MOA Foodtech: “AI is Transforming the Way We Approach Fermentation and Ingredient Development”
MOA Foodtech is a biotechnology company specializing in the use of fermentation and AI to produce healthy, sustainable food ingredients from agricultural byproducts. The company’s focus is on creating next-generation proteins that are both nutritionally rich and technologically versatile, offering a revolutionary solution to food waste while providing sustainable alternatives to traditional protein sources. Bosco Emparanza García is the CEO and founder of MOA Foodtech. With a background in biochemistry …
Cosaic: “Cosaic Neo Sets New Rules for Food Ingredients”
Cosaic, which recently rebranded from Cultivated Biosciences, is a Swiss foodtech startup focused on developing fat ingredients for dairy alternatives using yeast fermentation, with the goal of improving the creaminess and mouthfeel of plant-based dairy products. Their mission is to bridge the sensory gap between conventional and plant-based dairy, making the latter more appealing to mainstream consumers. Tomas Turner, the CEO of Cosaic, is a Material Engineer from the Swiss …
Food 4 Future: “We Believe That Progress Happens When All Stakeholders Sit at the Same Table”
Sergio Fabregat, with a background in Business Administration from the University of Barcelona and an Executive Master in Marketing and Sales from ESADE, is the driving force behind two of Spain’s food innovation events: F4F – Expo Foodtech in Bilbao and the newly launched Expo Agritech in Málaga. As the Event Director, Fabregat plays a pivotal role in shaping platforms that connect key stakeholders across the food tech value chain. …
Meatly: “As the Number of Cultivated Meat Companies Proliferates, We Hope to Set the Standard for the Industry”
Meatly is a cultivated meat company which became the first in Europe to receive regulatory approval after gaining clearance to sell cultivated chicken for pet food in the UK last year. The company achieved this milestone with a team of ten after raising just £3.5 million. Meatly also recently became the first company to be certified under C-Label, a new trademark for cultivated food products launched by V-Label. The certification …
C-Label: “We Stand at a Political Tipping Point and It Is Crucial That Cultivated Meat Receives Approval”
V-Label was founded 29 years ago and is now one of the world’s best-recognized vegan and vegetarian trademarks. It supports more than 35 NGOs worldwide and certifies over 70,000 products from 4,800+ licensees. Recently, V-Label launched C-Label, a new trademark for cultivated products. It is said to be the first independent authority to certify cultivated food producers around the globe. Renato Pichler is the CEO of Swissveg, the founder of …
WACKER BIOSOLUTIONS: “We’re Making Cultivated Meat Cost-Effective and Scalable, Bringing It Closer to Supermarket Shelves”
WACKER BIOSOLUTIONS is playing a pivotal role in advancing cultivated meat and seafood production through innovative biotech solutions. Leading this effort is Iris Maria Dahlem, Innovation Manager and head of the Cultivated Meat project, which focuses on developing key components for the industry. With a background in nutritional science and extensive experience in the food sector, Dahlem has been working for the past two years on solutions to address challenges …
Regulating Novel Food & Cultivated Meat: Insights from Expert Hannah Lester
As cultivated meat edges closer to widespread acceptance, the regulatory landscape remains a formidable hurdle. Atova Consulting’s Hannah Lester, a seasoned expert in novel food regulation, offers a unique perspective on the challenges and opportunities facing this burgeoning industry. Speaking with Alex Crisp on the Future of Foods Interviews podcast, Lester outlined the intricacies of regulatory processes across the globe, shared her insights on working with agencies like EFSA and …
Deep Dive on Senara’s Cultivated Cow Milk Without the Cow: “The Opportunities Are Virtually Limitless”
Svenja Prosseda is CEO and joint founder of Senara GmbH, which has engineered the technology and is now producing cultivated cow milk. Its primary focus is on producing cow milk sustainably; using bioreactor technology to cultivate bio-identical milk, outside of the cow. This young company has already been recognised with a slew of accolades. Just this week Senara was shortlisted in the last 20 from around 5,500 competitors, by SLUSH …
Suzi Gerber, Executive Director, AMPS: “Ultimately, Cultivated Meat Could Benefit Individual Health, Society, and the Planet”
Suzannah (Suzi) Gerber is the Executive Director of AMPS Innovation and is a senior food, nutrition, and behavior research scientist and a well-known chef. In this Q&A, Ms Gerber explains how the legal challenge to Florida’s ban on cultivated meat hinges on the Commerce and Supremacy Clauses of the U.S. Constitution and obstructs the FDA and USDA’s jurisdiction over food safety. Furthermore, a ruling overturning the ban could set a …
Marinexcell: “Our Vision Is To Create a Sustainable and Reliable Source of Seafood Products”
Led by Professor Buganim, a globally renowned scientist in stem cell research, MarineXcell uses stem cells to cultivate shrimp, lobster, and crab meat. MarineXcell’s unique technology “addresses a significant bottleneck in the cultured seafood industry”, says the Israeli company: our methodology not only facilitates the creation of these cells but also ensures the sustained propagation and growth of iPSCs (induced pluripotent stem cells), even in sub-optimal conditions. What is MarineXcell’s …