Israeli alt-protein reaps most investment, second only to US
Good Food Institute report: investments in Israeli alternative protein companies have crossed the billion-dollar mark over the last two years.
Good Food Institute report: investments in Israeli alternative protein companies have crossed the billion-dollar mark over the last two years.
A vegan tuna based on pea protein promises to deliver the same taste, look and texture as the original, minus the whole fishing bit.
The humble chickpea is joining soy and pea protein in the royal family of plant-based protein products.
An Israeli company growing organic seaweed on land is aiming to add it to our diets as a food staple – not just wrapped around sushi rolls. Ready for seaweed falafel or pasta?
Colostrum’s health benefits could be harnessed to create a nutrient-rich superfood that would, in its first stages, help athletes and people with IBD and intestinal problems.
The chosen companies will help position Israel as a global leader in the climate-tech field and serve as inspiration for innovators in this growing sector.
Israeli startup takes crushed pumpkin and sunflower seeds from oil makers and turns them into clean-label vegan ‘meat’ for restaurants and caterers.
Future Meat’s cultivated lamb started with fibroblast cells from Awassi sheep, generating two independent ovine cell lines that divide indefinitely.
Enriched seaweed is an alternative, sustainable, eco-friendly food source for the future of humanity.
NextFerm Technologies signs $3 million supply agreement American health and sports nutrition brand with for ProteVin yeast-based nutrient.
Israeli plant protein startup introduces protein isolates customized for trendy dairy-alternative barista-style coffee drinks.
Spirulina innovator SimpliiGood aims to up the fish substitute game with smoked salmon from nutritious, sustainably grown blue-green algae.
International egg shortage due to war in Ukraine shines a light on the plant-based egg alternatives coming from Israel.
It’s the wave of the future: seafood made of plant sources or cultivated from fish cells in answer to toxins, overfishing and habitat destruction.
Innovations in the field of sustainability and why there is a push in the food market for alternatives.