Check out what some of the FoodTech 500 Alumni have been up to lately:

ALEPH FARMS | Secured $29M in funding, with expectations to raise an additional $10-15M, to advance its commercialization of lower-cost, whole-cut cultivated steak. This funding will support the expansion of its pilot facility in Israel and the establishment of intermediate-scale facilities in Europe and Asia. Read more

APEEL, PLANTED FOODS, MEATI, INNOVAFEED, IGS, PIVOT BIO, V2FOOD, PLENTY, TIPA, AIR PROTEIN, SOLAR FOODS, BEEWISE, ALEPH FARMS, LIVEKINDLY, TROPIC, CROPX, NOTCO, THE BETTER MEAT CO., JUST EGG, LA VIE, GOURMEY, FUTURE FARM/FAZENDA FUTURO, TINDLE, AVANT, STACKED FARM, BIOME MAKERS, and NOVAMEAT | Are part of TIME and Statista’s 2025 list of the world’s top 250 GreenTech companies. Read more

THE BETTER MEAT CO. | Seeks $15M in new funding to support its global expansion, coinciding with a significant letter of intent from a South American meat giant to purchase 30 tonnes of its Rhiza mycoprotein monthly. Read more

OISHII | Acquired fellow FoodTech 500 alum Tortuga AgTech’s intellectual property, assets, and engineering team to enhance its automated harvesting capabilities. This acquisition aims to integrate Tortuga’s advanced robotics, including AI models and custom hardware, into Oishii’s existing systems, with the goal of improving efficiency and reducing harvest expenses. Read more

NORWEGIAN MYCELIUM | Partner with Fenja BioSolutions to scale mycoprotein production in Europe, aiming to meet the rising demand for locally sourced, sustainable proteins. Fenja will provide specialized processing facilities to support NoMy’s fermentation technology, which converts agricultural and food byproducts into high-value protein ingredients. Read more

FARMWISE | Asserts that its AI-powered weeding technology, particularly the Vulcan system, is commercially ready. CEO Tjarko Leifer attributes the company’s restructuring to challenging macroeconomic conditions affecting farmers and a decrease in venture capital investment, not to the technology’s efficacy. Read more

BIOCRAFT PET NUTRITION | Secured registration from Austrian authorities, enabling them to sell cell-cultured pet food ingredients within the EU. This milestone allows BioCraft to supply EU pet food producers with their innovative ingredients, meeting the necessary legal requirements for animal byproducts. Read more

It also partnered with Romania-based Prefera Petfood to develop a novel, hypoallergenic cat food. This innovative product will be made almost entirely with BioCraft’s cell-cultured mouse cells and aims to be nutritionally complete and closely aligned with a cat’s natural prey-based diet. Read more

BREVEL | Secured a $5M seed extension, bringing its total seed funding to $25M. This additional capital will support the company’s efforts to develop ingredients for various food and beverage applications, establish manufacturing partnerships, and secure offtake agreements. Read more

THE RAGING PIG COMPANY | Introduced a pea and mushroom-based smash-burger patty for restaurants. This expansion moves the company beyond its initial focus on pork alternatives, which included plant-based sausages and bacon. Read more

PROTIX | Received a €1M development loan from Invest International to explore the feasibility of establishing an insect protein production facility in South Korea. The country’s favorable regulations regarding the use of commercial food waste as insect feed, unlike the EU, and its advanced food waste management infrastructure make it an attractive location for Protix’s expansion. Read more

OLALA! | Announced its closure after three years of operation. The company cited its inability to find a sufficient market and generate enough turnover to remain sustainable as the primary reasons for ceasing operations. Read more

HOXTON FARMS | Partnered with Japanese trading giant Sumitomo Corporation to introduce its lab-grown pork fat to Japan and the wider Asia-Pacific region. They will also collaborate with Japanese regulators, aided by the Japan Association for Cellular Agriculture, to secure the necessary food safety approvals for commercialization. Read more

HEURA FOODS & SWAP (fka. Umiami) | Partnered to introduce a new product: the Suprême chicken fillet. This partnership allows Heura to broaden its product offerings and provides Swap with an entry into the European mass retail market. Read more

CROPIN | Partnered with Walmart to use its AI-powered agri-intelligence platform to enhance yield forecasting, monitor crop health, and predict seasonal transitions with greater accuracy. This collaboration aims to mitigate risks associated with weather, market volatility, and supply chain disruptions, ultimately ensuring a consistent supply of high-quality produce for Walmart’s customers. Read more

BON VIVANT | Rebranded itself as Verley and has launched a new line of functional animal-free whey proteins in the US. The FermWhey line utilizes the company’s cow-free beta-lactoglobulin protein, produced through precision fermentation, and incorporates patented functionalization technologies, MicroFactor and GelFactor, which enhance its stability and gelling properties, respectively. Read more

CULTIVATED BIOSCIENCES | Rebranded to Cosaic and introduced Cosaic Neo, a yeast-derived emulsifier intended to replace animal-based and industrial alternatives. Cosaic Neo boasts eight key functionalities, allowing it to substitute emulsifiers from dairy, eggs, or plant-based formulations while providing creaminess, bulk, nutrition, and stability to various products. Read more

REVO FOODS | Introduced a new product called “El Blanco,” a black cod analog created using fungi protein and microalgae oils. The company leverages its expertise in 3D printing technology, holding three patents in this area and operating a large-scale industrial production facility for 3D food extrusion. Read more

VOW | Secured regulatory approval from Food Standards Australia New Zealand (FSANZ) for its cultured quail, marking the first time cultivated meat has been approved for sale in the region. Read more

PRIME ROOTS | Introduced its mycelium-based deli meats to the Canadian market for the first time, offering an allergen-free and minimally processed alternative for consumers. The company aims to provide foodservice operators with a solution to meet the increasing demand for plant-based options in restaurants and grocery delis. Read more

 

 

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