Israel's FoodTech Story Was Never About Fake Meat - #0074, Ilanit Kabessa Cohen

This isn’t the first time I’ve covered Israel’s foodtech sector. Back in 2022, reporting for CTech, I mapped the ecosystem at a moment of tension, when investment was holding up better than in any other tech vertical, but the skeptics remained.I was, and still am, bullish on Foodtech - at least at the start. I tasted 3D-printed burgers in Tel Aviv and called them “technically perfect, albeit creatively void.” I interviewed investors who compared the industry to early mobile phones — primitive first iterations, but with everything still to come. I wanted to delay a full embrace of alternative foods until the markets all caught up. Turns out many felt the same way. So years later, I wanted to revisit all of that with someone who’s lived it from the inside.Ilanit Kabessa Cohen has spent 25 years asking one question: what does it actually take to bring innovation to market? As the first Head of Innovation at Osem-Nestlé, a corporate venturing lead at Dole in Singapore, and now co-founder of the advisory firm URIKA, she’s seen the food ecosystem from virtually every angle — and she joins me to share what she’s learned.Our conversation opens with an assessment of Israel’s position in global foodtech. Despite being a relatively small player in terms of total funding (roughly $16 billion globally), Israel punches well above its weight: driven by its kosher culinary traditions, research institutions, a culture of cross-domain improvisation, and the Israel Innovation Authority’s risk-sharing model that few other governments have replicated.But Ilanit is candid about where the industry fell short. The first generation of alternative proteins disappointed consumers, investors, and believers alike. Not because the vision was wrong, but because first-generation products rarely win. She argues we’re now entering a correction phase, with more mature companies, better-tasting products, and a smarter understanding that the real action right now is B2B ingredients, not consumer-facing brands.The most forward-looking part of the episode covers what she calls “animal-free technologies” — a next-generation wave that goes far beyond food. Think collagen produced via precision fermentation for use in cosmetics, pharma, and nutrition. Or how biomaterials could replace shark liver extract or horseshoe crab blood in medical testing. She said how the next decade of opportunity lies in the convergence of food, health, and biotech - and finally, she discussed two opportunities: the Coller Startup Competition (now open, with a $100K prize) and URIKA’s Generate partnership program with CSM Ingredients for startups in sugar reduction and proteins.The Spiro Circle is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. Get full access to The Spiro Circle at www.thespirocircle.com/subscribe