November 20, 2023
Inside a colorfully painted building in San Francisco’s Dogpatch neighborhood, research chefs with a food-tech startup called Sempera Organics are doing mind-bending things with mushrooms.
November 17, 2023
Yali Bio, a California-based food tech firm, has revealed its precision-fermented dairy fat alternative during the MISTA Growth Hack event in San Francisco.
November 17, 2023
SIG has joined MISTA, the San Francisco-based food innovation platform, which connects food, ingredient, and food tech companies globally.
May 23, 2023
We are thrilled to announce that Kernel Deltech, the space-focused division of Eternal Bioworks, has emerged as a winner in NASA's Deep Space Food Challenge.
February 8, 2023
San Francisco-headquartered startup, Michroma, which uses fungal biofactories to produce natural food coloring and flavors, has amassed $6.4 million in a recent venture-backed seed round, and is currently in talks with consumer heavyweights, including Danone, Grupo Bimbo, and NotCo, to bring their sustainable products to the market over the next two years upon the FDA approval.
December 13, 2022
Santiago-based NotCo – a food tech company deploying a proprietary artificial intelligence (AI) platform called ‘Giuseppe’ to bring a new level of sophistication to the formulation of meat and dairy alternatives – has raised $70m in a series D1 round* led by Princeville Capital to build out a b2b platform enabling third parties to use its technology.
December 12, 2022
Microbial protein start-up Superbrewed Foods is joining San Francisco-based innovation platform Mista in a collaboration designed to increase exposure and develop Superbrewed’s fermented ingredient portfolio.
December 5, 2022
Brightseed itself is launching a pipeline of chemicals focused on three areas: metabolic health, cognitive function and gut health. Next up is a compound found in a plant—the founders won’t say which plant—that could help the body manage blood glucose levels, which might be used in conjunction with diabetes medication.
November 29, 2022
At a special dinner earlier this month, acclaimed chef Srijith Gopinathan served gnocchi with pine nuts, smoked kebabs and a Thai stir-fry with fragrant basil. There was one common ingredient tying all these dishes together: Mamu, a new alternative protein based on the roots of fungi.