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As we close the door on 2023, what were the most valuable insights for founders on antler.co? Here is a roundup of five of our most popular articles this year.

2023 was a year of resilience and adaptation in venture capital. Antler in Australia's partners, James McClure and Mike Abbott, provide a comprehensive retrospective on the challenges and transformations within the venture capital and startup sectors in 2023. They highlight the effects of economic shifts on investments and startup strategies, with a focus on evolving investment approaches during uncertain times. Looking forward to 2024, they present a cautiously optimistic outlook for the Australian ecosystem, underscoring the achievements of Antler and its portfolio companies in this turbulent year.

As 2023 draws to a close, we are proud to mark a special milestone: making our 1,000th investment in companies originating from Antler residencies around the world.

Whether you are a solo founder or an early team, being surrounded by other exceptional people—all fully committed to building game-changing startups—raises your game, sharpens your vision, and helps you go further, faster.

Dive into the dynamic world of Antler in Australia’s portfolio of startups where generative AI is not just an aid but a catalyst for groundbreaking innovation. This article offers an in-depth look at how early-stage startups across various sectors are utilising AI tools like ChatGPT, Midjourney, and Salesforce AI's Blip-2 to transform their operations and accelerate growth.

As a founder, going from 0 to 1 is the most defining phase of your company-building journey. Read on to understand how Antler significantly increases your odds of success.

The startup ecosystem in the Middle East, North Africa, and Pakistan (MENAP) is bursting with potential. With a young, tech-savvy, and increasingly urban population of 600 million and governments evaluating ways to diversify and modernize their economies, vast opportunities await founders building in the region. Antler is thrilled to support the next generation of standout founders from across the region—and the world—through the launch of our inaugural residency in Riyadh, Kingdom of Saudi Arabia (KSA). Learn more about the 92 exceptional founders who joined our first cohort.

What are the trends and who are the people defining the future of UK tech? Antler in the UK and Google hosted The UK’s Early-Stage Growth Opportunity, a dynamic event exploring the trends and growth opportunities in UK and European early-stage investing over the next 10 years.

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「他の人たちと比べたら、あまり参考にはならないかもしれませんが...」そう言って笑う米一さんと星野さん。Antler起業支援プログラムに参加してプロダクトを立ち上げたものの、わずか一カ月間で撤退を決断。現在はチームも解散し、それぞれ別の道で再起を目指している。しかし、それでも笑顔で「参加してよかった」と言い合う2人。どんな思いでAntler起業支援プログラムに参加し、何を経験したのだろうか。

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Read how Ankit and Veera arrived at the idea of solving business liability insurance for millions of MSMEs and startups.

常識を疑い、業界の『ペイン』が事業の核に。医薬品の流通管理業務における「手作業」のDX化サービス『Yap-BPO』（ヤップ・ビーピーオー）を提供するYap株式会社 CEOの山本正也氏さんの創業までのStory

子連れにいい場所をMAP上で発見でき、ユーザーが発見した情報のシェアもできるおでかけマップアプリ「iiba」を手掛けるペアレントテックスタートアップの株式会社iiba。CEOの逢澤奈菜が語る創業までのStory

In today's founder spotlight, we delve into the story of Emily Farrar, a US-born engineer turned climate tech innovator and her journey from a family of scientists to co-founding the forward-thinking startup on the edge of food tech and climate tech - Genuine Taste. Emily’s pivot from advising on renewable energy to tackling the real-world impacts of climate change led her to Canada and ultimately to the entrepreneurial platform Antler.

She connected with a biophysics Ph.D. from Cambridge Pooya Mamaghani, and together, they launched Genuine Taste to revolutionize the alternative meat industry. They're not merely joining the plant-based movement; they're enhancing it with cultivated fat, aiming to make sustainable proteins as delicious and nutritious as their traditional counterparts. As Emily transitions from technical expertise to first-time CEO, Genuine Taste has moved from concept to market contender, negotiating with multinational companies, and shaping a future where sustainable food is not an alternative, but the standard.