Cultimate

🙌 Welcome to the HTGF Family, Cultimate Foods! The biotech startup is based in Berlin's Biocube and Hannover (Institut für Technische Chemie, Leibniz Universität Hannover) and successfully closed its seed round to scale up production processes and expand commercial collaborations and operation. The 2.3 million round was led by HTGF | High-Tech Gründerfonds. Life Science Valley Wachstumsfonds, b.value AG and Kale United and Big Idea Ventures also participated in this round. 🧫🥩 Cultimate Foods creates a game-changing alternative fat ingredient to bring the authentic meaty experience to plant-based products. While there are lots of plant-based meat products available on supermarket shelves, taste remains the top consumer barrier to the adoption of these sustainable alternatives. 🗨 Eugenia Sagué, Co-Founder and Managing Director of Cultimate Foods says: “Science is the key to addressing many of the problems caused by the food industry. Through innovative technology, we can deliver the meaty flavors consumers crave while simultaneously cutting down on unethical intensive animal farming and tackling climate change by reducing CO2-emissions. Follow your passion and make the world a better place!” 💬 Tilmann Petersen, Investment Manager at HTGF adds: “In a short time, Cultimate Foods was able to achieve significant milestones, establish strong ties with the foodtech industry and cooperations with universities. HTGF is excited to tap into a new investment vertical and support Cultimate Foods in revolutionizing the alternative meat industry with its cell-cultivated fat ingredient. In the food industry we have the chance to create a real impact.“ 🎉 Congratulations to Eugenia, her co-founder George Zheleznyi and the whole team at Cultimate Foods! Learn more by following the link in the comments.

An invitation to visit the FEASTS website! 🤗 👀 www.feasts-innovation.eu 👩💻 Read about FEASTS – our mission and objectives, the values that guide the project, its structure and work packages. 👥 Meet the consortium partners 📝 Sign up to our newsletter As the project progresses, the FEASTS website is your go-to for all the results, research outcomes, and publications, as well as information about conferences, webinars and other events. 😃 Add the website to favourites and stay up to date as we continue with our mission-led approach and food-systems thinking to help understand the role cultured meat and seafood might play in a resilient, equitable and sustainable food system. 🎢We are excited for the journey ahead!

An invitation to visit the FEASTS website! 🤗 👀 www.feasts-innovation.eu 👩💻 Read about FEASTS – our mission and objectives, the values that guide the project, its structure and work packages. 👥 Meet the consortium partners 📝 Sign up to our newsletter As the project progresses, the FEASTS website is your go-to for all the results, research outcomes, and publications, as well as information about conferences, webinars and other events. 😃 Add the website to favourites and stay up to date as we continue with our mission-led approach and food-systems thinking to help understand the role cultured meat and seafood might play in a resilient, equitable and sustainable food system. 🎢We are excited for the journey ahead!

Hiring through Linkedin is a pain. I can only have a free job posted, reach is limited and it closes after a few days. On the other hand, what else? At this stage, we strongly believe in recommendations ✨ Please, if you know somebody that could fit, send me an email or message 💌 We will really appreciate it. If you help us, I can host you in my house if you vist Berlin, invite for a dinner or/and do a visit to our labs! 🦄 https://lnkd.in/eT3j_Z2P ps: head hunters, I know you have great candidates and we might be interested. Please, we are a small startup, tell me how much (€) it can cost us and let's simplify the conversation 💰 I will share the positions also in our Slack channels with The Good Food Institute Europe The Good Food Institute FoodHack Cellular Agriculture Germany Kiana Jina Karbasiyan Humboldt-Universität zu Berlin Technical University of Munich Technical University of Berlin Freie Universität Berlin Potsdam Transfer University of Potsdam Institute for Bioengineering of Catalonia (IBEC) Wageningen University & Research The Hebrew University of Jerusalem Ivo Rzegotta

📌 "How spontaneous are you?" That was the question I faced two days ago at this year's #NewFoodConference in Berlin. When Dirk Liebenberg and Lea Stockmeier approached me and asked if I would like to spontaneously participate in a #paneldiscussion on the topic of #hybrid products (blends of #plantbased and #cultivated ingredients). What can I say? 🤓 Of course I always like to take the chance to talk about the topic of #culturedmeat and so one day later I was sitting on stage together with Sophie Hubalek (Mosa Meat), Eugenia Sagué (Cultimate) and Ingo Stryck (PHW Group) with Fabio Ziemssen (ZINTINUS) as a great moderator. Many things were discussed: For example, the biggest challenges for this kind of products where I see besides the #scaling and therefore the #price, also the #consumeracceptance. Here I was able to give a little insight into our #research work on the topic around Nick Lin-Hi's team. In addition, specific advantages compared to classic animal products, especially with regard to #sustainability and possible #nutritionalvalue optimizations, were the topic of this round. Once again, it became clear that #cooperation in this field is necessary in order to overcome existing hurdles as quickly as possible. We at Hydrosol are also committed to this. Thank you for the opportunity to contribute my perspective ProVeg International 🙌 All in all, it was a great event and I was happy to meet so many people again or to make new contacts Ivo Rzegotta Pia Voltz Jordi Morales-Dalmau Katleen Haefele Arvid Seeberg-Elverfeldt Vera Oswald Linda Ding and many others. See you next time!