National Alternative Protein Innovation Centre (NAPIC)’s Post

🌍 Driving Innovation: The Evolution of Fermentation and Protein Design Continues 🌱 The fermentation sector continues to demonstrate tenacity and progress, with companies making strides in evolving food production: 🚀 Royal Cosun has invested CHF 3M ($3.5M USD) in planetary to scale sustainable fermentation-based food ingredients, starting with mycoprotein production in Switzerland, which converts agricultural by-products into valuable bio-based products. 🏭 Liberation Labs has raised $3.5M USD to support its 600,000-litre precision fermentation facility in Indiana, enhancing its capacity for large-scale biomanufacturing of fermented proteins. 👩🔬 Lesaffre has acquired the biotech startup Altar from Ginkgo Bioworks to enhance its innovation in fermentation and microorganisms. 🔬 Last month, Arzeda secured $38M USD in funding to accelerate its protein design and commercialisation, advancing synthetic biology to develop sustainable food ingredients. This marks a key step in harnessing biotech to address food challenges globally. 🧀 Standing Ovation also raised €3.75M ($4M USD) to industrialise non-animal casein, bringing us closer to a future where dairy alternatives match traditional products in taste and texture—without the environmental cost. 💡 Earth First Food Ventures used tokenisation to raise $10M for precision fermentation to scale ‘Dairy without the Cow.’ This funding supports the revolution towards a sustainable food system. Key Themes: • Sustainability: Across all initiatives, reducing the environmental footprint is a central goal. • Collaboration: Many of these projects emphasise the power and necessity of partnerships, uniting companies, research institutions, and finance to push the boundaries of food innovation. • Scaling Solutions: From funding breakthroughs to industrialisation, the focus is on scaling sustainable alternatives to traditional food production. The future of food is being shaped by the convergence of biotechnology and sustainability, with alternative proteins at the forefront. Watch out for more on the revolution in food tech! #futureofdairy

Gothenburg’s Melt&Marble lands €2.76M EU grants to scale fermentation-based fats Melt&Marble, a Gothenburg-based company specializing in fermentation-based fats, has secured a total of €2.76 million in EU grants to enhance its innovative sustainable fat production. The company received a €2.5 million grant from the European Innovation Council and SMEs Executive Agency (EISMEA) Accelerator, marking it as one of 68 European deep tech startups selected from a competitive pool of 969 applicants. This funding aims to commercialize Melt&Marble’s first products, MeatyMarble™ and DairyMarble™, which offer sustainable alternatives to animal fats. Additionally, the company secured €260,000 from the Horizon Europe Framework Programme (HORIZON), part of the EU’s “Farm to Fork” strategy, to develop dairy fats for enhancing dairy analogues. This financial boost will enable Melt&Marble to scale its process, advance product development, reduce production costs, and bring its innovative fats to market, thereby contributing to a more sustainable food system. https://lnkd.in/d2sZ8c9K #funding #nordicmade #sweden #foodtech #deeptech #startups #trending

This week's "Impact Startups to Watch" are innovating in the Plant-based Protein space! 🌱 As consumer demand for sustainable, eco-friendly food alternatives continues to rise, plant-based protein startups are stepping up to redefine the future of food. From seaweed-based tuna alternatives to innovative fermentation techniques, these five startups are paving the way for a healthier and more sustainable world: Bright Biotech has developed a game-changing innovative technology that uses chloroplasts to express high amounts of proteins in plants. BettaFish!sh is the first company developing 100% plant-based tuna alternatives mainly created with seaweed from Europe. Fabas Foods AG specialises in developing fermented protein ingredient solutions designed to meet specific needs for high-quality plant-based meat and dairy alternatives. Yumame Foods AG is a Swiss foodtech startup that develops and produces vegan products based on fungi, plant-based ingredients and fermentation. Radiant produces plant-based foods, specializing in Asian infusion-inspired high plant-based protein products. #impactentrepreneurship #sustainableprotein #plantbased

🌱 A Cocoa-Free Future for Chocolate 🍫 Exciting news in the sustainability space! Nukoko, a UK-based start-up founded just two years ago, is revolutionising chocolate. They've secured strategic investment from German ingredients giant Döhler, catapulting their fava bean-based, cocoa-free chocolate closer to industrial scale. This partnership underscores the growing demand for sustainable, ethically sourced, and eco-friendly food alternatives. Nukoko's innovative process transforms fava beans into a sustainable chocolate alternative, tackling significant challenges including rising cocoa prices, environmental impact, and socio-economic issues like child labour and deforestation. This breakthrough could reduce emissions by up to 90% compared to traditional cocoa-based chocolate production. With the first products yet to hit the shelves, anticipation is building for a healthier, greener sweet treat. Support from Döhler, a leader in fermentation technology, is vital. Their backing will help scale Nukoko's operations by 2025 and enhance the viability of their pioneering solution. This collaboration aligns with Döhler's mission to foster sustainable food innovations. 🔎 #SustainableFood #Innovation #ClimateTech

🌱 Making the Way to Sustainable Ingredients 🌱 We’re excited to share how MicroVida is aligning with the latest trends and advancements in sustainable ingredients, as highlighted by DigitalFoodLab. Despite a challenging year for alternative protein funding, there’s great news on the regulatory front, particularly for technologies beyond proteins, including sugar, fats, oils, and more. 🔍 Key Insights and MicroVida's Approach: Rapid Regulatory Approvals: Many companies have received commercialization approvals in recent months, proving these technologies are becoming real and accessible. MicroVida is keen to integrate these sustainable innovations into our supply chain swiftly. Challenges in Europe: While Europe is slow to approve some of these technologies, we remain committed to working with startups and consumers to accelerate the adoption of sustainable practices. A balanced approach that builds consumer trust and promotes innovation is essential for the future of food. Beyond Meat Alternatives: Startups are expanding beyond meat alternatives, venturing into dairy, eggs, and sugar substitutes. MicroVida is excited to explore these areas to diversify our range of sustainable and healthy products. Recently, we had an inspiring interaction with Thomas Ackermann on the WONDR knowledge platform, promoted by Ben Kimura-Gross. Thomas highlighted the strong regulation in the European FoodTech market, making us realize that sustainable food is a core policy issue in Europe, not just a fleeting investment trend. This insight strengthens our resolve to collaborate with partners producing alternative proteins, integrating these products into our offerings and opening new markets for this type of protein. 📈 Opportunities and Challenges: Funding and Efficiency: We’re constantly seeking ways to make sustainable ingredients more accessible and efficient, looking for collaboration with industry leaders and research partners. Scalability: Our mission includes finding scalable solutions to meet the growing demand for sustainable food. 🌿 MicroVida’s Commitment: We believe innovation and sustainability go hand in hand. We are dedicated to promoting conscious eating, adopting new technologies, and valuing the knowledge passed down through generations to tackle future challenges. We’re thrilled about the progress we’re making and invite everyone to join us on this journey toward a more sustainable food system. 🔗 Read the full article - https://shorturl.at/PplY9 #MicroVida #SustainableIngredients #Innovation #Sustainability #FutureOfFood #FoodTech #WONDR

🧁 Phytolon received funding from Rich Products Ventures for natural food colours via precision fermentation Rich Products Corporation plans to incorporate Phytolon’s colours in its bakery and dessert items, icings, and toppings, pending FDA approval. This would offer a natural alternative that aligns with growing consumer demand for clean-label ingredients. Phytolon’s platform, based on yeast fermentation technology from the Weizmann Institute, produces vibrant, pH-stable pigments by mimicking plant metabolic pathways. It provides purer, more stable colours without plant-based colours' aftertaste or agricultural limitations. Distribution partnerships, including one recently with dsm-firmenich and direct CPG company relationships, are expanding Phytolon’s market reach for its precision-fermented colour solutions. Other investors: EIT Food, Arkin Holdings, and Yossi Ackerman Halim Jubran, Tal Zeltzer ✉️ Hungry for more updates on biotech-enabled agrifood businesses and breakthroughs? Devour the free subscription: betterbioeconomy.com

🌱 A Cocoa-Free Future for Chocolate 🍫 Exciting news in the sustainability space! Nukoko, a UK-based start-up founded just two years ago, is revolutionising chocolate. They've secured strategic investment from German ingredients giant Döhler, catapulting their fava bean-based, cocoa-free chocolate closer to industrial scale. This partnership underscores the growing demand for sustainable, ethically sourced, and eco-friendly food alternatives. Nukoko's innovative process transforms fava beans into a sustainable chocolate alternative, tackling significant challenges including rising cocoa prices, environmental impact, and socio-economic issues like child labour and deforestation. This breakthrough could reduce emissions by up to 90% compared to traditional cocoa-based chocolate production. With the first products yet to hit the shelves, anticipation is building for a healthier, greener sweet treat. Support from Döhler, a leader in fermentation technology, is vital. Their backing will help scale Nukoko's operations by 2025 and enhance the viability of their pioneering solution. This collaboration aligns with Döhler's mission to foster sustainable food innovations. 🔎 #SustainableFood #Innovation #ClimateTech

At New Food Finance, we track and analyze #investments driving a green transition in the #agri-food sector. As sustainability drivers grow to protect the climate and biodiversity, innovative companies in agtech and foodtech are reshaping food production in ways that parallel the energy sector's transformation. In our “Green Transition” space last week, we saw #fund-raising worth over $165 million and one #M&A deal: France, September 10 - Calyxia ($35 million) Calyxia | Certified B CORP, based in France, designs and manufactures eco-engineered microcapsules to enhance product performance. It raised $35 million in venture capital funding led by Bpifrance, Astanor Ventures, and Lombard Odier Group Investment Managers. Germany, September 10 - Formo ($61 million) Formo, in Germany, uses precision #fermentation to create dairy substitutes. The company raised $61 million in funding led by FoodLabs, EQT Group, Lowercarbon Capital, and others. Denmark, September 13 - MATR Foods ($22.17 million) Matr Foods, in Denmark, uses #fungi fermentation to create plant ingredients. It raised $22.17 million in debt funding from the European Investment Bank. Israel, September 10 - MNDL Bio ($2 million) MNDL Bio, a SynBio startup, optimizes #gene expression for food and #biotech applications. It raised $2 million in pre-venture capital funding from undisclosed investors. Spain, September 12 - Novameat ($19.27 million) NOVAMEAT uses #3Dprinting to produce meat substitutes from plant proteins. It raised $19.27 million in funding led by Sofinnova Investments , Praesidium , Unovis Asset Management, and others. Australia, September 12 - Number 8 Bio ($4.71 million) Number 8 bio developed a yeast to produce #methane inhibitors for animal feed, reducing emissions. It raised $4.71 million in pre-venture capital funding from Main Sequence and others. Denmark, September 12 - REDUCED ($6.65 million) REDUCED, a biotech firm in #Copenhagen, creates flavor solutions from upcycled food waste. It raised $6.65 million in funding led by Novo Holdings and others. Finland, September 10 - Solar Foods (Undisclosed) Solar Foods produces #Solein, a protein via bacterial fermentation using #renewable energy. The company completed a technical listing on NASDAQ. United Kingdom, September 12 - SOLASTA Bio ($14 million) SOLASTA Bio develops #neuropeptide-based insect control agents that target pests while leaving beneficial insects unharmed. It raised $14 million in venture capital funding. United States, September 12 - Solar Biotech (Undisclosed) Bankrupt Solar Biotech fermented food ingredients using #solar-powered electrolysis. Its assets were acquired out of bankruptcy by Pictor Biotech; terms are undisclosed.

🇨🇭 Food Brewer raised over CHF 5M in seed funding for cell-cultured cacao and coffee The Zurich-based biotech startup is developing a platform for large-scale production of commodities through plant cell culture. It’s addressing traditional agricultural challenges such as land scarcity, climate change, and ethical issues. The startup has developed cell cultures for cultivating coffee and cocoa in bioreactors under controlled conditions. When these cells achieve the target biomass, they are collected, dried, and roasted. To achieve cost efficiency and price competitiveness with traditional commodities, Food Brewer has partnered with Fruitful AI for advanced growth tracking and German machine builder Steinecker for bioreactor technology. Yannick Senn, Géraldine Senn, Klaus Kienle ✉️ Hungry for more updates on biotech shaping the future of food? Devour the free subscription: betterbioeconomy.com

🥩💰 FoodTech 500 alum Millow secures funding for its alt protein products. Millow.co, a Swedish startup specializing in minimally processed meat substitutes made from oats and mycelium, has secured a €2.4 million grant from the European Innovation Council (EIC) Accelerator. The company also stands to receive up to €15 million in equity funding from the EIC Fund as part of a blended finance scheme. These funds will be used to scale up Millow's alt protein production, which combines mycelium with a plant-based substrate, primarily oats, using a unique fermentation process. This method produces hybrid products with a roughly 50/50 ratio of fungi and plants, offering a meat-like texture and nutritional benefits such as reduced phytic acid content for better nutrient absorption. More information about Millow here: https://lnkd.in/dtFCEk3X Read the full AgFunder News article here: https://lnkd.in/eScuJhjz #ForwardFooding #FoodTech500 #foodtech #innovation #fermentation #altprotein #futurefood