Is Precision Fermentation the Future of Cheese?
What if food scientists could create cheese that tastes, feels, melts like traditional cheese, but without using animals? 2 words: Precision Fermentation.
Interview with Maximilian Marquart from QOA
QOA is a startup creating the chocolate of the future without cocoa, through precision fermentation.
5 Cell-Cultured Fine Foods
Can luxury food be cell-based? The lab grown alternatives movement is thriving and some startups to tackle cell-cultured fine foods.
The Rise of Plant-Based Eggs
The plant-based sector is constantly growing and surely it includes a substitute for the most popular protein consumed: plant-based eggs.
Interview with Anna El Tahchy from Nourish Ingredients
Check out our interview with Anna El Tahchy from Nourish Ingredients, a startup revolutionizing the taste experience with animal free fats and oils.
Interview with Eran Groner, Co-founder and CEO at Yo!Egg
We interviewed Eran Groner, Co-founder, and CEO at Yo!Egg, is an Israeli startup that perfectly simulates the sunny-side-up egg, with all its distinct advantages and without the disadvantages. He will participate in the virtual event Future Food Tech London, happening September 30 – October 1, and will be joined by global leaders in the food […]