Sea2Cell’s Post

We have some very exciting news: we’re announcing the launch of our waitlist for the exclusive opportunity to try Magic Valley’s cultivated meat. Since Magic Valley was founded in 2020, our team has been hard at work developing healthy and delicious real meat products that don’t harm a single animal. Despite the magnitude of the challenge of creating products that replicate conventionally farmed meat, we’ve succeeded in developing delicious cultivated pork and lamb products that are identical in taste and texture, with these launches making headlines in mainstream media. We’ve held exclusive tastings and gathered meaningful feedback from a diverse array of guests representing various sectors with a keen interest in future technology, future food tech, and the alternative protein industry - including food critics and chefs. We’ve also conducted consumer research showing keen interest. The consensus is clear - cultivated meat is here to stay, and it will be a game-changer when it launches in the market. We’re making strides in achieving our goal of revolutionising the future of meat, and we are eternally grateful for the support of our passionate, mission-aligned community throughout our journey so far. This is why we’re thrilled to announce the opportunity to join our waitlist for the exclusive opportunity to have a taste of the future of food. Do you want to be the first to experience our newest cultivated meat products before they hit the market? Do you want to impact the future, with your feedback helping shape the future of sustainable food production? Sign up now and be a part of shaping the future of the food industry! https://lnkd.in/g6rPSEuE #startup #cultivatedmeat #alternativeproteins Paul Bevan Andrew Laslett Jacob Goodwin Wendy Chua Ella Jenkins

A few weeks ago, I had the pleasure of attending a fantastic conference on Food Systems organized by Maker. The event was filled with insightful discussions and innovative ideas from various thought leaders in the industry. Here are some key takeaways that left a lasting impression on me: ·      Food Print Nordic: You should really get know your local farmer and support them (know them as well as your favourite culinary chef). Sustainability in agriculture is crucial, but we need to shift the focus towards regenerative farming. ·      Eat Wasted: Bread is the most wasted food product. Wasted makes pasta from wasted bread. Such initiatives can make a significant impact on reducing food waste. I have had it a couple times now at their different events and it is really tasty! ·      Endless Food Company: There is an alternative chocolate for coating bars that can replace mass-produced chocolate and ease the system. When chocolate isn’t the center of attention, you should use This Isn’t Chocolate (THIC) instead ;) It's absolutely delicious and you wouldn’t even notice the difference. Grateful for the opportunity to learn and be inspired by such passionate individuals dedicated to improving our food systems. 🌱🍞🍫 Wasted ApS endless food co Cindie Christiansen Any other Copenhagen F&B start ups that would be cool to learn from? #FoodSystems #Sustainability #RegenerativeAgriculture #FoodWaste #Innovation #AlternativeChocolate

Hi #LinkedInFam 🚀Ready to delve into the future of food, ag & climate? 🌟🌍 Uncover the latest developments shaping the future of food on the #EdibleEncounter! Here's a sneak peek into what awaits: 🌊 Top Stories 🌱 Greeneye Technology Strategic $20M Fundraise: A Step Towards Sustainable Agriculture 🥩 Breaking New Ground: Meatable's Historic Cultivated Meat Tasting in the EU 🧠 AIPERIA's AI Vision Attracts €7.5M to Combat Fresh Food Waste 🍯 MycoTechnology, Inc. Breaks New Ground with Honey Truffle Sweetener 💰 Investments: 🛒 Flink's Strategic Moves Amid $100M+ Funding and Market Challenges in the On-Demand Grocery Sector 🌍 AmphiStar Secures €6 Million for Eco-Friendly Biosurfactants Derived from Waste 🌊 Suzano Ventures Invests in Bioform Technologies to Combat Single-Use Plastic Pollution 🌱 My Emissions secures seven figures for carbon labelling tech rollout 🥩 Cultimate Foods Raises Seed Funding to Refine Plant-Based Meats ☕ Indonesia’s Jago Coffee raises $6m in Series A investment round 📰 News & Trends: 🌾 Agriculture at the Crossroads of Innovation and Sustainability: xFarm Technologies's Strategic Alliance with Greenfield Technologies and SpaceSense 🥦 Impossible Foods launch Impossible Ranch: Cultivating a New Future for Plant-Based Meat ☕ Atomo Coffee partners with Bluestone Lane, and expands its reach across the United States. 🦗 Innovafeed Launches North America Insect Innovation Center: A Leap Toward Sustainable Agribusiness 📉 Investment in food waste tech down in the US, but the sector is still 'well positioned to outperform overall trends via AgFunder And don't forget to check out the latest episode of Food Tech Junkies! 🎙️ with Christina Senn-Jakobsen. It's a fun one, take it from me 😁 Stay ahead of the curve with the latest in sustainable agriculture and food innovation. Subscribe to our newsletter and dive into the future of food! 🌱🔬 #Sustainability #FoodTech #Innovation #FutureofFood #Agtech #ClimateTech #Investments #News #Partnerships 👉 Read the Full Newsletter Here https://lnkd.in/dybZfaeN

Another great Top Tier Impact Group initiative, combining Innovation and Purpose into carbon-neutral food (proteins) and a better future for our planet! 💚 #growthmindset #innovationwithpurpose #purposeledbusiness #sustainability #toptierimpactgroup #growthmark

🎉 Exciting times another Alumn sallea has just completed a $2.6M pre-seed funding round! 🔬 Currently, cultured meat, which is lab-grown, is still in the early stages with only a few countries like the US, Singapore, Israel, and the UK approving its sale. With its promise of environmental benefits—requiring less land, consuming less water, and reducing pollution and emissions—regulators worldwide are reviewing applications from numerous companies eager to introduce their lab-grown products to the market. 🛠️ Sallea, founded by Simona F. alongside Nicole Kleger and Anna Bünter, isn’t just producing meat; they're innovating with plant-based "scaffolds." These frameworks aid in shaping textured steaks and fillets, allowing producers to customize size, shape, and nutrition of cultured meats. This technology is crucial for developing second-generation cultivated meats to rival plant-based alternatives. 🌍 As the world examines sustainable food solutions, Sallea's journey from concept to funding marks a key milestone in the cultured meat narrative. 👀 Keep an eye on this innovative startup as it navigates the promising yet challenging path of bringing cultured meat to dining tables globally. #CulturedMeat #SustainableEating #FoodInnovation #Foodtech

🌱 At Rival Foods, the plant-based meat alternatives are making a turn. Founded by Birgit Dekkers and Willem Spigt in Amersfoort, Rival Foods is transforming the food landscape with products like chicken fillets and even tuna steaks. 🔬 The patented Shear Cell Technology — developed with Wageningen University & Research — mimics the fibrous texture of real meat, ensuring an exceptional eating experience without additives.  💚 With just seven clean ingredients, Rival Foods’ meeting consumer demand for transparency and quality while targeting the food service industry. The mission is clear: to provide restaurants and catering companies with high-quality meat alternatives that don’t compromise on taste or texture. 📲 Spoke to founders of Rival Food in our new article: https://bit.ly/rival-foods Support the innovative startups at SIAL Paris already this October! #FoodTech #PlantBased #SIAL2024 #TechEvent

Market trends and consumer insights: Plant-based burgers and cultivated fat  The introduction of cultivated fat marks a significant innovation within the food industry. This development aims to enhance taste and texture while providing a sustainable and ethically sound alternative to traditional meat. With increasing consumer demand for products that are both indulgent and environmentally responsible, cultivated fat is emerging as a crucial ingredient. This advancement has the potential to bridge the gap between plant-based options and the authentic meat-eating experience, appealing to a diverse consumer base. In the featured article by BGP Consultant Matevž Schweiger, the role of startups like Hoxton Farms in driving this transformation is highlighted, emphasizing the expanding market opportunities for companies that innovate at the intersection of taste, sustainability, and consumer demand. For investors and industry leaders, this moment represents a strategic opportunity to engage with technologies that align with evolving market trends and consumer preferences, advancing the alternative protein sector. For a detailed analysis, read the full BGP insight on how cultivated fat is shaping the future of plant-based meat alternatives and creating new opportunities for sustainable growth. https://lnkd.in/d2stTFMS #BrightGreenPartners #CultivatedFat #PlantBased #Sustainability #ConsumerInsights

🚀 AgriFood Tech Buzz: Fresh News, Hot Takes! 🥕 Dive into the latest trends, breakthroughs, and insights shaping the future of agrifood tech. Here are some highlights from our latest edition. Don’t miss out on the full stories and subscribe at edibleplanetventures.com ➕ follow us and subscribe on LinkedIn or Substack! 📩 🌱 A Year of Reckoning, A Future of Renewal Global agrifood tech funding fell by a staggering 49.2% in 2024, hitting its lowest in six years (AgFunder Report). What led to this shift, and how can we turn challenges into opportunities? ♻️ Bioplastics Unpacked Discover how bioplastics are transforming the food industry. Benefits, challenges, and their role in a sustainable future—it’s all here. 🛰️ Everest Carbon Lands $3M for Carbon Monitoring Tackling the complexities of enhanced rock weathering (ERW) measurement, Everest Carbon’s tech innovation is one to watch. 🐟 Sustainability Anchored by Traceability FAIRR Initiative’s Seafood Traceability Engagement report calls for systemic reform in seafood supply chains, spotlighting solutions for a more sustainable future. 🎙️ Latest FoodTech Junkies Podcast Catch Meatable’s Daan Luining as he talks about cultivated meat innovation and its potential to reshape the food system. 📈 Deliverect + Tabesto = A Recipe for Growth Deliverect’s acquisition of Tabesto sets the stage for the next wave of digital transformation in restaurant tech. 🌍 Sustainable Innovation Across the Globe • carbmee raises €20M for AI-powered sustainability solutions • Cradle Bio secures $73M for cutting-edge protein engineering • LACTIPS expands into global markets with €16M in funding 🍬 The Sweet Revolution Protein-based sweeteners might soon replace sugar and artificial alternatives. Find out more about NovelSweets, spearheaded by the Fraunhofer-Gesellschaft, metaX Institut für Diätetik and candidum GmbH. 🍄 Mycelium Meat in South Korea Infinite Roots® Roots, a German startup, overcomes regulatory hurdles to launch its mycelium ingredient in South Korea with 풀무원 (Pulmuone). 💡 These stories and more are waiting for you in the latest edition of our newsletter. Subscribe now on LinkedIn and Substack to stay ahead of the curve! 🌐 https://lnkd.in/d_g565pY

🎙️ New Podcast Series: Sustainable food Transition We need a more sustainable food system! But how can we accelerate the change? The challenge is twofold - 1. the production system needs to change 2. the consumption side (we all!) needs to change! Today, we recorded the first episodes of our podcast series with Peter Welters from Phytowelt GreenTechnologies GmbH on the future of food technologies driving the transition to sustainability. 🎧 We explored innovative options like: Plant-Based Proteins: Already widely available and sustainable. Insect Protein: Requires less water and land, similar in quality to beef and chicken. Cultured Meat: Real meat grown without animals, advancing rapidly in technology hubs. Precision Fermentation: Using microbes to create protein-rich foods efficiently. 🔍 The challenge ahead? Aligning these technologies with societal values and crafting compelling narratives that showcase a future of tasty, healthy, and eco-conscious food choices. 🎧Stay tuned as this episode kicks off a series of four (start in September 24). Future topics include #eatinghabits, core #values guiding decisions, and the regulatory landscape shaping our food future. Thank you Ronald Scheer for hosting, and thank you to all participants Peter Welters, Phytowelt GreenTechnologies GmbH Fontys Venlo University of Applied Sciences Fontys Venlo University of Applied Sciences Research Group Business Innovation This podcast is part of the #GoodFood project by Bart Wernaart, Marieke van Vliet - van der Graaff, Jeske Nederstigt Fontys Centre of Expertise for Sustainable & Circular Transitions, NGN - New Generation NutritionMarian Peters, FELIXprinters #FoodInnovation #Sustainability #FutureOfFood #GoodFood #foodtech #businessinnovation #valueproposition #impactcreation #proteintransition #culturedmeat,

Alert for Next Friday: 🚀 TPC-Event Hybrid Products: mixed feelings, mixed opportunities. Is this the new gamechanger in sustainable & healthy food?     💡 This Acceleration Session takes place on March 22. We invite you to learn about opportunities and challenges in the world of hybrid products. Read more: https://lnkd.in/g2eJRCn8 As the host of this event, I will introduce and challenge the speakers to provide valuable insights into the key aspects of hybrid products:    ->Jeroen Willemsen’s perspective on Hybrid Products (Foodvalley NL) ->Alice Pilkington (Mintel, United Kingdom) insights on consumer behavior and market analysis,   ->Jan Vreugdenhil and Angelique Peterse (Vreugdenhil Dairy Foods) exploration of hybrid dairy  ->Henk (H.J.P.) Schouten (Schouten Europe) about his expertise in hybrid meat.      After a panel discussion with the speakers including Rem van den Bosch (Seaburger), the day concludes with a plant-based networking lunch. This provides the opportunity to connect with industry leaders, start-ups and innovative SME's.     This session for partners of The Protein Community takes place at Vreugdenhil Dairy Foods in Nijkerk and online. Are you not a partner yet and interested to attend? Please send me a message.     #theproteincommunity #proteintransition #TPC #hybridproducts #alternativeprotein #plantbased #sustainable #food #innovations