Sensory and Physical Attributes

Meala is a food technology company developing clean-label texturizing proteins that enable food manufacturers to replace eggs and synthetic texturizers without compromising functionality or taste. Our proprietary protein platform delivers gelling, binding, foaming, and emulsifying performance across bakery, savory, sauces, and dressings applications.

By reducing egg dependency and eliminating ingredients such as methylcellulose and modified starches, Meala helps manufacturers create simpler ingredient lists, improve formulation economics, and reduce environmental impact. Independent life cycle assessments demonstrate up to 63% lower carbon emissions and up to 96% lower water footprint, depending on the application.

Our solutions are already commercialized through global ingredient partners- dsm firmenich and LASENOR and are designed for industrial-scale manufacturing, enabling food producers to accelerate the transition toward more sustainable, resilient, and clean-label food systems

Alfred’s is a foodtech company developing next-generation deli and cheese alternatives through proprietary taste-masking and structuring technology. The platform enables products with up to 18% protein, familiar and consumer-loved sensory performance, and cleaner, scalable formulations designed for industrial manufacturing and multi-market commercialization.

By matching the sensory and functional performance of conventional products, Alfred’s increases substitution in everyday consumption, directly reducing demand for land-intensive livestock production. Its protein-dense, optimized formulations require significantly less agricultural land per unit of protein, making sensory and physical performance a core lever for land-use mitigation at scale

The Fat Company is a food-tech startup developing a new category of plant-source fat that replaces animal fat in industrial meat and hybrid products. Fat is the core driver of taste, texture and consumer satisfaction, yet it is also the primary contributor to cholesterol, health risks and environmental impact. We solve this by creating fat that looks, tastes and behaves like animal fat, but is made entirely from plant sources.

Our technology, based on controlled amorphous emulsion crystallization, transforms plant oils into structured fat particles that match the thermal and functional behavior of beef, pork, or poultry fat. The result is a clean-label, cholesterol-free ingredient that integrates seamlessly into existing factory lines, with no reformulation, no workflow changes, and no compromise on taste or mouthfeel.

We work directly with leading meat producers in Europe and Israel, where we have already completed line trials in sausages, patties, and deli applications. This positions our solution as the first plant-source fat viable at an industrial scale, offering manufacturers a healthier, stable, and sustainable alternative that reduces reliance on livestock and palm oil.

Our mission is simple: enable the global meat industry to keep the taste people love, while eliminating the harms behind it

Yeap transforms spent yeast, a by-product of the fermentation industry, into a powerful, versatile protein ingredient. Our proprietary process extracts high-quality protein from yeast biomass that would otherwise go to waste, creating an innovative, sustainable solution for food and beverage manufacturers.

Yeap’s protein delivers an exceptional balance of nutrition, functionality, and taste. It replaces milk, egg, and other alternative proteins across a wide range of applications including dairy alternatives, baked goods, condiments, pasta, and protein snacks.

Allergen-free, non-GMO, and naturally rich in essential amino acids, Yeap’s protein enhances texture, emulsification, and creaminess while being cost-effective and easy to scale.

Beyond food, our R&D pipeline extends yeast-derived ingredients into bioactive compounds for health and wellness, targeting gut health, immunity, cognitive support, and healthy aging.

By turning waste into nutrition, Yeap contributes directly to climate resilience through waste reduction, resource efficiency, and circular economy principles

Finally Foods is a female-led, AI-driven molecular farming company reimagining the way we produce complex animal proteins. By engineering plants to function as natural “bioreactors”, the company enables sustainable, cost-effective, and scalable production of key proteins, starting with casein, the backbone of dairy.

Using potatoes as a host crop and leveraging an exclusive license to Evogene’s computational biology platform, Finally Foods reduces reliance on livestock, cuts emissions, and transforms food manufacturing from the ground up. The company is backed by The Kitchen FoodTech Hub by Strauss

Nuna is a FoodTech company developing scalable biotechnology solutions to meet the growing global demand for sustainable protein.
While interest in alternative proteins continues to rise, we still see very few products reaching the market at scale. The core barrier remains production: it’s expensive, complex, and not yet built for true mass deployment.

Our mission is to change that.

We’ve developed a novel edible bioreactor platform — a food-safe, scalable system that enables the efficient cultivation of both animal and plant cells, including algae. By dramatically reducing production costs and simplifying infrastructure needs, our technology makes high-quality, sustainable protein more accessible than ever before.

Backed by a world-class scientific team from Bar-Ilan University and the Volcani Institute, Nuna’s platform has already been validated through two working products:

Live algae that remain fresh and continue growing during transport — preserving nutritional value and eliminating the need for drying or freezing.

A proprietary fish cell line cultivated within our system — demonstrating its cross-species potential for cultured seafood and beyond.

We operate as a B2B technology enabler, helping companies in the food, algae, and cultivated protein industries scale faster, cleaner, and more affordably.

Deligene is creating the next generation of climate-smart plant protein and oil ingredients to power the future of sustainable food.

Led by Pini, former CEO of Soglowek and Deputy CEO at Strauss, alongside Itay, Ph.D. in plant science and agronomy, Deligene combines deep food industry expertise with cutting-edge biotechnology.

Using advanced, non-GMO genome editing, Deligene develops high-quality soybeans that deliver superior taste, texture, functionality, and nutrition, while reducing the environmental footprint associated with traditional protein sources. The ingredients are designed to support a wide range of food producers, enabling affordable, delicious, and sustainable plant-based and blended products across global markets.

By accelerating the shift to plant-based proteins, Deligene contributes to key climate and land-use mitigation efforts — making better food, with fewer resources, for a growing world.

Meatologic is a deep-tech company dedicated to making cultivated meat commercially viable through an integrated, end-to-end production platform. At the core of our approach is a proprietary synthetic biology engine that reprograms animal cells into efficient, scalable producers of meat. We engineer cells with key traits—including suspension growth, fast doubling time, and adaptation to protein-free media—allowing them to thrive in cost-effective, high-density conditions.

Beyond cell design, Meatologic develops specialized, serum-free growth media tailored to the engineered cells, drastically reducing input costs. Our proprietary bioprocess is designed for simplicity and scalability, enabling the entire production cycle—from cell expansion to biomass accumulation—to occur within a single bioreactor.

Unlike conventional approaches that rely on multi-step, resource-intensive processes, our platform integrates cell, media, and bioprocess innovations to streamline scale-up and cut costs across the board. This positions Meatologic as the first company to offer not just high-performing cell lines, but a complete bioproduction solution—essential for cultivated meat manufacturers to reach commercial scale and price parity.

With a strong IP portfolio and a clear commercialization roadmap, Meatologic is enabling the next generation of sustainable, animal-free meat production.

Ingrediome produces meat from nature-identical animal muscle proteins grown in algae. Using a proprietary step we recreate raw meat, that is made from genuine meat proteins and supply it as a raw ingredients B2B to deli meat manufacturers. We have already agreements with 3 corporates in the US, EU, and Israel for a value of 10M USD. Our startup received the support of accelerators (IndieBio SF, SPACE-F Bangkok), and investors (SOSV, Alumni Vent.)

Our nature-identical meat made from genuine meat proteins produced by photosynthetic precision fermentation. The main value proposition includes: 1) superior sustainability with 99% less CO2 emissions, 95% less water use, and 99% less land use than traditional meat, 2) consistent product quality, 3) predictable pricing, and 4) cleaner, healthier products without cholesterol, allergens, or animal pathogens.

One of the major reasons for the slow adaptation of plant-based protein is the gap in taste and experience that customers are experiencing. On top of that, the plant-based supply chain is being affected dramatically by global warming, leading to a real danger of food shock, which leads food companies to search for new and resilient alternatives for plant-based proteins.

Better Pulse will solve both problems by introducing a new, tasty, soil-regenerative, and nutritious protein from the Black-eyed pea. With exclusive access to a unique variety, this new plant-based protein will ensure a resilient supply chain, of tasty, nutritious protein.

Meat.The End develops protein ingredients that transform the texture of alternative meat. Our unique IP is in industrial extrusion processes and related protein treatment. Our products perfectly mimic and enhance the sensation of meat.

The company was founded in 2020 by the highest ranking technologists in Israel’s food industry and by 2021 submitted its first patent. Joined by world-class data scientists, protein engineers, and mechanical engineers, Meat.The End introduces industry-oriented solutions into food mass production.