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ZS2 launches next-gen magnesium cement for sustainable construction
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ZS2 launches next-gen magnesium cement for sustainable construction

ZS2 Technologies has introduced its second-generation (Gen 2) magnesium cement building materials, marking a major step forward in sustainable construction. Backed by verified fire performance and patented low-carbon tech, these products are made with domestically sourced inputs, offering a North…

May 16, 2025
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Ukhi lands $1.2 M in pre-seed funding for bio-packaging solutions

Ukhi, a startup focused on biodegradable packaging, has successfully raised $1.2 million in a pre-seed funding round. The funding round was led by 100Unicorns, with participation from Venture Catalysts, angel investor Avtar Monga, and debt funding from the Small Industries…

November 29, 2024
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Blue Biofuels secures GMP contract for biofuel facility engineering plans

Blue Biofuels has engaged Global Management Partners (GMP), an engineering firm, to create Front-End Loading (FEL-2) level engineering plans for a new biofuel production facility. This facility aims to have an annual output of 3 million gallons of biofuel. The…

November 28, 2024
Mermade Seafoods Uses Circular Technology to Make Cultivated Scallops
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Mermade Seafoods Uses Circular Technology to Make Cultivated Scallops

Mermade Seafoods has a unique circular cellular agriculture technology approach for producing cultivated scallops, disrupting the $8 billion global scallops market.

September 20, 2022
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The Most Funded Plant-Based Companies in Europe Revealed

Kitchen supplier Maxima Kitchen Equipment has revealed a study of the 30 most funded plant-based companies in Europe. Vegconomist has the full list below. Reference: https://vegconomist.com/studies-and-numbers/the-most-funded-plant-based-companies-in-europe-revealed/  https://www.maximakitchenequipment.com/

November 24, 2021
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Too Dry to be Dried: Climate Change and its Impacts on our Dried Snacks

Increasing instances of drought and dry weather is (perhaps surprisingly) making it harder to process dried foods. This piece from The Conversation looks at why that is, and how adapting produce at a cellular level could target this problem. Reference:…

September 15, 2021
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