Shiru 
Shiru uses machine learning and precision biology to identify and create protein ingredients for the next generation of sustainable food. Shiru is identifying and creating novel protein ingredients capable of replacing animal based protein ingredients, for example replacing eggs in baked goods or dairy in cheese. This is done by leveraging computational design and precision biology to find and produce the most functional natural food proteins. The computational approach  enables Shiru to find proteins that have targeted functionality. For example, proteins that can gel at a specific temperature or that produce gels of a given strength.

PLANETARIANS
PLANETARIANS is an ingredient company that up-cycles by-products and solid food waste into high-protein, high-fiber ingredients. PLANETARIANS' current product and its value proposition is the “whole peas into bacon-like meats” process:

• First extrusion step sterilizes, pre-gelatinizes starches and denature proteins, and makes the structure porous
• Second solid-state fermentation step increases protein, breaks amino acids into peptides and reduces sugars
• Third extrusion step texturizes protein, gelatinizes starch and promotes Maillard reaction across the thickness of the material

The process is zero waste, water efficient and two times cheaper than animal meat. The product itself is wholesome (made from whole crops, not processed isolates), has clean umami taste (without beany and bitter aftertaste) and chewy texture. And since gelatinized starch provides fat-like structure with bacon-like viscosity, smoothness
and opacity - bacon has two times fewer calories.

Rival Foods 

Rival Foods creates the next-generation plant-based meat analogues by developing a new processing technology. Plant-based meat analogues are currently lacking the unique physical aspects of meat, e.g. fibrous structure, juiciness, and the ability to obtain one-piece (whole-cut) large-size parts. Rival Foods has a prototype machine that can deliver 10 kg/batch with which product prototypes can be created that excite chefs and food professionals. Rival Foods technology allows for the first time to overcome these concerns and create large plant-based meat products that highly resemble texture, juiciness and size of actual meat.

RSDprints INC. 
RS3Dprints' 3D printer for the mass production of 3D printed alternative meat is an input agnostic printer allowing alternative meat manufacturers to create structured meat products like steak from unstructured alternative meats like ground beef. RS3Dprints' patented cryo lithographic printing method makes printing faster, creates a macro and micro texture similar to butchered meat and is cheaper that any other alternative meat printing method.

Alver
Alver proposes a novel combination of two different processes in order to produce a high value product with associated health benefits: microalgae cultivation and HMEC.

• Microalgae are currently produce in big tanks or fermenters, and then separated from the liquid medium and dried. During microalgae production, the drying step to generate a fine powder is one of the most energy consuming steps.
• High moisture extrusion cooking (HMEC) process. Due to the high moisture content in the final product, which doesn't require hydration, the structure has fibres that can mimic muscle meat like for example chicken breast or chopped meat. In order to achieve the high water content in the final product, around 60-70%, water is added into the extruder during processing.
• Alver plans to couple an extruder for HMEC to the fermenter, eliminating the drying step. In addition, the amount of water required for HMED is also reduced. The sustainability of the process is considerably improved.

Mycorena
Mycorena has developed Promyc, an innovative fungi-based protein source to be used in the manufacturing of new consumer food products. It is produced in an innovative industrial fermentation concept where cheap and abundantly available carbohydrates are upcycled into a highly valuable fungi biomass product. With 60% protein, a complete amino acid profile, generous amounts of dietary fiber, rich vitamin and mineral content and plenty of healthy fatty acids, it is an excellently nutritious product with several health benefits. The product is naturally texturized and very easy to adapt for different formulations, enabling manufacturers to create delicious clean-label meat replacements and other food products with minimal processing and additives.

Fybraworks Foods
Fybraworks is developing fermentation-based meat for human and pet consumption by growing real animal meat proteins in yeasts and fungi. This results in growing real animal meat proteins that are cheaper to produce, free of hormones and antibiotics and can be produced rapidly in a laboratory. Just like Tesla aims to replace gasoline engine-based cars, Fybraworks aims to replace the $ 1.4 trillion traditional ag-based meat market by growing real animal meat proteins in yeasts and fungi through a fermentation process. Fybraworks combines real meat protein without animal cells and single cell protein to deliver products that are lower cost, better taste and better nutrition than existing technologies.

Wild Earth 
Wild Earth is a biotechnology startup developing clean protein pet foods that are healthier, better for the environment, and more humane than conventional products. They have a line of animal-free dog food products that include dry dog food, treats and supplements. Wild Earth offers food products that are nutritiously equal to their meat counterparts without the issues typically associated with animal ingredients such as sustainability, safety or animal welfare.