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, 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 has … Continue reading →

Israel’s SavorEat (see here previously) has joined the list of Israeli startups producing egg alternatives (see here for others). Its new subsidiary company Egg’n’up says its proprietary plant-based ingredients retain the egg’s taste, texture, nutrition, appearance and culinary properties. https://jewishbusinessnews.com/2021/05/06/savoreat-establishes-eggnup-for-plant-based-egg-alternatives/

CTech was invited to Israel’s SavorEat (see here previously) to eat a freshly 3D-printed, auto-cooked plant-based burger. The verdict – great taste and technically perfect but lacking the personal touch of a “messy” hand-cooked burger.  Some things can be too … Continue reading →