Cultures, enzymes, yeast

Impossible Foods' total funding hits $257m: 'We can satisfy the world's voracious demand for meat, without destroying the environment'

Impossible Foods is the brainchild of Stanford biochemist and genomics expert Pat Brown, PhD, MD, who has described industrialized meat production as "the most destructive technology on Earth."

Impossible Foods – a Bay-area-based start-up on a mission to precisely replicate the taste and texture of meat – has closed a $75m financing round,* bringing its total investment to date to a jaw-dropping $257m, a reflection of the belief investors have in the long-term potential of a business that is currently only supplying a handful of high end restaurants. 

Daiya Foods sells to Otsuka in CAD $405m (US$323m) deal

Daiya Foods CEO on selling to Otsuka: ‘The entire senior leadership team is staying on… our job is just beginning’

As soda sales fall, kombucha rises

As soda sales fall, kombucha rises

Kombucha must improve label compliance to reach full sales potential

Kombucha manufacturers must improve labeling compliance to reach full sales potential

Photo by Ken Hammond

Microbial fermentation could offer cost effective production method for anthocyanins, say researchers

IFT 2017: Clean label moves beyond the ingredients list

IFT 2017 part two: Clean label moves beyond the ingredients list

IFT 2017 Clean meat, clean label, jackfruit, green banana flour

IFT 2017 part one: From clean meat and clean label, to green jackfruit and banana flour

Chobani Smooth hits stores this month (MSRP $1.79 for a 2-pack) and is available in peach, strawberry, vanilla, blueberry, and black cherry flavors

Chobani moves beyond Greek with Smooth launch: 'We're a yogurt company, not a Greek yogurt company'

Rice-based enzyme will bring gluten-free bread to the next level, says DSM

Rice-based enzyme will bring gluten-free bread to the next level, says DSM

Viva Las Vegas! What's happening at #IFT?

Viva Las Vegas! What's happening at #IFT?

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