Savor: “Our Technology’s Versatility Enables Infinite Customization of Fatty Acid Profiles”
Savor is a pioneering company in the alt-fat space, creating sustainable and customizable fats, oils, and butter by directly converting carbon gases into pure fat molecules. Pierre Coeurdeuil manages Strategic Partnerships at Savor, and works with world-class chefs, bakers and brands to bring innovative, highly sustainable and customizable fats, oils and butter to market. Prior to Savor, he orchestrated launch for a world-first kind of plant-based cheese, was an advisor …
After Tasting Cultivated Meat, Americans of All Political Affiliations Oppose a Ban
Just before Florida’s cultivated meat ban came into force last year, UPSIDE Foods hosted a cultivated chicken tasting in the state, titled the Freedom of Food Pop-Up. Researchers at Tufts University took the opportunity to study the event, and have now published a paper revealing insights into cultivated meat acceptance among Americans. One of the most significant is that the vast majority of attendees opposed the banning of cultivated meat …
GEA Opens New Food Application and Technology Center in Wisconsin to Support Cellular Agriculture Innovation
GEA has launched its New Food Application and Technology Center (ATC) in Janesville, Wisconsin, designed to support the development and scaling of cellular agriculture processes. Construction of the ATC began in May 2024, and the facility features advanced bioreactors and precision fermentation systems that enable companies to test and optimize processes for producing alternative proteins and other novel food products. Customizable infrastructure for alt-protein production The 10,000-square-meter center is equipped …
Wildtype’s Cultivated Salmon Becomes First in Seafood Category to Receive FDA Approval in the US
San Francisco-based company Wildtype has launched its cultivated salmon in US restaurants, marking a significant milestone in the cultivated seafood sector. Beginning this month, the product is being featured at Kann, a Portland, Oregon restaurant owned by James Beard award-winning chef Gregory Gourdet. Initially available on Thursday evenings in June, the cultivated salmon will be offered every day starting in July. First cultivated seafood approved for US market Wildtype’s cultivated …
Liberation Labs Rebrands as Liberation Bioindustries Ahead of Commercial Precision Fermentation Launch
Liberation Labs has officially changed its name to Liberation Bioindustries to better reflect its role as a global contract biomanufacturer operating at commercial scale. The company is preparing to bring its first purpose-built precision fermentation facility online in Richmond, Indiana, in early 2026. A second site in Saudi Arabia is currently in the feasibility assessment phase. Mark Warner, founder and CEO, explained the rationale behind the name change: “As we …
MeliBio’s Bee-Free Honey Technology Acquired by Swiss Foodtech FoodYoung Labs
MeliBio, a California-based developer of plant-based honey alternatives, has been acquired by FoodYoung Labs, a Switzerland-headquartered foodtech company specializing in vertically integrated food innovation. The acquisition includes MeliBio’s Mellody® brand, along with its Generation 1 technology and associated intellectual property. FoodYoung Labs operates an innovation facility in Balerna, Switzerland, focusing on the development of snack bars, chocolates, spreads, baked goods, and frozen products. The company maintains a portfolio of house …
TurtleTree Becomes First to Receive FDA Clearance for Precision-Fermented Lactoferrin
California-based biotech company TurtleTree has secured a “No Questions” letter from the US Food and Drug Administration (FDA) for its precision fermentation-produced lactoferrin, referred to as LF+. This correspondence indicates that the FDA has completed its review of TurtleTree’s Generally Recognized as Safe (GRAS) dossier without raising any safety concerns, allowing the ingredient to be used in food products within the United States. The FDA’s assessment of LF+ encompassed genomic, …
Indiana Enacts Two-Year Ban on Cultivated Meat, Set to Begin in July 2025
Indiana has enacted a two-year ban on the sale, production, and labeling of cultivated meat, a decision signed into law by Governor Mike Braun on May 6, 2025. The moratorium, which will take effect on July 1, 2025, and remain in place until June 30, 2027, comes as part of House Bill 1425. The law prohibits the sale of lab-grown meat unless it adheres to strict labeling requirements, including a …
BioWell Assumes Control of Texas BioTechnology’s Pilot Facility to Address Biomanufacturing Gaps
BioWell, a nonprofit accelerator based in Houston, has officially assumed control of the Texas BioTechnology pilot facility in Richmond, Texas. The 33,000-square-foot plant is now the largest publicly accessible industrial biomanufacturing facility in the US, offering critical resources for scaling up biotechnological processes. With 13,000 liters of fermentation capacity, the facility provides contract development and manufacturing services, along with advanced laboratory spaces and bioprocessing equipment. Veronica Breckenridge, founder of BioWell …
Vivici Secures US Production for Precision-Fermented Dairy Protein via Liberation Labs Deal
Vivici, a Dutch precision fermentation company, has secured a manufacturing partnership with US-based Liberation Labs for the production of its beta-lactoglobulin (BLG) protein ingredient, Vivitein™. The agreement will see Vivici’s product manufactured at Liberation Labs’ new facility in Richmond, Indiana, with commercial-scale output expected to begin in 2026. The Richmond site is Liberation Labs’ first commercial-scale biomanufacturing facility, currently under construction. It will feature 600,000 liters of fermentation capacity and …