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 …
Mosa Meat Requests First EU Market Authorisation for Cultivated Fat
Netherlands-based cultivated beef producer Mosa Meat has submitted its first request for Novel Foods market approval in the EU, seeking authorisation for its cultivated fat ingredient. The fat is designed to be blended with plant-based ingredients to create beef-style products such as hamburgers, meatballs, and bolognese. Following the regulatory submission, the cultivated fat will be evaluated by The European Commission (EC) and the European Food Safety Authority (EFSA). The submission …
Four UK Alternative Protein Centres to Work Together After Signing Memorandum of Understanding
Four UK-based alternative protein centres — the Bezos Centre for Sustainable Protein (BCSP), the Microbial Food Hub, the Cellular Agriculture Manufacturing Hub (CARMA), and the National Alternative Protein Centre (NAPIC) — have announced their intention to collaborate after signing a Memorandum of Understanding (MoU). Together, the centres will work to drive innovation in sustainable, nutritious, and accessible alternative proteins. The MoU will combine expertise in cellular agriculture, microbial protein innovation, …
Hochland Group Partners with Those Vegan Cowboys to Develop Animal-Free Cheese Using Microbial Casein
German cheese producer Hochland Group has entered a joint development agreement with Belgian-Dutch company Those Vegan Cowboys to explore the production of animal-free cheese using microbial casein. The collaboration will focus on scaling up the cow-free milk protein for use in semi-hard and hard cheese varieties. Microbial casein, developed through precision fermentation, replicates the functional properties of traditional animal-derived casein, such as melting and stretching, while offering environmental benefits. In …
GFI and Accenture Release Precision Fermentation Consumer Research Across Five Markets
A recent study by the Good Food Institute (GFI), conducted in collaboration with Accenture, has examined consumer attitudes and preferences toward precision fermentation (PF) products in five key markets: France, Germany, Spain, the United Kingdom, and the United States. The research explores how consumers perceive PF-produced dairy and egg ingredients, offering insights into effective communication strategies for this emerging food technology. Precision fermentation and its applications Precision fermentation uses microorganisms, …
Two New Cellular Agriculture Scale-Up Facilities Launch in the Netherlands
Two new cellular agriculture scale-up facilities have opened in the Netherlands, as the country works to strengthen its position as a global leader in the sector and invest in the future of food. The facilities have been developed through a collaboration between several organisations — the Cellular Agriculture Netherlands Foundation (CAN), Biotechnology Fermentation Factory Ede (BFF), NIZO Food Research, Cultivate at Scale (CaS), Mosa Meat, the Ministry of Agriculture, Fisheries, …
Formo Secures €35M From European Investment Bank to Scale Animal-Free Cheese & Eggs
German food tech company Formo, which specialises in fermentation processes for the production of animal-free cheese alternatives, has secured a €35 million venture debt loan from the European Investment Bank (EIB). The loan is guaranteed by the European Union’s InvestEU program and will enable Formo to further develop and scale its fermentation processes for the production of dairy and egg alternatives. The agreement comes after Formo raised $61 million (€59.43 …
Standing Ovation Partners With Ajinomoto Foods Europe to Produce Animal-Free Caseins at Scale
Standing Ovation, a French biotech company specialising in precision fermentation applied to dairy proteins, has announced a long-term strategic partnership with Ajinomoto Foods Europe (AFE). AFE is an affiliate of Japan’s Ajinomoto Group with over 50 years of expertise in industrial fermentation. The goal of the partnership is to produce animal-free caseins at AFE’s biomanufacturing plant in Nesle, France. Standing Ovation has developed an animal-free casein powder called Advanced Casein® …
Brenntag Partners With Cambrium to Launch Skin-Identical Vegan Collagen in Key European Markets
Global chemicals and ingredients distributor Brenntag has partnered with biotechnology company Cambrium to introduce NovaColl, a skin-identical vegan collagen, to the beauty and personal care market in the UK, Ireland, Iberia, France, and Italy. Cambrium is known for using AI to design novel and performant active ingredients. NovaColl is produced using precision fermentation, and is claimed to have a micro-molecular structure that enables powerful effects across skin layers. The cruelty-free …
Guest Post: Making Cultivated Meat Scalable and Sustainable with New Bioprocess Technology
The global food system is at a pivotal juncture, with growing populations, environmental pressures, and rising demand for sustainable, ethical protein sources converging to create both challenges and opportunities. Cultivated meat, a promising innovation, allows the production of real animal protein without the environmental burden. However, scaling cultivated meat to commercial viability while ensuring food safety and reducing environmental impact remains a key industry challenge. In the following guest post, …