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Category: Alt Protein

  • A Global Roadmap To Address Anthropogenic Climate Change

    animal agriculture climate change
    6 Mins Read

    How can we realistically shift away from animal agriculture, incorporate more plant-based foods in our diet, and ensure policies and funding go towards helping the environment and mitigating climate change? Two researchers put forth their ideas in a new study.

    Over the years, especially in the last few, a ton of research has shown us time and again the huge impact our diets and eating patterns have on the planet. Our food system accounts for a third of all global emissions, while meat itself amounts to nearly 60% of all emissions from food.

    Meanwhile, livestock farming has been found to produce between 11-19.5% of the planet’s overall emissions, and further research has shown that animal-derived foods like meat and dairy cause twice as many emissions as plant-based foods.

    Studies have also shown that vegan diets can reduce emissions, water pollution and land use by 75% compared to meat-rich diets and that replacing half of our meat and dairy consumption with plant-based alternatives could cut agricultural and land use emissions by 31%, reduce the land used for livestock by 12%, slash water use by 10%, and halt deforestation.

    But if we continue in a business-as-usual scenario, demand for meat will rise globally, with people set to be eating 14% more meat by 2030. A new study published in the peer-reviewed Heliyon journal argues that we can’t afford to continue on this path, as we only have seven to eight years to enact meaningful change to mitigate the climate crisis.

    climate change plant based
    Courtesy: Svetlana V Feigin/Mad Ideas

    It provides a roadmap based on three key strategic approaches: a shift to a plant-based diet with a gradual phasing out of animal agriculture, an ‘All Life’ approach, and a standardisation of environmental, social and corporate governance (ESG) measures. Here are the steps that could help move to a better future for humans and the planet alike:

    1. Phaseout of industrialised agriculture

    Despite animal agriculture’s climate impact, the authors say the reduction and phaseout of animal agriculture is often entirely overlooked in many climate change solutions. But doing so would provide 52% of the necessary net emissions reduction to limit global warming to 2°C by 2100, with 47% of the benefits of a phaseout of livestock farming accounting for by beef alone, while cow’s milk makes up 24%.

    Importantly, a full phaseout of animals from the food industry would substantially cut emissions to a point that even a complete replacement of fossil fuels with clean energy couldn’t achieve. In fact, eliminating industrial animal agriculture could buy us time to develop tech that could affect a fossil fuel phaseout too.

    To do so, the researchers say there needs to be a clear distinction between factory farming and other forms of animal agriculture – concentrated animal feeding operations (CAFOs) have a loose definition. In the US alone, most animals are factory-farmed, including over 98% of chickens, pigs, turkeys, hens and fish, and 70% of cows. “Our proposal for the global phaseout of industrialised animal agriculture encompasses factory farming of all land and water animals,” reads the study.

    plant based vs meat
    Graphic by Green Queen Media

    2. Transition to plant-based and cultivated proteins

    Simultaneously, a shift to plant-based and cultivated alternatives to meat, dairy and eggs is vital. “To achieve this, further developments and investment are required in technologies which allow for the creation of cheaper, more widely available, and tasty meat, dairy and egg alternatives,” the authors say.

    They add that additional funding is needed towards plan-based agriculture, which would feed more people and use fewer resources while preserving ecosystems too, as the land freed from animal farming could be used to grow new crops. Investment is also needed to aid a smooth transition for farmers in this space.

    3. Ending animal subsidies and introducing meat taxes

    In the EU and the US, livestock farming receives about 1,000 times more funding than plant-based and cultivated meat, with the former obtaining up to 97% of all research and innovation spending to improve production. Public money spent on plant-based meat was at $42M between 2014-20 – just 0.1% of the $35B spent on meat and dairy. European cattle farmers receive 50% of their income through direct subsidies.

    The authors propose ending these government subsidies for conventional meat, dairy and eggs, and introducing taxes on products to account for the true externalised carbon costs of these products. Taxes could be levied based on the type of food, with differentiated taxes on ruminant meat or milk (being the most climate-damaging), followed by non-differentiated charges on other meat and milk products.

    But this could mean an increase in pork and poultry consumption – which, as mentioned above, are almost entirely factory-farmed – so taxes could be applied to all animal products produced via industrialised farming. These taxes would also need to be levied in high-income countries first.

    “The taxes and money saved from government subsidies could then be used to develop technological innovations in alternative meat/milk products and aid farmers in their transition from animal agriculture to non-animal agriculture,” notes the study. “The goal is for lab and plant-based alternatives to become competitive with industrialized meat production.”

    animal farming subsidies
    Courtesy: Unsplash

    4. More stringent animal welfare legislation and livestock ag divestment

    Along the same lines, government intervention is key. The authors call for “more stringent legislation on animal welfare standards, legislative limitations on where factory farms can exist, as well as mass-media public information campaigns to clearly outline the benefits of vegan food, and the dangers inherent in livestock farming.

    They add that corporate investment in animal agriculture is “becoming increasingly high-risk” due to its impact on climate change: “Divestment from companies engaged in industrialised animal farming is critical if we are to achieve less environmentally damaging food sources.”

    5. All Life approach: recognizing that all life on Earth is connected

    The study suggests the adoption of an all-life approach, referring to a confluence of the scientific community, government policy/action, and corporate behaviour and policy. A change in global mindsets can be achieved through education and awareness.

    “An All Life approach recognises the profound interconnectedness of all life on our planet, its protection, and shifts away from a human-centric paradigm to an Earth-centric paradigm,” reads the study, touching upon the importance of collaboration and working together. It adds that this approach stresses that “our health and the health of our planet are intimately intertwined with the health and well-being of all living beings”.

    regenerative agriculture greenwashing
    Courtesy: Getty Images via Canva

    6. Standardize ESG measures and create a regulatory body to curb greenwashing

    Finally, the authors outline the importance of standardising global ESG measures, the lack of which impacts the “reliability and validity of ESG scores and rankings, affects the trustworthiness and transparency of company disclosures, and disincentivises companies from improving their scores”.

    The study proposes the introduction of a regulator to help verify such measures and curb greenwashing, and to ensure credibility and avoid bias, it must be an independent and non-profit body. “Such measures will have a fundamental impact upon corporate and governmental performance, accountability and effectiveness while providing important guidance for individual and institutional investors,” the study notes.

    “We must recognise that by solely focusing on reducing greenhouse gas emissions to limit global warming, we are treating the symptom of the cause, and the cause is major global unsustainability,” says lead author Svetlana V. Feigin. “To achieve long-lasting transformative change, which will benefit current and future generations (and save our planet), we need to change our mindset and behaviour as individuals, communities, businesses, governments, and global citizens.”

    The post A Global Roadmap To Address Anthropogenic Climate Change appeared first on Green Queen.

    This post was originally published on Green Queen.

  • SXSW Sydney 2023 Showcases Colour-Changing Plant-Based Meat & Ultra Realistic Molecular Fat

    bleeding vegan burger
    6 Mins Read

    At this week’s South by Southwest (SXSW) Sydney tech conference, Australian plant-based meat companies v2food and Nourish Ingredients debuted new ingredients that change the colour of vegan meat alternatives and give them a more realistic texture, respectively. Can these appeal to consumers more concerned with flavour and health?

    As the plant-based meat sector endeavours to overcome a difficult period, the key is to lean into what consumers want from their food. Surveys in different countries have shown that taste and health are more important than ever before when it comes to meat alternatives, with price and texture also playing a significant role.

    One company is adding another component to that list of priorities: appearance. At SXSW, Aussie brand v2food unveiled its new colour system for plant-based meat, banking on visuals to rope in consumer interest.

    v2food’s new bleeding burger ingredient

    plant based meat australia
    Courtesy: v2food

    The brand, which makes meat alternatives including burgers, mince, sausages and schnitzels, is calling the ingredient RepliHue. It argues that most plant proteins remain the same colour before and after cooking, but its tech enables vegan meat to change colour from raw-looking to brown-grey at the same time and temperature as its conventional counterparts do.

    The effect creates ‘bleeding’ alt-proteins – the storied effect achieved by Impossible Foods thanks to an ingredient called heme, which makes its burgers bleed and taste more akin to animal-derived meat. But unlike heme, which is a soy-derived genetically modified element, RepliHue is derived naturally from red algae and other plants.

    v2food claims red algae can be produced sustainably as it has the ability to consume carbon dioxide and uses light for energy. The company calls the ingredient a breakthrough that will create an “authentic and more normalised experience for chefs and consumers cooking with plant-based meats”.

    CEO Tim York said: “Our red algae is a breakthrough, natural solution that has been developed to create this highly desirable attribute that will play a major role in fighting climate change.”

    What do consumers really want?

    But while v2food is creating a more ‘realistic’ cooking experience with the colour-changing ingredient, it says RepliHue “incorporates multiple advances” in taste and texture too. And it’s those latter two factors that have been cited as a consumer priority in multiple studies.

    Take YouGov Australia’s 1,039-person poll, published last week, which found that across the diet spectrum – meat-eaters, flexitarians, vegans/vegetarians and pescetarians – taste was the number-one factor influencing them to consume foods. This was followed by price for three of the groups, with health effects coming in second for flexitarians.

    Similarly, an 11-country European survey by ProVeg in 2020 found that taste and health are the most significant purchase drivers for the 7,500 flexitarians polled when it comes to choosing plant-based products. In the US, the Plant Based Foods Association and insights firm 84.51° collated Kroger data from 60 million American households earlier this year, revealing that health benefits, animal welfare aspects, and taste were the things American shoppers like most about plant-based food, while texture, price and processing are the biggest detractors. Appearance didn't play a role in either study.

    v2food meat
    Courtesy: PBFA/84.51°

    It did, however, appear in global research by vegan certification organisation V-Label, which revealed that while taste is important for 82% of consumers buying plant-based analogues, texture and appearance were key for 75% of consumers.

    plant based consumer survey
    Courtesy: V-Label

    Could fat be the key to consumer adoption?

    This is what v2food may be cashing in on. It's certainly what Nourish Ingredients is hoping to do with Tastilux, as the team shared on the SXSW stage. It's described as a breakthrough fat to help plant proteins deliver the same taste, smell and experience as animal-based meats.

    Tastilux is the result of three years of work and relies on naturally occurring lipids scaled through precision fermentation. The proprietary fat is said to provide the distinct taste and aroma of conventional meat fats and enable similar cooking reactions when used in plant-based chicken, beef, pork and other alternatives.

    nourish ingredients
    Courtesy: Nourish Ingredients

    The company showcased the fat's features in a vegan chicken wing with edible bones made from calcium. “Tastilux represents a quantum leap in making plant-based meats live up to the rich, fatty taste and cooking performance consumers want and love,” said Nourish Ingredients founder and CEO James Petrie. "We saw an opportunity to revolutionise plant proteins by focusing on the power of fat. Most alternative fats simply can’t replicate the rich, authentic flavour of cooked meat."

    He explained: "So rather than take a plant-based approach, we analysed the most flavourful animal fats in their uncooked state. Then identified where we could find these in nature, without the animal. By fermenting only the most potent fats, we’re able to recreate the authentic meat experience."

    Given that its fat is produced via precision fermentation, it will need to obtain regulatory approval, with Australian legislation classing these as 'novel foods'. "We are actively engaged in the regulatory processes essential for our products. It’s important to note that not all of the solutions we are developing require extensive regulation, allowing us to expedite certain aspects of our work," Petrie told Green Queen.

    "We are currently navigating the regulatory landscape, drawing upon our extensive experience in omega-3 oils. This background equips us with the knowledge and tools to effectively navigate the regulatory pathways."

    v2food & Nourish Ingredients target 2024 launch

    v2food aims to begin retail distribution for RepliHue – which can be used in beef, pork and chicken analogues – by 2024. "We are thrilled to be unveiling the latest game-changing technology in the plant-based protein market," said York. "RepliHue is the next generation of meat alternatives, that incorporates multiple advancements in texture, flavour and colour, making it only right to be revealing the breakthrough at the world-renowned SXSW conference."

    Nourish Ingredients is looking to introduce Tastilux by 2024 aswell, and has already set up multiple collaborations. "We have established collaborations with several prominent plant-based protein companies, and we eagerly anticipate unveiling these exciting partnerships in the near future," said Petrie.

    "We hold ambitious global aspirations, and our actions reflect this vision. We have a pilot facility in Singapore, and we’ve established numerous strategic partnerships in both the UK and the US," he added. "The challenge we are tackling is one that transcends borders, making it imperative for us to adopt a truly global perspective.

    v2food
    Courtesy: V2Food

    The news comes months after a 3,016-person study by Queensland’s Griffith University found that nearly a third (32.2%) of Australians have reduced their meat consumption over the last year. Crucially, 71.3% said they either eat completely meatless diets, mostly vegan or have some plant-based dishes in an overall omnivorous diet – and 45.6% reported eating plant-based meat sometimes.

    So the opportunity is there to appeal to flexitarians – who make up 19% of Australia's population, according to the YouGov survey – and it's exactly what ingredients like v2food's RepliHue and Nourish Ingredient's Tastilux are aiming to do.

    The post SXSW Sydney 2023 Showcases Colour-Changing Plant-Based Meat & Ultra Realistic Molecular Fat appeared first on Green Queen.

    This post was originally published on Green Queen.

  • Future Food Quick Bites: Meaty Concerts, Livestock Liability & A Salmon Song

    future food quick bites
    10 Mins Read

    In our weekly column, we round up the latest news and developments in the alternative protein and sustainable food industry. This week, Future Food Quick Bites covers Beyond Meat’s Madison Square Garden link-up, Kaufland’s price drops following Lidl’s lead, and a bunch of livestock farming developments.

    New products and launches

    Just after launching its new health-focused ad campaign, plant-based meat giant Beyond Meat has opened a concession stand at New York’s Madison Square Garden (MSG), part of a larger partnership with the group that will see its products available at the MSG garden during sports, concerts and other live events.

    vegan news
    Courtesy: TiNDLE Foods

    In further plant-based advertising news, Singapore-based TiNDLE Foods is launching its first TV spot in Germany, after entering that market earlier this year- in June, the plant-based meat startup announced a media-for-equity deal with SevenVentures, the investment arm of ProSiebenSat.1, Germany’s largest media and digital company. TiNDLE also shared it is partnering with burger chain Peter Pane to introduce seven vegan meat dishes on the menu.

    Meanwhile, French whole-cut vegan chicken maker Umiami – plant-based poulet, as we described it –has announced plans to break into the US market with a headquarters in Chicago. It comes weeks after the company extended its Series C investment with a $34.7M cash injection.

    Another whole-cut plant-based meat brand, Slovenia’s Juicy Marbles has been spotted at Whole Foods in the US, which featured its thick-cut steaks.

    And in yet more whole-cut developments, Israel’s Chunk Foods launched into Philadelphia earlier this month, starting with the restaurant Monster Vegan, which will use the meat to make a Chunk Short Rib Ragu. Chunk launched into Charley’s Steak House in August, and on the back of that success, it’s now appearing on the menus of other Talk of the Town restaurants, which is Charley’s parent group.

    plant based news
    Courtesy: Chunk Foods

    Want more foodservice updates? Plenty more this week! Hong Kong-based OmniFoods is partnering with Neat Burger to add a fish sandwich and a fish and chips option to the latter’s New York City menu, featuring the Omni Golden Fillet.

    Meanwhile, US fast-casual chain Veggie Grill unveiled its 2.0 avatar with a revamped menu and feel-good food. Think Sesame Tofu Supergreens Salad and Ranchero Bean Fiesta Bowl. If you visit one of its 17 locations this month, you’ll get a sweet two-for-one deal.

    Elsewhere, after launching its York-style plant-based ham slices, Heura is hosting a charcuterie pop-up in Barcelona next week to try the new product. It will be open from 10am to 7:30pm at the Mercat de Santa Caterina on October 20.

    In South Korea, Unlimeat has partnered with US plant-based egg giant Just Egg to launch a vegan kimbap delivery service in the Gangnam and Seocho districts. The collaboration began in August, with the new Kimbap items receiving overwhelmingly positive feedback.

    Frozen food giant McCains has collaborated with F&B consultants The Culinary Edge (both American) to form a new plant-based appetiser brand called V’DGZ, starting with a portfolio of cauliflower wings, crispy corn ribs and crunchy Brussels sprouts.

    In last week’s Future Food Quick Bites, we reported on Eleven Madison Park‘s Hong Kong residency in its 25th year. The mostly-plant-based, three-Michelin-starred New York City eatery is celebrating its silver anniversary with a retrospective menu looking back at its greatest hits from a meatless lens: grilled maitake mushroom skewer with juniper and pine, vegan ricotta tonburi with avocado and cucumber, and even bread and sunflower butter. Its chef-owner Daniel Humm has introduced Climax Foods’ artisan vegan blue cheese on the tasting menu, which runs till the end of the month.

    eleven madison park
    Courtesy: Eleven Madison Park

    Speaking of New York City, the city’s coffee festival saw molecular coffee startup Atomo serve its beanless caffeine drink to industry experts and aficionados – a big step for the coffee alternative space.

    And what better to have with your alt-coffee than alt-milk? Singaporean oat milk brand Oatside, which has taken Asia’s plant-based milk space by storm, is launching its pocket-sized 200ml cartons at over 700 7-Eleven stores in Hong Kong. These will be available in coffee and chocolate flavours, as well as a barista edition.

    Another brand launching across more retail stores is Minneapolis-based vegan brand Wicked Kitchen, which has expanded from its Tesco-only deal in the UK to now launch into Asda (the number of locations is unclear for now).

    Another retailer, meanwhile, followed Lidl’s lead to bring its plant-based own-label range to price parity with animal-derived foods. German supermarket Kaufland is dropping prices of over 90 vegan products, with vegan cheese coming down from €1.99 to €1.39, soy yoghurt dropping from €1.39 to 85 cents, and plant-based mince falling from €2.99 to €1.89.

    Funding, M&A and policy activity

    Just calm down, you plant-based meat detractors. New research says the global meat alternative market reached $6.5B in 2022, and expects it to grow and cross $9.5B in 2028 – a 6.6% yearly increase. According to the report, Europe is the largest market here, and rising health consciousness among consumers is a key factor in this sector’s growth. Of course, this is just one market insight – let’s see how things pan out!

    As for things that have panned out splendidly, French plant-based pork brand La Vie – which launched its ham alongside a crowdfunding campaign last month – says it’s the most popular French crowdfunding campaign ever, with 2,945 investors raising €2,172,890 ($2.29M).

    la vie ham
    Courtesy: La Vie

    Also in France, vegan fast-food chain Furahaa has launched its own public funding drive, with a target of €1M and hopes to open 30 franchise stores in 2024.

    Meanwhile, Spanish vegan ice cream brand Pink Albatross is opening a financing round too, aiming to raise between €1M and €1.5M to focus on new product development, increased marketing, recruitment and maintenance of working capital.

    In Catalonia, the government has injected €7M into a Center for Innovation in Alternative Proteins, which aims to be a leading R&D hub for ingredients and feed alternatives to animal proteins.

    Government spending on future foods was seen in the UK too, where 47 winners of the Innovate UK Better Food for All competition will each receive a share of £17.4M to improve food quality and nutrition, develop functional foods and new proteins, and extend the shelf life of healthy and fresh foods.

    Talking about novel proteins, Australian company Wide Open Agriculture has acquired German lupin protein company Prolupin for $4.12M to become the world’s largest producer of the protein and expand its footprint into Europe.

    Australia’s $160M Food and Beverage Accelerator, meanwhile, announced a partnership with alt-dairy startup All G Foods to develop nature-identical dairy proteins and ingredients via precision fermentation.

    Elsewhere, Berkeley-based precision fermentation producer Pow.Bio raked in $9.5M in Series A funding to bring down the production costs of these proteins. It uses what it claims is the first AI-controlled autonomous continuous fermentation platform.

    vegan politicians
    Courtesy: Stuff

    In New Zealand, New Conservative candidate Abe Coulter has been under the spotlight after it emerged that he mocked vegans on social media comments, harassing them, calling them abnormal, and mocking them about sex. The comments have since been blocked, but stuff like “suck it up you sissy” asking people to eat eggs or “veganisum [sic] is the millenial terminalogy [sic] for malnutrition” show that Abe might need to work on both his PR and grammar.

    Across the Pacific, California became the first state government to ban four food additives linked to diseases, despite them being approved by the FDA. From 2027, food products sold in the state won’t be allowed to contain brominated vegetable oil, potassium bromate, propylparaben or Red Dye No. 3 – which have been linked to hyperactivity, nervous system damage and increased cancer risk.

    Meanwhile, the 2023 International V-Label Awards announced its shortlist of 15 finalists from over 230 entries across the tangents of sustainability, innovation, and marketing and branding. Note: Green Queen founder and editor in chief Sonalie Figueiras was part of the judging panel.

    Animal agriculture and manufacturing news

    We had to add a dedicated section to this as there was so much – mostly not great stuff – happening in this space. For example, US pork producer Smithfields closed a North Carolina plant to “increase efficiency” and “better utilise existing capacity”. It will affect 107 employees – in total, the company has a workforce of over 10,000 in North Carolina, which represents a quarter of its entire staff.

    Then there’s Monogram Meat Snacks, which has been fined over $140,000 by the US Department of Labor and has seen shipping restrictions imposed on account of child labour. At one Minnesota factory, 11 children aged 15-17 were found to be employed illegally, with at least nine operating hazardous equipment.

    turkey prices
    Courtesy: Tofurky

    Meanwhile, as Thanksgiving approaches, turkey prices could be lower than last year, when the bird’s population suffered from an avian flu outbreak. But as turkey numbers have been restored, the virus has returned and could once again affect supplies.

    In Australia, we’ve come to a point where farmers have too long of a wait time to slaughter their livestock, with feedlots and abattoirs overwhelmed by drier conditions low commodity prices and labour constraints.

    In the UK, chefs are boycotting salmon – often called the “chicken of the sea” – over welfare and climate-related concerns. Overfishing and the use of antibiotics and chemicals have deterred Britain’s leading chefs, who cite ethical and quality concerns for keeping the fish off the menu.

    In other salmon news, Icelandic singer Björk has collaborated with Catalan popstar Rosaliá on a new (untitled) song to save wild salmon populations in Iceland, donating proceeds to activists opposing the industrial farming of the fish in the country.

    Speaking of protests against industrial farming, the Netherlands witnessed demonstrations from Greenpeace and Extinction Rebellion, who rallied in front of Rabobank branches across the country last week to ask the bank to cease its industrial agriculture investments and compensate for the damage caused.

    In the vein of brands with shaky animal welfare commitments, a new report by The Humane League and Open Wing Alliance has called out brands that aren’t delivering on their 100% cage-free egg commitments. These include Shake Shack, Ikea, The Cheesecake Factory and Krispy Kreme.

    Novel tech and research

    US company MycoTechnology has released what it calls a Fermentation as a Service (FaaS) platform, helping companies overcome capacity bottlenecks and scale up their fermentation operations.

    In Europe, Dutch food tech startup Vaess and UK’s Marlow Ingredients (a spin-off of Marlow Foods, which makes Quorn) have collaborated to develop binding systems for mycoprotein products. The brands say they will use each other’s experience to make high-quality mycoprotein-based meat alternatives.

    plant based meat uk
    Courtesy: Quorn

    Germany’s University of Hohenheim, meanwhile, is developing plant-based fish products from microalgae, which would be naturally rich in omega-3 fatty acids. Miroalgae’s ability to bind carbon means and grow in multiple regions gives it bonus climate brownie points, and the researchers have developed a fermentation process using mushrooms to break down the often-undesirable flavour compounds found in the ingredient.

    More on the fermentation front: Gingko Bioworks collaborated with Swiss food tech firm QL AG to develop alternative dairy proteins. QL AG will tap into Ginkgo’s strain engineering capabilities to help it produce high-quality, nutritionally equivalent dairy proteins.

    In cultivated protein news, BioCraft Pet Nutrition has unveiled an AI and machine learning tool to accelerate R&D and achieve optimal cell proliferation and nutrient production. It can identify cheaper inputs and ingredients too, as well as those less likely to raise regulatory concerns – a big step for any cultured meat company.

    Meanwhile, in South Korea CJ Foods – a business unit of food ingredients manufacturer CJ CheilJedang – has teamed up with medtech company T&R Biofab to develop 3D-printed plant-based meat alternatives.

    And finally, in slightly left-field news, a survey by vegan dating app Veggly has found that 75% of plant-based people would date a meat-eater who is willing to transition to a vegan diet with some help from their would-be partner. See, we can “suck it up”, Abe.

    Want more roundups of alt-protein, plant-based and sustainable food? Stay tuned for next week’s Future Food Quick Bites, published every Wednesday, or get it in your mailbox by signing up for our Alt Protein Weekly newsletter.

    Check out last week’s Future Food Quick Bites.

    The post Future Food Quick Bites: Meaty Concerts, Livestock Liability & A Salmon Song appeared first on Green Queen.

    This post was originally published on Green Queen.

  • The Aussie Plant-Based Co: All G Foods Spins Off Vegan Meat Brand to Focus on Precision Fermentation Dairy Proteins

    aussie plant based co
    5 Mins Read

    As Australians eat less meat, vegan companies All G Foods’ Love Buds and Fenn Foods’ vEEF have announced a strategic merger to form The Aussie Plant-Based Co. The two brands will see access expanded to 6,000 distribution points, while All G Foods will dig deep into its mission to reach price parity for precision fermentation dairy.

    All G Foods, a portfolio company of VC firm and cellular agriculture investor Agronomics (which owns 8% of the business), will spin out its Love Buds brand to form The Aussie Plant-Based Co. with Fenn’s vEEF. As a result, All G Foods will own 49% of the merged company.

    Love Buds makes plant-based mince, burgers, sausages, chicken nuggets and schnitzels, while vEEF makes beef and chicken burgers and pieces, as well as bacon bits. Both companies have products in retail and foodservice locations, with the merger combing the footprint to 6,000 stores across Australia. The move will also combine production at vEEF’s Sunshine Coast manufacturing facility, helping the brands expand into Asia and the Middle East.

    Fenn, founded by Aussie chef Alejandro Cancino in 2015, claims it’s the country’s first company to introduce a certified carbon-neutral mince alternative under the vEEF brand. All G Foods, meanwhile, had multiple focuses: while Love Buds produced plant-based meat, its biotech arm focused on producing precision fermentation dairy proteins.

    fenn foods
    Courtesy: Veef

    All G Foods doubles down on precision fermentation

    The merger will allow All G Foods, which raised $25M in a Series A round last year to bring total funding to $41M, to focus solely on its precision fermentation research and development. The company is initially looking to create animal-free bioidentical lactoferrin, which is a component of whey protein. It has teamed up with Australia’s Food and Beverage Accelerator to speed up development as well as create dairy products that consumers are looking for.

    “Since inception, we have always had one foot in the ‘deep-tech’ segment of precision fermentation and the other in the consumer-facing ‘plant-based meat’ business,” explained All G Foods founder and CEO Jan Pacas, who is chairman of the newly merged company. “This transaction represents a pivotal strategic move to allow the two different businesses to concentrate exclusively on their respective and unique needs.”

    To advance its mission, the company invested in a 24/7 BioFoundry located in Sydney, which has an AI-driven ecosystem. All G Foods is working on lactoferrin first due to its prized antiviral, antibacterial, anti-inflammatory, prebiotic and probiotic attributes, according to Pacas.

    all g foods
    Courtesy: All G Foods

    While the company hasn’t conducted a life-cycle assessment to determine the exact climate benefits of its animal-free protein, De Novo Foodlabs, an Anglo-South African startup also making precision-fermented lactoferrin, has published an environmental impact report for its protein. It was potentially found to have a 99.9% lower GHG footprint and land use footprint, and an equal decrease in water use compared to conventional lactoferrin.

    All G Foods isn’t just stopping there – it plans to make precision-fermented casein proteins too, which represent 80% of the total protein content found in dairy and are responsible for the key functional attributes these foods are associated with. The company has previously earmarked plans to launch in Singapore by the end of 2024 while looking at other APAC markets, the Middle East, and the US as well.

    Eden Brew is another Aussie precision fermentation dairy startup, which is focusing on animal-free casein micelle, and earlier this month, it closed a $24.4M Series A round. Other developments in the sector down under include Cauldron’s $10.5M raise earlier this year to build APAC’s largest network of microbial fermentation facilities, and Aussie-American startup Change Foods’ award of two government grants last year to develop manufacturing plants and scale up its animal-free dairy production.

    A key obstacle for startups like All G Foods is regulatory approval. In Australia, cellular agriculture products are classed as novel foods and require pre-market authorisation before being cleared for sale. Currently, no company has filed for approval in the country.

    Catering to a meat-reducing Australia

    Speaking about the merger, Pacas said: “I believe our team’s strong chemistry and dedication to success will help The Aussie Plant-Based Co to succeed [in] reaching new and old customers and consumers alike with a variety of taste-first plant-based meat products.”

    He told Food & Drink Business: “There are significant synergies between the two companies we can leverage to accelerate growth for both brands. VEEF has superior manufacturing processing while we have stronger R&D and vEEF is in the retail market while Love Buds is strong in foodservice.”

    Cancino, who is the CEO of the new brand, added: “This collaboration is a testament to our shared commitment to creating a sustainable, healthier and tastier future for Australians. By combining our strengths, we can accelerate the adoption of plant-based alternatives and contribute to a greener planet and more ethical sources of protein.”

    veef
    Courtesy: Veef

    It comes shortly after a study by Queensland’s Griffith University found that nearly a third (32.2%) of Australians have reduced their meat consumption over the last year. Crucially, 71.3% said they either eat completely meatless diets, mostly vegan or have some plant-based dishes in an overall omnivorous diet. And 45.6% said they eat plant-based analogues to animal foods sometimes.

    It highlights an opportunity for brands like The Aussie Plant-Based Co, which should zero in on taste and health credentials. A YouGov Australia poll of 1,093 Aussies conducted last week found that 19% identify as flexitarians, and 6% as vegan/vegetarian – across the board, taste was the number one factor prioritised by consumers when explaining their food choices, with health coming in second for flexitarians and price for the rest of the groups.

    Can The Aussie Plant-Based Co capitalise on these trends? We’ll find out soon enough.

    The post The Aussie Plant-Based Co: All G Foods Spins Off Vegan Meat Brand to Focus on Precision Fermentation Dairy Proteins appeared first on Green Queen.

    This post was originally published on Green Queen.

  • Sexy Flexi: Europe Leads in Flexitarian Population As Asia-Pacific Catches Up, But US Lags Behind

    flexitarian
    7 Mins Read

    When it comes to flexitarianism, Europe is leading the way, with Asia-Pacific catching up– but the US still lags far behind.

    There’s no specific definition of what a flexitarian is. It could be a pescatarian who eats fish once a week, a vegetarian who consumes meat on occasion, or even a vegan who consumes meat or fish at times. It’s a – dare I say – flexible diet, and that’s exactly the point.

    Amidst an ever-worsening climate crisis, the need to transition towards a more sustainable food system has never been clearer, and while getting the global population to go vegan is tricky, flexitarianism is crucial for a global transition towards a more planet-friendly food system. According to a global consensus of scientists, researchers and increasingly, policymakers, we need to get hundreds of millions of people to reduce their consumption of animal products, particuarly meat and dairy foods produced via conventinal livestock agrictulture.

    The number of flexitarians around the world has been growing steadily, as people particularly look to reduce their meat intake for climate- and health-related reasons, and incorporate more plant-based alternatives that taste and feel similar to what they’re used to, all the while drastically lightening their impact on the environment.

    But there are geographic divides when it comes to the number of flexitarians – some regions far outnumber or are outpacing others. A new study by the Stockholm Environment Institute calls for a more just transition towards plant-based diets, to ensure consumers, farmers, animals and the planet aren’t overwhelmed – read between the lines, flexitarianism could be the solution.

    Europe leads the flexitarian race

    germany plant based
    Courtesy: Rewe Group

    In 2021, an EU-wide study by the Smart Protein Project found that flexitarians made up 30% of Europe’s population, with the figure rising to 40% when including vegetarians and pescetarians. It meant that over a third of consumers don’t view themselves as predominantly meat-eaters (if you don’t count seafood), as 57% said they want to gradually eliminate meat from their diets.

    That was two years ago, but the patterns are similar, if not more prominent. Germany – which is the continent’s leading plant-based food market – has one of the largest flexitarian populations in the world, with 55% of its citizens identifying as such. Additionally, only 20% of Germans say they eat meat regularly, while 53% have purchased vegan alternatives to animal foods at least one, according to the country’s 2023 Nutrition Report.

    “The topic of sustainability is important to more and more consumers: they want to know what ingredients are in the food and that it is produced in an environmentally and climate-friendly way,” said Germany’s minister of food and agriculture, Cem Özdemir, whose government’s National Nutritional Strategy involves a focus on plant-based diets.

    Similarly, in Switzerland, a study published last week found that 24% of its population identifies as flexitarian. It also revealed that 21% consume a plant-based meat or dairy product at least once a week – and of these people, 42% eat conventional meat occasionally or regularly.

    In neighbouring France, meanwhile, despite the government clamping down on plant-based meat with unprecedented labelling proposals and its championing of factory farming, a 2021 Kantar World Panel study found that 49% of households had at least one flexitarian among them – almost double the 25% figure in 2015.

    And in the Netherlands, while meat consumption hasn’t reduced too much – going down from 50% to 44% between 2019-22 – 44% identify as flexitarians. But in the UK, there’s still lots of room for growth, with only 14% identifying as flexitarian, and just a quarter in total not identifying as regular meat-eaters.

    APAC is the fastest-growing flexitarian region

    asia alt-protein
    Courtesy: Shiok Meats

    The situation is similar in Asia-Pacific, with an August 2022 study calling it the fastest-growing region for the flexitarian market. There were promising signs a year before, with research by the Kerry Group finding that 62% of people in this region are interested in buying plant-based meat, with 44% looking to increase their intake of these products. Additionally, 32% said they wanted to reduce their meat consumption, with 28% reporting to have already done so significantly.

    In February 2022, research by FMCG gurus found similar results, with 28% of Asians identifying as flexitarian. It echoes recent findings from a YouGov Australia poll, where 19% of respondents called themselves flexitarians, and a further 9% were vegan, vegetarian or pescetarian. Taste and health were the top priorities for people who are flexitarian, indicating the challenges and opportunities for food manufacturers in this space.

    Meanwhile, a study from Queensland’s Griffith University last month found that 32.2% of Australians have reduced their meat consumption over the last year. Crucially, 71.3% said they either eat completely meatless diets, mostly plant-based or have some plant-based dishes in an overall omnivorous diet. And while 45.6% said they eat plant-based analogues to animal foods sometimes, 32.8% prefer sticking to traditional plant protein like legumes, tofu, tempeh, etc.

    More recently, the Good Food Institute India’s first State of the Industry report for the country found that flexitarians are among the early adopters of alt-protein, as 89% who have bought alt-milk buy conventional dairy too, and 72% do the same for meat.

    There’s a wealth of opportunities in this region, as one report earlier this year pointed out. APAC alt-protein startups are eating into North America’s dominant piece of the pie, reducing the latter’s market share from 92% to 67% over the past decade. And with Asian countries having a high market potential for alt-protein – a quarter of Chinese identify as flexitarian and a third plan to reduce at least one type of meat, while 26% of South Koreans want to cut their meat intake too – it could open up export opportunities for manufacturers in Australia and New Zealand.

    The US is lagging behind

    plant based news
    Courtesy: Meati

    Speaking of North America’s diminishing market share, it seems the US is not heeding calls for eating less meat – as most Americans fail to see the connection between climate change and meat consumption. Americans consume 233.3g of meat a day, which is almost three times the maximum recommended amount by the Eat-Lancet Commission to achieve the UN’s Sustainable Development Goals and meet the targets of the 2015 Paris Agreement.

    Moreover, just 12% of Americans are responsible for half of the country’s meat consumption, while a 2021 survey found that 59% of US citizens believe eating meat is just part of “the American way of life”. A Gallup poll earlier this year showed that the number of vegans in the country had hit a 10-year-low, while the figures for vegetarians dropped marginally from five years ago (note: the sample size was 1,000).

    And in June, a US-wide survey by the International Food Information Council revealed that while 30% of Americans said they consumed more plant protein in the last year, and 23% and 32% reported eating less dairy and red meat, respectively, only 6% followed a flexitarian diet last year. Additionally, 5% followed a ‘low-carbon footprint/sustainable diet’ – but 40% never consume plant-based meat or seafood.

    Meanwhile, poultry consumption has increased for over a quarter of Americans, while 43% said eco-friendliness didn’t have much or any impact on their buying decisions. Although, 35% said climate impact did influence their purchases, and 84% thought about it when buying food. But this needs to translate into action too – as one study revealed, Americans need to cut their meat intake by 82% if they’re to avoid climate disasters like the ones New York just went through.

    The need for a smooth transition

    flexitarian meaning
    Canva

    Globally, one survey last year said one in four consumers are flexitarians. This demographic is an essential cog in improving our food system. The Stockholm Environment Institute research hints at the importance of this group by stressing that a transition towards plant-based eating must be well-planned.

    The authors outline guiding principles to back up their theory, which touch upon phasing out policies and financial support for factory farming without worsening animal welfare and providing support to stakeholders to alleviate the impact of a transition through new job opportunities and economic diversification. As vulnerable groups might struggle to find jobs during the transition, governments should support these populations by addressing inequalities in the meat industry and involving these stakeholders in addressing these issues.

    Flexitarians – and lowering how much meat and dairy we eat – could unlock a better and more sustainable food system.

    The post Sexy Flexi: Europe Leads in Flexitarian Population As Asia-Pacific Catches Up, But US Lags Behind appeared first on Green Queen.

    This post was originally published on Green Queen.

  • Move Over, Seitan: With $47M Series C, Japanese Startup To Bring Plant-Based ‘Miracle Meat’ to the World

    daiz japan
    5 Mins Read

    Japanese plant-based meat company DAIZ, which uses a proprietary soy germination tech to make ‘miracle chips’ for vegan analogues, has raised ¥7.1B (about $47.4B) in Series C funding, which it will use to build a new 40,000 sq ft facility.

    The investment round – which includes the Mitsubishi UFJ Capital, Roquette, Miyoshi Oil & Fat and Kagoshima Bank – brings DAIZ’s total financing to ¥13.6B ($87.6M), which it says is the largest sum raised for a food tech company in Japan. It had raised ¥650M (US$6M) in Series A funding in 2020, and ¥1.85B ($17M) in a Series B round last year.

    The latest round involves a mix of equity and debt funding, the latter of which uses a combination of investment vehicles from Japan’s Ministry of Economy, Trade and Industry and the Ministry of Agriculture, Forestry and Fisheries.

    DAIZ says it plans to use the Series C funds to build its new production plant in Kumamoto, which it claims will be the largest plant-based meat factory in Japan. The facility is planned for a February 2025 launch, with the first phase of construction having a capacity of 8,000 tons per year. Eventually, it’s expected to produce 20,000 tons of plant-based meat annually.

    The company hopes to expand both its domestic and international footprints – it has collaborated with 7-Eleven Japan for two deli products, and is already working with partner companies in Europe, North America and Asia and is looking to speed up its strategy and contribute to the local economy with job creation.

    plant based meat japan
    Courtesy: DAIZ

    Creating ‘miracle chips’ for vegan meat and eggs

    DAIZ uses proprietary tech that involves a high-pressure process called Ochiai, where whole soybeans are germinated to activate enzymes and increase the number of free amino acids, which contribute to flavour and texture without requiring synthetic additives. The resulting ingredient is what DAIZ calls ‘miracle chips’, and these can be used to make a host of plant-based meat products, like fried chicken, burgers and tuna.

    The company has already partnered with French ingredient company Roquette (one of the Series C investors), to produce a pea-based variant of its Miracle Meat, and says it has developed a Miracle Egg too, which extends its portfolio from just meat analogues. The introduction of eggs makes sense given that Japan is the world’s largest consumer of eggs.

    Using soybeans is a shrewd move considering the ingredient’s prevalence in Japanese culture, where it is used to make foods like tofu, edamame, natto, miso and shoyu. And while Japan is home to seitan, one of the oldest and still widely used plant-based meat ingredients, its alt-protein sector has been booming of late.

    daiz miracle meat
    Courtesy: DAIZ

    Japan’s plant-based potential

    Japan’s plant-based market doubled in size between 2019-22, with 2020 known as ‘year one’ for the country’s alt-protein industry, marking the time when the number of products significantly increased. Players like vegan egg maker Umami United, meat alternatives company Next Meats (which also makes eggs) and plant-based chicken and egg brand 2Foods are just a few of the leaders in this sector. In addition, a fair few larger corporations have moved into vegan products in Japan, including Marukome’s Soy Lab, Otsuka Foods’ Zero Meat, as well as meat producers Itoham Foods and NH Foods.

    In October 2021, a survey found that 53% of Japanese respondents primarily viewed plant-based meat as having “low calorie and fat values compared to regular meat”, while only 37% of respondents thought of plant-based meat as “sustainable”. Around the same time, another poll found that less than 20% of consumers in Japan were aware of plant-based foods, of whom, 40% had tried these products.

    Earlier this year, only 17.5% of respondents to another survey said they had consumed soy protein meat, with only 3.1% trying plant-based meat made from other ingredients. Interestingly, nearly a fifth of participants said they are intentionally eating less animal foods at least once a week and identify as flexitarians.

    daiz miracle eggs
    Courtesy: DAIZ

    Government support for vegan food

    This is where the opportunity could lie for brands like DAIZ, and there has been government support too. Policymakers have set up government departments to promote food tech, which includes alt-protein. In 2021, Japan released a white paper listing meat substitutes as a solution for its 2050 net-zero targets, while economic bodies like the Japan External Trade Organization are collaborating with alt-protein companies to grow the market further.

    Last year, the government announced its intention to introduce new labelling conventions to remove hurdles for the vegan food industry, with minister Taro Kono calling the lack of guidelines a “shackle” for the industry’s development, In the proposed rules, statements like “contains soy meat”, “not meat” and “oat milk” would be acceptable terms – a far cry from labelling regulations in regions like France, the US and the EU.

    Speaking about the latest financing, Tatsuya Koitabashi, director and chief financial officer at DAIZ, noted that while the current funding environment for startups is weak, it received investment from 11 companies, including existing shareholders, as well as debt financing from nine financial institutions.

    “New industries are born from the edge of regulation, and by using the financing systems of the Ministry of Economy, Trade and Industry and the Ministry of Agriculture, Forestry and Fisheries, we will be able to procure long-term corporate loans at a low cost, which is unusual for startups,” he said. “I think we have succeeded.”

    The post Move Over, Seitan: With $47M Series C, Japanese Startup To Bring Plant-Based ‘Miracle Meat’ to the World appeared first on Green Queen.

    This post was originally published on Green Queen.

  • Oatly Calls for Mandatory Carbon Labelling, Offers ‘Big Dairy’ Free Ad Space to Publish Climate Footprint

    wow no cow
    8 Mins Read

    Oatly is calling on the UK food and drink industry to adopt mandatory carbon labelling on product packaging with a new campaign. As part of this effort, it is offering free ad space to dairy producers, challenging them to publish their climate footprint alongside ads displaying Oatly’s footprint.

    Oatly is campaigning for mandatory carbon footprint labelling for food and beverage products in the UK, pushing for increased transparency to allow consumers to make more informed choices. As part of the initiative, it’s challenging dairy companies to disclose their climate footprints, with a view to providing clearer and more accurate comparisons to the public.

    To do so, the Swedish oat milk giant is offering free high-profile ad spaces via billboards in London and Manchester across billboards, as well as print and radio commercials.

    “We bought this billboard to tell you about the climate footprint numbers we’ve included on our products,” the posters read, referring to Oatly’s printing of its products’ carbon footprint in the UK since 2019. “And we’re donating this one to the dairy industry so they can tell you their climate footprint numbers too,” reads an adjacent billboard.

    While the campaign is UK-focused, Oatly is offering one spot on a Berlin billboard too.

    How dairy compares to plant-based milk

    is almond milk bad for the environment
    Courtesy: Our World in Data

    The dairy industry is notorious for its high environmental footprint, water use and land use. A landmark study by scientists at Oxford University in 2018 found that, on average, cow’s milk uses 8.95 sq m of land per litre – over 11 times higher than the next on the list, which is oat milk (at 0.76 sq m). This is followed by soy (0.66 sq m), almond (0.5 sq m) and rice milk (0.34 sq m).

    In addition, the research revealed that conventional dairy uses 628 litres of water for a litre of milk – almond milk, at 371.5 litres, is next, with rice milk raking up 269.8 litres, oat milk using 48.2 litres, and soy milk just 27.8 litres (22 times lower than cow’s milk). In terms of GHG emissions, dairy represents 3.15kg of CO2e per litre, which is nearly three times as much as rice (1.18kg). In contrast, soy milk emits 0.98kg, oat milk amounts to 0.9kg, and almond milk 0.7kg per litre.

    Oatly, which uses climate intelligence platform CarbonCloud (a fellow Swedish company) to measure its product emissions from farm to store, claims its products emit as little as 0.43kg of CO2e per litre, with its Light Oat Drink coming top of the list. But the highest amount emitted by its milk alternatives is the half-litre Barista version, which amounts to 0.64kg of CO2e per litre – still nearly five times lower than the Oxford study’s estimates for dairy.

    Extending its partnership, it’s offering a 50% discount code for CarbonCloud’s services to businesses that haven’t yet calculated their emissions, as part of its climate labelling campaign. Other food-focused carbon calculators include UK-based My Emissions and Californian company Planet FWD’s new AI platform.

    Oatly’s ‘grey paper’

    oatly carbon footprint
    Courtesy: Oatly

    To help make carbon labelling mandatory, Oatly has published a ‘Grey Paper’, referring to how “climate labelling isn’t a black and white issue, where certain foods are good and others are not”. The paper makes three key arguments to advocate for the cause.

    The first builds upon scientific consensus about the food industry’s emissions. A third of all global emissions come from this sector, while livestock farming produces between 11-19.5% of the planet’s overall emissions. Further studies have shown that animal-derived foods like meat and dairy cause twice as many emissions as plant-based foods, and replacing half our meat and dairy consumption with plant-based alternatives can double climate benefits.

    Oatly’s second pillar highlights how consumers already receive such information in other sectors. People look at Energy Performance Certificate ratings when buying houses, emissions data when purchasing cars, and Energy Rating data when buying electronic appliances. Oatly argues that the same logic should be applied to food and drink too.

    The final argument relies upon public support for mandatory carbon labelling. Oatly conducted a consumer poll of 2,000 UK adults, with 62% expressing support for a policy-making the act mandatory. Additionally, 55% believe companies should be obligated to disclose this data, with the figure rising to 78% for under-35s. Meanwhile, 59% of Brits said they’d reduce or completely eliminate products with high carbon footprints from their diets if they were given accurate emissions data.

    Consumers can see through greenwashing

    oatly carbon labelling
    Courtesy: Oatly

    In 2020, similar research by Carbon Trust showed that 63% of consumers in the UK felt carbon labelling was a good idea, while 63% would feel more positive about a product that had reduced emissions. However, only 35% said it was important for them to know a company is taking action on its environmental impact before purchasing its products, while 51% said they don’t think about carbon footprints when buying products.

    More recent data from last year revealed that 73% of Brits felt it was important for food and drink to have low carbon footprints, while 49% wanted to see carbon footprint labelling on products. But only 25% claimed to fully understand the meaning of the term ‘carbon-neutral’.

    Earlier this year, accounting firm KPMG found that 54% of Brits said they’d stop buying from a company that has misleading claims about the sustainability of its products. Moreover, 45% have heard of the term ‘greenwashing‘, and 76% said false or misleading claims are the clearest examples of greenwashing.

    This is part of what is driving Oatly’s campaign: transparency and accountability to help the public make greener decisions. “This is about giving consumers the freedom to make informed choices about what they’re buying and how it impacts the planet – from grower to grocer,” says its UK general manager Bryan Carroll.

    And that’s not to say Oatly’s record is squeaky clean. In January 2022, the oat milk producer was at the receiving end of an ad ban by the UK’s Advertising Standards Authority (ASA), which accused it of greenwashing consumers with unsubstantiated environmental claims in its comparison of oat milk with conventional dairy.

    For instance, one commercial – with the tagline “Need help talking to dad about milk?” – stated that Oatly generates 73% fewer carbon emissions than milk. The comparison was between Oatly Barista and full-cream milk, but the ASA said consumers would understand it to mean all of Oatly’s products. And in two newspaper ads, it stated that over a quarter of global emissions come from the food industry, with meat and dairy accounting for half of that. The ASA said Oatly included fish and eggs as part of meat and dairy, but people may assume it has a narrower definition.

    And it’s not just the UK – the brand was hit by three lawsuits in New York after being accused of greenwashing by its investors in 2021. Oatly did introduce its carbon footprint labels in the US earlier this year, with a similar campaign to push for mandatory labelling.

    Greenwashing legislation is key

    eu greenwashing ban
    Graphic by Green Queen Media

    This is why policy intervention is key. The UK’s new Green Claims Code lays out a six-point checklist to help businesses make credible environmental claims. And in 2021, British startup Provenance launched its Provenance Framework, an open-source rulebook listing the criteria companies need to fulfil to make a true environmental claim, and avoid greenwashing and misleading consumers.

    The EU, meanwhile, finalised a new law to curb greenwashing last month, banning terms like ‘carbon-neutral’ and ‘eco-friendly’ from product labels, unless businesses can provide “proof of recognised excellent environmental performance relevant to the claim”. One of its proposed sister laws, the Green Claims Directive, mandates businesses to assess and meet new minimum “substantiation requirements” for sustainability claims – but progress on this has stagnated.

    Carroll says it is unreasonable to expect emissions cuts and consumer behavioural changes without providing people with the information they need: “Given the urgency of our climate challenge, we believe it should be as easy for shoppers to find the climate impact of what they’re buying, as it is to find its price tag.”

    In this vein, Oatly is hosting a Reddit AMA (Ask Me Anything) session this Friday, where its sustainability director Caroline Reid will discuss and field questions about climate labels. The brand has put out a call for an executive from the dairy industry to co-host the event.

    Oatly’s tough turn

    oatly
    Courtesy: Oatly

    The oat milk giant has had a difficult couple of years, with post-pandemic supply chain issues and the cost-of-living crisis hitting its stock hard, which has crashed by as much as 94% since its US IPO in 2021, when it was worth $10B. This was exacerbated by leadership changes – with former CEO Toni Petersson moving into a co-chair role – and restructuring, as it reduced headcount by 25% across Europe, the Middle East, and Africa.

    In November 2021, it saw a 20% fall in shares directly due to a warning about its products’ quality, as well as delivery delays, while five of its products were voluntarily recalled in August 2022 due to safety issues. It also withdrew its ice cream tubs from UK supermarket shelves as it faced increased competition, while its market share dwindled in Asia due to “a slower-than-expected post-Covid-19 recovery in China”. It led the company to eliminate SKUs and slow down on product expansion.

    Now, as Oatly aims to reduce its products’ climate footprint by a further 70%, can Oatly turn a financial corner as well as help bring about labelling legislation? Its aim is to work with stakeholders over the next few months to exert influence on policymakers to introduce a mandatory carbon labelling system – “one that doesn’t cost the earth but helps preserve the Earth”.

    “Together, we can put collective pressure on the UK government to make this happen and not get watered down like some other environmental policies have, sadly, been lately,” says Carroll, in a not-so-subtle reference to UK Prime Minister Rishi Sunak’s U-turn on the country’s climate commitments.

    The post Oatly Calls for Mandatory Carbon Labelling, Offers ‘Big Dairy’ Free Ad Space to Publish Climate Footprint appeared first on Green Queen.

    This post was originally published on Green Queen.

  • Quorn: Mycoprotein Giant Struggles as UK & US Meatless Sales Wane

    5 Mins Read

    Marlow Foods, the Monde Nissin division that makes meatless brands Quorn and Cauldron, has announced a loss of £15.3M in its yearly accounts, owing to cost hikes, stagnating sales and post-pandemic pressures.

    Marlow Foods is the latest company to be hit by a financially struggling meat alternatives sector, with retail sales of its Quorn mycoprotein-based products dipping by 4.3% to £192.9M last year across its global operations. This was partly due to post-pandemic pressures, as retail purchases rose in the second half of 2022, as well as inflation caused by the war in Ukraine, which the company says impacted its business significantly. Rising energy costs, as well as price hikes on ingredients like glucose and egg albumen, further impacted its costs.

    While a 43.7% hike in foodservice sales to £28.3M and an 81.1% rise in the fast-food sector to £6.7M helped its total top-line revenue post a minor 1.3% increase to £227.9m, this growth is well behind current inflation rates, suggesting that the volume of products sold has fallen.

    According to Nielsen IQ data published by the Grocer, the retail volume of Quorn and Cauldron products dipped by 10.9% and 22.6%, respectively – despite Marlow Foods growing its market share marginally by 1.5% to 31.7%, through new product launches, selling its meatless offerings at KFC across Europe, and adding 21,000 distribution points. The news comes months after its Philippines-based owner Monde Nissin – which acquired Quorn in 2015 – set up a B2B ingredients arm to sell to European manufacturers.

    Marlow Foods recorded an operating loss of £12.9M last year – compared to £8.7M in profit in 2021 – with inflation squeezing its margins, with a full business review, the closure of part of a manufacturing plant, and one-off redundancies hitting it with £12.1M in costs. Further financing costs of £4.5M from interest on borrowings – up from £3.6M in 2021 – pushed its pre-tax loss to £15.5M, against profits of £7.4M.

    “2022 was a year where we saw huge changes in consumer behaviour and turbulence in the global economy, but we were pleased to deliver sales growth and to consolidate our leadership in UK retail,” said Quorn CEO Marco Bertacca. “We always seek to insulate our consumers from the impact of higher costs and to protect the affordability of our food where possible, but these dynamics pushed our business into a loss for the year.”

    US restructuring reflects wider trends

    plant based meat sales
    Courtesy: Quorn

    Marlow Foods has depreciated the value of its £17.7M investment in the US to zero, months after Monde Nissin restructured its meat-free operations in the US by taking out a non-cash impairment charge of $370M and shifting spending away from Quorn. “The situation in the US has been very disappointing,” said Monde Nissin CEO Henry Soesanto earlier this year. “The plan that we had for the US was and it has been to really over-invest.”

    It reflects the challenges faced by plant-based meat in the country. In August, plant-based giant Beyond Meat reported a 30% sales drop with a net loss of $53.3M, cutting its full-year revenue forecast and walking back its goal of becoming cashflow-positive in the second half of this year.

    It followed job cuts by the company (affecting 200 employees) last year, with similar layoffs seen at fellow vegan meat companies Impossible Foods, Eat Just and Meati. Retail sales of meat alternatives in the US fell by 12.6% to $106.8M in the five weeks to July 2, 2023, with units down by 19.8% year-on-year. And for the year to July 2, 2023, sales declined by 7.3% year-on-year, while units saw a 15.6% drop. These figures coincide with a Gallup poll that found that the number of American vegans has hit a 10-year low.

    Meanwhile, a report by the Good Food Institute (GFI) revealed that retail sales of plant-based meat flatlined in the US in 2022, but foodservice sales reached an all-time high of $730M – reflecting Quorn’s sales trends last year.

    Plant-based meat’s challenges in the UK

    plant based meat uk
    Courtesy: Quorn

    The financial strain has seen many plant-based meat brands cease operations, file for bankruptcy, and go into receivership. In the UK itself, Meatless Farm came close to the brink before being rescued by vegan chicken maker VFC, and ingredients manufacturer Plant & Bean – a Quorn supplier – fell into administration.

    While the UK is Europe’s second-largest vegan market – with Brits spending £964M on plant-based meat and dairy last year – sales have stagnated and total investment in plant-based protein R&D has been overtaken by cultivated meat in the last decade. According to the GFI Europe, plant-based sales declined by 3% between 2021-22 in the UK, with plant-based meat sales sliding by 8% in the same period.

    The UK has seen many brands pull their products from stores, including Coca-Cola-owned Innocent Drinks discontinuing a few of its smoothies, Heck reducing its meatless range from 10 products to just two, Nestlé dropping its Garden Gourmet and Wunda brands, and Oatly withdrawing its entire ice cream range. Late last year, sandwich chain Pret A Manger announced it was closing down most of its Veggie Pret stores..

    GFI Europe says the UK must invest £380M in its alt-protein sector if it is to keep up with other countries and avoid losing startups to nations with better regulatory frameworks. Another report by Green Alliance found that, with the right combination of targeted investments and regulation, the UK alt-protein industry could be worth £6.8B annually and create 25,000 jobs by 2035.

    Earlier this month, it was reported that the UK could be set to fast-track regulatory approval of cultivated meat with a bilateral deal with Israel. Israeli producer Aleph Farms filed the first such application in the UK in August.

    As for plant-based meat, GFI Europe says much more can be done. Its UK policy manager, Linus Pardoe, told Green Queen in August: “While the UK has many of the right ingredients to play a key role in advancing research to make plant-based foods tastier, healthier and more affordable for consumers, most of the expertise in important fields like crop breeding and food science tends to be funded in a way that focuses on other, more established areas of research.”

    The post Quorn: Mycoprotein Giant Struggles as UK & US Meatless Sales Wane appeared first on Green Queen.

    This post was originally published on Green Queen.

  • Denmark Introduces World’s First National Action Plan to Promote Plant-Based Foods

    denmark plant based
    6 Mins Read

    Denmark has published an action plan detailing its goal to transition towards a plant-based food system, in what is a first by a national government. It’s part of the 2021-announced climate agricultural plan to cut food emissions and will involve plans to promote plant-based foods in school meals, via chef training, and by increased exports.

    In 2021, Denmark introduced an unprecedented climate agreement arguing that vegan food must be a “central element in the green transition”. The plan saw the government earmark one billion Danish kroner (€168M) to advance the sector, with 675 million kroner (€90M) going to the creation of a new Fund for Plant-Based Foods, and the rest as bonuses to farmers who grew plant-based protein crops for human consumption.

    The country’s new national action plan is part of this 2021 agreement, establishing how the government wants to boost its plant-based industry. The administration hopes to serve as an inspiration for the rest of the world when it comes to vegan food consumption and production. It also comes three years after it passed a climate law that outlining emissions and net-zero targets.

    The Ministry of Food, Agriculture and Fisheries of Denmark’s plan involved training chefs in both public and private kitchens on the preparation of vegan meals, and a higher focus on plant-based diets in schools and the education system. It also outlines initiatives to expand the exports of locally produced vegan food through embassies, and invest more in research and development for this sector.

    Denmark’s plant-based sector ‘severely underfunded’

    vegetarian society of denmark
    Rune-Christoffer Dragsdahl, secretary general of the Vegetarian Society of Denmark | Courtesy: Vegetarian Society of Denmark

    That last point is key, as it’s in stark contrast to a report earlier this year that found that 97% of all research and innovation spending in the EU goes towards animal agriculture to increase production. This is despite the EU supporting two major research initiatives to help develop plant-based products last year, with a combined investment of €23.2M. In fact, between 2014-20, EU cattle farmers received at least 50% of their income through direct subsidies from the EU – which outnumbered the subsidies earned by the plant-based industry by 1,200 times.

    This puts a spotlight on Denmark’s plan to incentivise farmers to grow vegan protein, as well as the introduction of its Fund for Plant-Based Foods, the first round of which has received 101 applications from startups, universities and others, requesting more than thrice the allocated €7.78M budget. The 2021 agreement followed the establishment of the country’s dietary guidelines a few months earlier, which called for a reduction in meat and dairy consumption, and higher intake of plant-based proteins.

    While Denmark’s decarbonisation plan was the largest investment into plant-based R&D by any country, the Vegetarian Society of Denmark argues that the sector is still “severely underfunded”. Experts from several of the country’s universities have pointed out that funding must increase by at least sixfold, reaching 600 kroner (€80M) annually.

    “Both we and many other dedicated forces in the plant-based sector are determined to make the mission succeed, but it also requires further investments throughout the value chain,” says Rune-Christoffer Dragsdahl, secretary general of the Vegetarian Society of Denmark. “And here, the money does not match the ambitions.”

    This aligns with a recent report that found by the organisation – in collaboration with Greenpeace, Animal Protection Denmark and Green Transition Denmark – which found that Danish banks and financial sector lack the objectives and knowledge to invest in food and agricultural sustainability.

    He adds that the national action plan lacks concrete objectives across the board: “There are a lot of great visions in the action plan, but it is unclear which goals will be achieved and how they will be achieved. If Denmark’s constructive path is to be a credible alternative to, for example, the Dutch approach – which led to large demonstrations in the country – the visions need concrete figures.”

    Plant-based policies by countries around the world

    plant based policy
    Source: Luisa Brimble via Unsplash

    The Netherlands – whose nitrogen emission plan sparked backlash from livestock farmers – has faced criticism from environmentalists, who allege that its tax rules encourage fossil fuel use. But it has proposed a six-year master plan to increase plant protein production and consumption, and approved cultivated meat and seafood tastings after investing €60M in cellular agriculture last year – plus, it set aside €25B to buy out livestock farms and limit the number of animals reared for human food.

    Similarly, Germany’s National Nutrition Strategy involves a focus on plant-based diets, particularly in government-run establishments like hospitals and schools. Its Minister of Food and Agriculture, Cem Özdemir, says German meat consumption has declined, with only a fifth eating it daily. He adds that policymakers intend to build a comprehensive nutrition strategy to promote food system changes via early education and accessibility initiatives. The potential is there, given Germany is Europe’s largest plant-based market.

    Last month, Switzerland’s government launched a new climate strategy for agriculture to make its food system more sustainable and boost food security. This includes a recommendation to reduce meat consumption and adopt more plant-based food in people’s diets – 21% of the population already consumes vegan alternatives to dairy once a week.

    Elsewhere, Canada’s Food Guide recently made changes to encourage the consumption of plant-based foods more often than animal-derived protein. And in the US, 1,400 mayors ratified a resolution in August to promote a shift to plant-based diets to address chronic diseases, climate change and national healthcare costs.

    In Taiwan, meanwhile, the 2023 Climate Change Response Act promotes a plant-froward, low-carbon diet to fight the climate crisis and reach net zero by 2050. In China, the Ministry of Agriculture and Rural Affairs included a focus on future food tech like cultivated meat for the first time as part of its Five-Year Agricultural Plan in January 2022.

    Additionally, 2023 is the UAE’s Year of Sustainability, part of which is a push to promote plant-based eating in the country. It’s also the host of this year’s COP28 climate summit, billed as the first food-focused edition, featuring a predominantly vegan catering menu – 44% of its residents are open to substituting meat and dairy with vegan alternatives.

    The EU’s plant-based policy

    europe plant based

    Last month, five EU animal advocacy organisations, including the Vegetarian Society of Denmark, published a report suggesting 11 measures to unlock the transition towards a plant-based food system in the region. They called for a redirecting of public funding, a rethink of the EU’s protein strategy and mandatory carbon labelling.

    The EU was further urged to lower VAT on plant-based foods – something ministers in Germany are also campaigning for in terms of alt-dairy – introduce a health tax on red and processed meat, and implement a meat tax with a higher VAT on animal-based foods, a measure that is currently being discussed by the Danish government.

    The same week the report was published, the European Parliament’s Agriculture Committee voted to implement a strategy to increase the production of plant proteins in the EU, emphasising that these would increase the “circularity in the food and feed value chains” and benefit the climate. It came after the EU Parliament adopted a resolution to promote plant-based eating and reduce the overconsumption of meat in February 2022.

    “Immediate action is necessary to mitigate the ongoing impact of meat production on climate change and biodiversity loss,” said Joanna Oliveira, project director at the Portuguese Vegetarian Association and coordinator of the coalition’s report. “Implementing these policies and initiatives, with consideration for gradual adoption in specific cases, will be crucial to achieving a more just, sustainable and resilient food system, benefitting both current and future generations.”

    “Denmark is the first country to develop an action plan specifically for plant-based foods. Therefore, the plan itself is internationally groundbreaking,” added Dragsdahl. “We hope that politicians will set concrete targets in the coming period, and we are happy to offer our expertise in this area to ensure that this succeeds.”

    The post Denmark Introduces World’s First National Action Plan to Promote Plant-Based Foods appeared first on Green Queen.

    This post was originally published on Green Queen.

  • Smart Protein India: 7 Key Takeaways From GFI India’s First State of the Industry Report

    gfi india
    10 Mins Read

    Alt-protein think tank the Good Food Institute (GFI) India has just released its first State of the Industry report for the country and by all accounts, there is much to be optimistic about. We break down the seven key highlights from the country’s smart protein sector.

    India is making strong progress when it comes to the alt-protein sector – and this is crucial, given the South Asian country now has the largest population in the world, one which is predicted to continue growing over the next three decades.

    It’s also the Asian country requiring the second-highest increase in alt-protein production, with 85% of its protein consumption needing to come from alternative and traditional plant sources (like beans, tofu, tempeh, etc.) if it is to carbonise.

    So where does its ‘smart protein’ industry stand, and how far does it have to go? It’s these questions that GFI India addresses in its State of the Industry 2023 report – its first dedicated to the country. Here are seven key takeaways from the research, highlighting early adopters, government support, alt-protein regulation, labelling conventions, and more.

    alt protein india
    Infographic by Green Queen Media using GFI India data

    Plant-based dairy is king, but alt meat shows promise

    oat milk india
    Courtesy: Kingdom & Sparrow/The Alt Co

    There are 113 companies working on plant-based, cultivated and fermentation-derived meat, dairy, seafood and eggs in India. Unsurprisingly – given the country has the largest dairy industry in the world – nearly two-thirds (65.8%) of plant-based businesses are focused on alt-dairy (with almond milk brands topping the list), and 30.1% on vegan eggs.

    Meat alternatives only account for 4.1% of all vegan brands in India. There’s a large opportunity here, though, given that vegan chicken is the top product format across the sector (followed by alt-milk), and 77% of Indians consume meat daily, weekly or occasionally. Still, the current market landscape values plant-based dairy (₹250 crores/$30M) 2.5 times higher than meat alternatives (₹100 crores/$12M).

    In terms of investment, alt-protein startups (across the three pillars) saw a modest investment of $17M between 2021-22, a small share of the $562M total that was injected into APAC companies in 2022. However, a survey of investors active in or entering the alt-protein sector by GFI showed that 99% of respondents are optimistic about the sector’s potential.

    “I believe, with its world-class talent and proven track record of cost-efficient scale-up, India is uniquely positioned to be a smart protein innovation and manufacturing hub,” said Michal Klar, investor and funding partner at Better Bite Ventures. “This is especially relevant for technologies like precision fermentation that can benefit from talent and equipment currently used for biomedical research and production.”

    Thanks to exports, India’s international presence is growing

    gooddot
    Courtesy: GoodDot

    While investment within India might not be too high, Indian alt-protein manufacturers are starting to make an international mark and contributing to the government’s $2T export goal by 2030.

    Biotech firm Laurus Bio makes animal-origin-free growth factors, recombinant proteins, and cell-culture media supplements to cater to cultivated meat companies globally and help meet cost and scale requirements.

    When it comes to plant-based, Greenest Foods shipped India’s first export consignment of plant-based meat from Gujarat to the US last year, while Wakao Foods shipped one of the largest-ever shipments (13 tons) of jackfruit-based products stateside earlier this year.

    There were quite a few exports to Singapore, one of APAC’s alt-protein leaders. Blue Tribe Foods launched its line of burgers, tikkas and alt-meat products across Singapore supermarkets, while Shaka Harry will introduce plant-based meat products to the city-state’s Mustafa Centre. Evolved Foods, meanwhile, is exporting vegan meat alternatives to Singapore and Nepal.

    More internationally, BVeg Foods supported Haldiram’s International’s launch of its Plant Perfect alt-protein range in the US, UK, EU and Australia, while shipping 22 tons of frozen vegan beef chunks to the UK in July. And as we reported last week, GoodDot – which has been exporting to Singapore, Canada, Nepal, the UAE, South Africa, Oman and Mauritius – entered the US market, with plans to move into the UK and Europe too.

    Meanwhile, Kanpur-based Oatmlk became one of the first Indian plant-based dairy brands to export to the UAE and Singapore – which is significant as it isn’t based in one of the top three metro cities of New Delhi, Mumbai or Bengaluru. “New brands from tier-II and tier-III cities will play an important role in India’s export story in the coming decades,” says GFI India.

    Bright visuals and ‘plant-based’ over ‘vegan’: how to nail product packaging

    plant based meat india
    Courtesy: Greenest Foods

    Since 2006, food and drink packaging in India has been labelled with green or red dots, signalling whether a product is vegetarian or non-vegetarian (which includes eggs in the country), respectively. But in 2021, the Food Safety Standards Authority of India (FSSAI) introduced a new vegan symbol to help consumers differentiate and identify plant-based products.

    GFI India carried out a consumer study to identify packaging cues to help identify vegan food, finding that there’s a gap between comprehension and nomenclature – especially for plant-based dairy, which carries labelling restrictions. But there are certain things brands can still do to make their offerings easily identifiable.

    Consumers prefer bright and bold colours with elements of green on the packaging, which they expect to be shaped intuitively (tubs for ice cream, blocks for cheese, etc.). Product imagery on the label is crucial in signalling the nature and taste of the food while mentioning the type of protein helps too. And similarly to global trends, most Indians prefer the term ‘plant-based’ over ‘vegan’.

    Like many of their global counterparts, Indians value health above most other criteria when considering smart proteins. In 2021, a Kerry study found that health was the top motivating factor for Indians switching to plant-based food. This is especially true for alt-milk, according to GFI India’s research, with claims like “no added sugar” or “no preservatives” appreciated by consumers.

    However, when it comes to meat, taste cues resonated more with consumers. But for both product categories, “high protein” was an important factor. Interestingly, claims about animal cruelty didn’t significantly motivate consumers to eschew animal-based food for vegan alternatives, which are primarily considered substitutes during religious events or festivals when meat consumption is prohibited.

    Who is the Indian plant-based consumer, and what’s stopping the rest of the populace?

    india plant based
    Courtesy: GFI India

    To identify the profile of the early adopters of vegan food in India, GFI looked at consumers who were likely to regularly purchase alt-meat, dairy and eggs, as well as pay more for these products.

    The result? Young (aged 25-44), higher income (monthly household income of over ₹50,000/$600), well-educated (college graduates and above), living in urban areas, and flexitarians are the early adopters of plant-based foods in India. Vegan eggs and dairy count vegetarians and non-vegetarians as their target audiences too – and while people aged 18-24 are keen on alt-meat, they’re deterred by the price premium.

    Of these early adopters, one in four say they’d consider giving up conventional meat, seafood, dairy or eggs in the future, citing issues like hygiene, smell, ease of cooking and heaviness on the stomach, as well as animal welfare and impact on the climate.

    While half of these consumers are aware of plant-based milk, only 30% are familiar with alt-meat and 20% with vegan eggs. And of the households acquainted with these products, 23% have tried milk alternatives (with 43% intending to buy in the future), while only 10% have tried meat analogues (with 33% likely to purchase at some point). Meanwhile, 82% of Indians who have bought plant-based milk in the last six months say they’ll consider buying it again, with repeat purchases of alt-meat coming in at 72%.

    Flexitarians are key here: 89% who have bought alt-milk buy conventional dairy as well, and 72% do the same for meat, with protein being a key reason for interest in both product categories (and health is equally important for milk).

    Among the barriers to consumer adoption are resistance from family, a perceived ‘unnaturalness’, lack of clarity on health benefits, and taste and price. People over 45 feel these products are not relevant to them and possess a synthetic taste, while product availability is a key hurdle for many Indians.

    There is increased government support for alt-protein in India

    smart protein india
    Map of smart protein startups in India | Courtesy: GFI India

    There are strong signs of administrative support and examples of public funding to help propel India’s smart protein sector to the next stage. Within India’s Ministry of Science and Technology, the Science and Engineering Research Board included cultivated meat research under its Competitive Research Grant Programmes and announced a funding call centred on making millet-based meat, egg and dairy proteins.

    The Biotechnology Industry Research Assistance Council, meanwhile, has invested in multiple smart protein startups in India via initiatives like the Biotechnology Ignition Grant Scheme.

    In March 2022, India’s minister of food processing industries confirmed that smart protein is eligible for financial assistance under the Pradhan Mantri Kisan Sampada Yojana, a central government scheme that provides monetary support to develop food processing and preservation infrastructure to set up food processing units.

    A month earlier, a Ministry of Commerce department set up the Vegan Committee on Export Standards, Guidelines and Promotion for Vegan Food Products to aid the growth of the plant-based industry and set export guidelines. It’s part of the National Programme on Vegan Products, which aims to make India an export leader in the category.

    As for state governments, Maharashtra (where Mumbai is located) included smart protein as a pillar to help each its $1T economy target by 2030. And its deputy chief minister signed a directive for manufacturing hubs that will focus on creating plant-based protein value chains.

    “The potential for other state governments to chart a path for the smart protein sector is huge, especially since every state in India is uniquely positioned to benefit from various aspects of the innovation and production of smart protein food value chains,” reads the report.

    No cultivated meat applications for regulatory approval yet

    precision fermentation india
    Sohil Kapadia and Parini Kapadia, founder of Zero Cow, one of India’s only precision fermentation dairy companies | Courtesy: Zero Cow

    In India, the FSSAI is the body responsible for the regulatory framework of foods, including plant-based, cultivated and fermented proteins. The latter two fall under the Food Safety and Standards Regulations set out in 2017, which rule that if a product or ingredient doesn’t have a history of human consumption – or is obtained using new tech with engineering processes that significantly alter its composition – it’s classed as a non-specified or novel food product.

    In 2020, the FSSAI formed the Working Group on Cultured Meat with regulatory and scientific experts to study the possible regulatory pathways for cultivated meat in India. So far, it hasn’t received any applications for the approval of cultivated meat or proteins made from biomass fermentation.

    However, there has been progress on the precision fermentation front, with Californian pioneer Perfect Day obtaining premarket approval from the FSSAI for its animal-free whey protein after it purchased Sterling Biotech last year. Additionally, the regulatory body has approved the use of mycoprotein derived from Fusarium venenatum (the fungi strain used by Quorn).

    There’s a lack of clarity when it comes to plant-based labelling in India

    cultivated meat india
    Courtesy: Blue Tribe Foods

    Like the EU, the FSSAI prohibits the use of terms like ‘milk’, ‘cheese’ and ‘yoghurt’ on the packaging of dairy alternatives. The regulator has specified that alt-dairy products can’t be considered as milk or milk products.

    But in June last year, it finalised its Vegan Foods Regulations, a separate framework for plant-based food in India. Producers must comply with these rules and obtain approval to even label their products as vegan. And while the FSSAI published a list of FAQs for further clarity, it mentions that plant-based dairy and cheese analogues are not eligible for consideration as vegan food.

    This makes things confusing for plant-based brands, as many alt-dairy products fall under the confines of the Vegan Foods Regulations and satisfy the definition of a dairy alternative. So it’s not clear whether these analogues can be classed as analogues, leaving companies in a neither-here-nor-there dilemma.

    The FAQs also mention that the term ‘vegan’ can’t be clubbed with meat-related terms on product labels, with companies not allowed to make claims comparing alt-meats to their conventional counterparts in any sensory manner.

    So while a lot of progress is being made, there are some key challenges for India’s alt-protein industry to overcome. “Building trust in these safe, sustainable, and scalable alternatives to conventional proteins is paramount,” Subhaprada Nishtala, director of ITCFSAN, the FSSAI’s training centre, told GFI India. “We envision a future where innovation, safety, and sustainability coexist harmoniously, enriching the dietary choices of the Indian public. Together, we can chart a path towards a more resilient and diversified protein ecosystem in India.”

    Read the full State of the Industry 2023 report by GFI India here.

    The post Smart Protein India: 7 Key Takeaways From GFI India’s First State of the Industry Report appeared first on Green Queen.

    This post was originally published on Green Queen.

  • Ben & Jerry’s to Reformulate Non-Dairy Ice Cream Recipes with Oat Milk For All 19 Flavours

    ben and jerry's non dairy
    5 Mins Read

    Unilever-owned ice cream giant Ben & Jerry’s has announced that it will be reformulating its entire non-dairy range, switching from a base of almonds or sunflower seeds to oats. Starting with two trademark flavours that will be available this autumn, the rest of the lineup will debut in stores in spring 2024.

    Ben & Jerry’s 19-strong vegan ice cream range currently contains a base of almonds and sunflower seeds, but the brand says the existing recipes change the overall flavour of the ice creams. The company sought to change its recipes two years ago, considering 10 different ingredient bases, including coconuts and rejigging the almond recipe.

    Ultimately, the flavour team settled on an oat milk base, finding that it had the smoothest texture and most neutral flavour that would allow the core flavours of chocolate, caramel and vanilla to shine. The company adds that the change favours people with nut allergies – though using oats means that none of the frozen desserts are gluten-free either.

    The reformulated versions of the Chocolate Chip Cookie Dough and Chocolate Fudge Brownie will be available this autumn in the US, while the 17 others will be launched worldwide in the spring. Ben & Jerry’s will also release a new flavour exclusive to the dairy-free ice cream range, specifically with the oat base in mind.

    Ben & Jerry’s non-dairy history

    ben and jerry's vegan
    Courtesy: Ben & Jerry’s

    Ben & Jerry’s, which boasts a 33% market share in the US non-dairy ice-cream sector, first launched its plant-based range in 2016 with Chunky Monkey, Chocolate Fudge Brownie, Coffee Caramel Fudge and Peanut Butter & Cookies flavours. This lineup has expanded over the years to include options like vegan Chocolate Chip Cookie Dough, Cherry Garcia and Phish Food.

    In 2019, it launched edible cookie dough bites that were available in a vegan variant too, and a year later, it introduced a sunflower-butter-based line of ice creams in the US, whose current flavours include Milk and Cookies, Bananas Foster and Mint Chocolate Cookie.

    With the new oat-based recipe, Craig Koskiniemi – one of Ben & Jerry’s ‘flavour gurus’ – told Food Dive that it could backfire with die-hard fans of its current dairy-free lineup, but stressed that oat won out in consumer taste tests. Additionally, non-dairy only makes up 7% of the company’s total packaged business, so the threat of sales crashes isn’t as huge.

    In a statement, Colleen Rossell, another ‘flavour guru’, said: “With this new recipe, Ben & Jerry’s fans can expect more: more flavour, smoother texture, and more dessert euphoria with the same signature chunks and swirls. This new recipe is so good, it’s even loved by our most discerning dairy fans who are used to eating [dairy-based] ice cream.”

    A crowded vegan ice-cream freezer

    ben and jerry's oat
    Courtesy: Ben & Jerry’s

    Plant-based products only account for a 2.6% share of the US ice cream market, with a household penetration rate of 11.8%. Despite the average American consuming 23 lbs of ice cream each year on average, dairy-free sales declined by 4% from 2021-22.

    And in the UK – where Ben & Jerry’s leads the way in terms of overall tub and block sales – non-dairy products are said to make up 14% of new ice cream launches while accounting for less than 5% in take-home sales. Moreover, the British market saw a sales drop in vegan ice cream, with a 2% fall from 2021-22 (albeit a 14% hike from pandemic-hit 2020 levels).

    It has led to a period of flux within the sector. Oat milk leader Oatly withdrew its entire ice cream range from the UK market earlier this year, citing increased competition and missed sales targets. The UK plant-based ice-cream aisle is getting increasingly congested, featuring brands including Häagen-Dazs, Magnum, Jude’s, Swedish Glace, Booja Booja, Northern Bloc and, of course, Ben & Jerry’s. And this is before you start factoring in supermarkets’ private-label brands.

    It’s a similar scenario in the US, with So Delicious (owned by Danone), Häagen-Dazs, Wicked Kitchen, Van Leeuwen, Salt & Straw, Forager Project and Oatly – to name a few – combining with own-label brands to crowd the retail freezers.

    Making a better product and exploring new tech

    ben and jerry's dairy free
    Courtesy: Ben & Jerry’s

    Speaking about Ben & Jerry’s recipe change to Food Dive, Koskiniemi explained: “We compared it to some of the other products on the market and we were finding that actually, there’s really room to improve what we had. It really stemmed from this internal view, knowing that we’re not satisfied with what we have. We know we can do better.”

    Despite the increasing number of players in this space, it feels like the demand may be there – over half of consumers in a global survey said they’d be more willing to buy vegan ice cream if more options were readily available, according to Olam Food Ingredients.

    “We can really help grow the nondairy category by improving the quality of our product,” said Koskiniemi. “We took our time to make sure that we were getting the best possible product for our non-dairy.”

    The news also comes a year after Ben & Jerry’s parent company, Unilever, began working with European startups to explore precision fermentation technology, specifically pointing out challenges in the non-dairy ice cream segment. “We’ve got some things coming [in precision fermentation] in the next year or so,” said Unilever’s chief R&D officer for ice cream, Andrew Sztehlo, hinting that it would probably come from one of its big global brands, possibly a North American one.

    California’s Perfect Day is a pioneer in this segment – with its former consumer-facing brands Brave Robot and Coolhaus using its precision fermentation-derived animal-free whey for its ice cream range.

    The post Ben & Jerry’s to Reformulate Non-Dairy Ice Cream Recipes with Oat Milk For All 19 Flavours appeared first on Green Queen.

    This post was originally published on Green Queen.

  • Liberation Labs Gears Up for $75M Series A to Fund To Scale Facility As Industry Doubles Down on Production

    liberation labs
    6 Mins Read

    US precision fermentation protein manufacturer Liberation Labs is lining up a Series A funding round that could ink the brand as much as $75M, reports Axios. The financing will be used to build its upcoming $115M facility in Richmond, Indiana, which will have a capacity of between 600 to 1,200 tonnes of protein per year.

    Months after it secured $30M in equipment financing for its biomanufacturing plant, which it broke ground on in June, Liberation Labs CEO Mark Warner told Axios that the company’s Series A funding will largely be equity, but could involve more equipment financing or even government investment.

    He added that investors could include traditional VC firms as well as infrastructure and climate funds, and the funds may end up being a blend of debt and equity. The Series A round is set to close by the end of the year and could bring its total funds raised to $126M (including a $20M seed round last year and a $1M funding round).

    Building commercial-scale facilities across the globe

    Liberation Labs will use the cash to fund the Richmond plant, which is a commercial-scale facility built to meet the growing demands of proteins from precision fermentation. The factory – which is set to cost around $115M and become operational sometime next year – will be capable of producing between 600 to 1,200 tonnes of protein annually, and bring in $40M in yearly revenue.

    Warner previously told AFN that the plant will have downstream processing capabilities and support clients ranging from well-funded precision fermentation startups to established ingredient firms and CPG companies: “Our facility in Richmond will be the first fit-for-purpose precision fermentation food protein manufacturing facility in the world, to my knowledge.”

    If all goes well, the company will then look to build another factory five times the size of this one, which is estimated to generate $160M in revenue each year and will be funded via more traditional project financing. “Long term, we’re looking at six geographies worldwide,” Warner told AFN in April. “In each one, we expect to build initially a 600,000-litre launch facility, and ultimately a four-million-litre commercial facility.”

    “This type of company and industry is a perfect fit for the Hoosier state given Indiana’s strong agriculture and manufacturing sectors,” Indiana Governor Eric Holcomb said in a statement. “We love to see innovative new technologies creating quality jobs and career pathways for both today’s and tomorrow’s workforce.”

    Reducing costs for futureproof proteins

    precision fermentation facility
    Courtesy: Rimmabondarenko/Canva

    Warner told Axios that while billions have been poured into working out how to produce cell-cultivated proteins, scale remains a question mark. With precision fermentation, that isn’t as much of a challenge, as it can already be scaled up. “Despite strong consumer interest in bio-based ingredients, the industry has yet to fully deliver on their promise,” Warner said in a statement after breaking ground on the Richmond facility.

    Liberation Labs aims to address the capacity bottleneck and lower the costs attached to precision fermentation. “Something like lactoferrin, which has a high dollar value, is certainly attractive, but once you get to the 50 to 100 bucks a kilo range, that’s where it starts to get difficult,” he told AFN. “Really, anything that currently sells for less than 50 bucks is a challenge, although it also depends on how much you use in a given application.”

    He added: “As you really get into what I would consider bulk products, there’s going to need to be additional development on the process to reach viability.”

    Independent life-cycle assessments carried out on behalf of precision fermentation dairy companies Perfect Day and Bon Vivant found that their animal-free whey proteins have 99% less water use and 97% lower emissions than conventional dairy. And non-company assessments have found that precision-fermented proteins can have a 53-100% lower environmental impact than animal-based proteins.

    Touching upon these futureproof aspects, Warner said in June: “We believe our purpose-built biomanufacturing facility will fill the gap and help usher in a new era of advanced bioproducts that will make our lives better, including foods, materials and yet-to-be-discovered breakthroughs.”

    Funding and facilities for fermentation

    The global fermentation sector has raised about $3.7B in total funding, with over $840M coming in just last year, according to industry think tank the Good Food Institute. It reports that there are at least 62 companies working in the precision fermentation segment across the supply chain, including Perfect Day, Formo, Remilk, Imagindairy and Aqua Cultured Foods.

    In terms of production facilities, Remilk – which is worth $325M after a $120M Series B round in January 2022 – had broken ground on what it described as the “world’s largest full-scale precision fermentation facility last year but has put construction on hold for now as it focuses on increasing production at its existing plant. Meanwhile, fellow Israeli company Imagindairy has secured a total of $28M in seed funding so far.

    change foods facility
    Courtesy: Change Foods

    In the UAE, American-Australian producer Change Foods – which has secured $15.3M in total funding – signed an agreement last year to design a first-of-its-kind commercial manufacturing plant, with a capacity of 1.2 million litres.

    In Australia, Cauldron Foods raised AU$10.5M ($6.74M) earlier this year to build Asia-Pacific’s largest network of precision fermentation facilities. Fellow Aussie company All G, meanwhile, reeled in $25M in a Series A round last year to take its total funding to $40M. Meanwhile, China’s Changing Biotech secured a $22M Series A round last year and is building a 9,000 sq m facility in Qingdao – its current facility has a capacity of five tons, and it’s working on designing six 50-ton lines.

    In India, Sterling Biotech was acquired by Perfect Day last year, which took over its three facilities across the country. The company, which has raised a total of $750M and was worth $1.5B in 2021, has plants in Berkeley and Salt Lake City (60,000 sq ft), and in addition to the Indian factories, it has four commercial-scale co-production facilities globally, giving it the capacity to produce thousands of tonnes of its animal-free whey protein.

    formo eggs
    Courtesy: Formo

    Elsewhere, German precision-fermented egg company Formo raised a record-breaking $50M in Series A funding in 2021 to bring total financing to $54.7M, while Californian counterpart The Every Co closed an oversubscribed $175M Series C round the same year.

    Meanwhile, New Culture, which produces precision-fermented casein, is the only company that has claimed it can manufacture animal-free casein at scale, with the capacity to produce up to 25,000 pizzas’ worth of cheese with each batch of its protein.

    Earlier this month, Aussie producer Eden Brew, which has developed what it calls a “world-first” animal-free casein micelle, closed a $24.4M Series A funding round. Just today, French precision fermentation company Bon Vivant (which works on both whey and casein) announced a €15M ($15.9M) seed round to accelerate the production of its beta-lactoglobulin protein.

    The post Liberation Labs Gears Up for $75M Series A to Fund To Scale Facility As Industry Doubles Down on Production appeared first on Green Queen.

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  • Plant-Based Price Parity: Lidl Germany’s Own-Label Vegan Alternatives Will Now Cost the Same as Meat & Dairy

    plant based price parity
    5 Mins Read

    German retailer Lidl has announced that it will be introducing price parity for the majority of its plant-based alternatives to animal-derived foods via its own-label brand Vemondo. The grocer will also place these vegan products directly next to their conventional counterparts across all its stores in Germany.

    Lidl introduced its Vemondo range in 2020, which now boasts over 100 products (the retailer stocks a total of 650 vegan items across seasons). Now, most of the products under this label – which include plant-based milk, yoghurt, ice cream, cheese, meat products and ready meals – will be priced on par with their animal-derived counterparts.

    The retailer says it wants to “bring equality on the plate”, explaining that widespread “conscious and sustainable consumption” is only possible if these foods are “affordable and more easily accessible for everyone”.

    Plant-based price parity to match market trends

    lidl vegan
    Courtesy: Lidl

    It comes on the back of research last month revealing that 43% of consumers in Germany would buy more vegan products if they were cheaper – not only is it Europe’s leading plant-based market, it has the second highest per-capita spend on plant-based foods. Meanwhile, 29% would purchase more if there were a higher number of plant-based options to choose from.

    The survey was carried out by BVLH, a federal association of German retailers, which found that 43% of the country’s population identifies as flexitarian, while 9% are vegetarian and 3% are vegan. Similar research has found that meat consumption has dropped to a record low in the country, which ranks top when it comes to plant-based meat sales in Europe.

    Attitudes towards plant-based dairy are along similar lines. The country is the leading European market for vegan milk, cheese and yoghurt, with sales of the former growing by 20% between 2020-22. Additionally, research by the University of Hohenheim has revealed that Germany has the greatest potential for alt-milk in the continent, with purchases already growing by 62% between 2020-22.

    Lidl’s move to introduce price parity will be a win for German MPs Tim Klüssendorf and Bruno Hönel from the Social Democratic Party and Green Party, respectively. In August, the two politicians proposed a change in the country’s tax laws to reduce the VAT on plant-based milk to better reflect consumer needs. Currently, alt-milk carries a 19% levy, compared to 7% for traditional dairy.

    Germans spent an average of €6.60 on alt-milk last year, with 28% consuming it once a week. This is why Lidl’s decision to reduce their prices to match them with cow’s milk is such an important step. “By adjusting the price of our Vemondo products, we would like to increasingly invite customers to try out the plant-based alternatives – without the price being the decisive criterion,” said Lidl Germany’s chief buyer Christoph Graf.

    “Price is a key lever in nudging people to transition to a more plant-based diet, particularly in times when household budgets are being squeezed,” Jasmijn de Boo, CEO of alt-protein non-profit ProVeg International, said in a statement. “This is also the first time we are seeing a long-term, permanent pricing measure by a large retailer to promote plant-based nutrition and we hope other retailers will follow Lidl’s example and make similar adjustments to their pricing.”

    Positioning vegan products in the meat and dairy aisles

    vegan price parity
    Courtesy: Lidl

    Lidl isn’t just aligning its vegan product prices with animal-based food: it’s now putting them together. It will place plant-based products in the traditional aisles of all 3,250 of its stores – so plant-based meat will go alongside conventional meat, while plant-based milk will be positioned next to cow’s milk, for example.

    It follows a trial by the retailer in June, where it placed its four bestselling meat analogues in the meat aisle for increased visibility. It’s a strategy that has been known to be successful in creating more awareness and increasing consumer adoption of these products across different countries.

    A 2020 trial by US retailer Kroger and the Plant Based Foods Association (PBFA) showed that when sold in the meat aisle, plant-based meat sales rose by 23%, with one consumer explaining that their first thought is that these products will be in the meat section, while another said this makes buying vegan a lot easier.

    In 2021, a UK-wide report by the Institute of Grocery Distribution (IGD) found that 57% of respondents strongly agreed that moving plant-based products into the meat aisle would make it easier for them to follow healthier and more sustainable diets. Although it could be important to have a segregated bay within the meat aisle, as opposed to placing products right next to the meat, Asda found the latter saw a 30% sales decline versus the former.

    It’s important to make these changes permanent, as Lidl is doing. IGD reports how, in one European study, meatless spreads and sausages were moved alongside their conventional counterparts (as well as remaining in their original positions). While sales increased initially, they came back down once the trial had ended.

    Additionally, a 2021 poll by Attest found that a fifth of US and UK consumers never visited a dedicated vegan aisle, with 28% doing so rarely. Meanwhile, 16% of non-vegans said they’d never buy from these sections.

    Replacing meat and dairy with plant-based alternatives

    lidl vemondo
    Courtesy: Lidl

    Lidl – which was the first retailer to introduce the V-Label on price indicators on shelves in Germany – claims that it is the first German supermarket to disclose data on the proportion of animal to plant-based protein in its product range. The grocer has found that vegan to animal protein has a ratio of 11% to 89%, while for dairy, this changes to 6% to 94%, respectively.

    The retailer says it’s the first to set concrete goals around these foods. It will endeavour to increase the proportion of plant-based protein sources in its German stores by 20% and alt-dairy by 10% by 2030. The company adds that it will advocate for a cross-industry methodology to calculate protein ratios. The move comes months after Lidl announced it will be cutting back its meat offerings in favour of more plant-based food as there is “no second planet”.

    “Only if we enable our customers to make ever more conscious and sustainable purchasing decisions and fair choices can we help shape the transformation to sustainable nutrition,” said Graf. “For us, this also includes remaining in active dialogue with our partners in German agriculture and continually developing our animal range in terms of transparency and husbandry methods.”

    The post Plant-Based Price Parity: Lidl Germany’s Own-Label Vegan Alternatives Will Now Cost the Same as Meat & Dairy appeared first on Green Queen.

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  • Plant Sifu is Flying High: Hong Kong Plant-Based Pork Maker Partners with Cathay Pacific for In-Flight Meals

    4 Mins Read

    Plant Sifu, Hong Kong’s first locally produced plant-based meat brand, has made impressive strides since launching in late 2021. Now, the food tech company has extended its partnership with the city’s flag carrier, Cathay Pacific, bringing its tasty plant-based pork range to even more travellers across the world.

    The consumer-facing brand of Hong Kong foodtech company Good Food Technologies, Plant Sifu, made waves last year when it introduced its next-gen plant-based pork with patented AROMAXTM fat technology after the parent company closed an oversubscribed HK$12.5M ($1.5M) seed funding round in early 2022. 

    Since then, the brand has entered multiple foodservice locations in Hong Kong, showcasing its products at seven of the city’s most reputable Chinese restaurants, before extending its footprint with a partnership at Cafe de Coral-owned Shanghainese chain Shanghai Lao Lao in April. The soup dumpling and fresh noodle chain launched a green plant-based menu featuring Plant Sifu’s pork in all 12 of its locations, marking the first fully vegan menu by the restaurant. The four dishes were so successful that they have become a permanent addition. Additionally, the Asian plant-based brand launched with Fairwood (Hong Kong’s second largest Chinese fast-food chain with 100+ outlets), Nosh (the city’s leading meal delivery service provider), and recently returned to IKEA in Hong Kong and Macau in the form of plant-based siu mai.

    Photo copyright @ Plant Sifu

    But perhaps Plant Sifu’s most notable link-up is with Cathay Pacific, Hong Kong’s national carrier and a pioneer in food innovation in the airline industry. In July, the two companies collaborated to debut in-flight meals containing Plant Sifu’s plant-based pork.

    Plant Sifu in the sky

    “Cathay Pacific is not only a global top 10 airline, but also one of Hong Kong’s best-recognised enterprises for culinary innovation and quality,” Joshua Ng, co-founder of Good Food Technologies, told Green Queen in August. “Our ‘taste-first’ and localised approach in product development separated us early on to secure this key partnership,” added co-founder Dr Andrew Leung.

    Now, the two brands have extended their link-up with a six-month trial that will see more meals containing the vegan pork appear on the Economy and Premium Economy menus of select long-haul Cathay Pacific flights. These include routes departing from Hong Kong and rotating across North America, Australia, Europe, the Middle East, and Africa.

    Photo copyright @ Plant Sifu

    Chefs from the carrier’s Culinary Design team created Chinese and Asian dishes by using all formats of Plant Sifu’s pork, including mince and bites. Think braised egg tofu with pork mince and shiitake mushrooms, and wok-fried mince with Thai basil, morning glory and vegetarian sambal.

    “Plant Sifu is proud to be Cathay Pacific’s selected partner to serve their Premium Economy and Economy class globally,” said Ng. “This is also a first for Hong Kong food innovation with global impact.”

    The collaboration is part of Cathay Pacific’s wider Greener Together strategy, which aims to achieve carbon neutrality and battle climate change. In August, it worked with Hong Kong vegetarian restaurant Veda, part of the Ovolo Hotel Group, to create 16 meat-free dishes for the carrier’s in-flight menu.

    Photo copyright @ Plant Sifu

    It was part of Cathay Pacific’s ‘The difference is in the detail‘ campaign, which aims to elevate its in-flight dining experiences and improve its wellness and sustainability credentials, as well as supports its long-term partnership with Hong Kong environmental charity The Green Earth, helping travellers “make better lifestyle choices for the planet”.

    In February of this year, Cathay Pacific launched a First and Business Class menu with Michelin-starred Cantonese restaurant Duddell’s, also one of Plant Sifu’s partners.

    Contributing to a healthier, more sustainable planet

    Photo copyright @ Plant Sifu

    Plant Sifu began by focusing on cleaner plant-based alternatives catering to Asian diets and cooking applications, starting with pork and dim sum. All Plant Sifu products are free from MSG, preservatives, refined sugar, and genetic modification. The secret to its superior juiciness and texture? The company’s fat tech AROMAXTM. “After extensive research with chefs, it was clear that pork fat and lard are quintessential ingredients in Chinese and Asian recipes,” said Leung.

    “However, they come along with health hazards of high fat and high cholesterol commonly associated with heart disease, diabetes, and obesity. Therefore, our team went on to invent AROMAXTM  – using konjac gelatin structures locked with flavours and aromas to mimic fatty pork.”

    In terms of sustainability, the brand claims that independent life-cycle assessments have shown that its meat products use at least 75% fewer resources compared to their conventional counterparts, and are hence more planet-friendly.

    Working with Cathay Pacific extends its mission to “feed the world sustainably”. Plant Sifu truly is soaring – both figuratively and literally.

    This is a Green Queen Partner Post.

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  • Esencia Foods Debuts Europe’s First Whole-Cut Mycelium Seafood at Major German Food Show

    mycelium seafood
    4 Mins Read

    German alt-meat company Esencia Foods hosted Europe’s first tasting of mycelium-derived seafood at the Anuga gastronomic fair in Cologne. The startup makes whole-cut whitefish like seabass and cod comprised of just two ingredients using solid-state fermentation.

    The startup, which was founded in August 2022 by Hendrik Kate and Bruno Scocozza, began by creating mycelium alternatives to scallops and salmon and how now finalized prototypes for whitefish species like seabass and cod.

    Esencia leverages a proprietary solid-state fermentation process that involves growing microbes atop an inoculated solid surface. The core ingredient for this process is a strain of edible fungi often used in the food industry. And unlike many “plant-based processed products”, the company claims its biomass is composed of two ingredients only, and adds that its mycelium alternatives are high in protein, fibre and omega-3, though it is not disclosing the exact ingredient list (previous coverage suggested the final product has 5-6).

    Biomass fermentation uses considerably less land, water and energy, and produces a fraction of the greenhouse gases associated with traditional animal husbandry, for an equivalent amount of protein, according to food scientist Dr Martin Wickham.

    esencia foods
    Courtesy: Esencia Foods

    ‘A new generation of protein’

    Esencia’s mycelium-derived whitefish was on display for tastings at Anuga – which takes place biennially and is one of the world’s largest food industry trade show fairs – with the company looking to ink partnerships with restaurants, foodservice distributors and food corporations at the event.

    “Tastings at selected industry-focused events will help us to win important partners, but also to fine-tune our products and learn which dishes can be most successful at the market,” said Kaye. “The number of samples is limited. Tasters should be prepared to try not just seafood alternatives, but the start of a new generation of protein to feed humanity.”

    Esencia, which raised $500,000 in a pre-seed round last September, isn’t the only company that will be exhibiting alt-seafood products at Anuga. Spanish brand Zyrcular Foods will showcase its plant-based tuna and salmon alternatives, alongside a Smashburger at the event.

    anuga 2023
    Courtesy: Esencia Foods

    Mycelium meat and alt-seafood on the rise

    While the alternative seafood space is increasingly crowded on the plant-based side and boasts a handful of cultivated startups, Esencia’s only other major whole-cut mycelium seafood competitor is US company Aqua Cultured Foods, which says it’s the world’s first whole-cut microbial-fermented seafood producer, makes analogues to whole-muscle ahi tuna, whitefish, shrimp and calamari, among others. Earlier this year, the startup raised $5.5M in a seed funding round to accelerate production and scale up.

    In July, California’s The Better Meat Co and Israel’s Oshi (previously Plantish) signed an MoU to develop a salmon alternative – the former is known for its B2B mycelium ingredients. Last year, scientists in Copenhagen began working with two Michelin-starred restaurant Alchemist to develop mycelium-based seafood.

    Other companies working in the mycelium meat space include Meati, Libre Foods, Prime Roots, MyForest Foods and Adamo Foods, among others. Meanwhile, Canadian brand Seed to Surf is also making vegan whitefish but with a whole-foods plant-based approach- celeriac is the base ingredient.

    bluenalu funding
    Courtesy: BlueNalu

    The seafood analogue sector has seen a flurry of developments this year. Vegan startups like Konscious Foods and Hooked Foods have secured funding, and two European brands received a €1.5M grant to create 3D-printed mycoprotein to replace seafood, which debuted last month. Other product launches include South Korean startup Unlimeat‘s upcycled vegan tuna and Singapore-based HAPPIEE‘s vegan shrimp and squid in the UK.

    Over in the cultivated seafood category, brands like BlueNalu and Bluu Seafood secured investment this year, on the back of investment in the industry tripling between 2016-22. Other companies in this space include producers include Umami Meats, Avant Meats, Shiok Meats, Bluu Seafood, Finless Foods, Marinas Bio, and Wildtype Foods (whose 2022 $100M Series B raise was the largest-ever single cultivated seafood round).

    The post Esencia Foods Debuts Europe’s First Whole-Cut Mycelium Seafood at Major German Food Show appeared first on Green Queen.

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  • Future Food Quick Bites: Soaring Seafood, Buzzing Britain & Vegan Tweezer Cuisine

    future food quick bites
    9 Mins Read

    In our weekly column, we round up the latest news and developments in the alternative protein and sustainable food industry. This week, Future Food Quick Bites covers Eleven Madison Park’s Hong Kong pop-up, UK environment secretary Thérèse Coffey’s anti-alt-meat comments, and a host of alt-seafood developments.

    New products and launches

    Eleven Madison Park, the three-Michelin-starred restaurant once named the world’s best, turned (mostly) vegan in 2021 – but for the milk and honey in its tea and coffee service. Now, it’s crossing continents in its 25th year, partnering with Hong Kong luxury hotel Rosewood on a five-day-long vegan pop-up at its Asaya Kitchen, led by EMP chef-owner Daniel Humm. And in true EMP fashion, the eight-course tasting menu will cost HK$3,998 ($510) plus 10% per person. Go figure.

    Also in the restaurant world, popular vegan sushi chain Planta has opened its second outpost in Los Angeles, following the launch of the first one in Marina Bay earlier this year. The new Brentwood location is its 14th across the US and Canada. Another new vegan restaurant in Los Angeles is Ubuntu, a West African restaurant, whose chef is behind the New York vegan soul food eatery Cadence.

    planta sushi
    Courtesy: Planta

    Speaking of plant-based sushi, Konscious Foods has collaborated with Whole Foods Market’s sushi venues on ready-to-eat sushi rolls, which feature the brand’s vegan seafood. The Tuna California and Spicy Sno Crab tolls are available at Whole Foods stores nationwide.

    Whole Foods in the UK, by the way, will now feature products from Danish brand PerfectSeason, which makes whole-food plant-based meat, including beetroot patties, mushroom patties, and dill cakes. They come in 200g packs of two patties, with the aim to make vegetables the main dish.

    The UK has actually been a hotbed for plant-based news this week. Swiss startup Planted has secured a listing for three products in Tesco: a vegan kebab, and lemon and herb chicken, and a new duck SKU that is exclusive to the UK. The B Corp-certified brand’s products will be available in 350 Tesco stores, joining Holland & Barrett, Morrisons and Planet Organic in its retail roster.

    Meanwhile, British chef James Taylor has partnered with Hodmedod’s, a grains and pulses supplier, to include British pulses on the primary school menus he creates. He’ll be using ingredients like carlin peas, flamingo peas and coral lentils (among others) in dishes such as lasagne, shepherd’s pie and chilli. If you have any more suggestions, there’s an open call!

    beyond steak
    Courtesy: Beyond Meat

    And on the heels of its new US ad campaign highlighting its health credentials, Beyond Meat is finally releasing its heart-healthy Beyond Steak in the UK, which will be available for restaurants and chefs to order. There’s no announcement about a retail launch, however.

    In the US, frozen food giant Dr. Praeger’s is making a texture play with a new crunchy veggie burger line. Available in Crunchy Cauliflower and Crunchy Southwestern Sweet Potato variants, they’re made from six vegetables and can be found at Whole Foods, Shoprite, HEB, Sprouts and Publix nationwide, after debuting on telemarketing channel QVC last month.

    Speaking of frozen foods, Indian plant-based meat company GoodDot is entering the US via a partnership with food exporter and distributor Regal Kitchen Foods. Its vegan chicken tikka curry and butter chicken are currently available via the latter’s website, and will soon appear on supermarket shelves in the US.

    Meanwhile, upcycled food producer Supplant Kitchen has updated the recipe for its ultra-popular shortbreads, which contain its Sugars from Fibre ingredient claiming 30-40% less sugar than regular shortbread. Available in classic and chocolate formulations, the packaging has been updated to highlight the health and eco credentials too.

    plant based news
    Courtesy: Meati

    And Colorado-based Meati – which has had tons going on recently – has now joined the snacking category with a shelf-stable mycelium meat jerky in Original, Peppered and Sweet Chile flavours. It comes just weeks after the company opened its D2C online marketplace and subscription service, promising never-seen-before products.

    If you’re a keen ocean traveller, Princess Cruises is launching several vegan menus across its fleet of 15 ships in response to “surging demand”. Passengers can request plant-based options ahead of the trip – these would include Baja-style cauliflower tacos, green goddess salad with tofu and endive, and “walkaway” ratatouille.

    Going back to the seafood realm, US producer Plant Based Seafood Co. has partnered with premium wholesaler Sam Rust Seafood to introduce the former’s vegan range to Sam Rust’s foodservice and retail customers.

    plant based news
    Courtesy: Zyrcular Foods

    In Europe, Catalan plant-based brand Zyrcular Foods is exhibiting its vegan tuna and salmon, as well as a smashburger, pulled pork and pulled chicken at the ongoing German trade fair Anuga 2023 (October 7-11).

    Elsewhere, Singapore’s OnlyEg, owned by Float Foods, is making its Australia debut, seeking foodservice partnerships in Sydney. It makes plant-based egg yolks, poached eggs, tamagoyaki, omelette wraps, egg shreds and patties.

    Funding and M&A activity

    Superlatus, the new company that recently agreed to acquire Perfect Day’s consumer-facing brand The Urgent Company, has now entered an agreement to purchase plant-based dairy and egg company Spero, which will join Coolhaus, Modern Kitchen, Brave Robot and more under The Urgent Company umbrella. Next year, Spero will launch mozzarella sticks and shreds, as well as Cheddar shreds.

    spero
    Courtesy: Spero Foods

    Meanwhile, months after confirming its exit from the dairy category, Finnish company Fazer is considering changes to its plant-based dairy production due to a ‘slowdown’ in the sector’s growth. It’s looking to make its Sweden factory the hub for oat milk manufacturing, while its Finnish facility would focus on oat yoghurt – this could affect 133 employees, with 93 positions possibly being terminated.

    Also in the dairy category, Spain’s Pascual Innoventures and Eatable Adventures have launched the third edition of Mylkcubator: More Than Mylk, an accelerator for cellular agriculture companies. Startups that were part of its previous editions include Novo Dairy, Zero Cow Factory, Miruku and Maolac, and have generated a total value of $107M. It has opened calls for this year’s incubator programme.

    And in Barcelona, Japanese tofu maker Someno’s Tofu Co. – which opened its first overseas branch in the city in February – has reported a sales growth of 179% in the last eight months.

    Speaking of soy-based protein powerhouses, UK tempeh maker Better Nature has launched a crowdfunding campaign on Seedrs with a £1M goal. It comes months after it launched a £3M Series A round – and yesterday, it emerged that the brand is the UK’s top-scoring meat-free B Corp, with an impact score of 99.7 (20% higher than the sector average).

    Another company celebrating a milestone is Omni, the UK vegan pet food company, which says it has served over a million plant-based dog meals since its founding in 2020 and has seen a sales rise of 60% since the beginning of the year.

    vegan dog food
    Courtesy: Omni

    New Zealand-based NewFish, meanwhile, which has developed an 80%-concentrate marine whey protein from microalgae, gained investment from Oslo-based VC firm Katapult. It will join 22 startups in the latter’s accelerator programme, after being in the top 1% of 2,500 candidates and valued at NZ$10M ($6M).

    In other startup news, the Vegan Women Summit Pathfinder competition has just announced its top 10 finalists for this year with startups working on everything from alt-fats to mushroom-centric meat-free ranges. The founders of Liven Proteins Corp, Kula Foods, Big Mountain Foods, Nud Fud (all Canada), Lypid, Tiamat Sciences, FoodNerd (all US), Alver (Switzerland), Poseidona (Spain), and Time Travelling Milkman (the Netherlands) will be pitching to the jury on November 1.

    Policy and research

    Did you hear that plant-based is good for you and the planet? Well, now, even one of the EU Commission’s scientific advisors is saying that. Eric Lambin, co-author of a study earlier this year that highlighted how the meat and dairy lobby are blocking the rise of alt-protein, is calling on the EU to adopt policies that will help drive this shift towards a more sustainable food system.

    And speaking of people who used to be in the EU, the UK’s environment secretary Thérèse Coffey recently attacked plant-based meat at a Conservative Party Conference, saying they “might be okay” for astronauts. In an open letter, Plant Based News co-founder Robbie Lockie criticised her remarks: “Your dismissive attitude towards plant-based meats is not only misinformed but incredibly irresponsible… Your lack of environmental foresight is not merely disappointing; it’s a dereliction of your duty to both the public and the planet we inhabit.”

    therese coffey vegan
    Courtesy: World Economic Forum/CC

    Elsewhere, Chinese impact investment firm Dao Foods has released a new report highlighting the potential of fermentation in novel protein adoption in the country, examining its history of biomanufacturing infrastructure development, supportive government policies, and the opportunities and challenges faced by the sector.

    In Asia, the industry think tank the Good Food Institute APAC has published its first Korean-language State of the Policy report, highlighting how the South Korean government is accelerating the development of cultivated meat and other alt-proteins via strategic investments and collaborations.

    And in further Asian news, alt-protein advocacy non-profit ProVeg International has opened a new office in Malaysia, its 12th branch across the globe. The organisation is also introducing V-Label to the southeast Asian country.

    Novel tech and manufacturing news

    SIngapore-headquartered plant-based meat company TiNDLE Foods, which has made a wave of headlines over the last year, recently opened an R&D centre in Nijkerk, the Netherlands, complementing its existing Chicago and Singapore. The company announced another milestone, its TiNDLE Nuggets, Wings, or Tenderslanded at Whole Foods in the UK.

    On the other end of the spectrum, US meat giant Tyson Foods has laid off a reported 250 employees at a poultry processing plant in North Carolina in response to weak consumer demand, inflation and fluctuating prices. Prior to this, Tyson had already announced the closure of six poultry processing plants this year.

    In new tech developments, Israeli nutri-tech startup Novella is unveiling its new line of berry-derived bioactive at the Las Vegas trade show SupplySide West (October 23-27). It’s in the advanced stages of making intact-cell berry compounds grown outside of the plant using “novel, precision-controlled-environment technology”.

    potato milk
    Courtesy: Veg of Lund

    Meanwhile, Sweden’s Veg of Lund – the company behind the Dug potato milks that caused a stir upon launch in 2021 – has received a notice of intention from the US Patent and Trademark Office, which is set to approve its application for a “vegan potato emulsion”, clearing the way for launch stateside. The company already holds similar patents in Sweden, Europe and Canada, and has active applications in Australia, China, India, Japan, Thailand, South Korea, Hong Kong, and the UAE.

    Finally, Chilean food tech startup NotCo – the company behind the AI-powered range of plant-based milks, mayo and burgers – has been named a Climate Tech Company to Watch by the MIT Technology Review for its potential to reduce emissions and address the challenges posed by global warming.

    Want more roundups of alt-protein, plant-based and sustainable food? Stay tuned for next week’s Future Food Quick Bites, published every Wednesday, or get it in your mailbox by signing up for our Alt Protein Weekly newsletter.

    Check out last week’s Future Food Quick Bites.

    The post Future Food Quick Bites: Soaring Seafood, Buzzing Britain & Vegan Tweezer Cuisine appeared first on Green Queen.

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  • Cultivated Bluefin Tuna Producer Wanda Fish Nets $7M in Seed Funding, Aims for 2026 Launch

    wanda fish
    5 Mins Read

    Wanda Fish, the Israeli startup making cultivated whole-cut bluefin tuna, has raised $7M in a seed funding round to accelerate production and scalability. The company is planning for regulatory approval in the US in 2025, and says it will launch in the market the year after.

    The latest cash injection brings Wanda Fish’s total financing to $10M. The latest funding round was led by Dutch aquaculture investment fund Aqua-Spark and joined by returning pre-seed investors The Kitchen Hub by the Strauss Group, Peregrine Ventures, LLC, Pico Venture Partners, MOREVC, and CPT Capital, LLP. The announcement came the same day BlueNalu, a fellow cultured bluefin tuna maker, announced its $33.5M Series B raise.

    Founded in 2021 as a joint venture between Israeli food tech incubator The Kitchen Hub and biotech innovation expert Daphna Heffetz, Wanda Fish makes whole-cut filets of cultivated seafood. The company started with bluefin tuna, a fish species that is sought-after for its flavour, texture and nutritional attributes. The premium product is used in high-grade sushi and sashimi restaurants across the world– with Asia responsible for over 80% of its global consumption.

    But bluefin tuna supply can be limited and extremely variable in quality, and it faces declines in stocks due to overfishing and illegal, unregulated and unreported fishing, according to BlueNalu. Wanda Fish adds that further demand is driving the species towards endangerment and has led to governments placing quotas to limit its fishing. Moreover, tuna is one of the most polluted fish in the oceans, often contaminated with plastic debris and extremely high levels of heavy metals like mercury.

    How Wanda Fish makes cultured bluefin tuna

    cultured seafood
    CourtesyWanda Fish

    Wanda Fish, which is still in relatively early stages, says it has made progress on several key breakthroughs to develop a cell-cultured whole-cut bluefin tuna prototype. This includes forming a 3D filet structure using bluefin tuna cells, differentiated into both muscle and fat tissues. The startup is using animal-free growth mediums and custom bioreactors as they will be instantly scaleable, when appropriate, and allow for costs to remain palatable.

    With its proprietary tech, the company can control fat levels (which is key as the fish is renowned for its balance of fat and protein). This can help develop a diverse range of filet cuts, including the premium tuna belly cut called toro that BlueNalu is working on (which plans to open a commercial-scale facility by 2027).

    In March 2022, Wanda Fish entered a licensing agreement with Tufts University, gaining exclusive access to the latter’s IP surrounding cultivated fish development, created by cellular agriculture expert David Kaplan. As part of the collaboration, the company will support a two-year research programme by the university into the production of fish cells.

    “We start with a single, one-time sample of a real native fish muscle and fat tissues,” Kaplan said at the time. “We then pursue the replication of the biological growth of fish, with the nutritional attributes, including protein and omega-3 content, as well as the flavour and textural properties.”

    Price parity and regulatory approval

    “By integrating innovative proprietary applications from multiple disciplines, including cell culture, biotechnology, food tech, and culinary design, we will produce a versatile range of fish species to satisfy all preferences, at affordable prices, and with uncompromising quality,” Wanda Fish CEO Heffetz had added. It’s worth noting that while cost continues to be one of cultivated meat’s biggest challenges, bluefin tuna’s premium position means it wouldn’t carry the same price differences as cultured alternatives to beef, pork or chicken.

    Heffetz told TechCrunch that Wanda Fish expects to obtain regulatory approval from the USDA and other agencies in early 2025, and plans to enter foodservice by 2026. “We will now scale up production and work on the cost parity. We will also collaborate with big food companies for distribution. Our core technology is being done in-house, but we need to collaborate to get to market as fast as possible.”

    “We are excited and feel incredibly fortunate to collaborate with Aqua-Spark in propelling our venture forward,” Heffetz said in a statement. “We are on a shared mission to improve the global food value chain, creating a tasty, more sustainable future for all. This financial backing by leading global venture funds gives us significant leverage to make sustainably cultivated, cruelty-free, and ocean-friendly bluefin tuna a reality.”

    bluefin tuna
    Chen Galili via Wanda Fish

    Growing investment in cultivated seafood

    “Wanda Fish is transforming visionary ideas into a tangible, cutting-edge product that is just steps away from reaching its prototype,” said Jonathan Berger, CEO of The Kitchen Hub. “This is credited to a skilled and ambitious multinational team led by Daphna Heffetz that is undoubtedly poised for a resounding success story in the thriving alternative protein space; this spells good news for an overburdened marine ecosystem.”

    Wanda Fish is part of the burgeoning alt-seafood category. According to the industry think tank the Good Food Institute, at least 20 companies are working in the cultured seafood sector across the supply chain, with investment tripling between 2016-22. Apart from BlueNalu, these also include Umami Meats, Avant Meats, Shiok Meats, Bluu Seafood, Finless Foods, Wildtype Foods, and Marinas Bio (which is making a similar move into luxury seafood with cultivated caviar).

    Wildtype (from California) secured the largest-ever cultivated seafood investment with a $100M Series B for its cell-based salmon in 2022. Meanwhile, China’s Avant closed a $10.8M Series A round the same year, while in 2021, Singapore’s Shiok Meats closed an oversubscribed bridge round that brought its total financing to $30M – the cultured crustacean player counts Aqua-Spark as a backer too. Earlier this year, Berlin-based Bluu Seafood secured $17.5M in a Series A raise with the aim to launch in Singapore next year.

    The post Cultivated Bluefin Tuna Producer Wanda Fish Nets $7M in Seed Funding, Aims for 2026 Launch appeared first on Green Queen.

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  • York Pork: Heura Debuts Clean-Label Plant-Based Deli Ham Slices in Spain and France

    plant based ham
    6 Mins Read

    Spanish plant-based meat company Heura has added vegan York-style deli ham slices to its range of clean-label alternatives to conventional meat. The new 11-ingredient ham is made using the brand’s patent-pending tech and will be available in Spain and France, albeit at a slight price premium compared to conventional ham.

    Heura’s York-style ham boasts 64% protein density (and 18g of protein per 100g), with 0.9g of saturated and 3.7g of total fat per 100g. This is partly thanks to the use of extra-virgin olive oil (which makes up 3.1% of the product) – in addition to that, it’s comprised of water, soy protein isolate (21%), natural flavourings, salt, radish, carrot, paprika and lemon concentrates, cultures and vitamin B12.

    The ‘additive-free’ aspect is a key selling point for Heura, both on health and consumer adoption grounds. In 2020, a global survey by Ingredion revealed that more than half of respondents find it important for products to have a short ingredient list. Following up on this, Ingredion’s latest data found that 78% would spend more money on products with ‘natural’ or ‘all-natural’ packaging claims.

    It’s also something that has been the bane of plant-based meat, at least according to Big Meat. One of the meat lobby’s main arguments against these alternatives is the somewhat longer, ‘processed’ ingredient lists. In the US, for example, one group connected to the animal agriculture industry has run years of ads targeting companies like Beyond Meat and Impossible Foods.

    And as for the health aspect, this is increasingly becoming the major reason for consumers to adopt plant-based foods. According to a 2022 survey of 3,7000 respondents in seven countries, having a healthier diet is the primary motivator for 75% of consumers to begin consuming alternative proteins.

    Additive-free alternative to ultra-processed meat

    vegan ham
    Courtesy: Heura

    Calling plant-based alternatives to red meat – especially ham – ultra-processed is counterintuitive, given that ham itself is a processed meat, and that it has been classed as a carcinogen by the WHO, in the same vein as pollutants like tobacco smoke and plutonium. Moreover, studies have found that eating 50g of processed meat daily increases the risk of colorectal cancer and coronary heart disease by 18% each.

    “The Heura slices are not an alternative to those of animal origin; they are their successors,” says Heura co-founder and CEO Marc Coloma. “Our priority has always been to offer our consumers the experience of consuming animal-origin meat, in terms of taste and texture, while improving nutritional values, using high-quality ingredients, and, at the same time, protecting our planet. Good nutrition equals good health.”

    He adds: “In the context of a health crisis, institutions and industry must play a fundamental role in leading the transition towards a healthier and more sustainable food system. Health should always come before other types of interests.”

    Heura’s York-style vegan ham is positioned as a more nutritionally complete product than conventional deli meat. It carries a B rating on the Nutri-Score scale, which marks it the first time one of the company’s products hasn’t received the top score of A. However, as Coloma points out, this rating still outperforms traditional cold cuts, which often receive C or D Nutri-Scores due to salt levels and multiple additives.

    “When designing the products we put the focus on providing a highly nutritious protein with a mouthwatering experience,” Coloma tells Green Queen. “Our specific aim with this product is to enhance its nutritional profile by increasing the fibre content while maintaining the exceptional taste. We are dedicated to the goal of elevating its Nutri-Score from a B to an A, all while preserving the delightful flavour that sets it apart. Here, consumer feedback will be key to our continuous improvement.”

    Patent-pending technology

    heura ham
    Courtesy: Heura

    The plant-based ham slices are created using Heura’s patent-pending tech-led by its Good Rebel Tech division, which was unveiled in April. Using a novel thermomechanical processing technique, it can create vegan products with superior sensory and nutritional values with shorter ingredient lists. The tech only requires protein, water and oil to structure the product and incorporate texture and sensorial properties without additives.

    While this isn’t exactly AI, Heura’s tech relies upon using mathematical models in a similar way. “The main difference is that we are basing our approach and models on new scientific understanding of plant proteins that we generate in the tech lab,” explains Coloma. “We can improve [the] accuracy of our predictions, limit biases and, most importantly, develop breakthrough technological solutions which are based on new scientific knowledge; rather than optimising technologies that already exist based on published existing data.”

    “We use a transdisciplinary approach to scientific research to overcome the greatest challenges the industry is facing,” adds Heura CTO Isabel Fernandez. “Our goals are ambitious. We are not aiming for small, incremental advancements based on cumulative improvements on what already exists, but rather exponential progress from scientific discoveries yielding breakthrough technological innovations.”

    Reaching price parity and future innovations

    plant based ham slices
    Courtesy: Heura

    Given the advanced tech and cleaner labels, it perhaps doesn’t come as a surprise that the plant-based ham slices have a slight price premium compared to animal-derived ham. In its home market of Spain, where it will enter supermarket charcuterie sections this week, the price for a 78g pack with four slices is €2.99, compared to about €2 for 200g of conventional ham.

    Reaching price parity is key to Heura, which secured €20M in pre-Series B funding last year and raised over €2.6M in crowdfunding earlier this year (taking total investment to more than €48M/$50.9M). “We have a plan to reach price parity by further innovations on our developed technology, as well as new technological solutions to accelerate this goal, which are currently within our S&T project pipeline,” says Coloma. “Democratising high-value, nutritious and delicious plant-based proteins is key to accelerate the protein transition.”

    Apart from Spain (which is Europe’s leading meat consumer), the ham is launching in France (the third-largest in Europe), which saw another clean-label plant-based ham hit retail shelves last month when Parisian brand La Vie debuted its pea protein deli ham. Its regular flavour contains seven ingredients and – like Heura – has a B rating on the French 5-Colour nutrition label Nutri-Score scale. La Vie’s ham is priced at €4.30, but its pack weighs 120g compared to Heura’s 78g portion – this means per 100g, La Vie’s product is 25 cents cheaper.

    Coloma confirms Heura plans to expand to more European markets in the near future. “Our core philosophy centres around the belief that choice and freedom go hand in hand, and that’s precisely what we’re dedicated to delivering,” he says.

    He adds that the tech employed to create the additive-free can be used for other products too, hinting at a future lineup that could contain “all kinds of breaded products, a whole range of deli products and vegan cheeses”. “This approach enables us to not only cater to diverse tastes, but also aligns with our commitment to providing healthier, high nutrition and additive-free alternatives for consumers,” he says.

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  • VFC Expands Vegan Brands Portfolio with Clive’s Purely Plants Acquisition Agreement

    vfc clive's
    4 Mins Read

    Months after bailing out fellow British alt-meat brand Meatless Farm, vegan chicken maker VFC has expanded its portfolio of plant-based brands by agreeing to acquire vegan pie maker Clive’s Purely Plants for an undisclosed sum. The deal is pending final-stage due diligence, which is expected to conclude in a matter of days.

    The move will diversify VFC’s offerings to include Clive’s premium vegetable pies, savoury tarts, quiches, nut roasts and sausage rolls – bar the latter, all of Clive’s products feature vegetables, expanding VFC’s position from an alt-meat company to a plant-based food producer. The acquisition also means VFC now has a production facility in Dartmouth, which makes it the company’s first foray into primary manufacturing.

    Clive’s was previously owned by Veg Capital – a VFC investor, which led its £6M seed funding round in April. Clive’s will operate as a subsidiary of VFC Foods with full support from its existing team. But VFC added that it will unveil “a new trade-facing identity” in the near future.

    In June, VFC rescued Meatless Farm, which had laid off its workforce and filed a notice of intent to appoint administrators after facing millions of losses and failing to secure funding. In just over a week, VFC purchased Meatless Farm in a £12M deal for its UK operations (VFC paid just a small portion of the sum, saving it from bankruptcy and keeping the brand assets intact).

    By integrating both brands, we can utilise numerous synergies with valued customers and suppliers, thus driving innovation and extending customer choice,” VFC and (now) Meatless Farm CEO Dave Sparrow said at the time.

    clive's vegan
    Courtesy: Clive’s Purely Plants

    ‘A formidable player’

    Now, Sparrow – who also served as a non-executive director at Clive’s – says this latest acquisition of Clive’s positioned it as “a formidable player” in the market. “With three strong brands experiencing substantial growth, we are well-positioned to further penetrate the retail and foodservice sectors in the UK and Europe,” he said.

    “What excites us the most is the diverse range of products we can offer consumers, from enticing meat alternatives to wholesome and delicious vegetable-based options, making us one of the most diversified players in the category.”

    Clive’s managing director Esther Pearson, who remains a shareholder, added: “We are thrilled to have found a like-minded partner in VFC Foods to support us through this period of accelerated growth. We are committed to maintaining business as usual with all existing customers and ensuring that we uphold our high standards of customer service.”

    In July, VFC expanded its portfolio by launching chilled SKUs of its plant-based chicken, and last month, Meatless Farm returned to UK supermarkets with a few of its old products, as well as a new offering. Clive’s, which is stocked in Waitrose, Asda, Ocado, and Abel & Cole, will soon announce a further Big Five UK supermarket listing this December (poised to be Tesco, Sainsbury’s, Morrisons or Aldi).

    “Reducing meat consumption is crucial for a healthier and more sustainable future, and consumers are increasingly seeking varied options in the plant-based aisle, including high-quality vegetable-based products,” Sparrow added. “Clive’s perfectly complements our portfolio and enhances our ability to meet this growing demand.”

    vfc meatless farm
    VFC co-founders Matthew Glover and Adam Lyons | Courtesy: VFC

    A stagnating UK plant-based market

    The UK is the second-largest market for plant-based foods in Europe, with Brits spending £964M on vegan meat and dairy last year. But sales have stagnated and, over the last decade, total investment in plant-based protein R&D has been overtaken by cultivated meat. In August, the UK received its first regulatory filing for approval of cultivated meat sales by Israeli company Aleph Farms – and last week, it was reported the government was set to fast-track this process.

    “Much has been reported on the plant-based market recently and it’s clear that, whilst it will see continued growth and demand, the level of early capital and emerging brands has saturated the space,” Sparrow told Green Queen last month. “Consumer-led brands that stay true to their core values will weather the storm to create strong businesses.”

    “Within VFC Foods, that starts with having quality-led products, impactful brand communications and an eye on maintaining affordable price points for consumer entry into plant-based foods. Beyond this, ensuring that choice and convenience remain a priority to make eating plant-based food an easy transition is key – bringing both VFC and Meatless Farm brands together is a big part of our objective here and an excellent opportunity to be at the forefront of the market in the coming years.”

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  • Meet the Startups Working with the Climate-Positive Alt-Protein Superfood That Grows Everywhere

    duckweed
    8 Mins Read

    In a world increasingly ravaged by the climate crisis and food insecurity, one crop could be a solution to meeting our future nutritional, environmental and health needs. Find out more about the startups growing duckweed, the future protein that could power plant-based alternatives to meat and egg, help us fight cancer, feed space colonies, serve as animal feed and more!

    According to the UN’s Food and Agriculture Organization, there will be about 9.3 billion people on Earth by 2050. To feed this population, we’ll need to produce 60% more food than current levels. But food production is already responsible for a third of all global greenhouse gas emissions, and half of the world’s habitable land is currently being used for agriculture.

    How are we supposed to grow more food? Especially considering that climate-change-induced extreme heat, wildfires, droughts, floods, typhoons and everything in between are already decimating crops and threatening our food supply.

    Plus, we’re already eating a ton of meat (and are expected to be consuming more of it), and study after study has shown the environmental detriments of doing so, compared to a vegan diet. And with plant-based meat being in a relatively dormant state of late, and cultivated meat still years from reaching widespread acceptance, approval and production, we need more alternatives, and soon.

    Scientists may have found the answer in the naturally occurring plant known as duckweed, which has been consumed in certain parts of the world for centuries and boasts unique health and climate benefits.

    Duckweed, aka lemna, or water lentils

    what is duckweed
    Courtesy: Getty Images via Canva

    Duckweeds are free-floating freshwater aquatic plants that combine to form what resembles a green carpet on the surface of water. Water lentils is another name for duckweed, which is the non-botanical name of the genus Lemna (variants include minor and minuta) and they are sometimes described as green caviar- pretty cool, right?

    This pond weed cleans the water it grows in, by removing pollutants like nitrate and purifying the water. Additionally, it helps with nutrient recovery in municipal wastewater and (in its dry form) is used as a source of animal feed and in the production of medicines. While mostly a freshwater plant, some studies suggest duckweed could be grown in saltwater.

    The plant has tremendous – and largely untapped – potential for human use too. Wild duckweed has been consumed in Southeast Asian countries like Thailand (where it is called khai-nam), Myanmar and Laos for centuries, where it is grown, harvested and used in soups and curries, and it’s grown as a vegetable in Israel too. Its flavour is described as being mild with an almost neutral, nutty profile akin to other greens like sweet cabbage, and can be used in similar applications as spinach, for example.

    Why should we eat duckweed?

    greenonyx
    Courtesy: GreenOnyx

    One of the most cited health benefits of duckweed is a high protein content that’s easily absorbed by the body. It can potentially contain 43% of protein in its dry form and can yield 10 times more crude protein per hectare than soy.

    Lemna is additionally rich in all essential and many non-essential amino acids, as well as iron, zinc and vitamin B12 – nutrients that aren’t always as easy to find in plant-based sources. And these can be found in higher concentrations than most vegetables. Plus, duckweed is a great source of omega-3 fatty acids. This is why it’s known as khai-nam in Thailand, which translates to ‘water eggs’ (referring to eggs’ high omega-3 content).

    Many people also eat the fibre-rich duckweed to treat respiratory infections, rheumatoid arthritis and gout – although that’s based more on anecdotal than scientific evidence. What there is proof of, though, is the presence of flavonoids and carotenoids, which are antioxidants found to help reduce the risk of cancer as well as metabolic, cardiovascular and digestive diseases.

    What makes duckweed a climate-resilient, future superfood?

    duckweed protein
    Courtesy: Akaratwimages/Canva

    Duckweed’s biggest claim to climate fame is that it’s an aquatic plant, which means it doesn’t occupy any farmland or require the clearing of land for its cultivation or biodiversity loss. This is especially important given the aforementioned share of land taken up by agriculture, and how much food we’ll need to feed future populations. Agrifood systems are responsible for at least three-quarters of global deforestation.

    According to one estimate, duckweed uses up to 98% less water per tonne of product than soy, despite being an aquatic weed. This is because the water is recycled within the growing units. Meanwhile, one duckweed startup claims the plant requires up to 20 times less water than protein isolates like soy.

    As mentioned above, these water lentils can grow in the same wastewater that they are cleaning. They can absorb contaminants like nitrogen, phosphorus, heavy metals and carbon dioxide from the air, meaning they have huge climate mitigation potential (there are also minimal disease threats). And while one study found that duckweed ponds release methane, a potent gas, other research points to duckweed’s potential as a carbon sink.

    Duckweed can grow in any climate and at any altitude, including freezing temperatures that could be lethal to other plans. This means it could be cultivated in parts of the planet that suffer from food shortages and insecurity, or have diets low in protein or produce.

    Plus, duckweed has been dubbed the world’s fastest-growing plant, owing to a process called budding. As its leaves grow, the plants divide and separate, each doubling in size every two or three days in optimum conditions, which means there is potential for exponential growth.

    According to the UK science research body the STFC Food Network, this could pen up the potential for “industrial-scale protein production in the eastern hemisphere, including Europe, Africa and Asia, and help avoid deforestation”.

    Lemna is all the research rage right now

    lemna minor
    Courtesy: GreenOnyx

    Initial studies have shown low consumer objection to the introduction of duckweed in Europe. Additional research funded by the Wellcome Trust showed that Europeans could be convinced to accept lemna as an everyday food once they are familiar with its nutritional and environmental benefits.

    Duckweed truly does possess otherworldly qualities – quite literally, given that NASA has pinpointed it as a top candidate for food grown on Mars. Similarly, Thailand and the European Space Research and Technology Centre are currently studying the possibility of cultivating lemna in space.

    Coming back to Earth, the Netherlands submitted an application to the European Food Safety Authority in 2019 to classify duckweed as a novel food fit for human consumption under its regulations, in the hope of making the superfood a supermarket staple.

    The startups leveraging duckweed

    There are already a host of companies working towards this same goal, leveraging the plant to help produce future-ready food. Here are six startups working with lemna:

    Plantible Foods (US)

    lemna
    Courtesy: Plantible Foods

    San Diego, California’s Plantible Foods is leveraging the rubisco protein found in duckweed plants, which is said to be the most abundant protein on the planet. In 2021, it raised $21.5M in a Series A funding round to build a commercial-scale production facility and launch its nutrient-dense Rubi Protein. Its current focus is on replacing eggs in applications like baking and pasta-making with Rubi Whisk, and providing a cleaner-label binder to alt-meat with Rubi Prime.

    Sustainable Planet (UK)

    In the UK, Sustainable Planet is using up desertified land to grow duckweed and disrupt the existing alt-protein market. It was one of four winners of the global FoodTech Challenge earlier this year, which seeks innovative agritech solutions addressing food security. The startup, which is seeking funding to scale up, is aiming to produce lemna in different countries, typically developing nations with available land unsuited to traditional farming. It makes “premium” alt-proteins for plant-based meat, isolates, diabetes treatments, pet food and more.

    MicroTERRA (Mexico)

    MicroTERRA has created a functional ingredient with lemna that boasts a flavourless and odourless profile and mirrors traditional protein sources, to be used as a functional ingredient or pectin alternative in the plant-based food industry. Having raised $3.3M in total funding, its lemna absorbs nitrogen in residual water and is grown in existing aquaculture farms in its home country of Mexico.

    GreenOnyx (Israel)

    wanna greens
    Courtesy: GreenOnyx

    Israeli startup GreenOnyx is making ready-to-eat duckweed that lasts up to a month and can be used in both sweet and savoury applications. In January, it unveiled an urban breeding farm to grow fresh and affordable lemna in the form of green caviar, which it markets via its Wanna Greens brand. The company – valued at $80M after closing an $18M investment round last year – began selling the water lentil caviar for $6.40 in 200g boxes, with plans to retail it for $30 per kg, and has made it onto the menus of some Michelin-starred restaurants.

    DryGro (UK – Kenya)

    Anglo-Kenyan startup DryGro was founded at Oxford University in 2015 and is growing water lentils for potential use as an egg white replacement, plant-based meat protein ingredient, methylcellulose alternative, and more. The company, which has raised a total of £3.8M ($4.63M) in Series A funding, has research and development partnerships with four universities and has received support from the European Space Agency, Innovate UK, EIT Climate-KIC and EIT Food. In 2021, it opened a facility in Kenya to facilitate its lemna production, following the setup of a pilot farm in 2018.

    Fyto (US)

    MIT spinoff Fyto is hoping to “out-innovate soy” with its lemna, which it has already deployed at dairy farms for cattle feed and now plans to develop for broader applications. This will be helped by the $15M the Californian company secured in Series A funding last year (bringing total financing to $18M), which it also aims to use to scale to commercial production and grow its team.

    With a host of startups working in the budding duckweed category, it seems this ancient water weed could help solve some of our most pressing future food challenges.

    The post Meet the Startups Working with the Climate-Positive Alt-Protein Superfood That Grows Everywhere appeared first on Green Queen.

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  • Cultivated Tuna Maker Reels in $33.5M Series B, Talks Launch Plans and APAC Strategic Partnerships

    bluenalu funding
    5 Mins Read

    US-cultivated seafood producer BlueNalu has closed a $33.5M Series B funding round and extended partnerships with legacy seafood leaders in APAC to bring its cell-cultured bluefin tuna to market once it receives regulatory approval.

    BlueNalu, whose first product is a whole-muscle bluefin tuna, says the new funds will help it scale and commercialise its alt-seafood. In 2021, it received a record-breaking $60M investment – the largest sum for a cultivated seafood company at the time. This followed a $20M Series A round in 2019 and a $4.5M seed funding round the year before.

    While the details of the Series B raise are under wraps, it did include VC fund Agronomics, which has previously invested in cellular agriculture companies like Mosa Meat, Meatable, The Every Co and Formo. Agronomics has now invested a total of $8M across the seed and Series A rounds, and in a pre-Series B convertible note that has now transferred into preferred shares. This means it holds a 5.12% equity stake in BlueNalu.

    Profitability and commercial production

    bluenalu facility
    BlueNalu plans to begin construction on its commercial-scale facility in 2026 | Courtesy: BlueNalu

    The funding news comes on the heels of the Californian company extending its partnerships with Asian seafood giants Pulmuone (South Korea), Mitsubishi (Japan) and Thai Union (Thailand). BlueNalu partnered with the latter two in April 2021 to accelerate the launch of its alt-seafood products in the APAC region.

    Toro, the fatty part of bluefin tuna belly, is a premium sushi- and sashimi-grade seafood product, with its limited supply making it highly sought after. But BlueNalu says it can be extremely variable in quality and sensory attributes and faces steep declines in fish stocks due to overfishing and illegal, unregulated and unreported fishing.

    While Bluefin currently operates out of a 38,000 sq ft pilot plant in San Diego that has the capacity to produce enough seafood for a small-scale launch, it hopes to begin construction on a large commercial facility in 2026, with plans to start production 18 months later. It announced these plans last year, claiming the 140,000 sq ft plant will be able to produce six million lbs of seafood once operational.

    Simultaneously, it demonstrated a projected 75% gross margin within the first year of the large-scale facility being operational, via an in-depth techno-economic analysis. Since bluefin tuna toro is already a prized product with a premium price, a cultivated alternative would not carry the same cost difference as meats like beef or chicken.

    BlueNalu confirmed that it has developed hundreds of cell lines for eight different finfish species, with ongoing projects looking to expand into other premium seafood categories as well.

    Asia focus and regulatory approval

    cultured seafood

    Originally, the company planned to introduce its cultivated tuna to the US foodservice sector in late 2021 and has looked into opportunities for a European launch through a partnership with frozen foods leader Nomad Foods. But it has magnified its focus on Asia now, with the renewal of its collaborations with the three seafood giants, as the region accounts for over 80% of global bluefin toro consumption.

    “We are honoured to deepen our collaborations with Mitsubishi, Pulmuone and Thai Union, visionary partners who share our commitment to driving innovation and shaping the future of the seafood industry,” said BlueNalu CEO and president Lou Cooperhouse. In January 2022, the company also entered a deal with Food & Life Companies, Japan’s largest sushi restaurant chain.

    “These extended partnerships in the APAC region underscore our dedication to working collaboratively with local experts in each region that we target, and our ultimate goal to provide our customers with healthy and trusted seafood options that have superior product benefits and align with evolving market conditions.”

    Asia is home to the first country to approve the sale of cultivated meat, with Eat Just getting clearance to market its cell-based chicken in Singapore in 2020. Earlier this year, the US became the second, with USDA approval granted to Eat Just and Upside Foods. And in Europe, Israeli-cultivated meat producer Aleph Farms filed for approval in Switzerland and the UK earlier this year. BlueNalu is in the process of evaluating market strategies and reviewing regulatory frameworks to facilitate its commercial launch.

    Increased funding for the alt seafood category

    bluefin tuna
    Courtesy: BlueNalu

    According to the industry think tank the Good Food Institute, at least 20 companies are working in the cultured seafood sector across the supply chain, with investment tripling between 2016-22. Some of these producers include Umami Meats, Avant Meats, Shiok Meats, Bluu Seafood, Finless Foods, Wildtype Foods, and Marinas Bio (which is making a similar move into premium seafood with cultivated caviar).

    Wildtype (also Californian) surpassed BlueNalu’s record to secure the largest-ever cultivated seafood investment with a $100M Series B for its cell-based salmon in 2022. Meanwhile, China’s Avant closed a $10.8M Series A round the same year, while in 2021, Singapore’s Shiok Meats closed an oversubscribed bridge round that brought its total financing to $30M. And earlier this year, Berlin-based Bluu Seafood secured $17.5M in a Series A raise with the aim to launch in Singapore next year.

    It’s a sign of alt-seafood’s growing potential. The vegan seafood category has seen a bundle of activity this year, with startups like Konscious Foods and Hooked Foods securing funding, and two European brands receiving a €1.5M grant to create 3D-printed mycoprotein to replace seafood.

    There have been various product launches too, including Canadian brand Seed to Surf‘s whole-food plant-based snow crab and whitefish, South Korean producer Unlimeat‘s upcycled vegan tuna, Singapore-based HAPPIEE‘s vegan shrimp and squid in the UK, and Austrian company Revo Foods‘ 3D-printed whole-cut salmon.

    The post Cultivated Tuna Maker Reels in $33.5M Series B, Talks Launch Plans and APAC Strategic Partnerships appeared first on Green Queen.

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  • Multi-Michelin-Starred Chef Alain Ducasse Says We Need to Eat Less Meat

    alain ducasse meat
    5 Mins Read

    Speaking at France’s inaugural Sustainable Gastronomy Summit, Monégasque chef Alain Ducasse called on the world to eat less meat. Highlighting how it would be better for both human and planetary health, the 21-Michelin-starred chef advocated for an 80/20 ratio of plant to animal protein.

    Ducasse told French newspaper Le Figaro that animal protein harms both the planet and our health, and haute gastronomy must lead the charge and influence the restaurant industry to transition towards a plant-forward diet.

    In 2014 – long before plant-based diets entered the mainstream restaurant consciousness in France – he removed meat from the menu at his flagship eponymous restaurant in Paris’s Plaza Athénée, instead embracing a menu confined to vegetables, sustainable seafood and grains, going as far as to describe it as more ‘natural’ food.

    “When I was little, on the farm, every day at 11 am, my grandmother took me to the garden and wondered: ‘What are we eating today?’ It was a kitchen of necessity – naturalness before its time,” he told Le Figaro, adding: “We must reverse the proportions that we see everywhere and move towards a ratio of 80% vegetable to 20% animal protein. We don’t need to eat animal proteins every day.”

    Meat is bad for the planet

    Research has shown that animal-derived foods cause twice as many emissions as plant-based foods and that vegan diets can reduce emissions, water pollution and land use by 75% compared to meat-rich diets. When asked if he thinks people should stop eating meat completely, Ducasse responded: “I am not an ayatollah of veganism, but it is necessary to realise that we must eat meat in less quantity, but of better quality. And so that they can produce this quality, French farmers must be paid fairly.”

    It comes on the heels of France’s U-turn on factory farming last month, with its agricultural minister calling for farmers to eschew quality and instead produce cheaper and higher quantities of meat. It followed a proposed ban on the use of meat-related terms on plant-based alternatives submitted by the French government to the EU Commission.

    alain ducasse vegan
    Courtesy: Sapid

    As for the meat reduction point, a recent peer-reviewed study found that replacing 50% of our meat and dairy consumption with plant-based alternatives could reduce agricultural and land-use emissions by 31%, shrink the total agricultural area by 12%, and halt the destruction of forest and natural land. Further 

    “How can chefs import fatty beef from Japan knowing the cost that transporting it inflicts on the planet? It’s probably chic, but I prefer beef [from] Normandy. Not to mention the burgers that proliferate among my colleagues: fatty, soft, sweet… That’s not the point of the story. The long shadow of haute cuisine must be a stain of… olive oil,” said Ducasse.

    Local sourcing is key

    The 67-year-old said he looked up to Sydney restaurant St Peter’s Josh Niland, who “doesn’t throw away any part” of the fish being cooked in the eatery. “Rather than ham with butter and lettuce, tomorrow’s diet will be made with fish and butter and seaweed salad.”

    He added: “We must be careful not [to] take too much from the land and the sea. Not to mention that there is as much plastic as fish in our oceans, which are the lungs of the planet. For fishing, you have to turn to deep-sea or river species that are not overexploited.”

    Overfishing is a massive problem, as it is responsible for supply chain disruptions and destroying biodiversity, according to one alt-seafood brand. Ducasse stresses that we should promote reasonable breeding.

    “It is better to farm shrimp in the Atlantic than to import them from Madagascar. And we must also take responsibility and not pass off farmed sea bass as wild sea bass on the stalls! We must decide to feed ourselves differently, not like rich countries that want everything, all the time. It is difficult not to make a link between the billion obese and the 800 million undernourished on the planet.”

    alain ducasse sapid
    Courtesy: Sapid

    Alain Ducasse’s sustainability initiatives

    The interview touched upon Ducasse’s own impact on the climate and whether his restaurants stick to this philosophy. In 2021, he opened the plant-forward restaurant Sapid in Paris, with dishes like lentil bolognese and tomato and watermelon salad based on that same concept of naturality – which he defines as “preparing good food for people’s health and good for the planet”.

    “At Le Louis XV with Emmanuel Pilon and at Le Meurice with Amaury Bouhours, we have reduced the portions of fish and meat. 70g of animal protein on a plate is enough,” notes Ducasse. “At Sapid, our Parisian refectory, our menu – created with Romain Meder – is 80-85% vegan, in a room decorated with cob walls, secondhand furniture and crockery.”

    He continued: “I also developed the Burgal, a burger topped with a vegetable pancake in a low-gluten bun [he launched the vegan burger kiosk in the French capital’s Bastille neighbourhood last year]: we distribute 1,000 per day in Business Air France lounges. And I’m working on opening a restaurant dedicated to [it]. I have also developed a white-label Mediterranean restaurant concept where animal proteins only occupy 15% of the menu.”

    As for his own personal carbon footprint, he admitted in the interview that he flies a lot, having just come back from the Amazon where he “saw ravages of deforestation” – the rainforest is approaching a tipping point that could see it no longer be able to sustain itself. “I try to compensate for these excesses,” says Ducasse adding that “in Paris, I drive a 100% electric car.”

    While that wouldn’t necessarily offset his flying emissions – according to some estimates, it would take two years of driving an electric car to offset emissions from flying to Manaus (at the heart of the rainforest) from Paris – cutting meat would definitely help. After all, livestock farming accounts for 11-19% of total greenhouse gas emissions. And meat contributes to 60% of all food emissions, which in turn make up about a third of all emissions. As Ducasse said, “we must be careful” indeed.

    Ducasse joins a handful of Michelin-starred chefs who have pivoted to a vegetable-centric philosophy in recent years, from chef Daniel Humm’s New York City’s 100% vegan Eleven Madison Park to chef Rasmus Kofoed of Geranium in Copenhagen, named the best restaurant world, whose menu is meat-free.

    The post Multi-Michelin-Starred Chef Alain Ducasse Says We Need to Eat Less Meat appeared first on Green Queen.

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  • This Changes Everything: Beyond Meat Goes All-In On Health with New Ad Campaign

    beyond meat ad
    5 Mins Read

    Two months after launching its farmer- and health-centric marketing drive, alt-meat giant Beyond Meat is doubling down on the health aspect of its products with its new This Changes Everything campaign. It comes a few months after its Beyond Steak product was certified as heart-healthy by the American Heart Association (AHA).

    The new ad spot features Schitt’s Creek actor Rizwan Manji, comedian Chris Parnell and an unnamed former Saturday Night Live cast member, honing in on Manji’s character’s excitement about the fact that meat (Beyond’s, in this case) can be healthy.

    The 30-second commercial aims to emphasise the health benefits of Beyond Meat’s products – particularly its vegan steak, which eschews the usually longer ingredient lists with a cleaner label using wheat gluten and fava beans as the base and became the first meat product – conventional or plant-based – to receive the AHA certification.

    The slot involves Manji getting overly excited after finding out that Beyond Steak is “good for you”, ending up in a sequence where he proclaims everything from cheesesteaks to doing his own stunts as “good for him” – “Everything bad is good for me,” he says. It ends with Parnell’s voiceover saying the good-for-you mantra only applies to Beyond’s alt-meat.

    rizwan manji
    Courtesy: Beyond Meat

    Fighting off the anti-alt-meat lobby

    The campaign, which goes live on Monday, takes a more direct approach than the previous There’s Goodness Here, which took a subtler route towards tackling misinformation. It’s an extension of Beyond’s overall goal of educating consumers about the health benefits of plant-based meat after years of coordinated attacks and ad campaigns by the meat lobby.

    “There is a considerable gap between the strong health credentials of our products and a broader counternarrative that is now afoot, and this gap appears to have widened,” Beyond CEO Ethan Brown said in an August earnings call.

    “This change in perception is not without encouragement from interest groups, who have succeeded in seeding doubt and fear around the ingredients and processes we use to create our and other plant-based meats. Nor is it without contribution from well-meaning yet misguided comparisons of our products to kale salads, versus the animal-based meats they are intended to replace.”

    beyond steak
    With Beyond Steak, the company hopes to quell consumer concern about plant-based meat’s health benefits | Courtesy: Beyond Meat

    A recent Mintel survey showed that nutrition is the second-biggest reason (35%) for Americans’ reticence to try alt-meat, after flavour (48%). Another study earlier this year found that more Gen Zers in the US want to go vegan for their health than the environment. Health is a regular topic in US mainstream due to alarming and rising rates of obesity and type 2 diabetes- over two-thirds (69%) of Americans are overweight and 36% of are obese.

    Brown said plant-based food consumption is “more driven by health”, and there’s been a decline in the health perception of this sector. He cited a Food Marketing Institute study that found 50% of Americans believed plant-based meats were healthy in 2020, compared to just 38% in 2022.

    Plus, there’s the fact that heart disease is the leading cause of death in the US – and this is why the Californian alt-meat giant is banking on Beyond Steak’s AHA certification as an effective marketing tool. “If you look at Beyond Steak, it’s absolutely delicious – you have such high levels of protein and a gram of saturated fat,” Brown said in August. “Those things matter when the consumer is willing to come in.”

    Turning a corner with the health focus

    Beyond has had a tough run over the last couple of years, with sales declines, employee layoffs, a class action-lawsuit compounded by the overall decline of the plant-based meat industry in the US, supply chain disruptions across the food sector, and the decrease in consumer adoption of vegan food in the country.

    “We know that health is a top driver to the plant-based meat category, so we wanted to emphasise our products’ key nutritional benefits, including Beyond Steak’s heart-healthy credentials, while still communicating their great taste to elevate these products for consumers who are looking for plant-based meat options that not only taste incredible but are better for them and their families,” Beyond’s SVP for brand marketing, Akerho Oghoghomeh.

    The company is hoping to push the health messaging further with the new This Changes Everything campaign. While Beyond Meat and its peers have sometimes been criticised for their long ingredient lists, its Beyond Steak product contains 12 ingredients (many of which are spices or natural flavourings) with no ‘hard-to-pronounce’ elements, offers a21g of protein per serving and is low in saturated fat at just 1g for each serving.

    beyond meat new ad
    Courtesy: Beyond Meat

    Beyond also stresses that all its meat products contain no cholesterol, GMOs, or added antibiotics and hormones, and adds that its new sausages have 40% less saturated fat than a leading conventional sausage brand.

    The new ad campaign is slightly louder than the last one, mirroring the approach adopted by Beyond’s traditional alt-meat competitor Impossible Foods, whose Making Meat History campaign is a more direct retaliation to the anti-vegan marketing campaigns by meat industry lobby groups.

    Beyond entered the year on an optimistic financial note, with its Q1 2023 earnings (while down year-on-year) exceeding Wall Street projections. Now, the plant-based leader– which says its steak is the best-selling alt-meat product in US retail – is expecting sharper revenue growth in the second half of the year. Will this new health-focused ad campaign help it go Beyond? Only time will tell.

    The post This Changes Everything: Beyond Meat Goes All-In On Health with New Ad Campaign appeared first on Green Queen.

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  • Back to the Future: Using Traditional Fermentation to Make Vegan Cheese Cheesier and Plant-Based Meat Meatier

    plant based fermentation
    5 Mins Read

    We’re at a point where artificial intelligence is helping us make better food and more realistic alternatives to animal-derived proteins. But if two new studies are anything to go by, it’s not new tech, but an age-old technique, that could be the key to making plant-based meat and cheese more like their conventional counterparts. The answer is fermentation.

    While fermentation is already a big deal in the alt-protein world (it’s known as the third pillar alongside plant-based and cultivated proteins), the majority of the focus is on companies using novel fermentation methods like biomass or precision techniques. But traditional fermentation – you know, the one we’ve been using for millennia to make bread, beer, yoghurt and wine – shouldn’t be overlooked, according to two new studies.

    Taste is the number one factor for consumers not eating vegan alternatives to animal products, or choosing some brands over others. In our quest to make our plant-based meat meatier and cheese cheesier, researchers say the age-old technique of fermentation could hold the key.

    Fermenting alliums to make better plant-based meat

    plant based meat
    Courtesy: Canva

    Last month, the American Chemical Society’s Journal of Agricultural and Food Chemistry published a study positing a solution to the challenge of replicating meat’s taste and texture: alliums. Specifically, onions, chives and leeks.

    The researchers argue that when fermented with fungi, these ingredients produce natural chemicals that resemble the savoury scent of meat. They say that when manufacturers want to make alt-meat meatier, they’ll often add “precursor ingredients” found in conventional meat that transform into flavour agents during cooking. Alternatively, the flavour is prepped first by heating or chemically manipulating these precursor ingredients.

    But the synthetic nature of these products means many countries won’t allow these plant-based meats to be labelled as ‘natural’. To do so, ‘natural’ flavourings would need to be extracted physically from plants or genetically biochemically with enzymes, fungi or bacteria.

    This is the backdrop in which research lead YanYan Zhang and his colleagues attempted to explore if fungi strains that are known to produce meaty flavours and aromas from synthetic sources could be used to create the same chemicals from vegetables or spices. After experimentation with a whole host of foods, the team found that meaty aromas were only generated by ingredients from the allium family.

    The strongest scent came from a 10-hour-long fermentation of onions using the fungus Polyporus umbellatus, which resulted in a fatty, meaty scent similar to liver sausage. With an analytical method called gas chromatography-mass spectrometry, the researchers examined the fermented onion to identify the flavour and aroma chemicals – and found that many of those are also known to be responsible for taste and scent in meat.

    The researchers say that alliums’ high sulphur content enables them to yield meat-flavored compounds, which often contain sulphur too. “These onion ferments could someday be used as a natural flavoring in various plant-based meat alternatives,” they conclude. It makes sense, too – there’s a reason we add onions to our burgers as flavour and texture enhancers, no?

    Yellow peas could elevate vegan cheese

    pea protein
    Courtesy: Canva

    In Denmark, scientists have been looking to transform peas and beans, which are naturally rich in protein, into bases for vegan cheese. Building upon research from last year, which found that yellow pea protein makes a good base for fermented plant-based cheese, University of Copenhagen’s Department of Food Science researcher Carmen Masiá has now developed an alternative that’s said to have a firm texture and improved aroma profile.

    Cheese is, of course, one of the most popular fermented foods, and has been made this way for centuries. Many commercial vegan cheeses eschew fermentation altogether, though. Because plant proteins behave differently than milk proteins, they add starch or fat (like coconut oil) alongside colourings and flavourings to mimic dairy cheese. And while many artisanal dairy-free cheese makers use fermentation, the base is usually made from nuts.

    Masiá is championing yellow pea protein – the fastest-growing protein ingredient in plant-based meat, including by industry giant Beyond Meat – as the catalyst for superior vegan cheese, by using natural fermentation with bacteria. She investigated 24 bacterial combinations for the development of the pea protein cheese.

    “Bacteria can serve to develop firmness in non-dairy cheese in a very short period of time while reducing the bean-like aroma of yellow pea protein, which is used as the main and only protein source,” Masiá explains. She inoculated the bacteria in a protein matrix made from yellow pea protein, which resulted in a firm “cheese-like gel” reminiscent of a fresh soft white cheese after only eight hours.

    pea protein cheese
    Courtesy: Department of Food Science, University of Copenhagen

    Masiá said that while all bacterial combinations produced firm gels without the need for starch or fat and reduced the ‘beaniness’ of the cheese, some performed better than others at producing compounds normally found in dairy cheese. And while eight hours is a rapid timeframe, she says for better results, this cheese may need to mature for longer as conventional varieties do.

    “One needs to remember that dairy cheese production has been studied over many years, so it’s not something that we can just mimic overnight with totally different raw materials,” Masiá notes. “Nevertheless, there are many scientists and companies out there doing great progress in the field; I hope that we will get closer to making non-dairy cheeses that taste good over the next few years. We are getting there.”

    She adds: “The most challenging thing for now is that, while there are a lot of people who would like to eat plant-based cheese, they aren’t satisfied with how it tastes and feels in the mouth. In the end, this means that no matter how sustainable, nutritious, etc. a food product is, people aren’t interested in buying it if it doesn’t provide a good experience when consumed.”

    It’s a concept as promising as it is intriguing. In an increasingly tech-driven world – where we’re using AI even to market vegan cheese, let alone develop it – using an ancient technique to produce food that’s better-tasting, more climate-friendly and, crucially, cost-effective can prove to be a game-changer. It truly is looking back to the future.

    The post Back to the Future: Using Traditional Fermentation to Make Vegan Cheese Cheesier and Plant-Based Meat Meatier appeared first on Green Queen.

    This post was originally published on Green Queen.

  • Dutch Startup Pork Hosts Succesful Cultivated Pork Tasting Event in Singapore Ahead of Planned 2024 Launch

    meatable tasting
    6 Mins Read

    Following its first tasting event in May, which involved retail partners and Singapore’s Economic Development Board, Dutch cultivated pork producer Meatable hosted a second such session last week for the media and stakeholders. It demonstrated its cell-cultured pulled pork and sausage products, which it plans to launch in the city-state in mid-2024.

    Meatable’s meat alternative is a hybrid cultivated and plant-based product, which it has developed in partnership with Singapore-based Love Handle. The tasting event, held at Love Handle Labs Innovation Centre at The Arts House, featured a version that was one-third cultured meat and two-thirds plant-based, after taste-testing prototypes containing anywhere between 10-50% of cell-based meat.

    “We are still in the process of optimising our products and trying out different recipes,” Meatable COO Carolien Wilschut tells Green Queen. “Each recipe is like a puzzle, where all components need to complement each other perfectly. We will keep on working on this to make sure we have the perfect recipe ready for the launch.”

    “At our last tasting, participants tasted a hybrid sausage with 33% cultivated meat. The feedback on this was already very positive, but we’re always looking to make our products even better.”

    Meatable described the tasting event as “successful”, having received some “invaluable feedback” on the taste and texture of its meat. In her review for The Straits Times, senior environment correspondent Lynda Hong wrote it “can be hard for someone to tell the difference between traditional pork and [Meatable’s] cultivated pork”.

    As for the pulled pork, she said it “lacks the fibrous texture, dissolving in the mouth faster than traditionally farmed pork”, but the difference was masked by the sauce, the taco it was wrapped in, and the meat’s own porky flavour. “I never really tried cultivated meat before, and I think it tastes very much like the real stuff,” Hong was quoted as saying by Meatable.

    meatable pork
    Courtesy: Meatable

    “I feel the product is really, really interesting,” said Daniele Sperindio, Michelin-starred chef at Italian restaurant Art. “Depending on the application, if I wasn’t told, I could be even potentially fooled to think it’s simply pork, like shredded pork and so on.” Meanwhile, Stephan Zoisl from Chef’s Table restaurant, said: “Did I like the cultivated meat? Definitely! It’s a new revolution, kind of. Just from a point of flavour, it tastes like pork, I mean, so it does taste like meat. Definitely, I liked that.”

    “We are delighted to have delivered this tasting event in Singapore and humbled by the responses we got,” said Meatable co-founder and CEO Krijn de Nood. “It is a great way for us to collect their feedback and optimise our products even further.”

    The path to regulatory approval

    Meatable announced it will look to conduct more tastings of its products, both in Singapore and elsewhere. Each event requires safety approval by the Singapore Food Agency, which has “stringent safety requirements and a clear framework of criteria that companies need to meet”. Earlier this year, it collaborated with Mosa Meat, HollandBIO and the Dutch government to create a ‘code of practice’ facilitating cultivated meat tastings in the Netherlands – now, it aims to host its first tasting in its home country late this year.

    The news comes just two months after Meatable raised $35M in Series B financing, bringing total investment to $95M to date. The company – which has already applied for regulatory clearance in Singapore (which is one of only two countries that currently allow the sale of cultivated meat, alongside the US) – is aiming for a launch in restaurants in mid-2024. “By that time, we aim to have received approval for commercial sale,” says Wilschut.

    In October 2022, Meatable partnered with Singapore’s ESCO Aster, the only regulator-approved contracted cultivated meat manufacturing facility in the world, in its bid towards regulatory approval. De Nood told Green Queen in August that the company will look to expand to the US after the Singapore launch, which Wilschut confirmed.

    cultivated meat tasting
    Courtesy: Meatable

    “We are taking this process step by step, and will use our experience in Singapore to guide us in other countries,” she said. “After Singapore, we are planning to expand to the US. Depending on regulatory developments elsewhere, we will update our strategy accordingly. “

    “In order to gain regulatory approval in the US, we’re working with the relevant US experts and authorities on this matter – including the US Food and Drug Administration and the United States Department of Agriculture,” de Noord said in August. “Our application in Singapore gives us useful points of reference as well.”

    Patented tech enables faster cultivated meat production

    To produce its cultivated pork, Meatable employs a proprietary tech called Opti-ox, which helps it avoid using the controversial fetal bovine serum. Usually, immortalised cell lines require an alteration of the cells to allow them to multiply indefinitely, but Meatable uses pluripotent stem cells (PSCs), which “have the natural ability to keep on multiplying and to do so rapidly” – and these double in just 24 hours.

    It can be more challenging to change PSCs from stem cells into specialised cells like muscle or fat, but the Opti-ox tech helps produce real muscle and fat cells that can fully differentiate in eight days, which is 30 times faster than it takes to rear a pig for pork on farms. This technique is paired with a perfusion process allowing Meatable to work in a continuous cycle to produce high cell densities.

    “This means we can grow a lot of cells in our bioreactors, and harvest cultured meat from the reactors continuously. This is a great step forward as it increases productivity and makes the process easy to scale,” explains de Nood. “Altogether, this means that when it comes to making real cultivated meat, we have the tools to make the process extremely efficient and one that can scale to serve customers around the world.”

    cultivated sausage
    Courtesy: Meatable

    Apart from the ESCO Aster production site and the co-manufacturing facility with Love Handle, Meatable has a plant in the Netherlands too. “We are in the process of moving to our new facility in Leiden,” Wilschut tells Green Queen. “In our previous location, we were working with 50-litre bioreactors, but here we have the possibility to work with larger bioreactors and therefore produce more product. This is an important step for us in scaling up. Next to that, we have started production on the ground in Singapore.”

    The tasting is a major step forward in its journey to launch commercially. “This is also an important step towards full regulatory approval for sales in Singapore,” says de Nood. “All this helps us move closer to fulfilling our mission to satisfy the world’s appetite for meat without harming people, animals, or the planet.”

    The post Dutch Startup Pork Hosts Succesful Cultivated Pork Tasting Event in Singapore Ahead of Planned 2024 Launch appeared first on Green Queen.

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  • If All Dogs and Cats Went Vegan, We Could Feed 520 Million People – New Research

    vegan dogs
    6 Mins Read

    A new peer-reviewed study has found that if the world’s dogs and cats went vegan, it could have tremendous benefits for the climate and global food security. It would help feed nearly 520 million people, conserve land the size of multiple countries, and also save billions of animals from slaughter.

    If all dogs were put on a nutritionally complete vegan diet, it would help feed nearly 450 million people, which is higher than the entire EU population. For cats, this would equate to almost 70 million, more than the populations of France or the UK. Doing so would also help save more greenhouse gas emissions produced by the UK or South Africa (for dogs), or Israel or New Zealand (for cats).

    These are the results of research led by the University of Winchester’s Professor Andrew Knight, who has previously published a series of studies about the impact of plant-based diets on pet health. This latest analysis – published in the journal Plos One – found that dogs and cats consume about 9% of all land animals slaughtered for food – that’s nearly seven billion per year. And this isn’t counting aquatic species like fish, which would be much higher (this is harder to calculate as data is provided in terms of weight of seafood, not the absolute numbers of animals).

    Given that meat has a much higher climate, land use and water footprint than plant-based food, if all dogs in the world went vegan, it would free up land larger than the size of Saudi Arabia or Mexico (the 12th- and 13th-largest countries by area, respectively) and save more freshwater than all renewable freshwater in Denmark. For cats, this would mean more land than Japan or Germany, and saving more water than available in Jordan.

    The research also calculated the impact of humans transitioning to a plant-based diet. If that were to happen, it would feed 5.3 billion people – about two-thirds of the world’s population. It would also save more greenhouse gas emissions than emitted by India or the entire EU, more renewable water than available in Cuba, and more land than the area of Russia and India combined (the largest and seventh-largest countries in the world).

    The environmental impact of pet food

    The calculated figures are staggering, and show the potential impact a vegan diet could have on climate change, water scarcity and food insecurity. And the researchers say all these estimates are conservative. “I think that the true environmental impacts of dog food are actually larger than those found in my results; probably substantially larger,” Knight told UK vegan dog food startup The Pack in a blog post published on the brand’s website. “Conversely, the benefits of transitioning them on to nutritionally-sound vegan diets, are probably much greater than shown in my study – which already shows very large benefits.”

    According to the research, when considering the total number of dogs and cats that could alternatively be fed using the food energy savings from a vegan transition amounts to between 150-190% of the entire global dog and cat population (as of 2018).

    “Pet owners who care about the environment or their animals’ health should consider nutritionally sound vegan pet food,” said Knight, who called the study “game-changing”. “We’ve long known that plant-based diets are better for the planet, but have not seriously considered the impacts of pet food.”

    vegan cats
    Courtesy: Canva

    He added: “However, pet food has profound environmental impacts.” In the US alone, for example, producing dry cat and dog food equates to between 25-30% of all emissions related to animal consumption by Americans. And globally, dog and cat food emit around 64 million tons of carbon per year – that’s the equivalent of over 13 million cars.

    “There have been many calls for human diet change, but virtually no calls for diet change for dogs or cats. This is partly because of the assumption that they consume relatively few livestock products and that what they do consume is mainly by-products of human food production and is therefore beneficial ‘recycling’,” Knight told The Pack.

    “But actually, what this study shows is that the only benefit of using byproducts within meat-based pet foods is that they’re cheaper than human-grade meat. The actual environmental impact of using by-products is greater than if pets were to be fed human-grade meat. This is because using byproducts requires more livestock animals to produce, than producing human-grade meat. It’s less efficient on a per-carcass basis.”

    Health benefits and increased brand presence

    In a statement, Knight added: “Large-scale studies have also shown that health outcomes for both dogs and cats are as good or better. And studies of feeding behaviour have demonstrated that average dogs and cats enjoy vegan pet foods as much as those made from meat.”

    Last month, he co-authored a large-scale peer-reviewed study revealing that cats on a vegan diet could be healthier than those on a meat-based one, challenging the notion of felines being obligate carnivores. It followed research published last year by Knight and other researchers that found that vegan diets are the healthiest and least hazardous choice for dogs.

    The British Veterinary Association, which previously discouraged consumers from feeding their pets alternative protein, is now reviewing its advice. Moreover, in February, the industry body UK Pet Food published new guidelines that acknowledged animal-derived nutrients can be sourced synthetically or from novel ingredients, so long as they are carefully formulated by highly qualified pet nutritionists. “There is little evidence of adverse effects arising in dogs and cats on vegan diets,” it stated.

    vegan pet food
    Courtesy: Canva

    It coincides with the growing interest in feeding future-facing food to our furry friends. The vegan dog food market, for example, is valued at £11.5bn in 2023, and projected to reach £21bn by 2033, the Guardian reports. Plant-based dog food is already an established category, with brands like Wild Earth, Omni and The Pack being some of the most popular ones (Wild Earth also makes cell-cultured dog food).

    While vegan cat food is still much more niche, an increasing number of brands are working with plant-based or cultivated meat for cats, like BioCraft Pet Nutrition (formerly Because Animals), Bond Pet Food, and Marina Cat.

    “Change is happening, but it’s not going to take place overnight, where all the supermarkets suddenly have good availability of these brands,” Knight told the Pack. “In fact, I’m hearing of shortages of vegan pet food in various regions of the world, and we know that consumer convenience is a key factor in determining whether products like these succeed. It’s therefore really important that this is addressed.

    “I think we’re seeing the teething problems that occur when a disruptive industry first emerges, and new products become available. There’s always a period when demand outpaces supply, and supply needs to catch up. We’re going through that at the moment with vegan pet food.”

    The post If All Dogs and Cats Went Vegan, We Could Feed 520 Million People – New Research appeared first on Green Queen.

    This post was originally published on Green Queen.

  • Magical Mushroom Root: Meati Receives Patent for Mycelium Ingredient As AI Study Discovers Health Potential

    meati patent
    7 Mins Read

    US mycelium meat producer Meati has received a patent for its MushroomRoot™ ingredient with exclusivity until 2039. Additionally, the company shared early results of a promising AI-led study into the health benefits of its mycelium strain.

    After applying for the patent in 2018, Meati received confirmation from the United States Patent and Trademark Office (USPTO) last month, giving the mycelium meat maker exclusivity over the use of the Neurospora crassa strain until 2039. The ingredient, which it commercially calls ‘MushroomRoot’, is the base for its vegan whole-cut steaks and cutlets.

    “The patent is a culmination of our years-long journey to have our foundational work with MushroomRoot and its wide-ranging food applications acknowledged and protected,” said Meati co-founder and CSO Justin Whiteley. When asked about the five-year wait, he told Green Queen: “Along the way, it was definitely suggested that we narrow the breadth of what we applied for, but we maintained our position to give us the broadest protection possible.”

    Meati has been embroiled in a legal battle with fellow mycelium meat producer The Better Meat Co since 2022. The former accused the latter of IP infringement after The Better Meat Co received a patent for its fermentation tech. In response, The Better Meat Co accused Meati of undermining its IP and thus ruining its fundraising efforts.

    The legal dispute is still ongoing. “We are not commenting on ongoing litigation beyond restating that we are confident in our case,” noted Whiteley. He reiterated that the patent was “a terrific, long-awaited validation of the early work done by our co-founders”.

    An AI-led assessment of health benefits

    mycelium meat
    Courtesy: Meati

    In addition, Meati completed a study into the potential health benefits of its mushroom root ingredient using AI company PIPA’s LEAP tool. The PIPA partnership was announced in July following the establishment of the Meati Science Advisory Board. The results reveal that Meati’s now trademarked ingredient contains some “exceedingly rare/non-existent” compounds in food that present “pointed” health benefits, alongside benefits from mycelium’s whole-food nutrient density, which could address “prevalent nutritional deficiencies” and enhance “cardiovascular health”.

    Whitely explained that PIPA, which stands for Process Integration and Predictive Analytics, has developed its own Data Analytics Platform that allows for “maximum flexibility and agility to allow the ingestion of many disparate and massive data resources to learn from and be processed in a way that leverages years of experience and the latest in AI technologies”.

    “On top of this tech stack sit several platforms and SaaS-based tools to lead best-in-class innovation within food, nutrition and the life sciences, including LEAP for Life Sciences R&D, OES for raw omics data, and Ingredient Profiler to compare, improve and design ingredients to make a product more healthy and sustainable,” said Whiteley.

    The PIPA platform integrates public and third-party data to build an integrative knowledge graph. AI pipelines are then applied to find existing or predicted connections and unlock latent knowledge that scientists can use for their project aims.

    “We essentially are teaching the machines to think like humans, correlate millions of curated published papers and datasets, and summarise them via LLMs [large language models] to ensure the data is shareable, explainable and actionable,” explained Whiteley. “With these tools, PIPA has completed over 65 programs, increasing hit rates up to 35x higher than traditional research methods, which are typically <1% – [thus] significantly reducing costs and time needed in the lab or trials to verify and validate.”

    The LEAP tool identified 14 key compounds in Meati’s MushroomRoot, which can work together or independently to address gaps in achieving optimal nutrition and improving health. These gaps can occur when these compounds, which are essential dietary nutrients, are consumed in lower amounts than required for maintaining good health and performance.

    Cardiovascular health was the top health opportunity identified by LEAP, which is an important finding given that heart disease is the leading cause of death in the US, with one in five Americans dying from the condition. As for the aforementioned rare compounds that were identified, Meati is keeping details under wraps until further research is done.

    Leveraging the knowledge to improve alt-meat

    meati pipa
    Courtesy: Meati

    “We knew MushroomRoot was nutrient-dense based on our early research to find a species ideal for food,” Whiteley recalled. “However, we did not know exactly what benefits we could claim to make it easier for consumers to understand why it is unique. In just The PIPA findings unlocked – in a month versus [over[ years – known associations between compounds found in MushroomRoot and health benefits, as well as provided direction for future research.”

    Asked how Meati planned to apply the knowledge gained from the AI-led process, Whiteley said the goal is to “crystallise what health benefits are yielded by regularly consuming Meati”, and sharing this information with its customers. “Ultimately, we want to make claims about specific benefits, short- and long-term, addressing specific health needs and also overall health and longevity,” he added.

    “PIPA’s findings in this initial research using AI greatly accelerates our understanding of the wide range of public health benefits possible from regular consumption of mycelium as a whole food,” said Dr Roberta Holt, a member of the UC Davis Department of Nutrition and the Meati Science Advisory Board. “The unexpected discovery of additional potentially beneficial compounds that are quite rare further emphasises the importance of integrating AI into research to accelerate our scientific understanding of the complexity of whole-food products like Meati, and their potential role in human health.”

    Meati is among a growing number of alt-protein brands leveraging AI to their benefit. NotCo has been using AI to develop its plant-based alternatives for years, Singapore’s Howw Foods employs the tech to make a vegan powdered egg, and Bel Foods has partnered with California’s Climax Foods to make plant-based products. Elsewhere, food and machine learning experts have unveiled an AI-led texturising startup, and two other firms are using AI to find superior protein-producing fungi strains. And in a link-up similar to Meati and PIPA’s, Danone is working with Californian AI firm Brightseed to discover hidden nutrients and compounds in plant crops.

    “Receiving our patent just after our AI initiative highlighted MushroomRoot’s significant potential for consumer health benefits is truly remarkable, as they together validate our long-term vision of creating not only new food categories, but making existing foods more nutritious,” added Whiteley.

    Meati’s recent developments and future plans

    mushroom root
    Courtesy: Meati

    The news comes a couple of weeks after Meati opened its D2C marketplace featuring a subscription service that offers customers a new alt-meat product made with MushroomRoot every month. Whiteley said people can expect to see novel innovations by the end of the year, and Meati has hinted that the versatility of its fungi ingredient enables “limitless application in products like whole-cut steaks, ground meats, seafood, powders and shelf-stable foods”.

    “What is exciting about MushroomRoot and its nutrient density is that it’s truly a platform,” Whiteley stated. “Meati is the first demonstration of the incredible food it can create, and we’re excited to introduce distinct functions and formats down the road, making it even easier to get Meati into other cultures, meals and moments.”

    Meati restructured last month after laying off 10% of its workforce and shuttering its pilot plant in Boulder, Colorado, with the brand explaining that it needed to “be nimble and focus on near-term profitability”. While the staff cuts saw 30 employees let go and 60 positions eliminated, the business added 100 additional roles to boost production. And in January, the company – which has raised over $325M in total funding following a $150M Series C raise last year and an extension round last month –opened a ‘mega ranch’ capable of producing tens of millions of pounds of alt-meat to rival the output of animal farms.

    Its products are available in over 1,500 US locations at retailers Whole Foods, Sprouts Farmers Market, Meijer and Fresh Thyme, and the company has foodservice partnerships with Birdcall, PLNT Burger and Next Level Burger, as well as a distribution agreement with Dot Foods. It further enjoys mainstream visibility thanks to partnerships with popular American chefs David Chang and Rachael Ray.

    Now, Meati is looking to take the next step. “We’re focused on increasing the availability of Meati,” Whiteley says. “Our goal has long been easy access, which translates to being able to purchase Meat at your local grocery stores and restaurants. While we have a near-national footprint at this point with even more coming before year’s end, there is much work to be done to broaden access in 2024, and that’s what we’ll be focused on.”

    The post Magical Mushroom Root: Meati Receives Patent for Mycelium Ingredient As AI Study Discovers Health Potential appeared first on Green Queen.

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  • Whole-Cut Plant-Based Poulet: France’s Umiami Adds Extra $34.7M to Series A Round for EU Expansion & US Launch

    umiami funding
    5 Mins Read

    A year after securing $30M in a Series A fundraiser, French plant-based whole-cut chicken producer Umiami has reeled in a further €32.5M ($34.7M) to scale up its production, accelerate European distribution and set up its US operations.

    With the latest cash injection which brings the total Series A round to €59M ($62.8M), the three-year-old company has now secured over €100M ($107M) in total investment, including non-dilutive funding and public sector grants. The fresh round of financing was led by returning investors the Sociétés de Projets Industriels (SPI) fund and French Tech Seed – both managed by Bpifrance for the French government as part of the France 2030 economic investment plan. Other participants comprised Astanor Ventures, Redalpine, Newfund (all historic investors) and VERSO Capital.

    The investment will help Umiami with three key objectives. It plans to boost the production of its proprietary plant-based meat texturising tech, “umisation”. It uses this method to create its flagship whole-cut vegan chicken breast, and claims the tech “perfectly mimics the taste and texture of meat and fish, with equivalent nutritional value”. Umiami adds that the resulting meat alternative would contain under 10 ingredients, and be free of texturising agents or “controversial additives”.

    “Umisation is an innovative protein texturing technology that is unique and specific to Umiami. It is the world’s first-ever process to be able to create – on a large scale – plant-based fillets that resemble pieces of animal meat: both in taste and texture,” a brand spokesperson told Green Queen. “This technology is the result of several years’ research and development, and uses plant matrices to produce a fibrous texture and control the size, direction and thickness of the resulting fibres.”

    They added: “As well as producing better texture, umisation has the advantage of offering a minimally processed product from a very short list of ingredients. The procedure now makes it possible to produce a whole, 100% plant-based thick fillet, with fibres resembling those of meat and reproducing that unique, gourmet sensation mouthfeel.”

    A new manufacturing facility

    plant based meat france
    Courtesy: Umiami

    The company has been operating in an R&D pilot plant in the Paris region since last year and announced the acquisition of a 14,000 sq m Unilever site near Strasbourg in France’s Alsace region in December. The new facility is slated to open in the coming months, the brand spokesperson confirmed, and boasts a capacity of 7,500 tons per production line, with the potential of reaching 20,000 tons.

    Umiami outlined its goal to be at the centre of the region’s reindustrialisation and creation of local jobs and confirmed that it will also be investing in its existing R&D plant near Paris, which currently has a capacity of 100 tons, and has hosted “advanced trials involving a comprehensive range of consumers”. The company now plans to expand its range to include more alt-meat products.

    “Playing a part in the industrialisation of a start-up like Umiami is fully in line with the SPI fund’s raison d’être,” said Jean-Philippe Richard, deputy director of the SPI fund. “Thanks to its unique technology, Umiami is offering an upmarket range of plant-based fillets. It enables us to boost reindustrialisation in France while enhancing the country’s reputation for agri-food expertise internationally through the development of cutting-edge initiatives serving healthy, traceable food with a low carbon footprint.”

    European expansion and an American dream

    plant based whole cut meat
    Umiami co-founders Martin Habfast, Clémence Pedraza and Tristan Maurel | Courtesy: Umiami

    The second objective of this new funding round is to help Umiami with further expansion in Europe. While it has been active in retail and foodservice sectors in France, Belgium, the Netherlands, Spain and Italy under a white label, it launched under its own brand name for the first time at 120 Coop stores in Switzerland in August. Now, it plans to announce more restaurant and retail partnerships next year. (Umiami told Green Queen that the number of current outlets isn’t available yet.)

    Finally, Umiami also plans to break into the US market with its chicken fillet, which it calls a “more developed market for plant-based meat alternatives”. To facilitate this move, the company has recruited FMCG veteran John Hatto (previously PepsiCo and Lamb Weston) as its US managing director.

    In a joint statement, Umiami co-founders Tristan Maurel (CEO) and Martin Habfast (export director) said: “We are determined to bring our innovation to American consumers. With our exceptional team and cutting-edge technology, we’re ready to shape the future of food tech.”

    France’s tricky relationship with plant-based meat

    vegan chicken
    Courtesy: Umiami

    The news comes on the heels of setbacks for the plant-based meat industry in France. Last month, government officials submitted a proposal to the EU Commission for an unprecedented ban on the use of meat-related terms on plant-based meat labelling, reigniting a long-standing saga (with similar developments internationally). This wasn’t long before its agricultural minister pushed a pro-factory-farming stance by calling for the production of cheaper meat.

    When asked about the ban, the spokesperson said: “Umiami is committed to communicating openly with consumers and ensuring that they are not misled in any way.” And pressed on the factory farming news, they said the brand “does not currently hold a position on this topic”.

    In the wake of this proposed ban, French retail giant Carrefour formed a coalition with corporations like Unilever and Danone to promote the production of plant-based food in the country, pointing to the country’s growing number of flexitarians as signs of the industry’s growth. A 2021 Kantar World Panel study found that 49% of French households had at least one flexitarian among them – almost double the 25% figure in 2015.

    According to the alt-protein think tank the Good Food Institute Europe, France is the continent’s fifth-largest plant-based market, with sales increasing by 5% between 2020-22. Alt-meat sales, in fact, grew by 17% in this period. A survey conducted last year found that one in five (22%) French consumers included more plant-based proteins in their diets from 2021-22, while 41% considered vegan food the third most important protein source, after meat and eggs (but above fish).

    “We are extremely proud of the huge success of our Series A, and of the confidence that our investors and partners have placed in us,” said Maurel and Habfast. “This round of funding will enable us to continue our mission to revolutionise the food industry by offering sustainable and tasty alternatives to meat-based products.”

    The post Whole-Cut Plant-Based Poulet: France’s Umiami Adds Extra $34.7M to Series A Round for EU Expansion & US Launch appeared first on Green Queen.

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  • Future Food Quick Bites: Less Meat, More Burgers & Vegan Flying

    future food quick bites
    8 Mins Read

    In our new weekly column, we round up the latest news and developments in the alternative protein and sustainable food industry. This week, Future Food Quick Bites covers Australia’s meat reduction, Kellogg’s omnivore-targeting plant-based burger, and the Canadian dairy sector’s attack on vegan alternatives.

    New products and launches

    Aussie brand Next! Foods has launched a new line of premium, Michelin-starred-chef-created vegan pasta sauces – a Bolognese and carbonara featuring its soy protein mince and bacon, respectively – in over 500 Coles supermarket stores. It plans for an international expansion soon.

    Across the Pacific is another plant-based sauce by fast-food giant Taco Bell. The limited-edition vegan nacho cheese sauce will come as part of its Nacho Fries menu offering and will be available at participating US stores from October 12. The sauce was previously part of Taco Bell’s ultra-popular Vegan Crunchwrap.

    The US has also seen what is my personal favourite launch news of all time. Lindt has launched vegan, oat-milk-based versions of its legendary Lindor chocolate truffles. They come in classic and dark varieties, and use almond butter, and oat and rice extract powders as the base. Details about listings are scant, but the Lindor Non-Dairy Oatmilk Chocolate Candy Truffles are available at the Lindt USA retail stores and online marketplace, as well as Safeway locations. If you’re smart like I am, you’ll buy the 800-piece pack.

    In the North, Hershey’s debuted its first vegan chocolate range in Canada. The Oat Made chocolates come in Creamy and Almond & Sea Salt flavours, with a base of almonds, oats and rice, and are available in major grocery stores across Canada.

    hersheys vegan
    Courtesy: Hershey’s

    Another confectionery release is Colorado-based Trupo Treats‘ vegan chocolate nougat bars. They come in classic and peanut-caramel flavours. The company had set a pre-order sales target of at least $50,000 (pushing to $100,000) by November 1, and it’s already halfway there, so it seems likely these will go into production soon.

    Alt-dairy launches have spanned continents, with German oat milk maker Velike! launching a chilled SKU in returnable glass bottles. The Not M’lk is available in 1.5% and 3% fat options, and Velike! claims it is the first refillable plant-based milk on refrigerated shelves. (Though I wonder what NotCo and a certain alt-dairy giant have to say about the name.)

    Within this sphere, British cheese maker Cathedral City has expanded its vegan range with an extra mature block and a Cheddar spread. The line was introduced last year with plant-based Cheddar blocks, slices and grated SKUs.

    And while you’ll normally associate it with a milky breakfast, Kellogg’s has launched a new plant-based burger under its Morningstar Farms brand. It’s an evolution of a toxic relationship – the previous Incogmeato vegan burger was discontinued, and Morningstar was almost spun off – but the new ‘premium’ Steakhouse Style quarter-pounders hopes to target omnivores with its release into Walmart, Publix and Target stores

    plant based news
    Courtesy: Morningstar Farms

    Speaking of burgers, British chain The Beefy Boys has unveiled its first meatless option, a mushroom-based patty. The burgers do contain dairy cheese by default – so if you happen to visit its Hereford (where it trialled the product in July), Cheltenham and Shrewsbury locations, be sure to ask them to hold the cheese.

    Dutch company NoPalm Ingredients, which makes microbial palm oil alternatives, has produced a prototype boullion powder using the alt-fat, which is upcycled from Unilever’s ice-cream production sidestreams. And in another collaboration, it has taken one of Colgate-Palmolive’s byproducts and turned it into a personal care ingredient for future use in the consumer good giant’s soap bars.

    In terms of product listings, UK plant-based meal kit brand Grubby has made its retail debut in Tesco, the country’s largest retailer, with Thai green curry, coconut dal and gnocchi puttanesca nationwide. Additionally, the B Corp startup’s D2C orders allow you to track the carbon footprint of the meals against their conventional meat equivalents.

    grubby
    Courtesy: Grubby

    In Asia, Indian plant-based meat brand Greenest has collaborated with restaurant chain Hard Rock. Its location at Chandigarh Tricity sees a new vegan menu with Greenest’s plant-based kebabs, burgers and spring rolls.

    And in Hong Kong, vegan pork maker Plant Sifu has extended its partnership with flag carrier Cathay Pacific – weeks after introducing 16 meat-free dishes on select routes – on a six-month trial that will see in-flight meals like braised egg tofu with plant-based mince and shiitake mushrooms and wok-fried mince with Thai basil, morning glory and sambal make it onto Economy and Premium Economy class menus in select long-haul flights.

    Funding and M&A Activity

    Californian food tech startup Novel Farms has been awarded the Small Business Innovation Research Phase II grant from the National Science Foundation, which is worth $999,967 over two years. Known for its cultivated pork loin that uses novel microbial fermentation and tissue engineering tech, the funding will help the company scale up its proprietary scaffolding platform.

    Meanwhile, Finnish alt-dairy brand Oddlygood has acquired Nordic brand Planti, which it claims makes it the market leader in vegan “spoonable snacks” in Sweden and cooking products in Finland. The companies haven’t disclosed the amount of the deal – but Oddlygood recorded a turnover of €23.5M last year, while Plantu made €10.9M.

    oddlygood
    Courtesy: Oddlygood

    Leading alt-protein non-profit ProVeg International has announced its Incubator’s 11th cohort, welcoming eight startups all pushing towards a sustainable food system. These include Allium Bio, Marinas Bio (both Singapore), Poseidona, Guimarana (both Spain), Cellva Ingredients (Brazil), Livestock Labs (United States), Food 4 You (Argentina) and Ex Seed (Bulgaria).

    Policy and research

    ProVeg also responded to a report published by the UK’s Climate Change Committee last month, which called for financial incentives for plant-based foods to make them more “attractive, accessible and affordable”. ProVeg welcomed the report and pushed the spotlight on to Rishi Sunak, who it said is “in danger of going down in history as a leader who failed to act in the best interests of our children and the next generation by taking the necessary steps to reduce dangerous greenhouse gas emissions”.

    Meanwhile, a new study by Australia’s Griffith University found that nearly a third of respondents had reduced their meat consumption in the last year, while only 3.3% had increased it. Health, environment and animal welfare were the top three reasons, as is standard, as nearly 14% reported a wish to transition towards a fully vegan diet.

    alt protein roundup
    Courtesy: Quorn

    And if you eat vegan food, you may have encountered Quorn at some point, the British meatless pioneer that has been championing mycoprotein since the 80s. A new study in the European Journal of Nutrition has found that eating Quorn’s meat alternatives for two weeks can lower LDL (bad) cholesterol by 12%, total cholesterol by 7%, and reduced weight circumference by almost 1cm compared to red meat consumption.

    Elsewhere, Chinese alt-protein impact investment firm Dao Foods released a new white paper assessing fermentation-based proteins in the country. It examines the challenges the sector faces, alongside the advantages of fermentation in China, pathway options for startups, opportunities to catalyse startups, as well as engagement strategies.

    And in the latest chapter of the labelling battle, the Dairy Farmers of Canada are allegedly attempting block a trademark application for the term ‘Dare to be dairy-free’ by New York-based vegan brand Treeline Cheese. The latter calls it an “anti-competitive attempt to impede the sale” of its plant-based dairy alternatives, whose packaging label the dairy lobby argues “deceptively misdescribes” the product.

    treeline cheese
    Courtesy: Treeline Cheese

    In more positive labelling news, Chilean plant-based foundation Vegetarianos Hoy is celebrating the certification of 2,000 products with its Sello Vegano accreditation as well as the V-Label, which is represented by the organisation in Latin America across seven countries.

    Meanwhile, US-based MycoTechnology, which makes mycelium ingredients for protein powders, commissioned a study that found only 17% of vegans made up the 725 consumers of plant-based protein powders it surveyed. It reiterated that while being free from sugar and artificial sweeteners, GMOs, preservatives and colouring is key, the most important factor for customers remains taste.

    Novel tech news

    Israeli biotech firm ProFuse Technology announced a breakthrough in its muscle tissue tech that it says will transform the cultivated meat industry. It has created a scaffolding 3D growth technology that can combine with cell culture media and growth protocols to speed up muscle growth by fivefold, allowing cultured meat to be produced within 48 hours – which is 80% faster than usual according to ProFuse.

    Danish microbial tech company Novozymes, meanwhile, has unveiled Vertera ProBite, a B2B clean-label ingredient formulated to improve the texture and mouthfeel of plant-based meat. Crucially, it has received regulatory approval as a processing aid.

    In a cross-continent deal, Iceland’s ORF Genetics and South Korea’s SeaWith have signed an MoU to boost cultivated meat production using the former’s MESOkine animal-free growth factors made from barley. SeaWith aims to launch cultivated meat products under its Welldone brand to the market by 2025.

    Finally, Cargill, the world’s third-largest meat producer, has opened a European Protein Innovation Hub, enabling its customers to co-create protein-rich menu strategies in test kitchens and a pilot plant. It’s part of a €50M investment into the company’s Saint-Cyr en Val site in France and will allow customers to create protein products based on ideas from Cargill’s chefs. Are you thinking what I’m thinking?

    Want more roundups of alt-protein, plant-based and sustainable food? Stay tuned for next week’s Future Food Quick Bites, published every Wednesday or get it in your mailbox by signing u to our Alt Protein Weekly newsletter.

    The post Future Food Quick Bites: Less Meat, More Burgers & Vegan Flying appeared first on Green Queen.

    This post was originally published on Green Queen.

  • Premium Roe: Can Cultivated Caviar Catch On?

    cultivated caviar
    5 Mins Read

    Californian startup Marinas Bio is developing a cultivated alternative to one of the world’s most premium foods, caviar. While cost will continue to be a major barrier for cell-cultured meat and seafood as companies are still far from mass scale, luxury foods may be the ideal niche to test consumer appetite for higher-priced cultivated alternatives.

    While caviar is not a food most of us eat regularly, these high-priced fish eggs command high prices. But caviar’s supply chain is less than desirable. Also known as salted roe, they are acquired from slaughtered sturgeons and have always come at a high price, both ethically and environmentally. In fact, the high demand for caviar, an elite food associated with wealth and Michelin-starred restaurants, has meant that sturgeons are today the most critically endangered species on Earth, according to the WWF.

    That – and the sometimes inferior quality of caviar – is why Allan Leung, a former seafood farm worker who had a short sting as the interim CFO of cultivated fish startup Avant Meats, is working on cultivated roe at his new startup Marinas Bio.

    There are three sturgeon species that are used to make caviar: Beluga, Iscveitra and Sevruga. When asked which one the company is working on, Leung doesn’t specify, saying only: “We are working on multiple species based on CITES and other relevant regulations.” He adds that the cells are “collected directly from aquatic animals using [a] sterile technique”.

    Cultivated seafood’s scalability challenges

    shiok meats
    Courtesy: Shiok Meats

    Cultivated seafood is a complex sector, with far fewer players than meat, and a much more complicated R&D process, mostly because there is close to no previous research on sea species stem cells, as Sandhya Sriram, co-founder and CEO of cultivated seafood Shiok Meats, told Green Queen founding editor Sonalie Figueiras in a podcast.

    “Around last year, we realised, okay, seafood is gonna take longer than [what we thought],” she said. “Seafood in general doesn’t have any background research… [Shiok] went into it knowing that it’s going to take time, but we thought it would be about four or five years until we figured it out. But last year – our fourth year – we said: ‘Okay, let’s take a pause here. We have tried as much as we can with the scale, and it’s not working.'”

    While Shiok remains committed to building out crustacean cell lines, it shifted focus to bringing cultivated beef to market and getting regulatory approval (the company Gaia Foods in 2021). Last month, meanwhile, Shanghai-based CellX teased that the team was getting closer to large-scale production of cultivated seafood – but it’s not there yet.

    And while Leung says the development of cell lines for fish eggs will be easier than species like shrimp or crab, he did not go into specifics about the company’s R&D progress, adding that Marinas had “not made an announcement of cell line data yet” and has not “made a public announcement of our R&D progress to-date”. Moreover, he confirmed that the company has not had any public tastings yet.

    “Single-cell roe is easier to scale than meat. A serving of steak consists of multiple cell types and billions of cells. A serving of caviar consists of hundreds of individual egg cells,” he explains. “In cell agriculture, biotechnology can make it possible to use one fish to produce caviar repeatedly forever. We could shorten the production cycle from years to months and develop protocols to improve quality, consistency, and shelf life.”

    Early days for Marinas Bio

    Funding-wise, the company has managed to get support from the ProVeg Incubator and SeaAhead, and Leung said the Marinas is supported by Trendlines AFIC too. He says the team is looking to “raise additional rounds upon our next scientific milestones”. Asked what and when these might be, Leung said: “Additional milestones will be announced via LinkedIn.”

    The company is just over a year old and is currently a team of 3, including Leung. He co-founded it with Sally Davis, a veterinarian with 20 years of aquatic animal and biomedical research experience, and Elizabeth Mojica, a scientist who has been working on fish cell cultures for eight years.

    Based near Sacramento, which Leung says is a strategic choice – “in the heart of the US sturgeon aquaculture industry” – the team currently sits in a co-working lab “for cost efficiencies”.

    Leung’s seafood journey

    In a social media post explaining his origins, Leung says he grew up eating seafood in Hong Kong and entered the fish farming industry after university.

    “I watched these lively animals grow from the tiniest fingerlings into a thriving school of fish. One day, however, this school of happy fish was suddenly caught in the net, [and] kidnapped in the back of a boat. Darkness fell on these animals,” he recalls. “Next time they saw sunlight, they were suffocated together in a bucket on a conveyor belt. Before they could figure out what was happening to them, a sharp knife pierced through their gills, and their blood floated underneath my boots.”

    Leung says he saw millions of fish die this way, and could never find a way to reconcile his love for animals and seafood. Then, he joined the alt-protein industry and worked in fundraising. But he struggled with the way startups were run and said he was ousted from one of his roles for questioning the status quo. “I still had a mission, and the mission was not completed. I chose to give up everything and start from scratch. I recycled capital by helping investors exit. I visited many labs around the world and recruited a scientific team with veterinarian and fish cell culture experience.”

    marinas bio
    Courtesy: SeaAhead

    What’s next

    Leung says the startup is working on “caviar, roe and other seafood delicacies”, but didn’t elaborate on the latter when pressed. As for the production and final costs, he said: “Price point for cultivated meat will [be] higher in the mid-term future. Scaling commoditised products to reach cost parity will be costly for investors.”

    He adds that the product will be priced at a premium, given the category: “From my career experience, novel products entering the seafood market were first sold at a higher price point. We plan to make cultivated caviar desirable and sell it at a premium to discerning customers.”

    It’s early days for Marinas Bio and the company has plenty to prove. As Leung wrote in a social media post: “We still have a lot of work to do, but we have wisdom from our previous experience.” The team is committed, and ocean conservation is top of mind: “We share a mission to conserve life below water through cell cultivation. Together, the future of sustainable seafood is in our hands.”

    The post Premium Roe: Can Cultivated Caviar Catch On? appeared first on Green Queen.

    This post was originally published on Green Queen.