NEW TECH FOODS

Ginkgo Bioworks and Phytolon have completed the first development milestone of their partnership, achieving the full colour palette of the yellow-to-purple spectrum. Phytolon's natural betalain pigments, produced through fermentation-based technologies, offer safe, sustainable alternatives to synthetic dyes, which addresses growing regulatory concerns and consumer demand for natural products. Ginkgo’s expertise enhanced the efficiency of Phytolon's yeast strains, ensuring the consistent and robust production of sustainable food colours via two producing strains. Ginkgo and Phytolon’s partnership, which began in early 2022, aimed to produce vibrant betalain pigments spanning the entire yellow-to-purple spectrum using cell engineering. The successful completion of the project’s first milestone unlocks the commercial potential of Phytolon's yellow-to-purple palette and further establishes the cost-efficient offering to its clients. Phytolon’s natural betalain pigments can be used throughout the food industry as safe, sustainable and viable alternatives to artificial dyes. As governments around the world continue to intensify regulations on synthetic dyes, it is likely that manufacturers and consumers will increasingly seek out more sustainable and nature-derived products. Tal Zeltzer, co-founder and CTO of Phytolon, said: “We are so excited to reach this key milestone with our partner, Ginkgo Bioworks. This achievement puts our colours at the forefront to efficiently replace artificial dyes in our food and create a healthy and sustainable world. Our clients are now able to explore high-performing natural colours in their brands, covering the full range from purple to pink, red, orange and yellow shades.” Kevin Madden, SVP of commercialisation at Ginkgo Bioworks, added: “We are thrilled to see our collaboration with Phytolon accelerate, and we’re proud to be a driving force behind the realisation of this milestone and the R&D breakthroughs it represents. Ginkgo Natural Product Services have enabled Phytolon’s products to be competitive worldwide and create a broader palette of options for the industry.” He continued: “We're happy to be able to provide innovators like Phytolon with our services and give access to our codebase to accelerate their product development. As we celebrate this success, we look forward to sustaining this momentum to further enhance the performance of Phytolon’s products.” Following the successful completion of the partnership’s first milestone, Phytolon says it soon expects to bring the full colour palette enabled by these two new strains to market. Ginkgo and Phytolon will continue to work together under their existing agreement toward achieving additional milestones that further increase production efficiency. #GinkgoBioworks #Phytolon

Denmark-headquartered bioproduction company 21st.Bio is granting access to its precision fermentation platform to food and beverage ingredient manufacturers. The platform aims to enable the production of dairy proteins at a competitive cost through precision fermentation. It follows 21st.Bio’s successful scaling of the beta-lactoglobulin protein, a major protein found in milk that provides nutritional and textural components of milk and other dairy ingredients. By offering its platform widely, the food-tech company aims to mitigate the cost and time associated with development, opening access to proven industrial-scale production technology for alternative protein precision fermentation. 21st.Bio said its platform provides a sustainable and less carbon- and resource-intensive alternative to traditional animal-based production methods, and can help to stabilise global food supply chains. Customers utilising the platform will have access to industrial production strains, fermentation processes, scale-up support and technology transfers to contract manufacturers and regulatory approvals for faster time-to-market and reduced cost. The technology foundation is licensed from Novonesis (previously Novozymes), which has 40 years of experience in optimising production strains and processes for industrial production. The technology base is already used to provide dozens of food-grade products on the market today. 21st.Bio consistently optimises the strains and processes, aiming to ensure customers are ahead of the market. The technology can be tailored for each customer’s specific purpose, such as the nutritional fortification of a plant-based product, improvement of texture in alternative dairy, and medical nutrition. Customers can be start-ups planning to take one or several proteins to market, as well as established players expanding into sustainable alternatives or dairy companies aiming to grow with the increasing global demand for proteins while reducing their environmental footprint. Thomas Schmidt, CEO of 21st.Bio, said: “We founded 21st.Bio with one simple mission: to make precision fermentation technology accessible to as many companies as possible, so they can successfully take their product to market at a competitive price”. He added: “We believe this is the best way for technology to support and accelerate the transition to more sustainable and better nutrition globally. With this new offering, I am proud that companies will be able to safely scale innovation into industrial production and meet global demand utilising our technology and expertise.” #21st.Bio #Denmark

India’s Central Marine Fisheries Research Institute (CMFRI) has launched a pioneering project to produce cell-based fish in India. As reported by Indian news outlet The New Indian Express, CMFRI’s project intends to address the growing demand for sustainable seafood within the country. The CMFRI has entered into a collaborative research agreement with Neat Meatt Biotech, a India-based start-up working towards developing cell-based meat, to launch this initiative in a public-private partnership mode. CMFRI director A Gopalakrishnan signed a MOU with co-founder and CEO of Neat Meatt Biotech, Sandeep Sharma. According to the MoU, the CMFRI will carry out research on early cell line development of high-value marine fish species such as kingfish, pomfret and seer fish. This involves isolating and cultivating fish cells for further research and development. Additionally, CMFRI says it will handle genetic, biochemical and analytical work related to the project. The institute is equipped with a cell culture laboratory, which will support its research in cellular biology. Neat Meatt will lead the optimisation of cell growth media, the development of scaffolds or microcarriers for cell attachment and the scaling up of production through bioreactors. It will also provide necessary consumables, people and any additional equipment needed for the project. CMFRI’s Gopalakrishnan said: “This public-private partnership marks a crucial step in bridging the gap between India and other nations like Singapore, Israel and the US, who are already advancing cultured seafood research.” He continued: “Cell-based fish offers immense potential for environmental and food security benefits, and this collaboration leverages CMFRI's marine research expertise with Neat Meatt's technological know-how in this field, paving the way for a sustainable and secure future for seafood production in India." #CMFRI #NeatMeatt #India

Czech biotech Mewery has been awarded a grant of around €200,000 by the Czech government through the CzechInvest Technological Incubator. Mewery makes cell-based pork using growth factors made from microalgae, and claims that it is the first European foodtech to do so. Mewery will use the non-dilutive funds to carry out research that will improve the efficiency of its platform and technology as it prepares for the scale-up phase. Mewery said that it will look into cell characterisation, exploring the metabolites involved in cell growth and analysing gene expression patterns (transcriptomics) to gain insights into cellular processes and interactions. The foodtech said it will also use the funding to collect the necesasry data to obtain safety approval from authorities in the future, including data on the nutritional composition of the biomass and the production process’s components. Roman Lauš, founder and CEO of Mewery, said: “The CzechInvest’s investment is a significant endorsement of Mewery’s innovative approach to cultivated meat. This knowledge will be essential for designing a near-future scalable production process that is efficient, cost-effective, and meets the highest quality standards.” Mewery’s growth media stimulates mammalian cell growth, allowing it to eliminate foetal bovine serum from its platform, which reduces production costs by 70%, leading to lower prices for its cell-based pork. As a proof of concept of its growth media, Mewery developed a pork and microalgae prototype. Last year, it unveiled the “first-ever” cultivated burger made with pork and microalgae cells using its bio-hybrid culture system. Lauš added: “We are grateful to CzechInvest for their support. With their backing, we are confident that Mewery can make significant contributions to the cultivated meat industry and provide consumers with a sustainable, ethical, and healthier alternative to conventional pork and beyond.” #Mewery #Czechia

Researchers at the Tufts University Center for Cellular Agriculture (TUCCA) have created bovine muscle cells that produce their own growth factors, a step that can significantly cut costs of the production of cell-based beef. In a study published in the journal Cell Reports Sustainability, researchers successfully modified bovine muscle cells to produce fibroblast growth factors (FGF). Muscle cells are the primary type found in products like steaks and hamburgers – FGF plays a crucial role in the development and differentiation of these cells. Prior to this breakthrough, the external addition of growth factors was necessary, which significantly drives up production costs. Andrew Stout, director of science at the Tufts Cellular Agriculture Commercialisation Lab (CACL) and lead researcher on the project, said: “FGF is not exactly a nutrient. It’s more like an instruction for the cells to behave in a certain way. What we did was engineer bovine muscle stem cells to produce these growth factors and turn on the signalling pathways themselves.” Stout is leading several research projects at the CACL, a technology incubator space set up to take TUCCA innovations and develop them to the point at which they can be applied at an industrial scale in a commercial setting. “While we significantly cut the cost of media, there is still some optimisation that needs to be done to make it industry-ready,” said Stout. “We did see slower growth with the engineered cells, but I think we can overcome that.” Such strategies could include changing the level and timing of expression of FGF in the cell or altering other cell growth pathways. Stout explained: “In this strategy, we’re not adding foreign genes to the cell, just editing and expressing genes that are already there,” to see if they can improve the growth of the muscle cells for meat production. Stout said that this approach could lead to simpler regulatory approval of the ultimate food product as regulation is more stringent for the addition of foreign genes rather than the editing of native genes. He says the strategy could be transferrable to different proteins such as fish and chicken as “all muscle cells and many other cell types typically rely on FGF to grow”. David Kaplan, who leads TUCCA, commented: “Work is continuing at TUCCA and elsewhere to improve cultivated meat technology including exploring ways to reduce the cost of nutrients in the growth media, and improving the texture, taste and nutritional content of the meat. Products have already been awarded regulatory approval for consumption in the US and globally, although costs and availability remain limiting.” “I think advances like this will bring us much closer to seeing affordable cultivated meat in our local supermarkets within the next few years.” #TUCCA

Pureture, (formerly Armored Fresh Technologies), a US biotech specialising in the production of functional animal-free ingredients, has partnered with Namyang Dairy Products. Namyang produces milk, yogurt, cheese, cream and butter, for markets in more than 20 countries. The dairy giant will use Pureture’s plant-based casein to develop and introduce a new plant-based dairy range to offer consumers sustainable options. Pureture says it has developed the “world’s first” non-GMO plant-based casein. The protein is yeast-derived and enables manufacturers to develop clean-label, dairy-free products without additives, emulsifiers, or binders, according to the biotech company. Pureture aims to reach a manufacturing capacity of 2,400 tons to meet growing demand. It says it offers a “competitive price,” which is around 30-40% lower than the average cost of casein. Rudy Yoo, founder and CEO of Pureture, said: “Our mission at Pureture is to develop technologies and further foods that will contribute to a more sustainable future, and we couldn’t be prouder to partner with Namyang with this breakthrough protein, working closely with them as they grow their plant-based offering.” Myko Kihyun Nam, CMO at Namyang Dairy Products, commented: “With the partnership with Pureture, we will now be able to offer dairy-free, 100% plant-based products without any sacrifice from the consumers regarding taste, nutrition, and cost". Pureture has also announced that it is finalising a $12 million seed funding round that will support the brand's development and build out its manufacturing facility. #Pureture #Namyang #SouthKorea

On behalf of the Dutch Government, Cellular Agriculture Netherlands Foundation (CANS) has launched an independent expert committee to evaluate requests by companies to conduct tastings of cell-based meat and seafood. Now, Dutch companies can hand in their dossiers to request approvals to hold tastings, paving the way to holding the first approved cell-based tastings in Europe. In June last year, the Netherlands became the first country in the European Union to make pre-approval tastings of cultivated food possible. Dutch cultivated pork start-up Meatable has submitted a dossier, expecting to organise its first tasting of its call-based pork product soon. The new committee includes a toxicologist, microbiologist, physician and an ethical expert. They will evaluate requests by companies to conduct tastings of cell-based meat and seafood in controlled environments, a significant step forward to enabling tastings in Europe. Krijn de Nood, co-founder and CEO at Meatable, said: “This is another important step forward in approving cultivated meat. The Netherlands has long been the pioneer of cultivated meat which is further cemented by this latest development, and we thank the Dutch Government, CANS and [Dutch biotech industry association] HollandBIO for their joint efforts to make this possible.” “We’re delighted that we have already handed in our dossier for approval and look forward to holding our first tastings in the Netherlands soon. We can’t wait to invite people to try our delicious pork sausages and experience for themselves that it doesn’t just look and taste like meat, it is meat.” The tasting approval process Under the Code of Practice, cell-based food companies can hand in their dossiers, including information about their product and necessary safety documents, to apply for approval to hold tastings. The expert committee will investigate the documents and provide feedback. The committee will then approve for tastings to take place or request more information. When approvals have been granted, the respective company is required to hold a tasting session in a controlled environment, which is suitable for food preparation and inaccessible to the general public. The news today will help cell-based food comapnies develop their products and enable education about cultivated meat. Tastings enable consumers to experience the taste and texture of the novel foods and understand that it looks like, tastes like and has the same nutritional profile as traditional meat, as well as educate people about the role cell-based meat can play in meeting sustainability goals. Maarten Bosch, CEO of Mosa Meat, commented: “We are thrilled to see the protocol developed in consultation with the government is now being implemented. Mosa Meat will be applying soon to host the first legal tastings of our cultivated beef. The Netherlands continues to be a global leader in sustainable food innovation, even as others in Europe appear to be taking a step backwards at the height of our climate and biodiversity crises.” Kianti Figler, CEO of Upstream Foods, added: “At Upstream Foods, we’re thrilled about the Netherlands taking the initiative in pre-approved tastings for cultivated food. This is a pivotal moment for the Dutch cultivated meat and seafood ecosystem. We are dedicated to revolutionising seafood alternatives through fish fat cultivation, and this initiative empowers us to showcase our innovative approach.” #Meatable #theNetherlands #MosaMeat #UpstreamFoods #tasting

Israel-based food-tech start-up Imagindairy has acquired a new facility and is operating its own industrial-scale precision fermentation production lines. Imagindairy says it is the “first” company in the industry to achieve this milestone, fully owning and operating its own industrial-scale production lines dedicated solely to animal-free milk proteins. The facility, located in the Middle East, enables Imagindairy to produce its animal-free dairy proteins at more than 100,000 litres of fermentation capacity, with planned capacity expansion to triple this volume in the next one to two years. Imagindairy is currently producing industrial-scale batches in the facility at a competitive cost structure to traditional dairy. Eyal Afergan, Imagindairy’s co-founder and CEO, said: “Having just entered the landscape three years ago, this achievement is a big step forward for us. We’ve overcome industry-wide hurdles that have previously been holding precision fermentation dairy back, including the production capacity bottleneck and ensuring that unit economics make sense across the supply chain.” He continued: “This will enable our customers to put animal-free dairy products on-shelf at cost parity to traditional dairy, without compromising on quality. It’s a substantial breakthrough and important step that will allow us to support mass-market adoption, transition to an industrial company, and speed up the development of other milk proteins.” This achievement comes on the heels of another major company milestone, as Imagindairy received a “no questions” response letter from the US Food & Drug Administration last month for the Generally Recognized as Safe (GRAS) notice submitted by the company. This signifies that the ingredient is safe to be used in F&B products, providing a regulatory ‘green light’ for food and beverage manufacturers to partner with Imagindairy. Imagindairy can now offer the most efficient manufacturing and end-to-end capabilities, extending through in-market product availability. Products made using Imagindairy’s animal-free dairy protein are expected to be launched in the US in the coming year. #Imagindairy #US

2023 signified several major news updates in the cell-based food sector. Below are five of the most popular stories from The Cell Base. Ayana Bio opens new laboratory to commercialise cultivated ingredients July saw plant cell technology company Ayana Bio announce the opening of a new lab situated in Boston’s Seaport district in Massachusetts, US. The lab will serve as a hub to advance Ayana Bio’s plant cell-cultivated production systems to create a diverse range of cost-effective and high-quality health, wellness and nutrition ingredients. Ayana Bio says the new facility will help it to overcome previous industry challenges through better cell lines and a multi-product production system. The technology will make plant cell-cultivated ingredients scalable through its proprietary hardware and production process that can accommodate a variety of cell lines simultaneously. Ayana Bio says the facility “solidifies [its] commitment to transforming the future of sustainable ingredients in one of the world’s most innovative scientific research and development hubs”. GEA inaugurates new innovation centre for alt-proteins In June, international tech group GEA inaugurated its new Food Application and Technology Center of Excellence (ATC) in Hildesheim, Germany. The ATC houses a pilot plant for the production of sustainable alternatives to meat, milk, seafood and eggs, through microbial fermentation and cell cultivation. At the new technology centre, GEA’s food experts will use a cell cultivation and fermentation pilot line to fast-track innovations from the lab to commercial-scale manufacturing. The new testing platform at the ATC is designed to bridge the gap between the test bench and industrial-scale production without customers having to invest in a large-scale plant from the outset. CellRev and BSF Enterprise’s 3D Bio-Tissues to form cell-based meat JV This month saw UK-based tissue engineering company 3D Bio-Tissues (3DBT) and its sister company Kerato, owned by BSF Enterprise, announce a new a joint venture with continuous cell manufacturing biotech CellRev. The JV will focus on developing, and offering to the market, an end-to-end solution for manufacturing cell-based meat at scale. Named Cultivated Meat Technologies (CMT), the JV will combine CellRev’s continuous bioprocessing expertise, which facilitates faster, cheaper and more sustainable production of muscle cells, with 3DBT’s know-how in forming meat tissue and its City-Mix animal-free cell culture supplement. CMT aims to provide the market with the premier platform for manufacturing cell-based meat in a scalable and cost-competitive manner. It will focus on upstream and downstream processes, providing scale-up capabilities for cell-based meat production. Initially, CMT will begin with the development of the processes and technology needed to showcase cell-based meat fillets, manufactured in a scalable manner, that can translate into a mass production facility. ICA and Re:meat explore cell-based meat’s potential in Sweden In November, Swedish food chain ICA and Re:meat have partnered to explore the market potential for cell-based meat in Sweden. Together, the companies will initiate a pilot project to study cell-based meat in an experimental environment, pending its EU approval as a safe-to-consumer food product. Initially, the collaboration will explore consumer's attitudes to cell-based meat. Together, ICA and Re:meat will work to define the necessary conditions to create demand from a sustainability perspective. In a statement, ICA said: “It is already clear that the taste, price and nutritional value of the meat will be critical factors, but there are more perspectives, for example how the consumer views cell-based meat”. Jacob Peterson, Re:meat’s CEO, commented: “Our vision is that all people should be able to enjoy good, nutritious and sustainable meat. For Re:meat, collaboration across the value chain is important to succeed in changing both the industry and what the consumer chooses to cook and put on their plate.” Cultzyme opens investment round for intelligent bioreactor development In October, bioprocessing solution provider Cultzyme opened an investment round to fund the development and commercialisation of its intelligent bioreactor. The firm’s intelligent R&D bioreactor, BION (Bioreactor Intelligent Operative Nanotechnology), integrates the latest hardware, AI and quantum computing to deliver precise control of reaction conditions, real-time monitoring and optimisations and scalable methods. The intelligent bioreactors are said to overcome the greatest challenges in bioprocessing, empowering R&D driven businesses to produce high-quality bio-tech products efficiently and effortlessly. Cultzyme aims to target 10% of the global reusable bioreactor market by 2028 and is seeking investment to support this. The company says it will use the additional funding to facilitate the continued development of BION, support the expansion of partnerships with leading organisations, and enable commercialisation of the product in this high-growth market.

2023 signified several major news updates in the cell-based food sector. Below are the top five most popular stories from The Cell Base. The Cultivated B’s industrial-grade bioreactor signals commercial viability for cellular agriculture  In July, Germany-based biotech The Cultivated B (TCB) announced the availability of its AUXO V industrial-grade bioreactor and the start of rapid-delivery manufacturing at its plant in Burlington, Ontario, Canada. TCB intends to bridge the barrier to industry growth with bioreactor delivery times of only “a few weeks,” – compared to delivery times from other vendors that can be as much as two years – as well as novel, easy-to-use designs that make equipment operator training and skills transfer efficient.    TCB’s AUXO V bioreactors have been engineered by industrial designers to make them easy to use by non-experts. Using a human-machine interface and programmable logic controller system from Siemens, production personnel can be trained to use the bioreactor control system in days. AUXO V bioreactors are made of high-grade stainless steel, which makes them sterilisable and reusable.    According to TCB, the “AUXO V multi-use bioreactor vessels are cost-effective, flexible and customisable”. They are available in a wide range of sizes from lab scale to industrial scale – up to 25,000 litres – and are equipped with multiple sensors and impellers for different organisms, such as animal cells, bacteria or yeast.    Synonym Bio launches techno-economic analysis calculator Scaler  New York-based financing and development platform for biomanufacturing facilities, Synonym Bio, announced the launch of Scaler in July .   Scaler is a “first-of-its-kind” fully interactive, free online tool enabling synthetic biology companies to project their costs of production and operations at a commercial scale.  Synonym says that Scaler’s straightforward dynamic interface allows any company that is developing a bioproduct through fermentation to overcome the challenge of building and operating profitably at a commercial scale.  By inputting a few production variables, the technology works to instantly provide users with a customised techno-economic analysis with insights into projecting costs to build and operate a facility at scale, identifying a bioproduct’s biggest profitability drivers and understanding levers of commercial adoption.  UK to fast-track approval of cell-based meat with Israel deal  October saw the UK government unveil plans that it is working to fast-track regulatory approval for cell-based meat to boost food security and sustainability.    Ministers and regulators have been working to accelerate the approval of the novel food to ease the cost of living and provide more sustainable sources of meat as the global population grows.    Currently, no cell-based meat is authorised for sale in the UK. However, it has been reported that the UK government is poised to sign a bilateral agreement to boost collaboration on cell-based meat with Israel, a country at the forefront of the movement.  The Food Standards Agency is also said to be considering future changes to the approval process of cell-based meat to remove unnecessary burdens on businesses.     Re:meat announces plans to expand cell-based beef production  In July, Swedish cell-based meat company Re:meat introduced plans to construct Scandinavia’s “first-ever” cell-based beef plant and unveiled the country's first prototype – a Swedish meatball.  The initial pilot plant will hold a capacity of 30 tonnes per year, with the company anticipating that over the next five years, Re:meat's commercial factories will be able to produce over 10,000 tonnes of cell-based beef annually.   Re:meat aims to significantly reduce production costs by replacing the majority of its media nutrients with hydrolysates sourced from low-cost feedstock and algae. It says it has developed a foetal bovine serum alternative that will allow it to direct its resources toward increasing production and to launch its large-scale production pilot facility next year.   BioBetter opens food-grade pilot facility in northern Israel  In September, BioBetter opened a food-grade pilot facility in northern Israel . BioBetter has pioneered a unique protein manufacturing platform for producing growth factors (GFs) that uses tobacco plants as self-sustained, animal-free bioreactors.   By turning tobacco plants into “natural bioreactors,” the start-up says it could bring the cost of GFs for cell-based meat down from the normal range of $50,000-$1 million per gram to just $1 per gram.  The process – that uses only water, CO2 and sunlight – can produce various bovine GFs, including FGF2, transferrin and insulin. The company’s newly established plant has the capacity to process 100kg of tobacco plant-derived GFs daily with several thousand square metres of bovine-insulin and FGF2-expressing tobacco plants already thriving in northern Israel.  BioBetter’s chief R&D officer, Yonatan Eran explained how “tobacco grows on every continent besides Antarctica” and that “tobacco plants can reach 2.5 metres tall in less than three months.”  Co-founder Dana Yarden added: “We can grow tobacco four times per year, with a high yield, and when you cultivate the crop, it grows back. Nothing goes to waste. We remove the nicotine, which can be used as a natural pesticide, and the remaining material can be used as animal feed or even used within construction.”

As the end of the year approaches, we wanted to wish you all a wonderful festive period and a Happy New Year. We look forward to keeping you updated with the latest news and innovations in the cell-based food sector and we are excited to see what will unfold in the industry during 2024. With love, the FoodBev Media team.

This year, South African cell-based meat company Newform Foods brought the cell-based meat discussion to the Dubai Future Forum – an annual event hosted by the Dubai Future Foundation. Newform Foods hosted a tasting of its cell-based lamb meatballs at the annual event, which it says is “the largest of its kind in the Gulf region”. Brett Thompson, CEO and co-founder of Newform Foods, said: “It was an honour to showcase some of the work we’ve been doing over the last few months with a global audience at the Dubai Future Forum 2023. We’ve been doing tastings since our first burger launch in April 2022 and this was by far the largest. We’d like to extend a massive thank you to the Dubai Future Foundation for having us and for the opportunity to show the world what we’re cooking up for the future." The meatballs were available on a limited basis to 20 guests attending the forum. Ahmed Khan, founder and editor, Cell Agri, commented: “It has been incredible to follow Newform Foods’ journey through the years and get the opportunity to taste their cultivated lamb meatball at the Dubai Future Forum. The lamb meatball tasted great and had a gamey meat flavour." Joelene Lum, head of business development at Nurasa, added: “The flavour and the texture had the aftertaste of actual lamb. The meatball even had the slight toughness of lamb which added to the bite. I’ve tried cultivated meat before, but this was by far the most mind-blowing experience I’ve had with cultivated meat." The tasting comes after Newform Foods’ announcement last month, that it was partnering with Project Assignments to develop a scalable demonstration facility for cell-based meat products. Once complete, the facility – which will be based in Cape Town, South Africa – will be the largest of its kind in Africa. #NewformFoods #Dubai #SouthAfrica