From sustainable textiles to packaging, construction materials, and meat substitutes, startups worldwide are harnessing the potential of mycelium.
Overstock is a big challenge in the fashion industry. German startup Smatch has recently launched a B2B platform to tackle this problem.
Months after introducing its mushroom bacon to the Spanish market, Barcelona-based Libre Foods has announced it will be launching the EU’s first mycelium-based whole-muscle chicken breast.
Janna Ensthaler: The lioness of sustainability and digital innovation
Start-ups from the Ruhr area are getting attention from investors. Millions of dollars are flowing into many of the young companies.
Spain’s agri-food startup ecosystem is gaining momentum, witnessing a surge in new participants and innovators within the food technology sector.
The range of vegan eggs has grown: Neggst is a plant-based egg – but with a special feature. It has a shell like a chicken egg!
Greenlyte Carbon Technologies is developing low-cost, robust Direct Air Capture technology that captures CO2 at world-leading energy rates whilst supplying hydrogen as a by-product.
Investor Manon Littek from the Green Generation Fund specializes in food tech. Here she reveals which five startups she finds particularly exciting at the moment.
