According to the IPCC, agricultural practices in all countries account for 18% of the total anthropogenic GHG emissions. The fecal run-off from animal agriculture pollutes our waterways, and puts the human race at risk with antibiotic-resistant superbugs. Replacing livestock would put a huge impact on our planet.
That’s why Upside Foods was the first to use cellular agriculture to grow the meat you love, in the lab instead of a farm. Upside was the poster child of cellular agriculture when it was hot in 2015, promising 90% carbon reduction compared to traditional factory farms. This is not a plant substitute; this is real meat. Smaller land footprint, fewer carbon emissions, none of the murder, and all of the flavor.
Geltor is a conscious, biodesign company that produces advanced proteins sustainably and without animals, to service industries as diverse as beauty, nutrition, and food and beverage.
By combining precision fermentation and synthetic biology, Geltor is producing high quality, bioactive collagen and elastin products that don’t rely on animals for production, and don’t sacrifice on performance. Whether it’s a cosmetic or a food and beverage application – these high performance, advanced designer proteins are being efficiently produced by industrial microbes engineered by Geltor’s team.
Amino Labs is pioneering accessible genetic engineering by enabling non-experts to begin learning and doing genetic engineering projects outside of traditional environments. With a technology ecosystem that includes a new type of lab equipment called a minilab, a wide range of genetic engineering wetware kits, and online software simulations, Amino Labs offers the most comprehensive range of genetic engineering education products on the market.
Amino Labs is unique in that it is the only company that tailors products for non-experts. Presently there are educational products that aid in teaching genetic engineering, however, they are designed and developed for “expert” teachers that have professional training (life science Ph.D or industry expertise), and for schools with traditional laboratory equipment. This represents a substantial barrier and we estimate that more than 90% of secondary schools, more than 47,000 schools in North America, are unable to offer genetic engineering education to their students.
Circularis’s technology screens a huge library of promoters in a single cell. Through directed evolution selection, the strongest promoters rise to the top and can be identified and incorporated into a host of gene expression applications, such as biomanufacturing and gene therapy. Beyond just promoters, their technology also works for enhancers, silencers/repressers, stability sequences, and nuclear delivery sequences. The process happens within days, instead of months.
The complexity and growing prevalence of autoimmune disorders demands attention. Baked into our immune cells are records of the interplay between the genome, diet, and the environment.
Girihlet’s patented approach to sequencing T-cell receptors (TCR) unlocks these complex interactions by classifying TCRs into actionable biomarkers to diagnose and identify treatment avenues for autoimmune diseases.
With their microvortex shedding technology, Indee Labs’ cell engineering platform preserves cell function while boasting high recovery efficiencies and each 5 x 10mm chip can process >50 million cells at >2-4 million cells per second and as low as 100uL in processing volume.
This matters to the population of patients who today cannot afford cell therapy due to the high cost associated with their production. With this system, the ability to engineer T-cells rapidly and more efficiently will make cell therapies more accesible.
Shrimp is the number one seafood consumed in the US and we import over $7 billion annually. But all of this comes with big health, social, and sustainability problems. Shrimp’s carbon footprint is nearly 10 times higher than that of beef’s. And it is very likely that you have eaten shrimp that has been caught and peeled with slave labor. No, not last decade–we’re talking last year.
New Wave Foods is bringing a sustainable shrimp to a plate near you. Using seaweed and other plant-based ingredients, their shrimp alternative has the taste and texture of real shrimp to any dish with shrimp served hot. They did this by analyzing the shrimp’s texture and elasticity at the molecular level to create the a high performance matrix. Together all this lets them create a superior product without compromising taste and nutrition.