Food-tech

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.

Nuclear fission and carbon capture are among the climate-tech sectors to keep an eye on according to Terra Venture Partners managing partner and physicist Dr Astorre Modena.

Growing interest in insect farming as a source of protein may have you wondering why anyone would want to eat a crunchy creepy-crawly rather than stick with traditional, mooing protein sources.

Israeli company Vgarden has developed a plant-based tuna substitute whose production uses only minimal energy consumption and water.