€164.5M Bioeconomy Fund, Industry-First Cultivated Pork Breakthrough, and South Korea’s $140M Agrifood Push

Also: Lever VC announced first close of Fund II with $50M to back early-stage agrifood tech startups.

Hey, welcome to issue #90 of the Better Bioeconomy newsletter. Thanks for being here!

If you’re working on (bio)tech-based solutions for sustainable food systems, I’d love to connect. I started this newsletter to meet folks with similar interests, so feel free to reach out to chat on LinkedIn or hop on a call—I’m always happy to discuss ideas and opportunities! 🙂

Let’s dig into the latest updates on the intersection of biotech and agrifood!

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BIO BUZZ

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🇩🇪 MyriaMeat developed the industry's ‘first’ pig muscle tissue from pluripotent stem cells that exhibit spontaneous contractions

Meme credits: Better Bioeconomy

• By replicating the true characteristics of pork instead of merely mimicking its texture, MyriaMeat seeks to engage meat consumers, particularly those reluctant to try plant-based alternatives.

• The Munich-based startup claimed that unlike other cultivated meat companies using basic cell cultures, MyriaMeat’s pluripotent stem cell technology could make mass production of cultivated pork more feasible and cost-effective.

• MyriaMeat positions itself as a partner rather than a competitor to the conventional meat industry, aiming to integrate into existing supply chains and leverage established sales structures.

Source: vegconomist

🇪🇺 European Commission launched a new biotech and biomanufacturing hub to support companies navigate EU markets and funding

• Biotech is identified as one of the EU's fastest-growing innovative industries, with significant potential to transform multiple sectors, including health, agriculture, food, and industry.

• The hub provides comprehensive guidance in all EU languages about various topics such as funding, research infrastructure, business scaling, intellectual property protection, regulatory processes, and compliance requirements.

• The hub is hosted on the Commission’s Your Europe portal, linking businesses to networks such as the Enterprise Europe Network and European Cluster Collaboration Platform. A team of SME advisors will support the Hub's ongoing development and improvement.

Source: European Commission

🇸🇪🇫🇮 Melt&Marble partnered with Valio to develop enhanced plant-based products using precision fermented fat

• Melt&Marble uses microbes in fermentors to create customizable fats that can replace palm oil, coconut fat, and shea fat in plant-based products.

• The partnership focuses on researching new fat properties and enhancing the mouthfeel, structure, and succulence of plant-based foods before they are commercially launched.

• Since the fermented fats are classified as novel foods in Europe, they require lengthy approval processes. However, in the US, regulatory approval could be quicker, potentially allowing market entry by the end of the year.

Source: vegconomist

🇺🇸 Upside Foods plans to introduce cultivated chicken shreds in the US by the end of 2025

• The Californian cultivated meat pioneer, having received clearance to sell its cultivated chicken fillet, has suspended restaurant sales due to limited supply and will not reintroduce it. The company is currently working on commercialising cultivated chicken shreds, which will require separate USDA and FDA approvals.

• Unlike the fillet, which uses a tissue-based approach, the shreds are developed using suspension technology, where cells are grown without a structure to grip onto. This process involves removing moisture from the suspension fluid to create the final product.

• The product will be a mix of cultivated chicken, soy protein, wheat gluten (to be removed), and plant-based oil. While the exact inclusion rate of cultivated chicken is still undecided, the company aims for it to be the primary ingredient, distinguishing it from competitors that use lower amounts.

Source: Green Queen

🌏 13 experts from The Good Food Institute share what they think is in store for the alt protein industry in 2025

• “2025 is poised to be a big year for carbon capture technologies. How does that tie into alternative proteins? There are emerging biomass fermentation products where gaseous carbon like carbon dioxide and the potent greenhouse gas methane can be a feedstock for microbial growth.” - Adam Leman, Ph.D.

• “Consolidation should not be equated with decline. Mergers, acquisitions, and intellectual property transfers can accelerate the dissemination of technology and expertise—ultimately driving the sector forward.” - Daniel Gertner

• “There are a few projects I’m excited to work on this year that are designed to help us answer that. One huge opportunity for the sector is to produce a landscape analysis of alternative proteins in India to understand how India's existing manufacturing can plug into this nascent sector.” - Sneha Singh

Source: Alt Protein Planet

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BIO BUCKS

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🇳🇱 Forbion BioEconomy Fund I raised €164.5M to back biotech-driven startups solving sustainability challenges, exceeding its €150M target

Meme credits: Better Bioeconomy

• The fund is projected to close at or near its hard cap of €200 million, reflecting increasing investor interest in biotech innovations that tackle global sustainability challenges.

• Launched in November 2023, the fund focuses on B2B solutions in food, agriculture, materials, and environmental technologies that replace unsustainable products with cost-effective alternatives.

• With a mission to align with the UN Sustainable Development Goals (SDG 9, 12, and 13), the fund integrates biotech and green chemistry to promote sustainable industrial practices. In doing so, Forbion aims to create impactful solutions while aiming for strong financial returns.

💰 Investors: KfW Capital, Novo Holdings, Rentenbank, Aurae Impact, ABN AMRO Bank, and more.

Source: GlobeNewswire

🇰🇷 South Korea commits 200B KRW (~$140M) to accelerate smart agriculture and food tech innovation

• South Korea's Ministry of Agriculture, Food, and Rural Affairs (MAFRA) is launching a 2025 Agri-Food Fund worth 200 billion KRW, with 55 billion KRW (~$38M) coming from government funds and the rest from private investments.

• MAFRA exceeded its funding target last year by 7.6%, raising 217.3 billion KRW, and is looking to build on this success with more private sector engagement and market-friendly policies.

• Specialized funds (e.g., Green Bio + Food Tech) will be merged to attract more private capital, and 30 billion KRW will be allocated for a secondary fund to improve liquidity and investor returns.

Source: Newsis (H/T Yeonjoo La)

🇺🇸 Lever VC announced the first close of its Fund II with an initial $50M for early-stage investments in agrifood tech startups

• According to Managing Partner Nick Cooney, the food industry represents the second-highest number of exits via acquisitions over the past 10 years, with large food companies primarily growing through acquiring successful startups and scaling them across their distribution networks.

• Lever VC's investment strategy has evolved over its six years of operation. It has become more valuation-disciplined and focuses on companies with clear revenue pathways, profitability potential, and the ability to survive with minimal additional capital.

• The fund sees strong potential in alternative proteins, noting continued sales growth in many sub-categories and increased government funding. It is particularly interested in B2B ingredients that can replace animal protein while being cost-effective and taste-indistinguishable.

Source: AgFunder

🇺🇸 Liberation Labs secured $31.5M in new capital, bringing its total raised in the $75M convertible note round to $50.5M

• The company is finalizing its 600,000-liter fermentation plant in Richmond, Indiana, set to operate in 2025, producing bio-based materials for food, chemicals, and industrial products.

• Liberation Labs has raised a total of $125.5 million in deployable capital, including $71.5 million in private capital, $30 million in equipment financing, and a $25 million USDA Loan Guarantee.

• The company also received a $1.39 million DoD award for a feasibility study and could potentially receive up to $100 million for expansion if selected for the Prototype Build phase

💰 Investors: NEOM Investment Fund (NIF), Galloway Limited, Meach Cove Capital, Agronomics, Siddhi Capital and more.

Source: GlobeNewswire

🇺🇸 The US Department of Energy invested $9.7M in three alt protein projects decarbonising the food sector

• The DOE’s $9.7M investment in alt proteins is part of its broader $136M Technologies for Industrial Emissions Reduction Development (TIEReD) programme. This initiative supports innovative technologies to reduce energy demands and decarbonise key industries.

• 10 food projects were funded, with three focusing on alt proteins:

  • Ginkgo Bioworks received $2.42M to produce human lactoferrin via precision fermentation using low-carbon feedstocks.

  • Tender Food secured $5.4M to scale fibre-spinning technology for energy-efficient, whole-cut vegan meats.

  • Michigan State University was granted $1.83M to develop an ultrasound-assisted microbial plant protein platform to lower emissions and reduce waste.

Source: Green Queen

🤑 More bucks

• 🇦🇺 Cell Bauhaus secured a $3M grant from the Gates Foundation to enhance digital twin technology for cellular behavior analysis. The startup is creating virtual cell models for studying genetic modifications prior to physical experiments. This precise, cost-effective method supports food security and climate resilience. (The University of Melbourne)

• 🇨🇦 Nova Scotia government to invest CA$1M to boost biomanufacturing capabilities at the Verschuren Centre’s fermentation plant. By increasing the fermentation plant’s client capacity from 40 to 50, the Verschuren Centre will accommodate larger and more complex projects, solidifying its position as Canada's ‘largest’ precision fermentation provider. (vegconomist)

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GEEK ZONE

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♻️ An integrated system recycled aquaculture wastes and carbon dioxide to produce biostimulants, biofertilizers, and bioenergy

Credits: Chen et al. (2025)

• Research shows that a seaweed species called Sarcodia suiae can clean wastewater from shrimp farms with high efficiency. It removes practically all of the chemical oxygen demand (COD) and basic nutrients while also eliminating between 41-89% of complex nitrogen and phosphorus compounds.

• The process increased biomass production by 18.72% and captured 239.04 tons of carbon dioxide per hectare each year. The process also generated biogas as a byproduct, generating 457.07 liters of methane per kilogram of volatile solids daily.

• Sarcodia aqueous extracts acted as biostimulants, improving the growth of mung bean and rice seedlings. The residues from fermentation improved the rice yield by 15%, achieving a total of 5.53 tons per hectare each year.

Source: Bioresource Technology

🐶 Methane-derived fermented single-cell protein offers a low-carbon alternative for canine diets

• The study explored methane-derived fermented protein as a sustainable, traceable alternative to traditional animal protein sources. The fermented protein was produced through continuous aerobic fermentation using String Bio’s patented SIMP™ (String Integrated Methane Platform) technology.

• Beagle dogs were fed diets containing 0%, 5%, and 10% fermented protein. The protein was palatable and well-accepted, with no adverse effects on food intake, general health, and stool consistency.

• The gut microbiome remained stable following protein supplementation. Some bacterial shifts were observed (a decrease in Actinobacteriota and an increase in Bacteroidota), but no adverse health effects occurred. Dogs maintained body weight and alertness, suggesting fermented protein is a viable alternative.

Source: Frontiers in Veterinary Science

🌾 Synthetic microbial communities derived from extreme environments enhance wheat tolerance to salt stress

• Salinity impacts wheat production, especially in arid regions. Kalidium schrenkianum contains endophytes (microorganisms that live inside plants) that improve soil. The study examined synthetic microbial communities (SMCs) from K. schrenkianum to boost wheat's salt stress tolerance.

• 11 key bacterial strains isolated from K. schrenkianum were selected to construct synthetic microbial communities that improved wheat growth under salt stress. These microbes' growth-promoting properties included nitrogen fixation, phosphate solubilization, and ACC deaminase activity.

• C1 SMC doubled spring wheat roots, while C2 SMC increased winter wheat roots by 500%. SMCs enhanced antioxidant enzyme activity, reduced oxidative stress, and improved chlorophyll content. The data showed these engineered microbial communities surpassed traditional chemical fertilizers in promoting wheat growth.

Source: International Journal of Molecular Sciences

📈 A two-stage feeding system with optimized nutrients increased oil production in yeast

• Scientists developed a new two-step method to grow Lipomyces starkeyi (a type of yeast) that produced high amounts of cell mass (130 grams per liter) and oils (88 grams per liter, making up 67% of the cell weight).

• The first step focused on cell growth by using an optimal carbon to nitrogen ratio (16:1) and adding 6 grams of phosphate per liter. This helped achieve a very high number of cells - 213 × 10⁷ per milliliter. The second step triggered the cells to produce oils by limiting their nitrogen supply.

• Instead of removing nitrogen entirely during oil production, maintaining small amounts (carbon-to-nitrogen ratios of 200-400) kept the cells healthy and increased oil production. The oils produced contained mainly oleic acid (40-42%) and palmitic acid (28-33%), resembling palm oil.

Source: Engineering in Life Sciences

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EAR FOOD

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🎧 Understanding consumer psychology in protein transitions

Guest: Stacy Payette from Wageningen University & Research

• Inspire, not educate: People don't like being told what to eat. "Food choice autonomy" is deeply personal. Instead of education, focus on inspiration through trusted voices like family members, favourite chefs, and social media to encourage dietary changes.

• People stick to defaults: Research shows consumers often select default options. For instance, when a restaurant changed its default from a meat to a plant-based burrito, 80% of customers chose the plant option just because it was the standard.

• Disconnect between consumer intentions and actions: In the Netherlands, 52% of people try to reduce meat consumption, but actual levels haven't decreased. This points to possible compensatory behaviours (like having extra meat on non-vegetarian days) that need to be better understood.

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