Arkeon, an Austrian biotech company developing sustainable protein via gas fermentation, has formally filed for insolvency. Arkeon bioreactor The announcement was shared by co-founder and CEO Gregor Tegl on his LinkedIn page, marking the end of the start-up’s efforts to commercialise its alternative protein technology. In a public statement, Tegl expressed gratitude to the team, investors, partners and supporters who contributed to the company’s progress. “Your dedication, late nights and passion for innovation made every milestone possible,” the statement read. “I’m deeply proud of what we built together.” Founded to produce amino acids and protein ingredients through carbon-capture-based fermentation, Arkeon was part of a wave of start-ups working to decarbonise the food system. Despite the setback, the co-founder reaffirmed belief in the promise of sustainable biotechnologies and said the experience had offered valuable lessons in scaling, stakeholder engagement, and regulation. He added he is now looking ahead to new projects and collaborations across biotech, cleantech and adjacent sectors.

In this instalment of Start-up spotlight – which celebrates small/earlier-stage companies and their innovations – we speak to Elliot Webb, founder of Urban Farm-It, a business offering a range of mushroom cultivation supplies. The company recently brought lion’s mane mushrooms into the mainstream  with a launch into Sainsbury’s superstores nationwide, marking a notable step forward in the availability of functional mushrooms in major supermarkets. Could you tell us about Urban Farm-It and the reason for its inception? I founded Urban Farm-It in 2019 after my early career in the food industry showed me the urgent need for a shift in mindset and application to strengthen our food sovereignty. Ensuring access to locally grown food that is ethically and sustainably sourced is paramount. With a background in aquaculture and alternative agriculture, and an early experience in fish farming, I recognised the necessity for more sustainable food production methods. This led me to explore alternative growing systems, including mushrooms. Originally, Urban Farm-It focused on mushroom growing kits during the Covid lockdown, with the aim of making it easy for people to grow their own gourmet mushrooms at home. These kits proved extremely popular, and as interest in mushrooms grew, we expanded into supplying fresh, UK-grown varieties including lion’s mane. What inspired you to focus on lion’s mane mushrooms, and how significant is this launch for Urban Farm-It? The UK market has long lacked access to locally grown gourmet mushrooms, with a high percentage being imported. We saw an opportunity to change that by growing premium-quality lion’s mane mushrooms right here in the UK. The demand for fresh, locally grown produce is rising, and lion’s mane has been one of the most exciting gourmet mushrooms to gain traction. Since launching our fresh lion’s mane online last year, we’ve seen an incredible response from consumers, confirming its popularity. Now, with our branded product available in Sainsbury’s, we’re reaching even more people, making this versatile mushroom more accessible than ever. This milestone is a huge achievement for Urban Farm-It, it validates our mission to bring sustainable, fresh and locally grown gourmet mushrooms to mainstream retail. For those following a plant-based lifestyle, lion’s mane is a fantastic alternative to processed meat-free products. It has a delicate, seafood-like texture and a rich umami flavour, making it an excellent substitute for meat or seafood. Whether grilled, pan-fried or added to soups, stir-fries and pasta dishes, it’s a versatile ingredient that absorbs flavours beautifully and delivers a satisfying bite. This launch marks an exciting step forward for both plant-based eating and the UK mushroom industry. Many shoppers may be unfamiliar with lion’s mane. How are you helping to introduce them to its culinary potential? We’ve designed our packaging to be both informative and engaging. Our mushrooms come in a fully recyclable, sleek black cardboard punnet featuring a unique QR code. When scanned, this code connects Sainsbury’s customers to a specially curated digital recipe book filled with innovative dishes created by plant-based chefs. This guide empowers home cooks to experiment with lion’s mane and discover its incredible versatility in the kitchen. Beyond recipes, the digital content offers an exclusive behind-the-scenes look at Urban Farm-It, showcasing the heart and purpose of our business. Customers can watch video content from our farm, learning about how we cultivate lion’s mane and why local, sustainable production matters. Transparency is a core value for Urban Farm-It, and we believe consumers should have easy access to information about where their food comes from. By providing this direct connection at the point of sale, we’re not just introducing people to lion’s mane, we’re inviting them to be part of its journey from farm to plate. Could you walk us through your growing process and what sets Urban Farm-It’s mushrooms apart from others on the market? The fact that we grow lion’s mane here in the UK is a game-changer. Until now, most lion’s mane available to UK consumers has been imported, often traveling thousands of miles before reaching shelves. Our approach disrupts this model by offering a fresher, more sustainable alternative, organically grown, fresh, and dried lion’s mane cultivated right here at our farm in Kent. Our growing process is rooted in sustainability and quality. We carefully cultivate our mushrooms using natural, controlled environments that mimic their ideal growing conditions. This results in consistently high-quality lion’s mane with superior freshness and flavour. Unlike imported mushrooms, which may spend days in transit, ours go from farm to store in a fraction of the time, ensuring peak freshness and reducing carbon footprint. By producing locally, we’re not only supporting the environment but also giving UK consumers access to a premium gourmet ingredient that was previously hard to find. Our commitment to transparency, innovation, and sustainability truly sets Urban Farm-It apart in the market. Sustainability is a big part of Urban Farm-It’s ethos. How do your growing and packaging practices align with this mission? Sustainability is also at the heart of Urban Farm-It. We are dedicated and passionate about fostering a better future for food security and sovereignty through innovative solutions such as mushroom cultivation, hydroponics and biophilic design and sharing this knowledge with other businesses through our consultancy offering. The more we can integrate urban agriculture into food production, the more we turn cities into climate-friendly, food-producing hubs that provide local access to produce that doesn’t come with a long supply chain – or an environmental cost. By growing food closer to where people live, we can reduce the reliance on mass food distribution systems, making communities more resilient to supply chain disruptions. We consider sustainability at every stage, from growing the mushrooms, to the customer selecting it at Sainsbury’s – where they are also invited to discover the journey of produce they are buying by scanning the QR code on the packaging. We are organically certified by the Soil Association and once the substrate has been used to grow our mushrooms, we break it up to use on our fields, recycling it back into the soil. In terms of B2B distribution, our partners are BRC approved and use a sustainable delivery system to transport the lion’s mane mushrooms to Sainsbury’s. When we hand harvest our lion’s mane nothing is wasted. Any of the harvested fruit that doesn't meet the product specifications in terms of size and weight we dry and supply to businesses looking for dried or powdered organic lion’s mane for use in food production, supplements and increasingly for lion’s mane coffee. The mushrooms available at Sainsbury’s are packed in a fully recyclable, beautifully designed black cardboard punnet. In addition to fresh lion’s mane, you offer DIY kits and powdered mushrooms. How do these products fit into your vision for making fungi more accessible? Our goal is to empower more people to embrace sustainable food production. With our Mushroom Growing Kits, we're making it possible for anyone to grow their own fresh, delicious, gourmet mushrooms from the comfort of their own home. Our kits are perfect for both enthusiasts and those who are just starting out. They provide everything needed to cultivate high-quality mushrooms, with clear, easy-to-follow instructions. Whether you're a seasoned grower or a complete beginner, you can start harvesting fresh mushrooms in just a few weeks. What was the process like getting your mushrooms into Sainsbury’s, and what advice would you give other start-ups hoping to secure supermarket listings? Our approach was to get the fresh lion’s mane mushrooms we were growing, more visible to consumers. We took our fresh produce to New Spitalfields and New Covent Garden Markets where lion’s mane got a lot of interest. Alongside this, education has remained a key pillar of the business, we were creating lots of content and videos about mushrooms from recipes to how to grow, and the intricacies of running the farm. Our content caught the eye of Sainsbury’s, and following an initial meeting and a visit to the farm where the team enjoyed a delicious meal featuring our Lion’s mane mushrooms, the journey to supermarket shelves began. From then on, it’s been quite the scale up! We’re so excited to now bring this unique ingredient to Sainsbury’s customers across the country, marking the first time that fresh lion’s mane is available in a UK supermarket. What have been some of the biggest hurdles you’ve faced in growing Urban Farm-It, and how have you overcome them? One of the biggest challenges we’ve faced in growing Urban Farm-It has been financial, specifically, the significant investment required to scale up. Each phase of growth has demanded new premises, expanded operations, and enhanced distribution and packing capabilities. We’ve had to move multiple times to accommodate our expansion, which comes with logistical and financial hurdles. Overcoming these challenges has always come down to having a clear business and operational strategy. By demonstrating the long-term potential of what we’re building, we’ve been able to secure the right partnerships and investments. Our focus has been on proving that sustainability and commercial success can go hand in hand, giving partners confidence that their support will generate real returns. What key advice would you give to other entrepreneurs looking to enter the sustainable food space? Have a genuine belief in the impact you want to make, because this journey isn’t easy. It’s not a quick path to profit, but if you build a strong culture and create products that truly deliver on sustainability, consumer support will follow. Today’s shoppers are more informed and motivated than ever to seek environmentally friendly solutions, and retailers are increasingly prioritising partnerships with reputable, sustainable businesses. It’s essential to share your vision with your team and cultivate a culture rooted in doing the right thing. While the financials must work, true commitment and transparency are what set businesses apart because today’s consumers can see through shortcuts. Do you see mushrooms playing a bigger role in the future of plant-based eating? Are there any exciting developments on the horizon for Urban Farm-It? Sustainable agriculture is the future of food. As farming resources become increasingly strained, we must transition to regenerative, resource-efficient systems, and mushrooms are at the heart of this shift. They require minimal space, water, and energy to grow, and fit seamlessly into circular economy models by utilising agricultural byproducts as a growing medium. As consumers become more conscious of environmental impact, mushrooms will play an even bigger role in plant-based eating. At Urban Farm-It, we’re constantly exploring ways to innovate within this space. From expanding our fresh mushroom range to developing new products, we’re excited about what’s ahead. This is just the beginning of mushrooms shaping the future of food.

The Good Food Institute (GFI) Europe has analysed Circana retail sales data for six European countries, finding that rising plant-based sales volumes are being largely driven by private label product growth. GFI analysed data for France, Germany, Italy, the Netherlands, Spain and the UK, across up to six plant-based alternative categories: meat, seafood, milk and drinks, cheese, yogurt and cream. It found that rising sales volumes are primarily being driven by private label growth in France, Germany, Italy and Spain – with cheaper products driving much of the increase. More affordable options, particularly within plant-based milk and drinks, are approaching ‘mainstream status’ as they appeal to a wider consumer base, GFI said. In some countries, more expensive branded products are driving sales. This suggests that existing plant-based consumers are increasingly focused on factors like taste, perceived quality and convenience in line with the easing of the food inflation rate. GFI pointed out that earlier adopters of plant-based alternative categories may be more willing to pay a premium for options that taste good and align with their values. However, cost remains a barrier for many, and achieving price parity is considered a critical priority for the plant-based food industry in order to attract a broader audience. While GFI’s separate consumer research in the UK and Germany found that half of consumers want to eat more plant-based foods or less meat and dairy, it found that plant-based foods are often perceived as falling short of their animal-based counterparts in key areas such as taste, availability, ease of cooking and value for money. In France, private label sales rose by 8.9% in 2024. Private label sales volume increased by 11.8% during the same year in Italy, versus 1.9% growth for branded. The strongest growth category for both countries was in plant-based cheese, up 19.5% and 43.2% respectively. Private label sales volume in Spain grew by 13.1% in 2024, versus 2.9% for brands. Plant-based yogurt sales volume rebounded, up 16.7%, while 46% of households bought plant-based milk and 22% bought plant-based meat at least once during the year. Plant-based yogurt sales also rebounded in the Netherlands, with 4.9% growth in sales volume in 2024, while cooking ingredient formats like mince were more resilient than other plant-based meat formats, such as whole cut-style products. In Germany, 37% of households bought plant-based milk and 32% bought plant-based meat at least once in 2024. Private-label sales were up 13.9% in volume in 2024, with branded sales volume staying level. Meanwhile, in the UK, sales volume rose 10.4% for barista milk alternatives in particular, 6.3% for yogurt, 3.3% for cream and 2.2% for seafood in 2024. 32% of households bought plant-based meat and 32% bought plant-based milk at least once during the year. Helen Breewood, senior market and consumer insights manager at GFI Europe, said: “Europe’s plant-based retail market remains resilient, with increasing sales volumes across four countries in 2024. The rise of private-label options demonstrates that affordability is essential for reaching a wider market, and that plant-based foods are becoming more mainstream, with retailers investing in their own ranges.” She added that the sector is facing some challenges in some mature markets regardless, pointing out that the ongoing success of relatively expensive branded products in some categories and countries indicates that price is not the only consideration. The sector could reach more people by continuing to improve performance on taste as well as price, she concluded.

Dutch food-tech scale-up MaGie Creations has introduced what it claims is the world’s first emulsifier made from upcycled brewer’s grain. The company is aiming to address the challenge of feeding a growing population more sustainably by upcycling a major byproduct of the beer industry, with no waste left behind. The solution is also clean label, supporting manufacturers wishing to transition away from ultra-processed foods as well as unlocking value from overlooked waste streams. Brewer’s grain accounts for up to 85% of brewing byproducts and is typically either discarded or used as animal feed. However, it can offer a valuable source of fibre and protein for human consumption. MaGie has developed a process to transform the underutilised material into a scalable, proprietary food-grade emulsifier, named PowerBond. It aims to provide an alternative to synthetic emulsifiers as consumers continue to demand more natural and sustainably sourced ingredients. The ingredient solution works across a wide range of food applications, from baked goods to meat and plant-based meat alternatives. With terms like ‘clean label,’ ‘plant-based’ and ‘upcycled’ becoming increasingly important to climate- and health-conscious consumers, MaGie said its solution can provide a viable and price-competetive replacement for existing additives that do not meet these requirements. Ellen van der Starre, product development lead at MaGie, said: “We need comprehensive, systemic solutions that begin with reimagining food production. By thoroughly studying brewer’s grain, we uncovered the inherent functional properties embedded within this valuable biomass – enabling us to create PowerBond, an emulsifier that requires minimal processing of the raw material only, whilst avoiding the creation of new residue streams.” Upcycling industry waste streams into valuable food ingredients has become a popular and promising approach for tackling sustainability challenges and helping to shift the food system toward a more circular model. Also harnessing byproducts from the brewing industry is fellow Dutch start-up Revyve, which offers a texturizing ingredient made from upcycled brewers’ yeast . The company also provides a gluten-free variety, utilising baker’s yeast.

Laird Superfood, known for its minimally processed superfood products, has launched its latest offering: Protein Instant Latte. This product, designed to cater to the growing consumer interest in functional beverages, combines convenience with nutrition, delivering 10g of plant-based protein per serving. Protein Instant Latte is formulated with a proprietary blend of pea, hemp and pumpkin seed proteins, along with naturally occurring medium-chain triglycerides (MCTs) sourced from coconut. Notably, it also incorporates extracts from functional mushrooms such as lion’s mane, cordyceps, maitake and chaga, which are increasingly recognised for their potential cognitive and physical health benefits. In addition to its protein content, Protein Instant Latte includes Aquamin, a multi-mineral complex derived from sea algae that provides calcium and over 72 trace minerals. This ingredient further enhances the product’s appeal as a health-focused beverage, supporting sustained energy and recovery – a key concern for many active consumers. Jason Vieth, CEO of Laird Superfood, highlighted the current trend towards protein-rich foods: “Consumers are looking for cleaner, smarter ways to incorporate protein into their daily routines”. This sentiment reflects a broader shift in the food and beverage industry, where health-conscious consumers are increasingly seeking products that align with their wellness goals. The launch of Protein Instant Latte comes at a time when the demand for protein-enriched products is surging. According to market research, the global protein supplement market is expected to reach $27 billion by 2027, indicating robust growth potential for companies that can deliver innovative protein solutions. Laird Superfood's entry into this segment is strategic, targeting consumers who prefer plant-based options and are looking for convenient ways to enhance their diets. Protein Instant Latte can be prepared simply by adding water, making it an accessible option for busy consumers. Each bag contains six servings, priced at approximately $3 per serving, significantly lower than typical coffee shop offerings. This positioning may appeal to both retail partners and consumers looking for cost-effective, health-oriented alternatives. The product can be enjoyed either hot or iced, catering to varying consumer preferences. As the market for ready-to-drink and instant beverages continues to expand, Laird Superfood’s focus on clean, real-food ingredients positions it favourably within this competitive landscape. Protein Instant Latte is currently available for purchase on Laird's website and in select Sprouts Farmers Market locations, with plans for broader distribution, including Amazon, in the near future.

Swiss plant-based meat start-up Planted has launched a new ‘steak bites’ product, now available in selected Coop stores in Switzerland. The cubes, described as ‘juicy and umami-packed,’ are crafted from the brand’s steak muscle alternative and enhanced by its proprietary fermentation process. This enables a tender, meat-like texture and enhanced savoury flavour. Like the rest of Planted’s meat alternative products, the bites are made with a focus on simple ingredients and are completely free from additives. They are made with soya flour and rapeseed oil and provide a good source of protein and fibre, as well as vitamin B12 and iron. They are also low in saturated fats. The steak bites can be added to a range of hot and cold dishes such as stir fries with Asian-style noodles, stews like Goulash or Stroganoff, salads and other popular dinner recipes. Planted added a f ermented whole cut steak to its plant-based meat range in March last year, the first product to be created through its whole muscle technology platform and fermentation technology. The company was recently involved in a lengthy legal dispute over the naming of its products, with the Federal Supreme Court of Switzerland ruling it cannot use the names of animal species such as 'chicken' and 'pork' . However, ‘steak’ is still permitted as it is not tied to a specific animal, the court ruled.

ProVeg Brazil has announced a project to support farmers wanting to transition from livestock farming to plant-based food production. The initiative, called the Cultiva Project, will involve providing rural Brazilian producers with agricultural, legal and marketing support as they migrate from animal production systems to plant-based agroforestry models. Agroforestry systems combine trees or arboreal plants with agricultural crops, integrating these elements in the same space in a planned and sustainable process. These systems can promote greater biodiversity, improved land use, soil health, conservation of natural resources and environmental resilience. According to ProVeg, agroforestry systems have the capacity to generate up to six times more income per hectare than livestock. They can contribute to the production of a wide range of foods, improving the food security of farming families and their communities. Additionally, they can play a role in combatting deforestation and reducing greenhouse gas emissions, aligning economic production with more environmentally responsible management practices. Brazil is one of the largest producers of animal products globally, with livestock farming associated with 90% of deforestation in the Amazon as well as more than half of the country’s greenhouse gas emissions. Despite having one-third of its territory occupied by agriculture, of which 58% are pastures, Brazil still faces challenges in supplying natural and minimally processed foods to its own population. Aline Baroni, executive director of ProVeg Brazil, said: “We are offering, completely free of charge, technical support in the areas of agronomy, law and marketing for producers who are motivated to start producing plant-based foods. It is an investment in the future of family farming, because we know how important it is to guarantee food security and promote healthy eating in Brazil.” Through a public notice, the project will select rural producers who currently operate with animal production of any type, such as raising cattle for meat or milk, poultry for meat or eggs, or pigs. An individualised transition plan will be drawn up, with full participation of the producer, offering specialised technical support for a minimum period of nine months for the implementation of at least one hectare of agroforestry on each property. Baroni added: “Our goal is to accelerate the transition to more sustainable plant-rich food systems. With this project, we seek not only to reduce the environmental impact of animal production, but also to offer rural producers a new income prospect.” Interested producers can register online through the Cultiva Project’s website until 2 July 2025.

Plant protein specialist Burcon has announced the first successful commercial production of its Peazazz C pea protein ingredient at its Galesburg facility in Illinois, US. The company is a global provider of plant-based ingredients, with an extensive patent portfolio covering novel proteins derived from pea, canola, soya, hemp, sunflower and other plant sources. Its Peazazz protein is made using the company’s proprietary technology that transforms yellow field peas into high-purity protein islolates, offering a neutral flavour, light colour and versatile functionality. Product applications include beverages, dairy alternatives, baked goods, nutrition bars and more. With commercial production of Peazazz now underway and ramping throughout the second half of the year, Burcon said it is actively progressing customer supply agreements that will support long-term recurring revenue. The Galesburg facility provides capacity to scale production, positioning Burcon to executive its growth strategy and expand market penetration. Kip Underwood, CEO of Burcon, said: “The successful start-up of our Galesburg facility marks a key operational milestone in Burcon’s commercial scale-up”. “In less than 90 days since commissioning, our team has brought next-generation protein production online, enabling us to meet accelerating customer demand and unlock scalable revenue opportunities.” Burcon confirmed it is on track to achieve key operational and financial milestones through 2025 into 2026, anticipating $1-3 million in revenue for calendar year 2025 and over $10 million in revenue for calendar year 2026.

The Kraft Heinz Not Company – the plant-based joint venture of Kraft Heinz and NotCo – has unveiled two new products, NotMayo Chipotle Squeeze and Kraft NotMac & Cheese Cups. Both innovations aim to meet the demand for plant-based options that do not sacrifice on flavour or convenience. The NotMayo Chipotle Squeeze responds to the rise in popularity of spicy condiments, with data showing that spicy flavours are outpacing regular mayonnaise growth. Chipotle, sriracha and general ‘spicy’ flavours have been identified as three of the top five grossing mayonnaise flavours, with chipotle seeing consecutive growth in the category over the past five years. The product is made with plant-based ingredients including soya bean oil and chickpea flour, with added chipotle pepper purée. It is vegan and kosher, and is available in a squeeze bottle format for $4.99. Also available now are the Kraft NotMac & Cheese Cups, a plant-based, microwaveable macaroni and cheese cup line created specifically for younger consumers seeking vegan convenience. The vegan alternative to cheese sauce contains coconut oil and fava bean protein, and is claimed to deliver the same creamy taste as classic and familiar Kraft Easy Mac while providing a dairy-free option. The cups are available in original flavour and sold in a four-pack for $6.99. They are ready in just 3.5 minutes, suitable for snacking or quick meals.

Plukon Food Group has acquired fellow Dutch food group Vega Insiders, a producer of plant-based protein products based in Udenhout, the Netherlands. Vega Insiders develops a range of vegan food products for retail and foodservice customers. Its range includes falafels and a variety of meat alternative products, including vegan meatballs, mince and kebab fillings. The company is part of the Zilverwerf Group and has a factory in Udenhout with capacity to produce a wide range of fresh and frozen food products. According to Plukon, headquartered in Wezep in the Netherlands’ Gelderland province, the acquisition follows its ambition to align with a company that shares its values, vision and ‘entrepreneurial spirit’. Vega Insiders will continue to operate under its own name as part of the Plukon Food Group, and all 18 of its current employees will remain with the group under the terms of the deal, Plukon confirmed. Plukon aims to strengthen its organisation and quickly integrate Vega’s vegan product development expertise into the group. Kees Kraijenoord, CEO of Plukon Food Group, commented: “This acquisition fits perfectly within our strategy; Plukon has been working on alternative protein concepts for years. With this, we strengthen our product diversity and innovative strength in the field of complementary proteins.” “Plukon Food Group has long wanted to have a dedicated vegan production location. With this acquisition, that ambition becomes reality and we can actually scale up within a fully plant-based environment.” Mart Beniers, founder of Vega Insiders and owner of Zilverwerf Group, said: “After years of building Vega Insiders, I was looking for a future-proof place for the company. In Plukon, I found a partner with the same mentality: enterprising, realistic and with knowledge of the market.” Plukon produces fresh meals, salads and poultry as well as alternative protein products. It has 40 locations in Europe, across seven countries, and achieved a turnover of €3.4 billion in 2024 with 11,000 employees. Top image: © Vega Insiders

US breakfast foods maker Purely Elizabeth has launched a new Protein Oatmeal range in the US, expanding its portfolio of granola and oat-based products. The new line delivers 10g of plant-based protein per serving and features organic whole grains such as oats, quinoa and buckwheat, combined with ingredients like dried fruit, cinnamon and maple. Available in three flavours – Apple Harvest Crumble, Chocolate Chip Banana Bread and Maple Cinnamon Roll – the range is Non-GMO Project-verified, certified gluten-free, vegan and free from artificial flavours. Elizabeth Stein, founder and CEO of Purely Elizabeth, said: "With the launch of our new Protein Oatmeal, I hope to offer a convenient, nourishing breakfast that truly supports our community's wellness goals. We created this line to make it easier than ever to get 10g of protein, fibre and superfood grains into your morning – without sacrificing taste." Purely Elizabeth’s new Protein Oatmeal retails for $6.49 and is available at retailers nationwide and online via the brand's website.

Alt-seafood start-up Efishient Protein has successfully developed its first plant-based prototype of a grouper fish fillet, designed for commercial preparation and distribution. The B2B company specialises in cultivated fish, with earlier milestones on its journey including developing a stable cell line for cultivated tilapia and a tilapia fillet prototype. Both of these achievements aim to support future commercialisation in collaboration with large-scale fish product manufacturers. Made from plant-based ingredients, the new fillet replicates the structure and texture of traditional grouper – one of the world’s most widely consumed white fish. It will serve as the foundation for the development of a future grouper fillet that incorporates real fish cells, aiming to offer the closest possible experience to wild fish in taste, texture and nutritional profile. Dana Levin, CEO of Efishient Protein, said: “Our vision is to empower large-scale food producers with innovative fish alternatives that are not only delicious and nutritious but also safe, traceable and free from antibiotics, heavy metals, and microplastics”. “This prototype is a clear demonstration of our ability to bring real progress to the cultivated seafood sector and meet market needs.”