Prolific Machines closes US$55 million Series B1 financing in round led by Ki Tua Fund

We have a bit of everything for you this week – new products, new partnerships, new funding, new reports, and even an intriguing acquisition of one of the real success stories in the plant-based sector.

First up, though, we’re in Israel first, where a friend of the platform has hosted the first official tasting of its cultured freshwater eel at the chic Tel-Aviv restaurant 'a' and welcomed an intimate gathering of 40 guests. The food tech’s patent-protected method involves creating the ideal environment for fish cells to spontaneously assemble themselves into three-dimensional tissue structures with their natural composition of fat, muscle and connective tissue, the result being that it bypasses the scaffolding stage and dramatically reduces the dependence on costly growth factors.

Meanwhile, a US biotech company specializing in developing animal-free ingredients that contain functions just like animal-based protein has succeeded in creating yet another innovation that would enhance the cultivation process of yeast protein, which is an essential part of their alternative casein protein production process.

With crowded product categories and a downturn in investment funding over the past two years, industry leaders have cited consolidation – uniting brands to leverage collective strengths – as critical to the growth and success of the plant-based food sector. This makes the news that one of the major players in the plant-based sector has joined one of the major FMCGs in food all the more interesting. Is this a sign of things to come?

And finally, news from one of the big boys in ingredients: a new fava bean isolate has been developed to broaden the spectrum of alternative protein options available to food manufacturers and meet demand for sustainable, nutritious, and indulgent plant-based foods. Its neutral taste and light color make it the perfect base for creating palate-pleasing products, giving manufacturers endless possibilities for flavor development, without compromising aesthetics.

Don’t forget to follow our LinkedIn group page for the stories as they go live. We’ve grown to 3,300 followers in a matter of months so it’s a great way to have news fed direct into your feeds…. We’ll be back next week!

 💸Prolific Machines closes US$55 million Series B1 financing in round led by Ki Tua Fund

🌊 Israeli food tech Forsea debuts cell-cultivated eel unagi with premier tasting event

🌱 Wicked Kitchen brand joins with Ahimsa Companies for industry evolution