MycoTechnology has appointed Jordi Ferre as its new chief executive officer, effective 2 January 2025. Ferre will take over from Ranjan Patnaik, MycoTechnology’s chief technology officer, who has been acting as interim CEO. Bringing over 30 years of general management experience in the global food, value-added ingredients and agri-tech industries, Ferre will be relocating to the Denver, Colorado area in the US, where MycoTechnology is headquartered. He currently serves as global food division head at HeathTech Bioactives, a global ingredient specialist that produces solutions for active pharmaceutical ingredients, taste modulation, functional health and animal nutrition. Prior to his role at HealthTech Bioactives, he was CEO of AgroFresh, a public company operating in the food preservation space. He was also previously COO of PureCircle, where he played a key role in establishing the Stevia sweetener market globally. Other industry-relevant leadership experience includes VP of sales and marketing for Tate & Lyle’s sucralose division, and CEO of Alvinesa Natural Ingredients, where he drove growth and innovation across sweeteners, colours, antioxidants and other natural ingredient markets. Commenting on his appointment, Ferre said: “Based on its impressive technological developments to date and continuous innovation, MycoTechnology is ready to enter its next chapter of growth, bringing breakthrough natural solutions with a lasting impact”. “I am excited for the opportunity to accelerate the company’s expansion while strengthening both internal culture and global strategic partnerships.” Ferre’s appointment follows the recent appointment of Rob Case as chairman of MycoTechnology’s board of directors , announced last month. Case commented: “With his extensive commercial experience in natural, value-added ingredients, Jordi is well-suited to lead MycoTechnology through continued growth, including the development and launch of new, naturally derived sugar reduction solutions”. “We’re thrilled to welcome him aboard and believe that he will be a transformative leader to support the company’s progress, culture, mission and values.” #MycoTechnology #US

German biotech company Infinite Roots has introduced two mycelium-based meat alternative products in South Korea, in partnership with Pulmuone. The products – a meatballs product, and a burger patty – are launching under South Korean plant-based food specialist Pulmuone’s Earth Diet line, aiming to provide ‘an ideal platform’ for consumer acceptance through launching under the widely recognised brand. Earth Diet has an established presence in the market, offering a trusted brand association and bringing potential to make the products accessible to a broad audience. Produced using Infinite Roots’ fermentation process, the products are rich in protein and combine mycelium with mushrooms to enhance natural flavours. This combination caters to local taste preferences, creating a rich umami profile that resonates with consumers familiar with mushroom-based dishes in Asian cuisine. Mazen Rizk, CEO and founder of Infinite Roots, said: “The positive feedback underscores the strong interest in mycelium and foods derived from this raw material, as they deliver on both taste and sustainability”. Mycelium has been chosen by the brand due to its land use and water efficiency, requiring significantly less land and water consumption than cattle, as well as soy protein. #InfiniteRoots #SouthKorea

European food-tech company Planet A Foods has closed a $30 million Series B equity funding round to support its international expansion and scaling of production capacities. Founded in 2021 by siblings Sara and Maximilian Marquart, Planet A Foods produces cocoa-free chocolate alternatives that aim to address the environmental challenges of traditional cocoa farming. ChoViva, its flagship product, is made from sunflower seeds and is designed to offer chocolate’s rich, indulgent taste and texture without the use of cocoa, easing pressure on the cocoa supply chain. Headquartered in Munich, Germany, Planet A has partnered with major retailers and food businesses including Lambertz, Lindt, Rewe Group and Duetsche Bahn, with its ingredient now featured in over 20 products. Following successful launches in Germany, Austria and Switzerland, the company is set to debut in the UK and France in the first quarter of 2025. The latest investment round will enable Planet A to scale production from 2,000 to over 15,000 tons annually, leveraging both its own facilities and strategic partnerships to meet demand. Burda Principal Investments and Zintinus led the round, with participation from World Fund, Bayern Kapital, Cherry Ventures, Tengelmann Ventures, BayWa Venture and Omnes Capital. Maximilian Marquart, CEO and co-founder of Planet A Foods, commented: “This Series B round marks a major milestone for us. With 30 million dollars in fresh funding and an industry-leading product, Planet A Foods is no longer just a start-up – we’re now on the way to becoming a leading food-tech player reshaping the sustainable food industry.” He added: “Our mission remains unchanged: to provide sustainable food ingredients that are decoupled from price volatile and limited resources such as cocoa. This funding will enable us to further expand into new markets, ramp up production and deliver at scale to global confectionery giants.” #PlanetAFoods #Germany

Whether due to the use of animal-derived fining agents like isinglass, or egg whites and milk to enhance creamy mouthfeel, many of the world’s favourite tipples are unsuitable for vegans. This has spurred players in the alcohol industry to address this gap in the market, leading to the creation of a range of plant-based solutions, from vegan-friendly processing aids to high-quality end products. The Plant Base explores. While many consumers’ favourite alcoholic drinks may seem vegetarian- and vegan-friendly – made with plant-based ingredients like fermented grapes for wine or yeast and barley for beer – their processing methods often involve the use of animal-derived ingredients. It can be unclear whether these ingredients have been used if not listed on the final product, making the market a particularly murky area for vegan consumers to navigate. Common culprits include gelatine, a protein made from animal bones, skin and cartilage; isinglass, derived from the swim bladders of fish; chitosan, a fibre commonly sourced from crustacean shells; and milk and egg proteins like casein and ovalbumin. Amid increasing demand for vegan-friendly products across numerous food and beverage categories, many businesses are looking to adjust their manufacturing methods to eliminate animal-derived ingredients, striving to make their products inclusive and address evolving dietary preferences. This calls for the development of alternative solutions to meet these requirements. Global ingredients giant Kerry introduced two new plant-based processing aids last year – BioFine Eco and FermCap Eco – designed to enhance beer quality, improve process efficiency and reduce brewing costs. These plant-derived solutions are part of Kerry’s wider, recently introduced ‘Eco’ range of sustainable brewing solutions, aimed at helping brewers create ‘consumer-friendly’ beers while minimising environmental impact. Biofine Eco improves beer clarification by reducing haze and enhancing quality, while FermCap Eco is a foam control product that optimises process efficiency by increasing fermenter capacity, improving hop utilisation and eliminating over-foaming and beer waste. In another innovation, Chinova Bioworks – a Canadian food-tech start-up developing sustainable food and beverage solutions from white button mushrooms – has produced a chitosan fining agent derived from fungi, rather than crustaceans. David Brown, co-founder and COO at Chinova Bioworks, explained: “Chitosan, a naturally occurring polymer, can be sourced from crab and shrimp shells, although this process is typically highly polluting. In contrast, Chinova’s mushroom-extracted chitosan offers a significantly more sustainable and renewable alternative to these traditional animal-based fining agents, providing a cleaner and more environmentally friendly solution for beverage producers.” Brown noted that the company observed significant demand for natural, animal-free fining and clarifying agents that are capable of efficiently removing sediment and particulate matter from alcoholic beverages such as beer and cider, as well as soft drinks like juice, tea and coffee, without altering their flavour. In response, it introduced ‘MycoKleer’ last summer. “MycoKleer is used in a lot of ciders and wines as a very effective rapid fining ingredient,” Brown told The Plant Base. “It can quickly bind to pectin, pulp, tannins and polyphenols and cause them to settle. This allows cider and wine producers to be able to save energy and costs compared to filtration. MycoKleer is also used in beers to remove hazy or spent yeast after fermentation.” The solution’s rapid beverage clarification is powered by the natural cationic (positive) charge of its fibre, which allows it to electrostatically bind with anionic (negative) compounds. This causes them to precipitate out of the liquid. “We’ve developed a sustainable extraction method to ensure this fibre performs optimally across a wide variety of beverages,” Brown added. “Alcohol and beverage producers can use MycoKleer not only as a 1-for-1 replacement for synthetic or animal-derived ingredients, but also can use it to increase their production volumes and reduce costs.” This is because, according to the company, MycoKleer can form an improved, more rapid compaction of sedimented particles, allowing alcoholic beverage producers to get more out of each batch and process batches faster. “Compared to isinglass or gelatine, MycoKleer is twice as effective without all of the negative taste, health, and environmental impacts,” Brown continued. “For years, the beverage industry has sought more sustainable and effective ingredients, yet workable solutions have been limited, until now.” He said the industry’s reception to MycoKleer has been “overwhelmingly positive,” with the company partnering with beverage producers of all sizes including “some of the world’s largest,” to demonstrate the solution’s benefits. Rethinking wine Research from market insights firm GlobalData indicates that younger consumers, particularly from Gen Z and millennial groups, are driving demand for vegan-friendly alcoholic beverages. These groups are also fuelling interest in low- and no-alcohol options, adopting a more mindful approach to drinking with a focus on wellness benefits as the ‘sober curious’ movement – a term coined by author Ruby Warrington – gains traction. R A S Wines, a winemaker based in the US, emphasises an eco-conscious approach, offering a range of lower-alcohol and vegan-friendly wines made from locally sourced ingredients. Joe Appel, the company’s co-founder, said: “Our wines are distinctive in that we focus on a fruit that is unique in the world: Maine wild blueberries, which are very different from ordinary blueberries. They are high in acidity, very small physically and therefore offer an intensity of flavour and skin-to-juice ratio that’s impossible to duplicate. These characteristics make them ideally suited for sparkling wine.” The blueberries are relatively low in sugar development, due to Maine’s cold climate, lending to the wines’ lower-alcohol status once fully fermented, Appel explained – around 7-8% ABV, while offering an “intensely savoury” flavour. “We are committed to gentle, natural fermentations, and although we sometimes filter our wines we don’t fine them, so we have no need for animal-derived products,” Appel enthused. Alongside its sparkling wine portfolio, the company offers a fortified and aromatised wine, A7 Americano, which is lightly sweetened. While the first batch was sweetened with honey, requests from the vegan community prompted the company to produce all subsequent batches with a low addition of organic cane sugar instead. Ethical considerations are at the core of the company’s approach; Appel noted R A S Wines’ commitment to responsible sourcing, sustainable agriculture and fair worker treatment. “Our products are geared toward those who care,” he said. “Our wines come from a fruit that is indigenous and unique to our region of the planet, and that fruit is tended and harvested by the indigenous people of this region (Passamaquoddy tribe of Native Americans), whom we pay a rate higher than what they can get on the commodity market.” “Farming intrusions, such as chemical fertilisers, fungicides and pesticides, are kept to an absolute minimum, in part because this fruit has grown here on its own for 11,000 years and so it doesn’t need heavy impacts to survive.” While Appel noted the diversity of consumer groups today – many of whom may not share the same values – he pointed out that beverage consciousness has historically followed food consciousness. As more individuals consider vegan diets, people’s beverage priorities are likely to continue evolving. Cream of the crop The inclusion of animal-based ingredients is particularly evident in the creamy liqueurs category. These beverages typically contain dairy-based cream mixed with spirits and a range of additional ingredients for sweetening and flavour. While some traditional brands have developed vegan-friendly versions of their offerings – such as Diageo’s almond-based Baileys and Distell’s coconut-based Amarula – smaller brands have noted the opportunity to provide more variety within this space. UK-based Panther M*lk tapped into this demand by offering a plant-based and heathier alternative to traditional cream-based liqueurs, using oat milk in its formulation alongside a ‘secret blend’ of spirits. Prerna Menon, head of brand at Panther M*lk, explained that its offering – described as the “world’s first premium, ready-to-drink oat milk cocktail” – contains 5.5 times less saturated fat compared to dairy-based cream liqueurs, offering a lighter option as well as one that appeals to the growing demand for vegan and sustainable beverages. “Our flavour development was inspired by the original Spanish 1920s cocktail, ‘Leche de Pantera’. We aimed to capture the essence of this classic while making it accessible to modern, health-conscious consumers,” Menon said. “The result is four flavours – Crema, Rosa, Café and Menta – that offer a balance of richness and indulgence, with oat milk providing a creamy base. Each flavour combines distinctive notes like vanilla caramel, strawberries, roasted coffee and peppermint, ensuring variety while keeping the product lighter and lower in saturated fats.” Also in the UK, Cremaura Tequila offers a tequila-based range, opting for coconut milk in its recipes to offer a smooth and creamy mouthfeel. Dav Bal, the brand’s founder, told The Plant Base: “Cremaura Tequila addresses a significant gap in the market by offering a dairy-free cream liqueur that maintains a rich flavour profile without compromising on quality. As the demand for vegan, plant-based and allergen-friendly products continues to rise, our liqueur caters to those who seek indulgent beverages without the presence of dairy.” The brand’s blend of vegan coconut cream and flavourings helps to create a rich line of beverages with a texture typical of a traditional cream liqueur, available in coffee, rose, orange and chocolate flavours. “Our approach to flavour development began with extensive market sampling to understand consumer preferences and identify gaps in existing offerings,” Bal explained. “We focused on creating flavours that resonate with our target audience while ensuring they are exciting and innovative. Seasonal flavour changes are inspired by the idea of freshness and variety, allowing us to offer unique tastes that reflect the time of year and enhance the drinking experience.” The company places inclusivity and sustainability at its core, Bal continued, emphasising that the product is both plant-based and free from common allergens, aiming to provide an option that everyone can enjoy. "I believe the vegan alcohol category will continue to grow rapidly as consumers become increasingly conscious of their dietary choices and the environmental impact of their purchases,” he concluded. “The rise in veganism, combined with a broader shift towards plant-based living, will drive innovation and demand for vegan-friendly options in the alcohol market. We anticipate more brands will emerge to meet this demand, further diversifying the landscape and making it easier for consumers to find delicious vegan alternatives.”

Kind is launching a new apple cinnamon-flavoured product into its Breakfast Protein Bar range, launching in the US for the new year. The plant-based bars aim to provide a wholesome snack, containing 8g of protein from soy protein isolate, and made with whole grains for sustained energy. Five ‘super grains’ make up the soft and chewy baked bars – oats, buckwheat, millet, amaranth and quinoa – alongside dried apple pieces and cinnamon. They are launching in individually wrapped, two-bar packs, designed for convenient, on-the-go and ready-to-eat healthy snacking. The bars are also gluten-free, kosher and Non-GMO Project verified. #Kind #US

Food-tech start-up Gavan Technologies has raised $8m in Series A funding to support commercialisation of its plant-based fat solution, Fatrix. Gavan, founded in 2018 and headquartered in Israel, plans to use the funding to break into the European food market. The proceeds will support the establishment of a new pilot production facility in Europe and expand Gavan’s commercial presence in the region, with a focus on the bakery and dairy sectors. MoreVC, an Israeli venture capital firm, led the funding round. The round also saw participation from agri-food investor Lever VC, EU-supported platform EIT Food, and DarkBoot Group, a private equity firm involved in Gavan’s incubation. The new manufacturing site, planned to commence operations in April 2025, will feature a state-of-the-art production line for Gavan’s Fatrix solution. Fatrix is a multifunctional plant-based fat designed to act as a one-to-one replacement for butter in a range of bakery products and dairy alternatives. Fatrix’s natural fat is composed of three simple ingredients: protein isolate, vegetable oil and water, formulated into a high-performance gel. Gavan’s patented technology enables the protein to perform as a binder for the protein and oil, resulting in a smooth, stable and flavourless emulsion. As it is not hydrogenated, it is also low in saturated fats and contains zero trans fats. Image: © Nimrod Saunders The solution can help food manufacturers to enhance products’ nutritional profile by reducing total fat and saturated fat content, while easing dependence on animal-derived fats and eliminating the need for additional emulsifiers. It is already approved for the market and does not require novel food regulatory approval. Rony Patishi-Chillim, partner at lead investor MoreVC, said: “Fat plays an essential role in the creation of almost all foods. It gives depth to flavours, elevates textures and enhances the dining experience in general.” “The food industry is in need of a plant-based fat that can provide the same indulgent flavour and mouthfeel as butter, while supporting sustainability and personal wellbeing. Gavan’s unique fat creation platform is market-ready and has the potential to make a truly meaningful contribution to the $253 billion fats and oils market.” James Caffyn, partner at Lever VC, said that Gavan’s platform stands out due to its “unique ability to partner large corporates while achieving cost-efficient scaling and competitive unit economics”. “These qualities position Fatrix as a game-changer in the move towards healthier and cleaner label foods,” he concluded. Top image: © Nimrod Saunders #GavanTechnologies #Israel #Europe

UK plant-based chocolate brand H!p has debuted a limited-edition ‘Figs in Blankets’ bar for the festive season. The unique creation combines H!p’s oat milk-based chocolate with sweet figs and a salty vegan bacon seasoning. It was inspired by illustrator Louise Coutinho, who submitted the idea in a search for the UK’s next chocolatier in a creative initiative with charity The King’s Trust and Amazon. Young people were supported in inventing unique flavour combinations for the festive season, with a panel of experts including celebrity chef Levi Roots and H!p founder James Cadbury judging the entries. Cadbury commented: “At H!p, our mission is to prove that eating plant-based chocolate doesn’t mean compromising on great taste, so we jumped at the chance to bring an imaginative new flavour to life with Amazon.” “While the prospect of mixing figs with plant-based bacon flavouring raised a few eyebrows initially, it was clear after the first taste-test that we’d hit the sweet spot.” The limited-edition bar is available exclusively via Amazon for £3.50, with a percentage of the purchase price going directly to The King’s Trust. #HipChocolate #UK

Agrana Stärke, a subsidiary of Austria's Agrana Beteiligungs-AG, has entered into a joint venture agreement with Ingredion, marking a new step in the evolution of starch production in Romania. This collaboration, which is pending approval from relevant competition and regulatory authorities, will see Ingredion acquiring a 49% stake in AGFD Tandarei SRL from Agrana. Stephan Büttner, CEO of Agrana Beteiligungs-AG, said: “We want to drive our growth in Europe by entering into a joint venture and we believe Ingredion is the ideal partner for this”. He noted that the collaboration leverages the distinct expertise of both companies in starch production, aligning with Agrana’s broader strategy, dubbed 'Next Level,' which aims to enhance its commodity and specialty business segments. The joint venture comes at a time when the food and beverage manufacturing landscape is increasingly focused on sustainable and innovative ingredient solutions. As consumer preferences shift towards health-conscious and environmentally friendly products, the demand for specialty starches – known for their functional properties in food applications – continues to grow. Ingredion, a global supplier in ingredient solutions, develops various speciality starches that serve as functional ingredients across food and beverage sectors. This strategic alliance will not only bolster Agrana's production capabilities in Romania but also enhance Ingredion's footprint in the European market. The Starch segment of Agrana, which accounted for approximately €1.1 billion of the group's turnover in the last financial year, is poised for further growth through this venture. With five production sites across Austria, Romania and Hungary, Agrana Stärke has established itself as a key player in customised starch applications, catering to diverse industrial needs. The joint venture is expected to streamline operations and innovate product offerings, ultimately benefiting manufacturers seeking to enhance the quality and sustainability of their products. More details regarding the collaboration will be disclosed following the necessary regulatory approvals.

Biotech company Pureture has teamed up with South Korea’s Kangwon National University to establish the 'Alternative Protein Research Center’. The joint initiative aims to advance high-functionality, environmentally sustainable proteins derived from non-GMO yeast, and develop innovative solutions for the global alt-protein market. Pureture’s non-GMO alternative casein proteins have been developed to replicate the core functionalities of dairy proteins, including emulsification, cohesion, texture and flavour. The company’s goal is to level up the alternative dairy market by providing superior nutritional efficiency and quality compared to existing solutions. With the establishment of the new centre, Pureture plans to expand its tehnological capabilities to deliver more protein solutions and scale commercialisation. Kangwon National University will focus on identifying and analysing new wild yeast strains and providing foundational research data. Pureture will leverage this data to refine yeast cultivation and fermentation technologies, optimising the production of high-value functional components at scale. The research centre will also focus on scientifically validating the health benefits of yeast-fermented proteins and ensuring compliance with international regulatory standards. By prioritising safety and efficacy, Pureture hopes to set new benchmarks for health and safety in the global alt-protein market, strengthening consumer trust and market competitiveness. The centre will integrate upcycling technologies into its R&D efforts. This includes co-developing optimised growth media and yeast strains specifically designed to maximise resource efficiency. By utilising byproducts such as whey and cane molasses in the fermentation process, Pureture seeks to reduce carbon emissions by over 30% while transforming waste into high-value resources. Rudy Yoo, CEO of Pureture, commented: “This partnership with Kangwon National University marks a critical milestone in overcoming technological barriers in the alternative protein market. Together, we aim to advance upcycling technologies and deliver environmentally sustainable, nutritionally superior solutions that meet global consumer demands.” He added: “Pureture will continue to invest in differentiated solutions utilizing cutting-edge yeast strains, providing affordable, versatile and nutrient-rich products to reshape the future of food”. #Pureture #SouthKorea #KangwonNationalUniversity

The UK Court of Appeal has ruled that Oatly is not allowed to use the marketing slogan ‘Post Milk Generation’ on the labelling of its food and beverage products, overturning a decision made by the High Court last year permitting the brand to continue using the phrase. The five-year legal case has been ongoing since 2019, when the Swedish oat milk giant registered the ‘Post Milk Generation’ slogan to be used across its food and beverage products, including its oat beverages, as well as on T-shirts. Dairy trade association Dairy UK contested the trademark, arguing that the use of the word ‘milk’ violated 2013 European Court regulations that prohibit the use of dairy-related terms in the marketing of non-dairy products. The International Property Office (IPO) granted the trademark for use only on T-shirts, and not food and drink products, but Oatly successfully appealed this decision last year . The British High Court of Justice ruled in December 2023 that the trademark could be restored across all Oatly’s products, on the basis that the word ‘milk’ was not being used to describe the product itself and therefore would not be likely to confuse consumers. However, in a U-turn development almost a year later, the Court of Appeal has ruled in favour of Dairy UK and the wider dairy industry, deciding that the trademark violates EU and UK regulations. Bryan Carroll, general manager for Oatly UK & Ireland, commented: “Disappointingly, this ruling overturns the common sense we saw from the High Court earlier this year when they ruled in our favour. Be under no illusion that making it harder to label and find dairy alternatives benefits the interests of Big Dairy and Big Dairy alone.” He explained that Oatly is now “considering its options,” one of which could be appealing the decision to the Supreme Court, though whether the company will take this action is so far unconfirmed. Carroll added: “[Big dairy’s] cynical attempts to stifle competition through legal action contradicts the interests of the British consumer, creates an uneven playing field for plant-based products and worst of all, it delays progress in shifting the public towards more sustainable diets”. In a statement, Dairy UK’s chief executive, Judith Bryans, welcomed the decision made by the Court of Appeal, which reinforces that all dairy-free brands are prohibited from using such dairy-related terms on their products. “This unanimous decision reinstates the Intellectual Property Office’s original decision, which declared the trademark invalid for oat-based products,” Bryans continued. “This ruling clarifies the legal protection of dairy terms, according to which the term ‘milk’ is reserved for dairy milk, except in defined circumstances. At the heart of the legal matter was whether these rules extend to trademarks, and the Court of Appeal has now confirmed this to be the case.” Commenting on the news, Jasmijn de Boo, global CEO at industry associaton ProVeg International, said: "This verdict is based on the retained and very stringent EU Regulation 1308/2013, which prohibits the use of the word 'milk' other than for ‘mammary secretions’. After Brexit, the UK could have chosen to revise or withdraw many outdated EU regulations, such as this one, because the market for plant-based alternatives to dairy has been well-established." She emphasised that "several studies show that consumers are not being misled by the use of the term 'milk' for plant-based milks," adding that there are numerous reasons why plant-based milks should be supported and promoted, rather than restricted. Recently published data from ProVeg found that the nutritional profile of plant-based milk alternatives across 11 countries was similar to that of their dairy-based counterparts, containing less total fat and saturated fat than cow's milk. Additionally, de Boo highlighted that some plant-based milks have a carbon footprint between 63% and 78% smaller than cow's milk. She concluded: " In terms of the impact on the market from this ruling, plant-based milk has been a real success story and ProVeg believes it will continue to go from strength to strength." #Oatly #UK #labelling #legislation You might also like to read: Plant-based labelling: The latest France bans meat-related terms on plant-based product labels Success for Revo Foods as labelling lawsuit dismissed Bill to define plant-based alternatives as ‘simulated foods’ being considered in Chile

Imagindairy has received the green light from Israel’s Ministry of Health, meaning it can now sell its animal-free whey protein to Israeli manufacturers for consumer use. The regulatory approval validates the safety of Imagindairy’s beta-lactoglobulin protein. It follows the firm's approval in the US, where it received self-affirmed GRAS (generally recognized as safe) status last year . Imagindairy’s products are identical to cow’s milk proteins in taste and nutritional value and can be used to produce a variety of animal-free dairy products, including milk, yogurt, cheese and ice cream. Products made with the firm's protein are free of cholesterol, lactose and hormones, and have a much lower environmental impact than conventional dairy proteins. This approval makes Imagindairy the second precision fermentation company to be allowed to sell its protein in Israel, after Remilk gained regulatory clearance in April this year . Imagindairy CEO Eyal Afergan said: "The Ministry of Health's approval to market our products in Israel is a significant milestone for the company, demonstrating the safety of our quality milk proteins. We are excited to bring our products to the Israeli market and provide consumers with a quality, healthy dairy experience, without reliance on animals. This approval unlocks additional marketing opportunities and allows us to continue developing sustainable food solutions.” Jonathan Berger, CEO of The Kitchen Foodtech Hub, commented: "The approval from the Ministry of Health represents a pivotal achievement for Imagindairy and the entire Israeli foodtech industry. This is another step that brings breakthrough technology to the consumer shelf. We have been backing Imagindairy from day one and we’re extremely proud to see the team achieve outstanding accomplishments time after time." Shmuel Chafets, founding partner at Target Global, added: "Receiving regulatory approval in Israel provides further proof of Imagindairy's capabilities and its immense market potential. We are thrilled to be part of the company's revolutionary journey to produce milk proteins in a sustainable way." It's been a busy year for Imagindairy. In January, it acquired a new facility, located in the Middle East , and begun operating its own industrial-scale precision fermentation production lines. That same month, the FDA greenlit Imagindairy’s animal-free dairy proteins for US market, and, in March, it partnered with Ginkgo Bioworks to accelerate the production of its proteins. #Imagindairy #Israel #dairy #protein

Precision fermentation specialist The Every Company has been awarded $2m from the US Department of Defense (DoD) to explore US-based manufacturing. The funding will support a feasibility assessment of a US site to manufacture Every’s two core proteins: a highly soluble protein designed for protein-boosting, and an ovalbumin protein designed for functional egg and egg white replacement, both made using Every’s animal-free precision fermentation process. The company was recently granted a foundational patent for its ovalbumin ingredient. Through the investment from DoD, California-headquartered Every will expand its presence in its home country and strengthen US biomanufacturing. The investment is part of the DoD’s Distributed Bioindustrial Manufacturing Program, which aims to increase US biomanufacturing capabilities in five key areas for national security: fabrication, firepower, fitness, food and fuel. As part of the award, Every will develop military-use cases for its proteins, using its soluble protein to deliver high-quality nutrition in high-density formats. Arturo Elizondo, Every’s CEO, said: “Our technology allows us to bring novel applications to market using our soluble protein. Imagine a glass of water that looks and tastes like water, but contains 20 grams of protein. That’s what our protein can do.” The company has demonstrated its process consistently at industrial >100,000L scale, obtained US FDA approval for all its proteins and successfully commercialised its entire portfolio. Elizondo said the focus for the next year will be on entering the mass market. With most of its customers requiring thousands of metric tons of product, the funding will enable Every to meet their needs by broadening its production capacity, he added. “Investing in biomanufacturing will allow the United States to safeguard reliable domestic supply chains, reduce reliance on foreign imports and establish itself as a leader in food technology, especially in the face of rising global challenges such as food insecurity, zoonotic disease risk, and climate change,” said Elizondo. The company’s production process uses a fraction of the land and water required to produce conventional protein and utilises US-grown corn as its primary feedstock, stimulating the nation’s rural economy. This latest news follows several milestone announcements from the food-tech company over the last year, including partnerships with multinationals including Grupo Palacios and Unilever brand The Vegetarian Butcher. #TheEveryCompany #US