Fermentation-Based Alt Protein

US startup Meati Foods is facing a second lawsuit in less than a year for marketing its mycelium meat products as made from 'mushroom root'. Just a week after it settled a false advertising lawsuit in California, mycelium meat producer…
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Sustain-a-bite, a project funded by the EU and Switzerland, aims to develop minimally processed plant-based products from whole grains and food waste. As ultra-processed food (UPF) takes over people's apprehension about the way they…
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Finnish food tech startup Onego Bio has submitted a formal notice to the FDA, asserting the safety of Bioalbumen, its precision-fermented egg protein. Onego Bio is targeting the US as the first market for its recombinant egg protein,…
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Australian biotech startup All G has received a second regulatory approval for its precison-fermented bovine lactoferrin in a month – this time in the US. Just weeks after becoming the first company to be cleared to sell cow-free…
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Switzerland's Yeastup has closed a $9.9M Series A round to turn a dairy factory into one that produces proteins and functional ingredients from spent brewer's yeast. Turning beer industry waste into high-value ingredients, Swiss startup…
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New Culture now needs much less animal-free casein to produce its mozzarella compared to conventional cheese, a critical step in its path to match the price of dairy. Californian startup New Culture has achieved a significant cost…
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The latest entry in the sweet protein space, X3 is a honey-like sweetener developed by German researchers to cut the sugar content in packaged food and beverages. As the race to replace sugar with better-for-you alternatives rages on,…
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An EU-funded research project is exploring how supermarket mushrooms and agricultural waste can be turned into proteins, vitamins and bio-based materials. Combining mushrooms, food waste, fermentation and artificial intelligence can…
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Precision fermentation startups dominate the final round of the US Department of Defense's first phase of biomanufacturing grants, which will go towards building new facilities in the country. The US government is betting big on…
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German startup ProteinDistillery has begun construction of a large-scale plant for its yeast-derived Prew:tein ingredient, in a ceremony attended by the federal agriculture minister. Politicians, artists and footballers were all present…
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Hamburg-based Infinite Roots has teamed up with plant-based giant Pulmuone to debut its mycelium protein in a line of meat analogues in South Korea. Armed with regulatory roadblocks in its home region, German startup Infinite Roots has…
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Dairy behemoth Bel Group has partnered with other French food companies on a three-year project to develop better-tasting vegan cheese products. Bel Group is leading a government-backed effort to enhance the flavour and texture of…
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Sydney-based All G has secured the regulatory greenlight to sell its precision-fermented lactoferrin protein in China. It expects to receive approval in yet another market imminently. In what is yet another marker of China's biotech…
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Precision fermentation startup Imagindairy has received regulatory approval for its animal-free whey protein in Israel, as it closes in on its latest fundraising round. Israeli startup Imagindairy can now sell its cow-free whey protein…
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Fermentation startup Nature's Fynd has teamed up with actor Justine Lupe in a marketing campaign for its dairy-free Fy yogurts. How often do you get to break bread with a cast member of one of TV's most popular shows ever? It's the…
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TurtleTree is aiming to launch its animal-free lactoferrin in canned coffee drinks in mid-2025 via a partnership with fellow Singapore startup Mad Foods. Singapore's TurtleTree, which uses precision fermentation to make a bioidentical…
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Danielle Brown, the face behind HealthyGirl Kitchen, tells Green Queen why she chose to invest in vegan seafood company Oshi. Plant-based seafood startup Oshi, which makes a whole-cut salmon alternative, is tapping the world's…
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Canberra-based Nourish Ingredients has partnered with Chinese fermentation specialist Cabio Biotech to produce and distribute its precision-fermented fat alternative. Highlighting American fears of falling behind China in the biotech…
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South Korea's Millennial Flavor Town, a startup born out of a restaurant, has unveiled a marbled steak and shredded beef products made from traditional fermentation. Rivalling the growing crop of whole-cut meat alternative producers,…
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Oslo startup Norwegian Mycelium has set up a subsidiary in Japan and launched an upcycling service to turn food industry sidestreams into sustainable proteins. In another sign of Japan's growing appetite for alternative proteins,…
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Luxury hotel group Four Seasons has teamed up with Israel's Oshi to put its plant-based whole-cut salmon on the menu at MKT Restaurant and Bar in San Francisco. Showcasing the potential of plant-based seafood to adorn high-end…
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