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• ↓ Consumer Trials Put Sun Bear Biofuture’s Yeast Fat Level With Cocoa Butter in Four of Five Products
• ↓ Meati’s Idle Fermentation Tanks Are Headed to India in a $75,000 Deal
• ↓ MicroLub Raises $10M to Scale Water-Based Fat Replacer for Plant-Based and Reduced-Fat Foods
• ↓ Food-Specific Protein Factors Lower Calculated Protein by up to 20%, New Database Finds
• ↓ Plenish Adds a Cocoa Almond Drink as Its First Flavoured Line, Sourcing Beans via Tony’s Open Chain
• ↓ Nordic Foodtech VC Nears €80M Fund Target After EIF Commits up to €30M
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"Consumer testing run by the Centre for Nutrition and Health at Oxford Brookes University found that a yeast-derived cocoa butter alternative from UK biotech startup Sun Bear Biofuture was rated equal to or ahead of conventional cocoa butter in four of the five products it was tested in. Participants correctly picked out the microbial version in only one of the five. The panel assessed three food products and two cosmetics products. Cosmetics trials run in parallel A second set of trials at University of the Arts London, backed by Innovate UK grant funding, compared the company’s ingredient with cocoa butter in a hand balm formulation from a high street cosmetics brand. “This study set out to ask whether Sun Bear Biofutures cocoa butter alternative behaves …"

"Boston-based plant cell culture company Ayana Bio and Indian specialty chemicals manufacturer Zenfold Sustainable Technologies have jointly bought the fermentation equipment left behind at Meati Foods‘ Thornton, Colorado plant for $75,000, as originally reported by AgFunderNews. The package covers twelve 25,000-liter tanks and their seed trains, totaling 300,000 liters of capacity, which will be decommissioned and shipped to Zenfold’s sites in India rather than restarted in Colorado. The companies are targeting operations in the first half of 2027. What became of the Thornton plant Meati built the Thornton facility to produce mycelium-based meat alternatives at scale, and the site was among the largest dedicated biomass fermentation plants in US alternative protein. Owner Emergy Inc. entered the Assignment for the Benefit of Creditors process in spring …"

"University of Leeds spinout MicroLub has closed a $10 million funding round led by Northern Gritstone, which put in £4 million of the £7 million total. Every investor from the company’s previous round participated, including NPIF II – PXN Equity Finance, managed by PXN Ventures under the Northern Powerhouse Investment Fund II. The capital will fund expansion into the US and Asian markets, additional hires, and the conversion of existing customer trials into commercial supply agreements. MicroLub supplies a protein-based ingredient system that reproduces the lubricating behaviour of fat using water. Protein microgels are coated with polysaccharides in calibrated ratios, and the company says the resulting material lets manufacturers cut fat and calorie content by up to 75% without a detectable change in texture or …"

"Germany’s Max Rubner Institute (MRI) and a group of European research partners have published a database of food-specific protein conversion factors. Compared with the standard factor of 6.25, the new values lower calculated protein content by around 5% to 20%, depending on the food group. The NiCE Factors Database was developed by the Karlsruhe-based federal research institute together with the European Food Information Resource network (EuroFIR), the Technical University of Munich, and the University of Bonn. It is described in a paper in Food Chemistry, covers 4,532 foods, and is freely available on the open repository Zenodo. Why 6.25 is still in use Protein in food is usually calculated from nitrogen content by multiplying it by 6.25. That factor was introduced close to 200 years …"

Key Topics & Focus Areas for vegconomist.com:

Consumer Trials Put Sun Bear Biofuture’s Yeast Fat Level With Cocoa Butter in Four of Five Products

Meati’s Idle Fermentation Tanks Are Headed to India in a $75,000 Deal

MicroLub Raises $10M to Scale Water-Based Fat Replacer for Plant-Based and Reduced-Fat Foods

Food-Specific Protein Factors Lower Calculated Protein by up to 20%, New Database Finds

Plenish Adds a Cocoa Almond Drink as Its First Flavoured Line, Sourcing Beans via Tony’s Open Chain

Nordic Foodtech VC Nears €80M Fund Target After EIF Commits up to €30M