Brown Foods, a Y Combinator-backed start-up based in Boston, has introduced UnReal Milk, a lab-made whole With growing concerns about climate change and resource scarcity, the introduction of lab-grown dairy While Brown Foods positions itself as a pioneer in lab-grown milk, it enters a competitive landscape Soma Soma is working on producing lab-grown milk through cell culture techniques, focusing on creating Dairy Farmers of America (DFA) The DFA has invested in lab-grown dairy technologies and is exploring

Jellatech is one step closer to its mission to eradicate animals from the food system. The team has developed a technique to produce high-quality, animal-free collagen, and by doing so, aims to reduce the environmental, ethical and supply issues associated with traditional collagen production. Christopher Gilchrist, senior scientist at Jellatech, tells FoodBev Media about the start-up’s proprietary process and what this could mean for the future of collagen production. Established in 2020, Jellatech’s mission is to develop technologies that can produce high-quality, animal-free collagen and gelatin. How has the company strived to meet this objective in recent months? We have been developing a platform to produce high-quality “bio-identical” collagen from animal cells, which are the same cells that naturally produce this protein in animal tissues. Our process starts with just a small – for example, 3mm diameter – tissue biopsy from an animal. We grow these cells in a bioreactor and give them specific instructions so that they produce large amounts of collagen protein. We then separate the collagen from the cells and purify it, yielding a protein that is identical to that derived from animal tissues. This approach allows us to produce consistent, high-quality collagen while reducing the environmental, ethical and supply issues associated with traditional sources of collagen. Collagen is widely used in the F&B industry, as well as in cosmetics, pharmaceuticals and nutraceuticals. Why has this ingredient become so popular? Collagen is the most abundant protein in most animals, where it provides structure and mechanical strength in tissues such as skin, muscle, tendon and bone. Because collagen is such an abundant and important protein in nature, it has historically found a variety of applications across a wide range of industries. In the food and beverage industry, purified collagen and gelatin (which is partially denatured collagen) have been used for many years as additives that provide structure and texture to a wide variety of food products. In the pharmaceutical and biomedical industries, collagen is used in areas such as dermal fillers, wound healing, implant coatings and regenerative medicine. On the cosmetics and nutraceuticals side, collagen or collagen breakdown products (peptide fragments) may stimulate tissue-building responses when applied topically or ingested. The demand for collagen continues to grow at a high rate across all of these applications, but traditional sources for collagen may soon be unable to meet the demand. What are the main challenges manufacturers face when obtaining this protein ingredient? How is Jellatech providing a solution to these obstacles? Currently, almost all of the world’s collagen supply comes from livestock agriculture. This source poses many challenges as the world’s population continues to grow and the effects of climate change are increasingly felt, as livestock farming is a significant contributor to greenhouse gas emissions and global land and freshwater usage. In contrast, we believe our cell-derived collagen process will overcome many of these issues, providing an alternative high-quality collagen source that has a lower climate cost, is consistent, clean, ethical and safe, and can be produced on-demand from a limited set of raw materials, with less dependence on supply chains. Jellatech recently announced that it had created a fully functional human collagen made from a proprietary cell line. Could you tell us more about this discovery and what it will mean for the food and beverage industry? Collagen used in the food and beverage industry is typically extracted from bovine, marine or porcine tissue sources. For biomedical and some cosmetic applications. However, collagen produced by human cells is often preferred and sought after, as it is functionally identical to the collagen protein found in human tissues and may have a lower risk for unwanted immune responses. Sources of human collagen have to date been very limited, but we have now begun using our platform (initially developed to produce bovine collagen) to generate fully-functional human collagen. This will provide a new, on-demand source of high-quality human collagen for these applications. What techniques are used to create this functional collagen? Is this product easily scalable? Collagen is a special protein with a unique full-length, triple-helical structure that gives the protein many of its important functional properties. The cells that naturally produce collagen in mammals contain specialised machinery that allows them to efficiently synthesise the protein through a series of complex steps, but this process has been very challenging to replicate in non-mammalian systems that are typically used in commercial protein production (e.g. bacteria, plants). At Jellatech, our approach has been to encourage the cells that naturally produce collagen to make it at a high rate, resulting in a collagen product that is ‘bio-identical’ – in composition, structure and function – to the native protein found in animal tissues. While scaling this sort of approach has traditionally been more challenging, recent and rapidly accelerating advances and efficiencies across the alternative protein industry have made this approach much more feasible and scalable for a variety of applications. How does Jellatech’s cell-based bovine and human collagen differ in comparison to collagen created through fermentation, and plant-based collagen? As mentioned above, collagen’s large and complex structure makes it very challenging to synthesise in non-mammalian production systems, resulting in products which can lack much of native collagen’s structure and (importantly!) function. Often, these products may just be small fragments of the complete protein and have limited applications. In contrast, Jellatech’s bovine and human collagen products have the structure and function of the native protein found in tissues, making it useful for any application where animal-derived collagen is currently being used, except human collagen would not be used in the F&B industry. It has been reported that collagen production (e.g. bovine/marine) has had damaging effects on the environment. How does Jellatech’s proprietary technique reduce/avoid these? Collagen derived via livestock farming places major demands on the world’s land and freshwater supplies, is a significant contributor to greenhouse gas emissions and has supply chains that are increasingly susceptible to the effects of climate change. Jellatech’s cell-cultivated collagen would provide an alternate source of this important protein that requires fewer resources: it can be grown in a clean facility with a small land footprint using a set of basic raw materials that are less susceptible to supply chain and climate change issues, with a lower overall climate cost. What’s next for Jellatech and the cell-based collagen F&B industry? Currently, we are working on scaling up our process to a pilot scale and looking to partner with collagen users across a range of industries, from food and beverage to biomedical. #collagen #Jellatech

Biotech firm TurtleTree Labs has raised $3.2 million in a seed financing round, to accelerate the development According to co-founder Max Rye, the capital raised in TurtleTree Labs’ latest financing round will be Luna Ventures, and KBW Ventures, an asset management company which also participated in TurtleTree Labs “That explains why Green Monday Ventures is so excited to invest in and collaborate with TurtleTree Labs

Biotech company Van Heron Labs has announced the successful completion of its seed round, raising $1.1 Van Heron Labs uses techniques such as genomics, bioinformatics, artificial intelligence and nanotechnology Van Heron Labs will use the capital to drive efforts in improving its technologies and existing offerings Van Heron Labs’ technologies improve cell health, proliferation and productivity – often by fold-changes Rebecca Vaught, founder and CEO of Van Heron Labs, said: “Van Heron Labs looks forward to using the generous

has announced that it will boost its cell-based meat production by expanding its operations to a Co-Labs The Co-Labs innovation hub and co-working laboratory is based in Melbourne, Australia, and is set to

support for three legislative proposals, including a bill that seeks to ban the production and sale of lab-grown While the bill specifically targets lab-grown meat, it does not extend to plant-based alternatives, allowing Pillen's stance reflects a broader concern among some lawmakers regarding the impact of lab-grown meat In addition to the lab-grown meat ban, Pillen’s legislative agenda includes proposals aimed at enhancing with terms such as ‘fake,’ ‘lab-grown,’ ‘meatless,’ ‘imitation’ or ‘vegan’.

The company says it will use the funds to launch its 70/30 Mycelium Research Lab, where it will develop associated with soy-based protein production, which is a unit operation that makes the soy-based alternative labelled

Singapore-based company TurtleTree Labs has raised $6.2 million in an oversubscribed Pre-A funding round TurtleTree Labs plans to use the new funds to expand its focus into functional, bioactive proteins and Prince Khaled bin Alwaleed bin Talal Al Saud, founder and CEO of KBW Ventures, will join TurtleTree Labs “TurtleTree Labs’ technology is able to significantly reduce carbon footprint and address food resilience Singapore recently became the first country in the world to approve the sale of lab-grown meat when Eat

The traditional Sunday roast and fish and chips may soon be replaced by lab-grown steaks, cricket salads Experts predict that by 2054, lab-grown meat and seafood cultivated from animal cells will become mainstream From lab-grown meat to vertical farming, the future of food is set to revolutionise how we eat."

meat company Vow Food has secured $6 million in a seed funding round to further develop its exotic lab-grown Vow has recently completed a new food design studio and laboratory in Sydney and has grown its team from

Cultivated meat start-up Meatable has raised $10 million in seed funding to accelerate the development of its first pork prototype. The capital comes mainly from an existing investor base including BlueYard Capital, with supplemental funds from angel investors including Taavet Hinrikus, co-founder of TransferWise, and Albert Wenger, managing partner at Union Square Ventures. The European Commission also contributed funds through its Eurostars Programme. The investment brings Meatable’s total funding to $13 million. “We’re excited to announce this new funding, which will enable us to expand our scaling and cost reduction teams and to accelerate development of our first prototype,” said Meatable co-founder and CEO Krijn de Nood. “We believe no one should have to give up the meat they love – there is a way to satisfy the world’s appetite for meat without harming people, animals or the planet.” According to Amsterdam-based Meatable, cultivated meat joins plant-based proteins as a potential solution to sustainably feeding the world’s growing population. The company said cultivated meat has the potential to use up to 96% less water and 99% less land than industrial farming. Meatable’s technology can produce large batches of the cells needed to make meat in a matter of days to weeks. Only one cell is needed to start the process. The cell is sourced from a real animal in a completely painless way – and because it comes from an animal, the meat that can be made with it is real meat, not a processed substitute. “Our mission is to become the leading choice for sustainably and efficiently produced meat,” de Nood added. “To achieve that mission, we will need to solve the cultivated meat industry’s scale-up challenge. We hope that the unveiling of our first prototype this summer will show that we are making real strides toward fulfilling our mission.” Philippe Vanrie, head of the Eureka Association and responsible for the Eurostars-2 programme, said: “We are delighted that Meatable, a dynamic start-up in the cultivated meat sector, has the potential to develop a unique and innovative technology thanks to support received from the Eurostars Programme. We understand the technology developed will have a significant and positive impact on meat production and, in turn, on climate change.” #Meatable #theNetherlands

Spanish bio-tech Libre Foods has been awarded a €335,000 public R&D grant by Neotec – a programme that Libre Foods plans to launch an advanced screening platform that integrates rapid imaging robotics and Alan Iván Ramos, founder and CEO of Libre Foods, said: “The use of high-throughput screening allows us The news follows Libre Foods’ introduction of the “EU’s first” mycelium-based whole-muscle chicken breast