New Culture: Mozzarella, without cows By Elaine Watson 02-Dec-2020 - Last updated on 02-Dec-2020 at 23:15 GMT Facebook Twitter Linkedin Email to a friend New Culture is also developing ‘real’ cheese with casein proteins made from microbial fermentation (instead of cow’s milk) that its founder claims can deliver taste, functionality and nutrition that plant-based cheeses simply cannot match. GALLERY: Food tech companies to watch in 2021 MeliBio: Real honey… minus the bees? Conagen: Next-generation infant formula Moolec Science: Molecular farming Epogee: It's fat, but not as we know it, Jim Brightseed: AI-powered startup explores ‘dark matter of nutrition’ Climax Foods: From rocket science to data science Change is coming in the dairy aisle New Culture: Mozzarella, without cows Perfect Day: Greener, cleaner, kinder dairy proteins… 'Plentify' novel single cell protein ‘ludicrously efficient’ to produce vs animal protein Plantible Foods: Plant protein that behaves like animal protein? Apeel targets food waste with invisible skin for fresh produce Clara Foods: ‘We’re working on the world’s most soluble protein…’ Noblegen vegan whole egg replacement features protein from ‘ancient micro-organism’ Motif FoodWorks: High-impact ingredients that could dramatically improve plant-based meat, dairy TurtleTree Labs: Cell-cultured human breastmilk BIOMILQ seeks to disrupt the multibillion-dollar infant formula market Nature’s Fynd: ‘There is this growing realization that microbes are pretty damn efficient’ Geltor: Designer collagen proteins MycoTechnology: Mycelium powered innovation Meati Foods: ‘Urban agriculture for protein?’ Atlast… fungi-based meat Trophic explores potential of red seaweed protein concentrate as multi-functional ingredient in plant-based meat, seafood And finally… cell-cultured meat Prev 1 … 7 8 9 10 11 … 25 Next
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