regenerative Innovation Portfolio, EIT Food aims to enable a significant commitment to the regenerative transition within Europe”. Marjolein Brasz, CEO of Foodvalley, highlighted the Portfolio's role in scaling and expanding regenerative agriculture practices: “We have already seen significant efforts and initiatives from farmers and cooperatives in the shift to regenerative agriculture. The Regenerative Innovation Portfolio will be crucial in helping to practically scale and expand these approaches.” “By creating a collaborative community, the Regenerative Innovation Portfolio will generate and share learnings and experiences between landscapes which will help to foster more successful partnerships and innovation in the future and get all stakeholders in the landscape transition to play their role.” By fostering collaboration between off-takers and sharing costs, knowledge and resources, the initiative enables the production of a broad range of regenerative crops and products at scale.

Icelandic biotech ORF Genetics and Australian cell-based meat company Vow have announced the success of a “first of its kind” tasting in Europe. The cell-based meat tasting, which took place on 12 February, saw various professionals taste dishes created from the cells of Japanese quail. Among those attending was the Prime Minister and acting Minister of Food, Fisheries and Agriculture of Iceland, Katrín Jakobsdóttir, who “enjoyed” her first taste of cell-based meat at the event. Jakobsdóttir said: "It is clear that our food systems need to change so that we can feed a population estimated to reach 9 billion in 2040. It is also evident that we need to use innovation and technology to establish new ways of addressing the climate challenge. This is exactly what we are seeing on the tasting tables here today.” She continued: “Cultivated meat is one of the solutions to the climate challenge. The Icelandic authorities are determined to pave the way for the adoption of new solutions in Iceland and we are eager to see the development of an EU regulatory framework for cultivated meat." Berglind Rán Ólafsdóttir, CEO of ORF Genetics, commented: "We are excited to bring this innovative, novel food product for this milestone tasting event here in Iceland, showcasing that not only is cultivated meat a more sustainable alternative to traditional meat – but that it is also a delicious one. ORF's barley-grown growth factors allow cultured meat companies like Vow not only to grow but to rapidly scale-up its production to meet future-market demands." Co-founder and CEO of Vow, George Peppou, added: "We have a vision of producing meat that is deliberately different – uniquely delicious, nutritious and sustainable, and unlike anything you've tasted before. That is why we are so excited to partner with ORF to announce today that Icelanders will be the first to taste an entirely new food in Europe's first ever official cultured meat tasting." #Vow #ORFGenetics #Europe #Iceland #Australia

A study published in the journal ACS Biomaterials & Engineering  has investigated the potential of non-allergenic wheat protein glutenin to act as a scaffold in the production of cell-based meat.     For the study, researchers isolated glutenin from gluten, before forming it into flat and ridge-patterned films. Mouse cells that develop into skeletal muscle were then placed on the films and incubated for two weeks. Glutenin is considered to be generally safe for celiacs and those with gluten sensitivity, despite being a wheat protein.    The study reports that cells successfully grew and proliferated on both films and that by the second week, they had formed long parallel bundles replicating the fibre structure of muscles. While the performance was not as good as gelatin-based films, the researchers said it was considered sufficient and that further work could improve how cells attach to the plant-based films.     Another test was carried out with mouse cells that produce fat tissues – it found that these also proliferated and differentiated, producing visible lipid and collagen deposits. The researchers concluded that glutenin films can support the growth of both muscle and fat layers, with the potential for these to be stacked to form cell-based meat.

In Davos, Switzerland, Fork & Good has conducted the city’s first-ever blind tasting of hybrid cell-based meat. The tasting saw 40 people test the cell-based meat products. Participants each received two small dishes distinguished by blue and yellow stickers. One contained 100% conventional pork and the other a blend of 30% cell-based and 70% conventional pork. The event also provided options for vegetarians – who had the chance to try dumplings made with a blend of a plant-based pork alternative and cell-based pork. The tasting was led by the start-up's CEO Niya Gupta, who said: “We are aiming to serve everyone everywhere with affordable meat so it’s exciting to get input in this open and democratic way. We had everyone, from a US professor to a Swedish nonprofit worker to a Chinese student – even a regular Swiss person walking in off the street looking for a beer. Their feedback has been critical to us as we continue our product development journey.” Fork & Good’s co-founders said that participants at the blind tasting found no major difference between the two samples. An informal poll after the tasting found that more than half of the group preferred the 30/70 blend over the conventional meat on its own. The group was equally split when asked to guess which dish contained cell-based meat. One of the participants, global data science leader and technology expert Richard Kerr, commented: “I wasn’t able to tell the difference between the samples, to the point that I thought it was going to be revealed that all the samples were 100% cultured. I love the idea and will continue to follow [Fork & Good’s] progress with interest.” The tasting was a part of UnDavos, an informal entrepreneurship-focused gathering that takes place the same week as the World Economic Forum (WEF) conference – which takes place in the same city. Mark Turrell, founder of UnDavos and CTO of Fresh Solutions AI, invited Fork & Good to present their product at a “meal for the future” event. “It was amazing to physically experience technology being integrated into our food – the food in our mouths," Turrell added. In addition to the tasting, Fork & Good was invited to the main WEF conference as a Technology Pioneer, one of 100 early-stage startups developing innovative technologies to address global challenges. Gupta participated in back-to-back meetings and roundtables, including a bilateral meeting with one of the world’s largest meat producers who couldn’t tell the difference between conventional meat and Fork & Good’s hybrid cell-based meat. Fork & Good’s chief scientific officer Gabor Forgacs said: “Mixing cultivated meat with conventional meat has many advantages. It helps alleviate the rising supply chain and environmental challenges meat producers face. It also allows for the gradual introduction of cultured meat through products consumers are already used to.” Founded in the US in 2018, Fork & Good launched its pilot facility in Jersey City, New Jersey. The facility is currently capable of producing six to ten times more meat per square foot than is currently possible by conventional means. Fork & Good says its meat is ready for market, pending regulatory approval by the US Department of Agriculture and the US Food & Drug Administration. #Fork&Good #US #Switzerland

Biomass fermentation start-up Superbrewed Food has announced the approval of US Patent Application Publication for its postbiotic protein ingredient. The granted patent application relates to a “composition of matter” and offers broad protection for the production, use and commercialisation of bacterial biomass ingredients. Superbrewed Food’s postbiotic protein patent secures key protections, such as covering all forms of bacterial-biomass proteins, including natural, non-GMO and GMO organisms, with a protein content of 60% or higher – the minimum requirement for effective use as a food ingredient. The patent also includes coverage of all production methods, such as aerobic and anaerobic, and encompasses all forms of feedstock like sugar, agricultural waste and CO2. The ingredient extends coverage to the use of biomass protein in food products. Additionally, it ensures long-term protection, extending through 2042. The postbiotic protein is animal- and allergen-free, non-GMO and highly functional, making it a versatile option for replacing or complementing animal and plant proteins in many existing and new food formulations. Brand owners in dairy, health and sports nutrition, meat, sauces, confectionery, snacks and bakery products can now opt to improve the nutritional content in their product updates. According to the company, postbiotic protein is particularly suitable for meeting consumer demand in the ‘better for you’ category. Bryan Tracy, CEO and co-founder of Superbrewed Food, said: “Securing this patent celebrates the tremendous efforts of Superbrewed Food’s innovation team, and it represents a true breakthrough in food ingredients”. “We are excited to provide unique combinations of benefits and strong IP protection to our customers in the fast-growing and competitive alternative protein market. And most importantly, consumers are soon to have access to a new class of proteins that deliver all aspects of better eating.” #SuperbrewedFood #US

US Senators Mike Rounds and Jon Tester have proposed a bill to amend the Richard B Russell National School Lunch Act and the Child Nutrition Act of 1966, banning the use of cell-based meat in US school meals. Titled the ‘School Lunch Integrity Act of 2024,’ the senators seek to prohibit cell-based meat from being served in schools under the National School Lunch Program (NSLP) and the School Breakfast Program (SBP). Democrat and third-generation farmer Jon Tester said: “This common-sense bill will make sure our schools can serve real meat from our ranchers, not a fake substitute that’s grown in a lab. Montana ranchers grow the best meat in the world, that’s a fact – and our students ought to be getting the best in their school breakfasts and lunches every day.” Republican Mike Rounds’ office claimed that the United States Department of Agriculture’s (USDA) approval of Good Meat and Upside Foods’ chicken in the US last year “undermines the important work of American livestock producers”. Rounds questioned the safety of these products, citing a lack of research, despite the USDA’s approval of cell-based chicken from the aforementioned companies – which have also received a Generally Recognized as Safe (GRAS) certification from the U.S. Food and Drug Administration (FDA). Rounds told US media outlet Keloland: “It starts out with a piece of meat, a cell from an actual chicken and then it is developed artificially within the laboratory. We just want to make sure that’s not the stuff they are selling in our schools.” In a statement, he said: “Our students should not be test subjects for cell-cultivated ‘meat’ experiments. South Dakota farmers and ranchers work hard to produce high-quality beef products. These products are often sold to South Dakota schools, where they provide necessary nutrition to our students.” “With high-quality, local beef readily available for our students, there’s no reason to be serving fake, lab-grown meat products in the cafeteria. I’m pleased to introduce this bipartisan legislation that benefits South Dakota producers and protects students from the unknown effects of cell-cultivated ‘meat’ products.” The bill was welcomed by US animal agriculture groups. “Science experiments belong in the classroom, not the cafeteria,” said Justin Tupper, president of the US Cattlemen’s Association. “The long-term health effects of consuming foods produced using cell-cultured technology [have] not been established. These products are too new and untested to be considered safe for our nation’s children.” Bill Bullard, CEO of R-CALF USA, added: “The claim that cell-cultivated meat grown in a laboratory is as safe and healthful as real, natural meat has not yet been definitively determined. So, subjecting children to this nascent, scientific experiment is bad public policy. We applaud Senator Rounds’ bill that will ensure our children and grandchildren will not be encouraged to consume this controversial and unnatural product while at school.” Rounds concluded: “We just want to make sure that our livestock producers in the upper midwest aren’t ham-stringed by schools suggesting that because of liberals in the area or individuals that don’t like ag that they are suddenly then being challenged to compete with cultured meat, which we think has a long way to go and hasn’t been properly tested at this stage of the game.” The legislation is part of a wider trend that is developing around the world. Last year, France introduced a bill to prohibit the production and sale of cell-based meat throughout the country, after the country banned the novel proteins from canteens in 2021. A month prior to France’s proposal, Italy became the world’s first country to officially ban cell-based meat , with one of the farming groups that lobbied prominently for the law now in talks with Hungary to push forward similar legislation in the country. Austria has also voiced its opinion against cell-based meat, presenting a note to the EU’s Agriculture and Fisheries Council last week alongside Italy and France. It garnered support from the Czech Republic, Cyprus, Greece, Hungary, Luxembourg, Malta, Poland, Romania, Slovakia and Spain. Meanwhile, senators in the US have also joined the trend. Before Rounds and Tester introduced their legislation to the Senate, Republican lawmakers in several states had already debated the idea of prohibiting cell-based meat within state borders. It began with Florida, where House representative Tyler Sirois proposed to ban the production, sale, holding and distribution of cell-based meat within the state, imposing criminal penalties and license suspensions or stop-sale orders – on anyone violating these rules. Not long after, Texas governor Greg Abbott signed a bill requiring clear labelling of plant-based and cell-based meat, seafood and egg products. Then, in Arizona, Republican David Marshall drafted HB 2121 , attempting to ban the sale or production of cell-based meat. This week, Wisconsin State Assembly representative Peter Schmidt – a Republican dairy farmer – proposed two bills against alternative protein, one of which put restrictions on the labelling of cell-based meat.