Israel’s Meala FoodTech (see here previously) has unveiled Groundbaker, a single-ingredient pea protein that replicates eggs’ multi-functional performance in baked goods. It enables food manufacturers to reduce costs, decrease reliance on eggs (due to avian flu), and simplify formulations. https://www.foodingredientsfirst.com/news/meala-egg-replacer-groundbaker.html

Israel’s SimpliiGood by AlgaeCore Technologies (see here previously) is starting commercial production of its 100% plant-based smoked salmon analog composed of highly nutritious spirulina microalgae. It is the result of dual intellectually-protected technologies – decolorization and texturizing. https://asiafoodjournal.com/a-new-wave-spirulina-smoked-salmon-goes-commercial/ https://drive.google.com/drive/folders/1Xim91NqB3wPbr8EqNW-1dolRKBMZg7go

Hebrew University of Jerusalem’s Dr. Mohammad Ghosheh and Prof. Yaakov Nahmias apply cutting-edge materials science on vegan meat alternatives, to replicate the texture and structure of traditional meat. https://www.jpost.com/health-and-wellness/article-838115 https://www.nature.com/articles/s41467-024-54939-y

It’s hard to keep up with Technion Professor Marcelle Machluf. Back in 2022 she was developing the NanoGhost anti-cancer therapy (see here previously). Now she has launched Meatafora – a startup that cultivates vegan meat from plant-based cells. https://ats.org/our-impact/water-scarcity-the-technions-grand-solution-for-israel-and-the-world/ https://meatafora.com/ … Continue reading →

Israel’s DairyX is developing animal-free casein milk proteins in the lab, using precision fermentation based on yeast. It sells the proteins to food manufacturers who use them to make dairy-free products e.g., vegan cheese and yoghurts. DairyX was Mass Challenge … Continue reading →