"This is a defining moment, not only for Remilk but for the entire global alternative protein industry," said Remilk CEO and founder Aviv Wolff.
MTE combines protein and data science with food engineering. Using all-natural products and processing, the company is working to re-invent alternative protein ingredients
Hebrew University researchers cross Peruvian wild tomatoes with popular ones to create a new drought-tolerant variety
Two Tnuva chiefs share their vision for the future of Israel's food-tech industry.
Sweet paprika is one of the most common and useful spices available, but it turns out that very few people know how to prepare it.
Using lactic fermentation and chickpea isotope, the company hopes to close the gap between consumer expectations and current plant-based offerings.
Maayan Hoffman & Zachy Hennessey look at how plants, cells and even bugs could be the proteins of the future.
A report has found that interest in food-tech and specifically alt-protein is still present despite greater slowdown through the Israeli tech market.
The SPRC will facilitate academic research in the alternative protein field, adding more value to an already burgeoning market.
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