Josh Kittelson, PhD, joins company as vp of biology
April 19, 2022
Bay Area-based New Culture announced the hiring of Josh Kittleson, PhD, as the company's vp of biology. New Culture is part of the global movement to an animal-free dairy future, offering animal-free dairy products that are indistinguishable from conventional products in taste, texture, function, and nutritional content. Adding Kittleson's deep synthetic biology and R&D management expertise, the company has brought on board an industry leader to accelerate the time to market of its animal-free mozzarella.
Hema Prado to take on role as director of sustainability to lead expansive new industry program
July 15, 2021
The American Egg Board (AEB) named Hema Prado to the newly created role of director of sustainability. Reporting to Dr. Mickey Rubin, executive director of the AEB’s Egg Nutrition Center, Prado will oversee development and administration of a comprehensive new sustainability program encompassing critical industry-level research and education initiatives with significant potential value to US egg producers and their food industry customers.
The proof-of-concept incorporates real muscle, fat, and vascular-like system similar to a ribeye from a slaughtered cow, in strategy to build a diverse portfolio of cultivated meat cuts of any dimension
February 10, 2021
Aleph Farms Ltd. and its research partner at the Faculty of Biomedical Engineering at the Technion – Israel Institute of Technology, cultivated a slaughter-free ribeye steak, using three-dimensional (3D) bioprinting technology and natural building blocks of meat – real cow cells, without genetic engineering and immortalization.
Remilk’s technology breakthroughs increase production of animal-free dairy proteins by an order of magnitude
December 15, 2020
Remilk, an Israel-based start-up producing identical dairy products through microbial fermentation, announced the completion of its $11.3 million funding round. With this new capital, the company plans to rapidly expand its production and distribution capabilities, and meet global demand, for its revolutionary animal-free dairy products.
Vegetarianism and flexitarianism continue to grow in popularity, driven by health concerns as well as demand for greater sustainability and animal welfare. This means that alternative protein ingredients will continue to be of high interest to consumers, and therefore also to food and beverage formulators.
The product is gluten-free, allergy-free, dairy-free, soy-free, and meat-free
November 18, 2020
Hooray Foods debuted an innovative meat-free bacon with a 300-store rollout in Whole Foods. The brand is breaking through barriers to entry with a product that looks like bacon, sizzles like bacon, smells like bacon and tastes like bacon, but instead puts health, environment and animal welfare first.
New ice cream is lactose free, cholesterol free and vegan
August 20, 2020
Made with a one-of-a-kind animal-free whey protein and changing how ice cream treats the environment, Brave Robot is a brand for The Urgent Company, a new, next generation natural foods CPG company that is committed to making the world a better place through everything from ingredients to conscious packaging.
Certification lets consumers know animals are raised outdoors on pasture in accordance with the highest animal welfare standards
December 31, 2019
Consumer Reports has rated Certified Animal Welfare Approved by AGW as the only "highly meaningful" label for farm animal welfare, outdoor access and sustainability--and the only animal welfare certification in which they have confidence.