Israel-based food-tech company NewMoo emerged from stealth this week to address alternative cheese taste and texture challenges with animal-free casein, company Co-founder and CEO Daphna Miller told FoodNavigator-USA.
The Mylkcubator programme has largely focused on next-gen dairy innovation to date. But for the incubator’s third edition, dairy-major Pascual wants to expand its focus to alt coffee, cocoa, salt, sugar and more.
Having closed a $6m seed round, the Israeli start-up has plans to validate its functional casein – produced in ‘plant factories’ – in an industrial process with cost-efficient yields, co-founder and CEO Tal Lutzky tells FoodNavigator.
Pascual’s open innovation arm has picked two precision-fermentation dairy startups to invest in, while a quintet of companies has been selected for the second edition of the startup accelerator program.
Israeli start-up Pigmentum is producing biomolecules for the food industry in transgenic plants. Co-founder Tal Lutzky explains how the technology works, which hurdles stand in the way of commercialisation, and whether consumers are willing to drink ‘lettuce...
