Participated · Seed · Jul 2022

Maolac uses a proteomics discovery platform and computational biology to identify and extract functional proteins from bovine colostrum and plant-based sources, building a library of over 1,500 bioactive proteins found in human breast milk. The company found bovine colostrum contains more than 400 homolog proteins with over 95% biosimilarity to human breast milk and formulates a white powdered milk protein mixture that digests similarly to breast milk and can be added to cooked foods. Maolac says its mixtures produce higher overall efficacy at lower dosages and plans to price competitively relative to existing ingredients (competitors charge about $500/kg). The company is pre-revenue and is working on a first product line of anti-inflammatory aids: one for athletes to reduce muscle strain and speed recovery, and one to improve elderly mobility, with products expected to hit the market in 2023. Maolac is building a pilot facility with ~100 kg/month small‑scale production capacity, preparing analytics and samples for customers and clinical trials, and plans to expand its 12‑person team. It is also pursuing regulatory approval in the U.S. and Europe and is in discussions with food, supplement and dairy companies globally.

Participated · Seed · May 2022

Imagindairy is a Tel Aviv–based FoodTech startup that engineers animal-free dairy milk proteins via computational and molecular biology. Its technology enables production of a broad spectrum of dairy analogs, from raw milk to cheese, without involving animals. Imagindairy’s dairy proteins are described as non-GMO, cholesterol-free, and matching the flavor, texture, functionality, and nutritional value of cow-based counterparts. The company intends to use new funding to accelerate R&D and launch a range of real dairy products made without animals. It also plans to hire additional talent to support its expanding workforce. The company was co-founded by Tamir Tuller, PhD; Eyal Afergan, PhD; and Arie Abo, PhD. Imagindairy develops milk proteins identical to those from cows by feeding microorganisms rather than using cows, relying on a systems and synthetic biology platform. The company enables manufacturers to offer cow-free, sustainable milk and dairy products with the same nutritional values as dairy milk. It currently collaborates with dairy companies and offers a complete range of dairy-free proteins. Imagindairy plans to expand its facilities, increase its professional team, and boost R&D capacity. The company closed a $13M seed round to fund those initiatives. The business is led by co-founders Eyal Afergan, PhD (CEO) and Tamir Tuller, PhD (CSO), and is based in Tel Aviv, Israel. Imagindairy develops nature-identical, animal-free dairy proteins (whey and casein) using a microflora-based precision fermentation process. Its proteins are formulated to match the flavor, texture, functionality, and nutrient profile of cow’s milk, including calcium, while being lactose-free and free of cholesterol and GMOs. The technology is designed for ready integration into existing dairy food production facilities, enabling makers to produce dairy-analog products that closely mimic animal-derived versions. The company positions its approach as reducing the environmental burden of dairy livestock. Imagindairy has publicly raised US$1.5M in seed funding and says it will soon enter an A-round. Co-founder and CEO Eyal Afergan, PhD, is quoted outlining the company’s vision to deliver primary dairy proteins without animals.

Participated · Series B · Jul 2021

Aleph Farms grows beef steaks from non‑genetically engineered cells isolated from a living cow, producing whole cuts without harming animals. The company released the world’s first cultivated steak in December 2018 and a cultivated ribeye in 2021. Co‑founded in 2017 by Didier Toubia, The Kitchen Hub of the Strauss Group, and Professor Shulamit Levenberg, Aleph Farms is headquartered in Israel. Its global investor network includes L Catterton, DisruptAD (ADQ), BRF, Thai Union and Cargill, and it recently announced an investment from Leonardo DiCaprio, who joined its advisory board. They cite an independent Life Cycle Analysis projecting cultivated beef could reduce climate impact by 92%, air pollution by 93%, use 95% less land and 78% less water versus industrial beef production. Aleph Farms positions its product to deliver familiar meat qualities while eliminating antibiotics and reducing risks of pathogens through an automated, sterile manufacturing process. Aleph Farms grows beef steaks from non-genetically engineered cells isolated from a living cow, producing meat without harming animals and with a reduced environmental impact. The company was co-founded in 2017 by Didier Toubia, The Kitchen Hub of the Strauss Group, and Professor Shulamit Levenberg from the Technion. Aleph is based in Rehovot, Israel. It raised $105M in a Series B to scale up manufacturing and expand operations internationally ahead of an initial market launch planned for 2022. Near-term milestones include scaling up manufacturing, growing operations internationally, and expanding its product lines and technology platform. The company is working with regulatory agencies on its plans for market entry. Aleph Farms produces real meat cuts grown from cow cells and operates a slaughter-free process to make steaks in large, clean bio-farm facilities similar to dairy operations. Its non-GMO technology, co-developed with Professor Shulamit Levenberg of the Technion, isolates the cells responsible for muscle regeneration and grows them outside the animal to form the same muscle tissue typical of steaks. The company intends to use recent funding to accelerate product development and to transform its prototype into a commercial product. Aleph was co-founded by The Kitchen Hub and Didier Toubia, who serves as CEO. The company is based in Ashdod, Israel and has positioned its platform for scale-up in controlled bio-farm environments.