Investment Climate Podcast: Arthur Erickson of Hylio, How to Get Funded in 2025
In this podcast series, Alex Shandrovsky interviews investors about benchmarks for funding Alt Proteins in 2025 and uncovers the investment playbooks of successful Climate Tech CEOs and Leading VCs. Podcast Host Alex Shandrovksy is a strategic advisor to numerous global food tech accelerators and companies, including alternative proteins and cellular agriculture leaders. His focus is on investor relations and post-raise scale for agrifood tech companies. This podcast is syndicated through …
Savor: “Our Technology’s Versatility Enables Infinite Customization of Fatty Acid Profiles”
Savor is a pioneering company in the alt-fat space, creating sustainable and customizable fats, oils, and butter by directly converting carbon gases into pure fat molecules. Pierre Coeurdeuil manages Strategic Partnerships at Savor, and works with world-class chefs, bakers and brands to bring innovative, highly sustainable and customizable fats, oils and butter to market. Prior to Savor, he orchestrated launch for a world-first kind of plant-based cheese, was an advisor …
After Tasting Cultivated Meat, Americans of All Political Affiliations Oppose a Ban
Just before Florida’s cultivated meat ban came into force last year, UPSIDE Foods hosted a cultivated chicken tasting in the state, titled the Freedom of Food Pop-Up. Researchers at Tufts University took the opportunity to study the event, and have now published a paper revealing insights into cultivated meat acceptance among Americans. One of the most significant is that the vast majority of attendees opposed the banning of cultivated meat …
Tokyo Scientists Discover Key Amino Acids for Enhancing Flavor in Cultivated Meat
Researchers at the Institute of Industrial Science, The University of Tokyo, have identified key factors that influence the flavor of cultivated beef, specifically focusing on free amino acids. Their study, recently published in Food Chemistry, explores how these compounds can be measured and controlled to enhance the taste of lab-grown meat. As global demand for meat continues to rise, the environmental and ethical concerns surrounding traditional meat production have intensified …
GEA Opens New Food Application and Technology Center in Wisconsin to Support Cellular Agriculture Innovation
GEA has launched its New Food Application and Technology Center (ATC) in Janesville, Wisconsin, designed to support the development and scaling of cellular agriculture processes. Construction of the ATC began in May 2024, and the facility features advanced bioreactors and precision fermentation systems that enable companies to test and optimize processes for producing alternative proteins and other novel food products. Customizable infrastructure for alt-protein production The 10,000-square-meter center is equipped …
Self-Renewing Pig Fat Cell Line from Roslin Institute Could Resolve Key Bottleneck in Cultivated Meat Sector
Researchers at the Roslin Institute, part of the University of Edinburgh, have developed a line of self-renewing pig fat cells that could support large-scale cultivated meat production by enabling consistent, efficient generation of fat tissue without genetic modification. The cells, designated as FaTTy, are derived from early-stage pig stem cells and exhibit the rare ability to both proliferate indefinitely and reliably differentiate into fat cells. This capacity addresses a long-standing …
Portugal’s PFx Biotech Secures €5M to Produce Bioidentical Human Milk Proteins Through Precision Fermentation
Portuguese startup PFx Biotech has raised €2.5 million in a seed funding round led by Buenavista Equity Partners, with support from EIT Food and Beta Capital. The company has also secured a €2.5 million grant from the European Innovation Council and SMEs Executive Agency (EISMEA), taking the total amount it has raised to €5 million. PFx Biotech is focused on producing highly functional bioidentical human milk proteins through precision fermentation. …
Investment Climate Podcast: Giacomo Bastianelli of Rainbow Crops, How to Get Funded in 2025
In this podcast series, Alex Shandrovsky interviews investors about benchmarks for funding Alt Proteins in 2025 and uncovers the investment playbooks of successful Climate Tech CEOs and Leading VCs. Podcast Host Alex Shandrovksy is a strategic advisor to numerous global food tech accelerators and companies, including alternative proteins and cellular agriculture leaders. His focus is on investor relations and post-raise scale for agrifood tech companies. This podcast is syndicated through …
Scotland Gets Its First Open-Access 300L Fermenter Thanks to £847K Grant
Scotland’s biotechnology sector is celebrating the launch of the country’s first open-access 300-litre fermenter, which has been installed thanks to an £847,000 grant from the national economic development agency, Scottish Enterprise. The fermenter, which is a type of bioreactor used to cultivate microorganisms, is located at the Industrial Biotechnology Innovation Centre’s (IBioIC) FlexBIO scale-up facility at Heriot-Watt University in Edinburgh. It expands IBioIC’s scale-up capabilities significantly, increasing upstream bioprocessing capacity …
Australia’s Magic Valley Hosts Cultivated Meat Tasting at NSW Parliament
Australian cultivated meat producer Magic Valley has conducted an exclusive tasting of its lamb meatballs and pork dumplings at the Parliament of New South Wales. Members of Parliament were invited to the Rooftop Garden to sample the cultivated products, with Treasurer Daniel Mookhey and Minister for Innovation Anoulack Chanthivong among the guests. “It was delicious,” said Alex Greenwich MP, Independent Member for Sydney. “This type of meat is guilt-free: no …