Dr. Cornelius Lahme of BLUU GmbH

Dr. Cornelius Lahme © BLUU GmbH

Interviews

Bluu Seafood: “The Technology Behind Cellular Agriculture is Still Too Abstract for Many Consumers. We Have to Take People With Us”

Bluu Seafood specialises in cultured fish. Fish fingers, fish balls and caviar have already been produced from the cells of Atlantic salmon and rainbow trout. The startup emerged from the Lübeck-based Fraunhofer Research Institution for Marine Biotechnology and Cell Technology (EMB), where co-founder Dr Sebastian Rakers was also employed for many years. Together with entrepreneur Simon Fabich, the cell and marine biologist founded Bluu Seafood (then known as Bluu Biosciences). …

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Investments & Finance

Investment Climate Podcast: Fabian Friede of Bluu Seafood – How to Get Funded in 2024

In this new podcast series, co-produced by vegconomist, Alex Shandrovksy interviews investors about benchmarks for funding alt proteins in 2024 and uncovers the investment playbooks of successful Climate Tech CEOs and Leading VCs. Podcast Host Alex Shandrovksy is a strategic advisor to numerous global food tech accelerators and companies, including leaders in alternative protein and cellular agriculture. His focus is on investor relations and post-raise scale for agrifood tech companies. …

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Formo cheese pull

© Formo

Fermentation

Small Organisms Instead of Big Cows: Formo Discusses Benefits of Microfermentation to Create Animal-Free Cheese and Eggs

They taste like cheese, but are produced without the milk of cows. They are completely vegan, but have a much higher protein content than their plant-based counterparts. We are talking about Formo products. Formo’s microorganisms can perfectly recreate cow proteins such as whey or casein, or make entirely new proteins. A study published last year regarding consumer demand for animal-free cheese in the UK conducted by Formo in collaboration with …

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Kynda founders

© Kynda

Interviews

Kynda: “We Can Impress Even Sceptical Consumers with Our Product”

Earlier today, German biotech Kynda announced it has commenced construction of a large-scale facility for the production of its mycoprotein product, Kynda Meat. Founded by Daniel MacGowan von Holstein and Franziskus Schnabel, Kynda’s biomass fermentation platform uses industry waste side streams to grow a strain of fungus in bioreactors in 48 hours —  a significant improvement over the industry standard of seven to ten days — and the process reportedly …

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German B2B biotech Kynda announces that it has commenced the construction of a large-scale facility for mycoprotein near Hamburg, Germany. 

Image courtesy of Kynda

Fungi, Mushrooms & Mycelium

Kynda Breaks Ground on Hamburg Facility to Produce 2,500 Tons of “Kynda Meat” Annually

German B2B biotech Kynda announces that it has commenced the construction of a large-scale facility near Hamburg, Germany, for the production of its mycoprotein product, Kynda Meat. Using its fermentation tech, Kynda transforms a fungus strain (exempt from EU novel food regulations) and food industry by-products into a zero-waste mycelium ingredient within 48 hours. The new production facility will feature two 720 m² halls on a 6,200 m² site, where the biotech …

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Dr. Zoe Mayer of the German Green party

Dr. Zoe Mayer © STEFAN KAMINSKI

Interviews

Dr Zoe Mayer of Germany’s Green Party: “The Bottom Line is That We Greens Want to Support and Shape the Development of Cell-Cultured Meat”

Dr Zoe Mayer was already politically active in her youth. She joined the Alliance 90/The Greens party at the age of 14. The Karlsruhe-born politician has been a member of the Bundestag (the German federal parliament) since 2021. Animal welfare and climate protection are particularly close to her heart. If parts of society’s meat requirements can be provided by cell-cultured products, she believes that animal husbandry can be reduced and …

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German cell ag players

© CellAg Deutschland / Wacker Chemie AG / Ada Magdalena Drazek / Cultimate Foods

People

CEO Statements: Cultivated Meat & Novel Proteins – Threat or Beacon of Hope?

In the seventh part of our series “CEO Statements: What Excites, Moves, Motivates”, in which vegconomist’s German platform regularly interviews CEOs on current topics, we spoke to Fabian Baumann, founder of CellAg Germany; Dr Susanne Leonhartsberger, head of WACKER BIOSOLUTIONS; Florentine Zieglowski, co-founder of RESPECTfarms; and Eugenia Sagué, CEO and co-founder of Cultimate Foods. Each of these companies is developing novel food innovations with which they want to help shape …

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A mycoprotein steak

Image courtesy of Nosh.bio

Fermentation

Nosh.bio’s Retroffited Plant Ready to Produce “Thousands of Tons” of Mycoprotein Annually

Nosh.bio, a B2B biomass fermentation startup recently showcased on the Investment Climate Podcast, announces it has achieved a production milestone at its newly established plant near Dresden, Germany. The biotech explains that it has conducted extensive production trials, indicating that is on track to produce “thousands of tons” of its mycoprotein ingredient annually. The inaugural production run is expected to occur within the next four to five months.  The company’s …

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Dr. Clauder's partners with Calysta to launch innovative dog treats made with FeedKindPet protein.

© Dr. Clauder's

Pet Food

Dr. Clauder’s Introduces the “World’s First” Dog Treats Featuring Calysta’s Air-Based Protein FeedKindPet

German pet food manufacturer Dr. Clauder’s has partnered with microbial protein pioneer Calysta, to launch the world’s first dog treats made with FeedKindPet, an air-based protein ingredient designed for pet nutrition. FeedKindPet, a vegan protein source, is said to be nutrient-dense, offering a complete amino acid profile for dogs, and is highly digestible while featuring postbiotic properties that help maintain a healthy gut. It has been approved for use in …

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MyriaMeat Unveils Cultivated Pork Fillet Made 100% from Cells

© Image courtesy of MyriaMeat

Meat

MyriaMeat Unveils 100% Muscle Cultivated Pork Fillet

German biotech startup MyriaMeat announces that it has successfully developed a cultivated pork fillet made entirely from pig cells, without the use of scaffolds for cell support or added plant protein blends for shape. The cultivated pork fillet was showcased at an event in Berlin hosted by the startup’s supporting investor, SPRIN-D, the Federal Agency for Disruptive Innovation. “In our company, it’s now about implementation, no longer basic research, and we have …

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