Israel’s More Foods (see here previously) takes crushed pumpkin and sunflower seeds from oil makers and turns them into clean-label vegan ‘meat’ for restaurants and caterers. The alternative meats, are certified kosher, contain 27% protein, 7% fiber, iron, calcium, potassium … Continue reading →

Israel’s Mush Foods has developed “hybrid meat” – 50% meat, 50% edible mushroom known as mycelium. 50% less cholesterol but same meaty taste. Mush Foods plan to launch the product in Tel Aviv restaurants during August. https://www.jpost.com/food-recipes/article-712793

Israel’s SimpliiGood (see here previously) has partnered International food conglomerate IFF to develop the first commercial smoked salmon analog made entirely from a single ingredient: whole fresh spirulina – a high-protein sustainable algae “superfood”, grown in Israel’s Negev desert. https://www.prnewswire.com/news-releases/iff-dupont-join-simpliigood-to-develop-smoked-salmon-from-spirulina-301532829.html … Continue reading →

Israel’s BioBetter repurposes tobacco plants to accelerate development of cultivated meat. The plants become bioreactors to boost production of proteins and potentially significantly reduce the cost of cultivated meat. BioBetter was co-founded by Prof. Oded Shoseyov (see here previously). https://biobetter.bio/ … Continue reading →

Israel’s Plantish (Oshi), unveiled the prototype of a plant-based whole-cut salmon fillet, announcing that it was developing a e for 3D printing – to make plant-based fish alternatives at a low cost and at scale. The structured, boneless salmon fillet … Continue reading →