Novella: the first producer of vegetables in the laboratory
Steak, foie gras or even breast milk, the list of cellular foods has not stopped growing for several years. Although they are still on the test bench, they are vegetables in the laboratory with several health benefits has been added to the catalog on the initiative of the start-up Novella.
This Israeli company was established around the beginning of 2022 and is well known in the agri-food and food technology sector. It had succeeded in developing alternative proteins made from plants thanks to a project fund of 160 million dollars during the first half of the year (source Good Food Institute).
Today she does the incredible feat of creating vegetables in the laboratory. However, she intends to grow only the parts of the plant that are nutritionally interesting. It thus hopes to limit any kind of waste arising from non-food agriculture.
Food technology and in vitro culture: a growing sector
Food technology consists of feeding a cell under a microscope with various nutrients (carbohydrates, lipids and amino acids) so that it can reproduce.
Before the vegetables in the laboratory, there were already many foods obtained by this process of culture in vitro. We note the first burger under a microscope in 2013. Then there it was steak under the microscope derived from beef stem cells, molluscs derived from oyster tissue samples, duck egg cells that have given rise to foie gras, or breast milk synthesized with breast cells.
There are many start-ups offering these in vitro alternatives to address environmental issues related to food. Some aim for a lower carbon footprint from meat. Others want to offer alternatives to foods with exorbitant environmental costs. And there are Novella’s in-lab vegetables developed to support the nutritional industry.
The start-up Novella wants to support the nutraceutical industry by offering vegetables in the laboratory – Photography courtesy of Novella
An approach to support the nutraceutical industry
Unlike cellular meat, Novella designs its vegetables in the laboratory more targeted and rational way. The aim is to provide development paths for the industry nutraceutical and not just to suggest a different agricultural technique.
The startup aims to produce vegetables in the laboratory with beneficial properties for health and improving well-being. It hopes to offer in vitro foods with the same qualities as nutritional supplements. The latter are especially products enriched with nutrients that can more or less prevent infections, viruses and various metabolic disorders.
Kale cells as a basis for research
The Israeli start-up has embarked on the development of vegetables in the laboratory, starting with kale. It is one of the healthiest foods you can eat. It has a high content of antioxidants and vitamins.
Specifically, researchers from Short story placed the cell extracts of this detoxified cabbage in a bioreactor to multiply them. At the end of the process, a powder containing nutrient-enriched plant tissue is obtained.
These scientists wanted by this process to extract vitamin K plant and its composition in carotodes. This antioxidant is very valuable and helps reduce macular degeneration.
With ETX Daily Up