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

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

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

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

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

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

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

Last week (1 May), Florida’s Governer Ron DeSantis signed a law (SB 1084) prohibiting the sale and production of cell-based meat within the state, making Florida the first US state to enact such a ban. The law in Florida comes into force on 1 July and sees the production and sale of cell-based meat within the state as a second-degree misdemeanour. On Tuesday this week (7 May), Alabama followed suit, after Governer Kay Ivey signed a bill (SB 23) banning the production and sale of cultivated meat within the state. This means that in Alabama, it is a Class C misdemeanour to manufacture, sell or distribute cultivated meat – those in violation of this could face a fine of $500 and up to three months in jail, and have their license revoked if it is a food establishment. Florida’s DeSantis said: “We’re fighting back against an ideology that ultimately wants to eliminate meat production in the US and around the globe. In the State of Florida, we’ve put down the marker very clearly: we stand with agriculture...Take your fake lab-grown meat elsewhere. We’re not doing that in the state of Florida.” Alabama representative Jack Crawford, who carried the bill in the House, said: “This law will strengthen our livestock and poultry industry by preventing lab-cultured cells from being sold in Alabama. To our consumers, the quality and safety of our agricultural products are of the utmost importance, and these lab-grown protein cells can’t be assured to be safe.” These two bans mean that around 28 million US citizens now live in states that have banned cultivated meat. Commenting on Florida’s ban, Julia Martin, cellular agriculture lead at ProVeg International, told The Cell Base: “Florida’s move to ban cultivated meat to protect farmers is illogical, as well as likely an unwise use of a vulnerable sector which will only favour the interests of the intensive livestock industry. The ban will prevent farmers in Florida from embracing new technology that can ensure they can support the future food supply chain and have a secured income as we embrace more environmentally friendly forms of farming.” She continued: “Cultivated meat is one of a number of approaches, along with a shift to more plant-based diets, which should be supported in order to ensure the food system is fit for the future. We have a lot to learn from how sustainability measures have been pushed onto farmers in Europe without their substantial involvement or giving them economical support. So farmers must have a central place in the adaptation of our food systems that are inclusive of cellular agriculture, rather than being used as an excuse, misinformed, or isolated.” Upside Foods, one of only two companies operating in the US that have had its cell-based chicken approved as safe for sale and consumption, have launched a petition urging lawmakers to “respect your right to decide what's on your plate”. The petition states: “Let’s be clear: These laws do not protect consumers. It is ‘food policing’ to protect entrenched interests, defying free market principles and limiting consumer autonomy for a product the food safety experts at USDA and FDA have deemed safe.” Good Meat, which gained regulatory approval to sell its cultivated chicken in the US and Singapore last year, also provided a statement on Florida's move to ban the novel foods. The company said: "We are disappointed that Governor Ron DeSantis has signed into law the criminalisation of cultivated meat in Florida. In a state that purportedly prides itself on being a land of freedom and individual liberty, its government is now telling consumers what meat they can or cannot purchase. This bill sends a terrible message to the investors, scientists, and entrepreneurs that have built America’s global leadership in alternative proteins." The statement continued: "The legislature presented no credible safety concerns, and its regulatory bodies asked us for no clarifying information. This stands in contrast to the 3+ years we engaged with the USDA and FDA to ensure our product is safe for consumers. That process led to our approval for commercial sale in the US last summer. This legislation has always been about one thing – helping one industry, “Big Ag”, avoid accountability and competition. Today, these multinational corporations and their lobbyists won. China will also be celebrating, as they are closer to overcoming our nation’s lead in this emerging sector. "The law is a setback for everyone else: Floridians who deserve the right to eat whatever safe and approved meat they want; Florida’s technology sector, innovators and entrepreneurs; and all those working to stop the worst impacts of climate change. The law will not stop the development of cultivated meat. And Good Meat remains committed to its mission: making real meat without needing to tear down a rainforest or take a life." #Florida #Alabama #Ban

21st.Bio has opened a new pilot plant facility at its Danish headquarters, aimed at accelerating bioproduction upscaling for companies worldwide. The facility enables 21st.Bio to provide comprehensive services, from strain construction to industrial production upscaling, to global customers. By integrating world-class technology with fermentation capacity, the company aims to expedite the upscaling process for clients, ensuring a swift transition to large-scale production in a cost-effective and risk-mitigated manner. Thomas Schmidt, co-founder and CEO at 21st.Bio, said: “In this industry, upscaling mistakes cost a lot of money and time. For our customers, it’s all about getting the next step right. The ability to increase productivity when also moving up in scale is what distinguishes good from great.” The pilot facility offers a crucial intermediary step between internal lab-scale fermentation and large-scale production. Equipped with state-of-the-art technology tailored to mimic industrial production settings, the facility enables customers to test various process aspects and build confidence for large-scale production. With a fermentation capacity exceeding 3,000 litres, the facility is primed to support the optimisation of processes for the production of recombinant proteins and peptides, with applications spanning nutrition, food and beverages, agriculture, biomaterials and biopharma. Thorvald Ullum, CTO at 21st.Bio, added: “Our goal with this pilot was to build a mini factory, to best prepare customers for large-scale industrial production. We therefore wanted the process equipment to mimic what customers will find in their next step with large-scale biomanufacturing – only downsized to a pilot scale. Our customers work alongside our experts in the pilot plant to test various process aspects as well as build skills and confidence for their own large-scale production.” The inauguration of the pilot plant witnessed the participation of notable figures from political, financial and bio-industrial sectors, including Margrethe Vestager, executive vice president of the European Commission. Vestager highlighted the transformative potential of biotech solutions in addressing key global challenges and underscored Europe’s commitment to fostering innovation in the biomanufacturing sector. Europe’s dedication to bolstering the biotech sector was further emphasised with the European Commission’s recent initiatives outlined in the ‘Communication on Biotech and Biomanufacturing’. These actions aim to streamline regulatory frameworks, enhance support for scale-up, and stimulate investments in biotechnologies and biomanufacturing.

TurtleTree has secured its first commercial partnership, with Cadence Performance Coffee, to bring to market an espresso shot that contains its animal-free lactoferrin (LF+). Cadence Performance Coffee is dedicated to enhancing overall human performance, with experience providing advanced nutrition products, such as DeltaG ketone technology, to elite athletes, astronauts, ‘extreme job’ executives and military units. The new LF+ espresso shot uses high-quality, artisanal coffee. Lactoferrin and coffee have a symbiotic relationship; while caffeine is known to reduce zinc and iron absorption from the diet, LF+ can combat this effect and ensure access to dietary micronutrients. Cadence offers TurtleTree's LF+ ingredient in a functional ready-to-drink product that can easily fit into busy lifestyles. The launch comes only a couple of months after TurtleTree's LF+ ingredient was certified as vegan by Vegan Action, and follows the company's self-affirmed GRAS status for the ingredient. Supplementation of lactoferrin can improve symptoms of low iron, assisting in better overall absorption, however, there are global supply issues. Over 60% of the world's global lactoferrin supply is channelled to infants - leaving little for the adult nutrition market. TurtleTree uses precision fermentation, where microbes are programmed to produce specific functional ingredients, to create LF+, enabling it to supplement the global shortage of lactoferrin as well as meet the demand of new consumers who were previously unable to access the protein because of supply issues. Lactoferrin helps the body in three main ways: Lactoferrin is known for its ability to bind iron, improving red blood cell production, circulation of iron and stored iron levels.  It also boosts immune function due to its ability to bind to iron, and helps to maintain a healthy gut, promoting microbiota diversity and supporting intestinal barrier function. Fengru Lin, CEO of TurtleTree, said: "With this partnership in place we are validating that there is a need for lactoferrin to be more accessible within the global supply chain for audiences other than infants and that we, as an organisation, now have the means to begin filling those gaps. It is so exciting to see LF+ be used in novel ways to support the athlete community to reach their highest potential." Dan LaValley, founder of Cadence Performance Coffee, added: "This collaboration signifies a commitment to health, sustainability and innovation. This has been months in the making and we're thrilled to bring this partnership to fruition. Together, TurtleTree and Cadence Performance Coffee are redefining how consumers view coffee, offering high performers and athletes a convenient and delicious way to support their wellbeing with the added benefits of LF+." The espresso shot will be available for pre-order in the coming months in both Salted Caramel and Original flavours. #TurtleTree #Singapore

Israel’s ProFuse Technology has received a €2.4 million grant from the European Innovation Council’s (EIC) Transition programme. ProFuse was chosen for the EIC grant after a rigorous selection process involving hundreds of applicants, and the decision validates its technology and value proposition within the cell-based meat landscape. The grant is set to fuel ProFuse’s growth and process to regulatory approval. ProFuse recently launched two key products for cell-based meat manufacturers: its ProFuse-S1 media supplement, which accelerates and optimises cultivated muscle growth, and the ProFuse-B8 cell line, a unique bovine myoblast cell line that replicates indefinitely without genetic modification. The grant will empower ProFuse to advance its muscle cultivation technology. This includes scaling up production and developing ProFuse's technology to support large-scale cultivated meat production processes. It will also enable the company to complete the work required to obtain safety regulation approval for its technology, while furthering its partnerships with other cultivated meat companies. Tamar Eigler Hirsh, ProFuse Technology’s CTO and co-founder, said: "ProFuse's technology, including media supplements and muscle cell-lines, enables significant cost reduction in cultivated meat production, while simultaneously enhancing its nutritional value, texture and taste. This grant will allow us to further refine our technology to support large-scale cultivated meat production." ProFuse’s CEO Guy Nevo Michrowski commented: "Regulatory approval is a critical hurdle for the nascent cultivated meat industry. This grant will be instrumental in our final push to gain regulatory approval for the use of our ProFuse-S media supplements in high-volume production.” Aviv Oren, director of business engagement and innovation at the Good Food Institute Israel, added: "ProFuse’s success in securing the EIC grant underscores the significant role of government stakeholders in advancing CAPEX-intensive industries like alternative proteins that play a critical role in decarbonising the economy. Alternative proteins are still in their early days, and reaching full potential requires significant investments in R&D and scaling – much as it did it did in the earliest days of EV and renewable energy innovation.” He concluded: “As the sector grows and matures, we expect to see continued government support for mass commercialisation of alternative proteins products and B2B inputs, like those developed by ProFuse”. #ProFuseTechnology #Israel

UK-based cultured meat company Meatly (formerly Good Dog Food) has developed a new protein-free culture medium, which it says is the ‘first of its kind’ in the industry. Through R&D, Meatly has set a new benchmark for the industry by creating this medium for just £1 per litre, compared with typical media that costs hundreds of pounds per litre to produce. Meatly’s new food-safe media does not contain serum, animal-derived components, steroids, hormones, growth factors or antibiotics, and is used in Meatly’s suspension culture bioreactors without micro-carriers. The company says that the absence of expensive proteins, growth factors and micro-carriers means that future industrial scale will be economically viable, with costs being brought down further when higher volumes of the medium are purchased. Helder Cruz, co-founder and chief scientific officer at Meatly, said: "Our protein-free culture medium represents a critical milestone for us and the wider cultivated meat industry. By setting this new benchmark, we are driving the cost of production down significantly, which is something the industry has been grappling with for years. It is a huge step forward in scaling our technology and making our products available to pet owners on a commercial scale and at an affordable price.” Jim Mellon, founder of Agronomics, an investor in Meatly, added: “Meatly’s creation of the very first protein-free medium establishes the company as a true technological leader within its field. Media accounts for the majority of the costs involved in the production of cultivated meat and Meatly has single-handedly slashed those costs a hundredfold or more. This is a huge step forward in bringing the cost of cultivated meat to price-parity with conventional meat and, ultimately, toward the mass adoption of cultivated products.” In March, Meatly 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. #Meatly #UK