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  • Every partners with Grupo Palacios to add precision-fermented egg into Spanish omelettes

    Precision-fermented egg developer The Every Company has announced a new partnership with Spanish omelette producer Grupo Empresarial Palacios Alimentación (Grupo Palacios). Palacios will incorporate Every Egg – an animal-free, vegan-friendly egg ingredient made via Every’s precision fermentation process – into its flagship Spanish omelettes, and into the research and development of new products. Palacios began as a local butcher shop in Albelda de Iregua, La Rioja, Spain. The company has since evolved into a major multinational business and diversified its offering to provide a range of food products, including fresh tortillas, refrigerated pizzas, frozen pastries – and a range of entirely plant-based products. The partnership with Every, announced this week and officially formalised through a commercial agreement, aims to bring high-quality ingredients and innovation to traditional dishes and create new global culinary experiences. According to a press statement published by Every, Palacios said it was ‘genuinely amazed’ by the animal-free egg’s taste and culinary versatility, praising its ability to ‘seamlessly blend’ into a wide range of dishes while maintaining the authentic flavour and texture of a high-quality hen egg. This latest partnership news follows another collaboration announcement from Every last week, revealing it would be teaming up with Landish Foods to bring a new line of protein-boosted beverage powders  to US consumers under the new brand name ‘Fermy’. #Every   #Spain   #US

  • Upside Foods to hold ‘world’s first’ free-of-charge cultivated meat tasting

    Upside Foods is holding a one-night-only ‘Freedom of Food’ pop-up to taste its cultured chicken product in Miami, Florida, US. The event will take place on 27 June, just days before Florida’s ban on cell-based meat comes into effect, on 1 July. In a statement, Upside Foods said: “This is your first – and last – chance to taste cultivated meat in Florida. The event is first-come, first-served and there will be limited quantities available, so be sure to arrive early.” An Upside spokesperson told The Cell Base: "Upside is hosting a one-night-only pop-up event to celebrate the future of food and advocate for food freedom. We wanted to give Floridians an opportunity to experience cultivated meat before it is banned in the state." The statement continued: "This event is co-hosted by The Brick and Timber Collective, whose landlord, Jesse Feldman, graciously offered their building to host this event in support of innovation and in disagreement with the ban." Chef Mika Leon, of restaurant Caja Caliente, will prepare around 75 tasting servings of Upside's cultivated chicken fillet in a Cuban-style, with the final dish yet to be announced. To gain entry, guests are asked to sign Upside's Change.org petition. Once admitted, guests will be served food, drinks and product samples. To enter, Upside Foods will ask those queuing to show their signature on the change.org petition or to sign the petition at the door. In a statement provided to The Cell Base, Upside Foods said: “To our knowledge, this is the first-time cultivated meat will be offered to the public for tasting free of charge. Our cultivated chicken will be prepared by local chef Mika Leon.” #UpsideFoods #US #tasting

  • Ever After Foods secures $10m from strategic investors

    Biotech company Pluri has announced strategic investments in its subsidiary, Ever After Foods. Ever After Foods’ technology platform can produce cultivated food with “unmatched” cost-efficient scalability. Ever After Foods is Pluri’s majority-owned joint venture with Israeli food giant Tnuva Food-Tech Incubator, and has exclusive licensing rights to use Pluri’s technology and intellectual property to develop, manufacture and commercialise cell-based meat. The $10 million funding round will propel Ever After Foods’ cost-advantageous and scalable technology platform, positioning it as a technology enabler. Leveraging Pluri's technology, Ever After Foods has swiftly advanced its scalable production platform since introducing the pilot version last year. Developing the B2B version of its proprietary technology system, Ever After Foods has demonstrated the natural production of muscle and fat tissues for various animal cells, ensuring taste, feel and texture akin to conventional animal-derived meat. This breakthrough technology enables partners to reduce production costs by over 90% while significantly increasing productivity. Powered by Pluri’s technology, Ever After Foods' bioreactors yield up to six times more protein and 700 times more lipids from each cell, when compared to other cell-based meat technology platforms, offering enhanced nutritional and flavour value. With this new investment, Pluri has extended the license field granted to Ever After Foods to include cultured fish, further expanding the reach and impact of its technology in the food industry. Eyal Rosenthal, CEO of Ever After Foods, said: “Ever After Foods' unique and innovative production platform empowered the change to our business model. The shift to a technology enabler will allow us to serve more players in the value chain. Securing funding from new global partners is a testament to our team’s tireless dedication to solving the primary production barriers for the next step toward a more sustainable meat industry. In addition to the funding, working with new partners in the space will deepen our industry network and speed up our expansion into international markets as we drive the next era of scalable cell-based meat production.” Haim Gavrieli, Tnuva’s chairman of the board, commented: “The joint investment by global multinational companies, along with Tnuva and Pluri, in Ever After Foods’ unique technology platform, its team, and vision underscores the critical role of collaboration in ensuring a sustainable and secure global food system. The way the world produces and consumes meat will significantly change over the next decade, bringing many opportunities for cultivated meat players. As the leading alternative protein group in Israel, Tnuva recognises the immense importance of continued investment in Israeli food-tech in general, and particularly in the field of cultivated meat.” Yaky Yanay, CEO and president of Pluri, concluded: “The current investment round in Ever After Foods is led by new global partners and includes Tnuva's renewed commitment as well. We believe this validates Pluri’s strategy and underscores the quality of our technology and solutions. In just two years, our subsidiary has transformed the cultivated-meat sector, highlighting Pluri's innovative 3D cell expansion technology. Pluri is dedicated to the success of Ever After Foods, and this milestone reflects our ongoing commitment to innovation and excellence. We extend our heartfelt thanks to the Ever After Foods’ management team for their dedication and hard work in driving our shared vision forward.” #EverAfterFoods #Pluri #Israel

  • Every and Landish team up on high-protein beverage mixes

    The Every Company has teamed up with Landish Foods, a US-based nutritional wellness brand, to launch a line of ready-to-mix, high-protein beverage powders. Establishing a new brand named Fermy under the companies’ joint venture, two new products will be introduced: Protein Coffee Enhancer and Protein Matcha Latte. Both products contain Every’s egg white protein, made in an entirely animal-free precision fermentation process and delivering 8g of protein per serving. The approach yields nature-equivalent egg proteins that enable food manufacturers to boost a wide range of products with a clean-tasting protein, allowing the nutritional profile of consumers’ favourite vegan-friendly products to be improved without impacting texture or flavour. Fermy products, which also feature ingredients such as MCT and lion’s mane mushroom, aim to cater to the growing demand for accessible, clean and sustainable protein with additional cognitive benefits. Daniel Novak, CEO at Landish Foods, explained that while the company has always been committed to sourcing pure ingredients with minimal environmental footprint, plant proteins can face texture and taste challenges when used in beverages like coffee and matcha. He added: “Our new line of Fermy products supports our customers’ health-first lifestyles by providing a functional, protein-dense beverage that’s superior in flavour and texture, while also being sustainably produced”. Lance Lively, VP of growth at Every, said: “Our collaboration with Landish is a game-changer for protein lovers nationwide. Fermy’s ready-to-mix powders seamlessly integrate into coffee and other beverages, making it easier than ever for busy consumers to meet their protein goals without disrupting their morning routines.” #Every #Landish #US

  • Start-up spotlight: Opo Bio

    In this instalment of The Cell Base's ‘Start-up spotlight,' we speak to Olivia Ogilvie, CEO and co-founder of Opo Bio, an Auckland, New Zealand-based B2B ingredient company that develops cell lines from high-health status New Zealand livestock to be used in biomanufacturing. What inspired the establishment of Opo Bio, and what factors led the company to focus on developing primary muscle cell lines for cell-based meat production? Opo Bio was founded in July 2022 by myself, Laura Domigan and Vaughan Feisst, based on research developed in Domigan’s lab at The University of Auckland. All of our founders are scientists and were involved in a large research project funded by New Zealand's Ministry of Business, Innovation and Employment and Singapore's A*Star (Agency for Science, Technology and Research) in 2020. We saw the need for reliable cell lines for both academic and industrial cell-based research firsthand and so we started Opo Bio. What unique benefits do Opo Bio's primary muscle cell lines, Opo-Oink and Opo-Moo, offer for manufacturers, and how do you envision the start-up's impact on the future of cell-based meat production? Opo-Moo was the first product we launched, building on the team’s expertise in bovine satellite cell isolation and culture. Satellite cells are committed to making muscle, and we believe that this results in a cell mass that is more consistent both in terms of growth, flavour profile and nutritional profile. We currently focus on livestock cell lines – cow (Angus and Wagyu), sheep and pig (Opo-Oink). We source our tissue from our partner farms in Aotearoa New Zealand. We ensure traceability and high quality in every step, from the animals we use to our bioreactors. We provide our customers with the relevant information to include in their regulatory applications. We currently focus on adipocytes (fat cells), satellite cells and fibroblasts – which can be used by our customers to grow food or produce products like collagen. We study both the short- and long-term growth kinetics of our cells and have adapted them to serum-free media and growth in adherent and suspension formats. What are the essential technologies and capabilities that make up Opo Bio's services in supplying primary cells and cell lines for commercial use in cell-based meat production? Our technology platform starts with our technical expertise and access to high-quality primary cells sourced from tissue from our partner farms. Our team has a lot of experience with a wide range of cell types – outside those that have typically been used in biotechnology and biomanufacturing. At the moment, our core tech is the generation of functional cell lines that can be used to produce commercially viable cell-based products. These lines are made from cells that can replicate reliably and beyond their 'normal' limits, and are adapted to serum-free and growth in whatever bioreactor format our customers need. We also profile the nutritional content and genetic stability of our cell lines. Has Opo Bio encountered any challenges on its journey so far? How did the company navigate and overcome these obstacles? Like all companies in this area, the immature global regulatory environment for cell-based meat means that we don’t necessarily know the most important data to be collecting on inputs. Our approach is to be thorough in our data collection. Collaboration with the scientific community is crucial in advancing cell-based meat technologies. Can you shed light on Opo Bio's engagement with researchers and scientists in the field of cultivated meat production? The first products we launched were primary cells for research use. We have now shipped these to customers all over the world! We recently got back from the US where we visited Prof. Amy Rowart’s lab at UCLA – it is so exciting to talk to young researchers in this area where there are still so many fundamental discoveries to be made! Collaboration is at Opo Bio’s core and we believe it will underpin the industry's success. What exciting developments or plans does Opo Bio have in the pipeline for the future? We plan to release our first cell lines this year and to begin working on new products through our cell line development service offering – watch this space!

  • AGWA and Believer Meats partner to advance cell-based meat capabilities in Abu Dhabi

    Abu Dhabi’s new food and water cluster, AGWA (AgriFood Growth & Water Abundance) and Believer Meats have announced a new partnership to develop cultivated meat capabilities in Abu Dhabi. Through the collaboration, Believer Meats hopes to establish a presence in Abu Dhabi, aiming to leverage the United Arab Emirates’ strategic location and resources to further its growth in the Middle East & North African (MENA) region. Under the deal, Believer Meats will establish a regional headquarters in Abu Dhabi that can support commercial operations for regional market expansion, product manufacturing and R&D. AGWA expects these capabilities and job opportunities to play a key role in tackling food security and water scarcity in Abu Dhabi. AGWA aims to capitalise on technological advancements to address shifting dietary patterns and support global food security for a reliable and resilient supply chain. The cluster hopes to lead the sector, driving advancements in areas like alternative proteins, functional ingredients, algae farming and reverse osmosis membranes, while enhancing traditional food and water production and supply. The two companies will also look to establish a Believer Meats Innovation Academy dedicated to sustainable food technologies, developing future talent in collaboration with Abu Dhabi-based universities and research centres. AGWA will also work with Believer Meats to establish a regulatory pathway and halal certification standards for cultivated meat products in Abu Dhabi. Badr Al-Olama, director general of the Abu Dhabi Investment Office (ADIO), said: “When Abu Dhabi established AGWA, it sought to attract the greatest innovators in food and water. Our partnership with Believer Meats is a firm example of this objective coming to life. A base of operations in Abu Dhabi would enable Believer Meats to bring the very best innovations and products in cultivated meats to the entire region with speed and safety, radically changing the dependency on imported food to the region.” Gustavo Burger, CEO of Believer Meats, commented: “Partnering with AGWA represents a significant step forward in our mission to create a global powerhouse of cultivated meat solutions bringing products to new strategic markets. This collaboration will not only enable us to expand our operations, but also aligns perfectly with our vision of creating a sustainable and more resilient global food system.” Burger continued: “By leveraging AGWA’s innovative framework and support, we are confident that we can address food security challenges and bring our safe, healthy, and delicious cultivated meat products to the MENA region and beyond”. Led by the Abu Dhabi Department of Economic Development and ADIO, AGWA is set to become a global hub for novel food and ingredients, as well as technologies that increase access to and enable the efficient utilisation of water resources. The cluster aims to meet increasing global demand, alleviate pressures on agricultural systems, address shifting dietary patterns, capitalise on technological advancements and support global food security, ensuring a reliable and resilient supply chain. Believer Meats is currently constructing the ‘largest’ cell-based meat production facility in the world in North Carolina, US. The factory will feature an innovation centre and tasting kitchen and is set to be operational by the end of this year. By 2045, AGWA is expected to contribute AED 90 billion (approx. $24.5 billion) in incremental GDP to Abu Dhabi’s economy, creating 60,000+ new jobs and attracting AED 128 billion (approx. $34.85 billion) in investments. #BelieverMeats #AGWA #AbuDhabi

  • Anuga Alternatives: New trade show segment to focus on alt-proteins

    Anuga has unveiled its new trade show, Anuga Alternatives, which will focus on sustainable food alternatives, including cultured meat.

  • Steakholder Foods signs MoU with Israeli fish brand Sherry Herring

    Steakholder Foods has signed an MoU to enter into a strategic partnership with gourmet fish delicacies brand Sherry Herring.

  • Danone, DMC, Michelin and Crédit Agricole Centre France to create precision fermentation platform

    Danone, Michelin, DMC Biotechnologies and Crédit Agricole Centre France have partnered to create the Biotech Open Platform to advance large-scale precision fermentation for bio-based materials and ingredients. The platform, which has an initial investment of over €16 million, will be situated in Clermont-Ferrand, France, within the sustainable materials centre of Parc Cataroux, an innovation hub established by Michelin. The initiative is also supported by several institutions, including the University of Clermont Auvergne, Greentech, the Auvergne-Rhône-Alpes Region, the European Regional Development Fund and Clermont Auvergne Métropole. The Biotech Open Platform aims to accelerate precision fermentation development by scaling up lab-tested innovative products and processes. By 2025, the project plans to install a demo-scale production line, including a fermenter and purification equipment, with additional equipment and a second production line to follow. This expansion will support the founders' scale-up needs and eventually assist other companies in the industrial biomanufacturing sector. Florent Menegaux, president of Michelin, said: “The Michelin group is pleased to announce the creation, with its partners, of the Biotech Open Platform – a unique tool that will enhance the development of bio-sourced materials, a key challenge for the industry of tomorrow. Located in Auvergne, it exemplifies Michelin’s unflagging commitment to developing innovation and the regions where the Group operates." Antoine de Saint-Affrique, CEO of Danone: “At Danone, we have always been focused on investing in the future of food, and this partnership is the next step in this journey. We look forward to working with our partners to develop cutting-edge fermentation technologies which will accelerate innovation, health benefits and decarbonization in the food industry. We are proud to be part of this collective effort and to strengthen our contribution to meet the challenges facing the industry today." Kenny Erdoes, CEO of DMC, commented: “We are enthusiastic about this new partnership with companies that are at the heart of French life. For us, as an American start-up, the development of the new Biotech Open Platform will enable us to accelerate the scale-up and commercialisation of new products leveraging our transformative fermentation technology." Frédéric Baraut, CEO of Crédit Agricole Centre France: “Crédit Agricole Centre France is taking steps to support transformation and innovation in the region. By contributing to the Biotech Open Platform, we are helping to develop a new bio-based sector based in Clermont-Ferrand and also adding to the value and the attractiveness of the region. This will also help provide opportunities and synergies to the start-ups in our Innovation Village, also in the Parc Cataroux.” Top image: ©Michelin #Danone #CréditAgricoleCentreFrance #DMCBiotechnologies #Michelin #precisionfermentation

  • Omeat’s whitepaper details performance of FBS-alternative Plenty

    US-based cultivated meat company Omeat has unveiled a whitepaper on its foetal bovine serum (FBS) replacement, Plenty. The paper details Plenty’s performance across a range of cell types, as reported by third-party users. Plenty is a nutrient-rich replacement for FBS, containing many growth factors and cytokines that are vital in organ regeneration and cell growth and differentiation. Plenty is significantly less expensive than FBS as the process generates enriched plasma from cows through plasma collections. This process is more efficient and humane than the FBS collection process, which involves the slaughter of pregnant cows and their foetuses. Omeat's process adheres to the highest animal welfare standards – its cows graze freely on a large pasture. It also utilises cows that are pre-selected to be free of zoonotic diseases. The white paper includes results from extensive independent studies conducted by research universities worldwide. Their findings demonstrate that Plenty's performance is comparable to or surpasses FBS in supporting cell growth in 15 cell lines, validating Plenty's efficacy and reliability as a cell culture supplement. The institutions that conducted evaluations of Plenty include Stanford University, Boston University, Emory University, Syracuse University, Johns Hopkins University, UCLA, Virginia Tech, Northeastern University and Universitätsklinikum Erlangen. Plenty has a diverse array of industry and research applications beyond cell-based meat, such as drug discovery, cancer research, neurodegenerative disease studies and more. Introductory prices for Plenty are at a fraction of FBS prices at $200 per 500ml bottle and $50 per 60ml sample. Omeat first launched Plenty in August last year. At the time, it made its first commercial sales of the FBS replacement, positioning it 'among the first' revenue-generating cell-based meat companies. The firm also completed the construction of its pilot plant for cell-based meat in November last year, located outside of Los Angeles, California. The 15,000-square-foot pilot plant is designed to house bioreactors up to 10,000 litres in size, with the capacity to produce up to 400 tons of product annually. #Omeat #Plenty #FBSreplacement #US

  • Biotech Delft launches first Dutch cell-ag advanced course

    Biotech Delft, an open innovation campus in the Netherlands focused on biotechnology, has opened a new advanced course on cellular agriculture. The aptly named Advanced Course on Cellular Agriculture – Precision Fermentation and Cultured Meat is looking for professionals who seek current, quality knowledge on the important steps in the development of cellular agriculture products to join the first focused course on this topic. The course will take place in Delft, the Netherlands, from November 12–14 and will share content from a technical, legislative and societal angle with the participants. The multidisciplinary programme offers a combination of lectures and group work. The course will address the following topics: Food product development Cell lines (microbial and animal) Cell growth, differentiation of animal cells Process design, bioreactor design, process monitoring Techno-economic evaluation and Life Cycle Analysis Legal aspects of novel food registration Consumer acceptance The course board consists of Professor Marcel Ottens of TU Delft, Professor René Wijffels of Wageningen University & Research and Professor Lorenzo Moroni of Maastricht University. The programme is aimed at professionals (MSc, PhD or equivalent experience) in biotechnology, food production or biochemical process engineering with a basic working knowledge of the other disciplines. It is aimed at those active in academia and industry who seek to update their cell-ag knowledge. Last year, Tufts University, based in Boston, Massachusetts, US, launched the 'world’s first' undergraduate degree in cellular agriculture, designed to provide undergraduates with the opportunity to advance tissue engineering research and to translate cellular agriculture research into food industry innovation. Top image: The Netherlands-based Meatable's hybrid pork sausage #TheNetherlands #BiotechDelft

  • SciFi Foods closes its doors due to fundraising challenges

    US-based hybrid cultivated meat start-up SciFi Foods has closed down, according to a report by AgFunderNews. Founded as Artemys Foods in 2019 the start-up rebranded to SCiFi Foods in 2022. SciFi Foods opened a pilot plant in December last year growing beef cell lines in serum-free media in single cell suspension and in January it announced it had completed its first 500-litre bioreactor run of cell-based beef, in what it claimed was an industry first. It had also been in consultation with the FDA over its regulatory approval path in the US. Speaking to AgFunderNews about the closure, CEO and co-founder Joshua March, said: “Given challenges in the fundraising market, we’ve appointed an advisory firm to run a sale process. Given the nature of the process, I can’t really say much more beyond this.” The Cell Base has approached SciFi Foods for comment.

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