Aryé Elfenbein

Foodtech founders, scientists and investors gathered on January 12, 2026, at the Future of Food Innovation Day hosted by Tufts University in Boston, where they openly acknowledged that the sector is undergoing one of its most challenging periods in recent years. According to reporting by AgFunderNews, shrinking access to private capital is forcing startups in alternative proteins, biomanufacturing and cellular agriculture to rethink business models, scaling strategies and market positioning.

Por Agroempresario.com La gastronomía mundial acaba de marcar un hito. A fines de mayo de 2025, el restaurante “Kann” en Portland, Oregón, se convirtió en el primero en el mundo en ofrecer un plato elaborado con salmón cultivado en laboratorio, dando inicio a una nueva etapa en la industria de alimentos sostenibles.

We believe in open and honest access to knowledge. We use a Creative Commons Attribution NoDerivatives licence for our articles and podcasts, so you can republish them for free, online or in print. Aryé is a cardiologist and molecular biologist. He is the Co-Founder of Wildtype, a startup making cultivated seafood in San Francisco. Pat is Senior Research Officer, Sydney Executive Plus at the University of Sydney Business School.