Roslin Technologies’ Post

'Start your week with a start-up' is back, and this week we're hearing from Roslin Technologies, on how it's making cultivated meat affordable. #startup #cultivatedmeat #foodsecurity https://lnkd.in/exCKmzwm

Of the $3.1B invested in cultivated meat and seafood, 83% of it was invested in the last three years (1). The industry is heating up, companies are maturing, and the possibility of cultivated meat being made available to the masses has never had greater potential. 📈 Branchfood attended and spoke at the 6th Industrializing Cultivated Meat & Seafood Summit in Boston. Our CEO Lauren Abda presented on the future of the cultivated meat industry discussing technical development timelines alongside startup fundraising strategy. The conversation was dynamic and we were joined in the discussion by fellow investors including Andrew D Ive of Big Idea Ventures, Stu Strumwasser and Francesco Lorenzetti of Green Circle Capital Partners, Udaiyan Jatar of Newtree Impact and Steven Gamo, M Eng of McWin Capital Partners. To dive deeper, read Lauren's interview about Branch Venture Group's approach to investing in this dynamic sector in the food industry: https://lnkd.in/eXQD3XkT (1)https://lnkd.in/eHEf-gss Hannah Poole, Branch Venture Group, Seeratt M., Tetsuro Yamazaki, Mihir Pershad, Laine Clark, Andrew Donahue, Soham Sanyal, #foodtech #socialinnovation #foodstartup #agrifoodtech #foodbusinessstartup #foodpreneur #foodentrepeneur #foodstartups #foodscience #foodbrand #foodindustry #foodconsultant #foodbusiness #foodinnovation #foodbranding #foodtechnology #startupcommunity #foodmanagement #foodnews #branchventuregroup

Sad news for #cultivatedmeat - SCiFi Foods closes shop - but could a #slaughterfree phoenix rise for the ashes? We have been talking about the likelihood that closures, mergers, and acquisitions may be round the corner (buy me a drink if you want my off-the-record thoughts on this...), and the profitable opportunities that remain in in #cellbased for some time. But I am interested in this from an IP perspective, as going into administration might open up the playing field. SCiFi filed multiple #patents, particular relating to "hybrid" #plantbased/cell-based foods and engineered cell lines. It is too early to say what will happen to these - will they be sold off, or become abandoned? - but the technology may become available (either to a single buyer, or to the public at large). These kinds of events - whilst sad - have the potential to reshape the landscape. I wonder what will happen.

The New Jersey Commission on Science, Innovation and Technology (CSIT) awarded over $500,000 in funding to seven New Jersey startups under the Food and Agriculture Research & Development Pilot Seed Grant Program. “CSIT continues to provide robust support to early-stage startups in New Jersey, creating an unrivaled innovation ecosystem that strengthens the state’s economic competitiveness,” CSIT Executive Director Judith Sheft said.

Australian startup Vow is putting cultivated meat treats on the map. The world’s first cultured quail foie gras made its debut last month at upscale venues in Singapore, and also became the first cultured meat product to hit the Hong Kong market. https://lnkd.in/gUcpaMpu

#NJEDA | The New Jersey Commission on Science, Innovation and Technology (CSIT) awarded over $500,000 in funding to seven #NewJersey startups, with the aim of supporting them in the development of commercially viable #technologies that combat food insecurity, helping to increase access to nutritious foods and alleviate food deserts.

🥩 Swiss startup sallea is developing 3D plant-based scaffolding that can act as a flexible framework to create whole cuts of cultivated meat and help the industry scale up production and development. Full story: https://bit.ly/3YBBLM7 Sallea's scaffolds enable cultivated meat producers to tailor the size, texture, shape, and nutritional profile of their products, creating the next generation of whole-cut cultivated meat products, says Sallea CEO and co-founder Simona Fehlmann. Following the recent close of a $2.6 million funding round, the startup said it is currently collaborating with multiple companies to develop a proof-of-concept before bringing their technology to market in the next four to five years. Companies like this, who focus solely on providing an innovative solution to a technological hurdle rather than developing and selling their own end product, are a critical part of the cultivated meat ecosystem that can accelerate progress across the field 🙌 For more on the science of scaffolding in cultivated meat development, check out our deep dive: https://bit.ly/3Ulz8fT

I’m proud to support some incredible food innovation start-ups that are committed to sourcing from farms that works with nature, improving soil health, boosting biodiversity, and strengthening ecosystems. Over the coming period, I’ll be shining a spotlight on some pioneering start-ups I work with and you should definitely know about. First up: #Favamole. Favamole is the brainchild of Andres Jara, farmer, chef, food pioneer, and all-around dedicated entrepreneur. Like many of us, he loves avocados, but with his South American roots, he’s seen the industry’s other side: excessive waste, heavy water use, and long transport miles. His solution? Favamole: A creamy alternative to guacamole made from locally grown fava beans, sourced from regenerative farms, and delivers all the flavor you love with a fraction of the impact: ✔️ 27x less CO₂ emissions than guacamole ✔️ Uses significantly less water to produce ✔️ Packed with fiber and protein for a healthy diet ✔️ And it’s absolutely smooth, creamy, and delicious! So, grab your nachos or top your tacos with Favamole, it’s a win for your taste buds and the planet. Want to learn more? Connect with Andres Jara here on LinkedIn or reach out to him directly. Van Kool tot Kimchi Andres Jara Pepijn Rijks #startups #foodinnovation #RegenerativeAgriculture

𝗜𝗻𝘀𝗶𝗱𝗲 𝗕𝗹𝘂𝘂 𝗦𝗲𝗮𝗳𝗼𝗼𝗱'𝘀 𝗣𝗶𝗹𝗼𝘁 𝗣𝗹𝗮𝗻𝘁 The Hamburg-based foodtech startup BLUU Seafood recently opened the first pilot plant in Europe for the development and production of cultured fish. At the new site in the Altona district, muscle, fat and connective tissue cells from Atlantic salmon and rainbow trout can be cultivated in significantly larger quantities than before. Discover Europe's first facility for cultivating fish tissue, promising a sustainable alternative to wild-caught and farmed fish. Despite initial costs, the company anticipates market growth and regulatory approval, aiming to revolutionize the industry. Read about Dr. Sebastian Rakers, founder of Bluu Seafood, and his journey towards a healthier, more sustainable seafood future. https://lnkd.in/ePXzmXY2 #startupcityhamburg #BluuSeafood #CulturedFish #SustainableSeafood #FoodInnovation

🚀 All the best to the recently launched 12th Cohort of ProVeg Incubator!🌱 We are thrilled to extend our best wishes to the innovative startups and their founders participating in the 12th cohort of the ProVeg Incubator. This year’s lineup is truly impressive, featuring cutting-edge advancements in cultivated seafood, microalgae technology, and novel mycelium-delivery platforms. 🌟 Meet the startups 🐠 Atlantic Fish Co (United States): This company specializes in cultivated seafood, focusing on marine white fish like sea bass. They recently unveiled the world's first cultivated black sea bass. 🍣 Optimized Foods (United States): Offers a proprietary mycelium-based ingredient encapsulation platform, MycoCarrier™, which optimizes texture, taste, and nutritional value in alternative protein products. 🧬 AlProtein (Egypt/United States): Revolutionizing the production of high-quality proteins from microalgae and water lentils, using AI-powered biomanufacturing. Their technology promises sustainability without the need for freshwater or arable land. 🐟 Fisheroo (Singapore): Aaron Chua Yu Xiang, a seasoned biotechnologist, founded Fisheroo to create enabling technologies for more efficient and economical cultivation of meat and seafood from cells. 🐈 Friends & Family Pet Food Co (United States): Leading the way in pet nutrition with yeast and cultivated ingredients that meet the essential protein requirements for cats and dogs. As these startups embark on their journey, Cibus Nexum is proud to have previously contributed to the ProVeg Incubator program through our workshop, "Comanufacturing & Supply Chain: Unlocking Success for Startups". Our workshop focused on helping startups navigate the complexities of co-manufacturing, ensuring they can scale effectively and maintain high standards of quality and sustainability. We at Cibus Nexum are excited to see the growth and success of these innovative startups. Their dedication to sustainable and cutting-edge food technology aligns with our values of being Personal, Sustainable, and Independent. We are confident that with the enhanced support of the ProVeg Incubator, they will achieve remarkable milestones in the food industry. #foodinnovation #sustainablefood #alternativeprotein #futureoffood #foodtech Note: Aligning with our mission, we consistently strive to support and inspire food industry startups. By providing expert guidance on co-manufacturing and supply chain management, we help businesses scale efficiently and sustainably.