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Fermentation is the third pillar of the new protein revolution

A new report released last week by the Good Food Institute added what they called a third pillar to the alternative protein space alongside both cultured and plant-based meat: fermentation. In the report, the GFI outlined the investments, top startups and opportunities in the alternative protein sector.  In the last few years there has been an explosion …

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Cell-based fish: creating plastic & pollutant free cellular aquaculture with BlueNalu

This article is based on an episode of the Red to Green podcast on food tech for sustainability and health. The first season covered cell-based meat, dairy and seafood. Listen to this and past episodes on Spotify, iTunes and other platforms. When we pollute the oceans we also pollute our food supply: did you know …

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Vertical farming: shaping the next generation food supply

noun [ U ] /ˌvɜː.tɪ.kəl ˈfɑː.mɪŋ/ US 🌱 Vertical farming is the practice of growing crops in vertically stacked layers. It often incorporates controlled-environment agriculture, which aims to optimize plant growth, and soilless farming techniques such as hydroponics, aquaponics, and aeroponics. The global vertical farming market has been steadily growing over the last few years as companies look for sustainable ways to deal with unprecedented …

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This startup is changing pet food radically and heres how 

This article is based on an episode of the Red to Green podcast on food tech for sustainability and health. The first season covered cell-based meat, dairy and seafood. Listen to this and past episodes on Spotify, iTunes and other platforms.  There are a few industries that could definitely use some disruption, and pet food …

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Innovation in the ocean: agrifood investors set for promising year with seafood startups

August is usually a slow month with people on holiday, but as some of you were soaking up the sun, the food tech space didnt stop for anyone. This year was slightly different as startups struggled amid Covid and founders had to work extra hard to secure investment and partnerships. One space that was especially …

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Cheese without cows: the first ever taste test of cell-based mozzarella with LegenDairy Foods

This article is based on an episode of the Red to Green podcast on food tech for sustainability and health. The first season covered cell-based meat, dairy and seafood. Listen to this and past episodes on Spotify, iTunes and other platforms.  This is an interview with Dr. Britta Winterberg, founder and CSO of LegenDairy Foods, …

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4 startups using mushrooms for innovative foodtech solutions

Amid the COVD19 pandemic, which has exposed a more vulnerable side to the global meat supply chain, startups are looking to new sustainable proteins that will help us rebuild a more resilient food supply. Apart from plant-based proteins, a number of companies are also harnessing mushroom fermentation to develop more sustainable food solutions, and throughout …

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The investor’s perspective on cell AG & the challenge with European consumers with Atlantic Food Labs, Big Idea Ventures & NX-Food

This article is based on an episode of the Red to Green podcast on food tech for sustainability and health. The first season is covering cell-based meat, dairy and seafood. Listen to this and past episodes on Spotify, iTunes and other platforms. This episode features 3 interview guests and will give you an overview of …

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The collagen boom: the breakout star of the supplement market

It seems like everyone is talking about collagen. The product has finally broken out of its niche category as consumers realize its multifunctional and nutritious value, offering added-health benefits such as improving skin health and relieving joint pain. Collagen is the most abundant protein in your body and a major component of connective tissues that …

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