🍬 Sugar
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BlueTree expands sugar reduction tech from juice to dairy, targeting 2026 commercialisation
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- BlueTree Technologies, an Israeli startup developing a sugar reduction technology, partnered with a Thai juice manufacturer and is in discussion with major Latin American companies.
- Its patented process combines ultrafiltration and adsorption to remove disaccharides like sucrose, lactose, and maltose from juice (by up to 50%) and milk (by up to 75%), while retaining the sweeter monosaccharides, glucose and fructose, to preserve taste.
- It also teamed up with a dairy firm to develop low-to-zero-sugar products and aims to commercialise its solution in dairy by 2026.
Comment: sugar alternatives and new sweeteners are still among the hottest FoodTech topics. Beyond pure alternatives, new processes such as the one of BlueTree (quite unique in from what we know of this ecosystem) to reduce sugar without adding any ingredient are quite interesting.
AgFunderNews
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🍦 Fat
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Hoxton Farms partners with Mitsui and Sumitomo to scale cultivated fat across Asia
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- Hoxton Farms, a UK-based startup producing cultivated animal fat, partnered with Japanese chemical giant Mitsui Chemicals and conglomerate Sumitomo to support manufacturing and commercial rollout in Asia.
- Mitsui’s investment and technology aim to reduce cost of goods and improve scalability, while Sumitomo will support fat integration into products such as soups, sauces, pastries, and processed meats.
- Regulatory approval is being pursued across key regions, with Singapore expected to be the first launch market, followed by the US, the UK, Japan, and other major markets.
**AgFunderNews 1 & 2 & Green Queen**
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👅 Other taste enhancers/modulators
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Fungu’it raised €4M to scale mycelium-based flavour production from food by-products
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- Fungu’it, a French startup, raised €4M to industrialise its patented solid-state mycelium fermentation technology, which transforms agricultural by-products into natural flavours.
- It upcycles feedstocks like flaxseed and sunflower press cakes or legumes into ingredients such as a meaty umami flavour for plant-based foods and a chocolate flavour that can reduce cocoa use by up to 25%.
- The money will be used to build an industrial pilot plant with an annual production capacity of dozens of tons, expand commercial activities in the plant-based sector, and develop a unique database of strains and by-product combinations.
Fungu’it LinkedIn
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