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Category: Alt Protein

  • Rethinking Australia’s Food System As a Path to Sustainability

    burger
    3 Mins Read

    Australia’s national science agency, CSIRO, has published a comprehensive report proposing a major shift in Australia’s food production and consumption strategies to bolster the nation’s sustainability efforts.

    The agency’s report, entitled “Reshaping Australian Food Systems” outlines five primary areas where Australia could forge a more resilient, productive, and sustainable food system. These are aligned with the challenges Australia currently faces, including climate change, rising costs, supply chain and workforce disruptions, growing demand, and public health issues related to nutrition.

    The findings

    According to the report, Australia is ideally placed to become a global leader in alternative protein markets, including plant-based meats and cell-cultivation products, leading to a reduction in emissions.

    Australia’s food industry, which safely feeds approximately 75 million people domestically and abroad, serves as a major economic engine and job creator. But to ensure a thriving future, the roadmap asserts that the nation must redefine its approach to food systems.

    Image courtesy of Pexels.

    The specific areas of focus include promoting equitable access to healthy, sustainable diets, reducing waste while enhancing circularity, aiding Australia’s transition to net-zero emissions, aligning socio-economic resilience with environmental sustainability, and increasing productivity and value.

    The report also emphasizes the role and potential of alternative proteins in lowering emissions from the agrifood sector and diversifying Australia’s food production and exports, thereby strengthening the country’s long-term economic outlook.

    “Food systems are highly complex, impacting health, environment, climate, and energy domains, among others,” CSIRO says. “They contribute to greenhouse gas emissions, intensive production systems, land use change and deforestation, biodiversity loss, poor resource management, and pollution.

    “At the same time these food systems are vulnerable to these changes themselves. Climate-induced risks reduce the ability of food systems to grow and produce, threatening food security and livelihoods. Despite this complex relationship, food systems have the potential to be a major lever to address interrelated challenges of environmental health, climate change, and human well-being,” the agency says.

    Recommendations

    By investing across these sectors, Australia could see improvements in environmental, economic, and public health arenas.

    The roadmap identifies digitalization as a crucial component, supporting efforts such as process optimization, mapping, modeling, and forecasting, and it underscores the importance of traceability, ensuring product origin verification, and protecting brand reputations.

    Photo by Catarina Sousa from Pexels.

    The roadmap further advocates for solutions rooted in local communities, emphasizing the need to consider cultural diversity, socio-economic disparities, and Indigenous knowledge. Recognizing the wealth of knowledge contained within Indigenous systems of plant, animal, and land management, the roadmap encourages avenues for Indigenous leadership within Australia’s food systems.

    “Change is possible across all sectors of Australia’s food system, but significant collaboration and coordination will be necessary to achieve it,” CSIRO says. “Our Roadmap highlights the need for collective engagement and actions underpinned by systems-based thinking.”

    As part of the initiative, a collaboration with The University of Queensland has established the Food System Horizons, aiming to advance discussions and build capacity to manage change processes. “Together we can shift Australia’s food systems to be more sustainable, productive, and resilient,” CSIRO says.

    The post Rethinking Australia’s Food System As a Path to Sustainability first appeared on Green Queen.

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  • You Can Taste Upside Foods’ Cultivated Chicken at Bar Crenn Beginning Next Month

    upside foods chicken at bar crenn
    2 Mins Read

    Following the USDA approval for its cultivated chicken, Upside Foods has announced that public reservations for the first dinner service at Michelin-starred Bar Crenn featuring its cultivated meat will go live on Thursday, July 20th at 12pm PT. 

    The public reservations availability follows the world’s first sale of cultivated chicken in the U.S., which took place on July 1, 2023, in San Francisco at Chef Dominique Crenn’s Bar Crenn.

    That dinner featured Upside Foods’ CEO Uma Valeti along with the five winners of the company’s social media contest for a chance to be among the first to taste the cell-based meat. It came just days after the USDA granted approval to California-based Upside and Good Meat — both produce cultivated chicken.

    “It’s truly an honor to serve Upside’s cultivated chicken at Bar Crenn and introduce cultivated meat to the U.S.,” Crenn said at the time. “It’s the first time meat has made it back on my menu since 2018 because Upside Chicken is the first meat that I feel good about serving.”

    upside foods chicken at bar crenn
    Upside Foods’ first menu appearance at Bar Crenn | Courtesy

    Crenn served the first cultivated chicken in the U.S. fried in a Recado Negro-infused tempura batter with a burnt chili aioli. The dish was served in a handmade black ceramic vessel adorned with Mexican motifs and Crenn’s logo, garnished with edible flowers and greens.

    Days later on the other side of the country, chef José Andrés served the first Good Meat chicken at his Washington D.C. restaurant, China Chilcano.

    Booking a seating

    Following this first public dinner service, Bar Crenn will serve the cultivated chicken on the first weekend of each month via six-course prix fixe menus priced at $150 per person beginning on August 4th at 5 pm, the company says.

    Reservations will be released monthly on the Bar Crenn website two weeks ahead of the seating on a first-come, first-serve basis.

    The post You Can Taste Upside Foods’ Cultivated Chicken at Bar Crenn Beginning Next Month first appeared on Green Queen.

    The post You Can Taste Upside Foods’ Cultivated Chicken at Bar Crenn Beginning Next Month appeared first on Green Queen.

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  • Path to Price Parity: Ark Biotech’s Plan for Affordable Cultivated Meat

    2 Mins Read

    New assessments from Massachusetts-based supplier to the cultivated meat industry, Ark Biotech, shows how cultivated meat could quickly become competitively priced alongside traditional animal-based meat.

    Ark Biotech’s novel techno-economic analysis (TEA) highlights the potential for biomanufacturing advancements as more regulatory approval for cultivated meat is expected in key markets. The U.S. saw its first two manufacturers receive final regulatory approval last month.

    The findings

    Ark Biotech provides industrial-scale bioreactors, operating systems, and services to cultivated meat producers. The company believes that current production limitations are the primary barrier to the widespread adoption of cultivated meat. It identifies four key areas of focus to overcome those limitations: reducing the cost of media, improving cell mass, optimizing the bioprocess, and reducing capital spend.

    Upside Foods’ EPIC cultivated meat factory, Courtesy

    “Industrial cell-culture achievements from the pharmaceutical industry can serve as a baseline for an achievable cost structure for cultivated meat,” reads the report. “Using pharmaceutical achievements as a baseline translates to cost of goods sold (COGS) of $29.5/lb (excluding downstream, packaging, and foodservice margins), reaching a cost comparable to filet mignon. There is ample room to further improve COGS, such as scaling-up media production and using larger bioreactors as well as surpassing pharmaceutical achievements through innovation.”

    Scaling production capacity

    Ark Biotech modeled production capacities at upwards of 50,000 metric tons, much larger than the 10,000 metric tons usually considered in such analyses. It has generated models for up to one million-liter bioreactors; most other studies have only looked at bioreactors with a capacity maximum of 25,000 to 250,000 liters.

    Steak grown from cells | Courtesy Shoji Takeuchi, University of Tokyo

    “Cultivated meat is the most important landmark invention of our time, and bioreactors are critical to actualizing this historic change,” the report reads. A significant portion of bioreactor costs are fixed and most variable costs scale at a factor, says the report. “Reducing bioreactor spend is critical for reducing capital cost.”

    Ark Biotech says it is designing bioreactor capacities that are 100 times larger than pharmaceutical plants, making energy and resource-efficient AI-operated systems that are capable of producing cells and structured tissues at high densities.

    “A great deal of innovation has been made across the cultivated meat ecosystem,” reads the TEA. “With continued focused innovation, especially in the four areas highlighted in this TEA, cultivated meat can achieve price parity. With so much at stake, there’s no time to lose.”

    The post Path to Price Parity: Ark Biotech’s Plan for Affordable Cultivated Meat first appeared on Green Queen.

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  • MycoTechnology Debuts a Truffle-Based Sweetener As Aspartame Cancer Link Exposed

    3 Mins Read

    A new truffle-based sugar alternative discovery comes at a critical time for the artificial sweetener category.

    Colorado-based MycoTechnology says it has identified a sweet protein originating from honey truffles that could disrupt the conventional sugar and manufactured sweeteners markets. The groundbreaking development comes as the artificial sweetener aspartame has been identified as a possible carcinogen by the World Health Organization.

    Honey truffle sweetener

    MycoTechnology’s latest innovation underlines its commitment to applying cutting-edge technology to uncover the fungal world’s untapped potential. The honey truffle discovery holds significant promise.

    While honey truffles have been enjoyed for thousands of years, MycoTechnology says the newly discovered sweet protein is the first of its kind. It can deliver an intense, natural sweetness without the lingering aftertaste of common sugar replacements.

    truffle mushroom
    Photo by CHUTTERSNAP via Unsplash

    “Our honey truffle sweetener is derived from a protein, which brings an unprecedented level of excitement as proteins are widely recognized as the future of sweeteners,” MycoTechnology’s CEO, Alan Hahn, said in a statement.

    “This breakthrough ushers in a new era of clean label sweeteners, revolutionizing the way we create foods and beverages without relying on traditional sugar or artificial sweeteners,” Hahn said.

    Aspartame’s cancer risk

    The discovery follows recently released assessments from the World Health Organization, the International Agency for Research on Cancer, (IARC), and the Food and Agriculture Organization Joint Expert Committee on Food Additives, that aspartame, which is used in the popular soft drink Diet Coke among a range of other products, may cause cancer. The IARC classified aspartame as possibly carcinogenic and JECFA reaffirmed the acceptable daily intake of 40 mg/kg body weight.

    diet coke
    Photo by Matt Seymour on Unsplash

    “The findings of limited evidence of carcinogenicity in humans and animals, and of limited mechanistic evidence on how carcinogenicity may occur, underscore the need for more research to refine our understanding on whether consumption of aspartame poses a carcinogenic hazard,” Dr. Mary Schubauer-Berigan of the IARC Monographs program, said in a statement.

    While the FDA has disputed the IARC’s warning, scientists have long called for more research into aspartame, which first entered the U.S. food system in the 1970s.

    MycoTechnology says it already has several potential partners interested in exploring collaborations with its honey truffle sweetener.

    Hahn says the MycoTechnology team’s commitment to a healthier future drove the discovery. The company is developing a proprietary platform designed to scale production, minimize manufacturing costs, and optimize yield. “Today, we stand on the brink of a sweet revolution that could transform the food industry and consumer health in unprecedented ways,” Hahn said.

    The post MycoTechnology Debuts a Truffle-Based Sweetener As Aspartame Cancer Link Exposed first appeared on Green Queen.

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  • Meati Foods Taps AI to Improve the Health Benefits of Mushroom Meat

    3 Mins Read

    Colorado-based mycelium meat producer Meati Foods has announced a collaboration with Artificial Intelligence company PIPA to expedite its comprehension of the health and nutrition benefits of its nutrient-rich products.

    The new collaboration follows the establishment of the Meati Science Advisory Board (MSAB), which comprises health, nutrition, and protein experts from the University of California, Davis.

    The partnership is aimed at not only enhancing Meati’s understanding of the health benefits of its existing products but also identifying possibilities for new products that leverage the taste, nutrition, and sustainability advantages of their core ingredient, mycelium, commonly known as “mushroom root.”

    Improving the health of ‘everyone at the family dinner table’

    “When founding Meati and unpacking what it would take to achieve global-scale impact on our food system, the requirements were monumental: It had to be a delicious, whole-food solution plucked from nature, rapidly scalable and, critically, hyper-nutritious,” Dr. Justin Whiteley, Meati Foods’ co-founder and chief science officer, said in a statement. “AI is the perfect tool to help accelerate our understanding of exactly why including Meati products can improve the health of everyone at the family dinner table, and I can’t imagine pursuing this research without a world-class AI partner like PIPA.”

    Courtesy Meati Foods

    Meati says its products, which contain a complete protein (PDCAAS 1.0), are expected to positively impact heart health, digestion, the immune system, and blood glucose levels.

    “Fungi, including mushrooms and their mycelium root-like structures, have a long history of enhancing the nutritional quality of diets in many cultures,” said Dr. Roberta Holt, a member of the UC Davis Department of Nutrition. “Working with the unique AI capabilities of PIPA provides us an unprecedented opportunity to advance our scientific understanding of how fungi-based products such as Meati can provide sustainable nutrition to benefit public health.”

    Machine learning for better meat

    According to Eric Hamborg, chief commercial officer for PIPA, the research is in PIPA’s “sweet spot of accelerating what’s possible at the intersection of food, nutrition and health,” he said. “We look forward to supporting Meati’s efforts to better understand how their unique star ingredient can benefit people’s health and improve nutrition now and in the future.”

    Courtesy Meati

    AI is being used by a number of key players in the alternative protein space. Chile’s NotCo has notably worked with machine learning to unlock ingredients for its vegan products that include a co-branded range with Kraft Heinz. Bay Area vegan cheese producer Climax Foods is also leveraging AI to develop its high-end cheeses, including a co-branded partnership with the Bel Group.

    Meati’s AI announcement comes after big news for the brand last month: former MLB All-Star Derek Jeter invested in Meati, bringing its total funding to date to more than $250 million. Meati’s debut product line, Eat Meati, is currently sold in various grocery stores and eateries across the U.S. and has recently collaborated with food service redistributor DOT Foods. The product line won VegNews’ Best in Show award at the Natural Products Expo in Anaheim, Calif., last March.

    The post Meati Foods Taps AI to Improve the Health Benefits of Mushroom Meat first appeared on Green Queen.

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  • Vegan Nuggets Made From Algae? They’re Better Than the Real Thing In Nearly Every Way.

    SimpliiGood has debuted nuggets made from microalgae
    3 Mins Read

    Israel-based SimpliiGood, a front-runner in the food-tech industry, has announced the launch of chicken nuggets made primarily from spirulina microalgae. And the company says they’re a game-changer.

    SimpliiGood is pioneering an innovation in spirulina, which it says can mirror the taste and texture of conventional chicken while providing a higher nutritional value and a smaller impact on the planet.

    Microalgae meat

    Microalgae, like spirulina, have gained significant attention in recent years for their rich nutrient composition, including whole proteins, essential fatty acids, antioxidants, and a range of vitamins and minerals. Microalgae cultivation also presents ecological benefits as it requires less land and water compared to traditional crop cultivation. Its carbon footprint is much smaller than that of conventional livestock production.

    Developed by AlgaeCore Technologies Ltd., the SimpliiGood alternative meat comprises 80 percent fresh spirulina and prebiotic fibers, delivering a clean and nutrient-rich option. The company says it sets a new standard in harnessing the power of microalgae nutrition in everyday diets.

    Vegan nuggets made from SimpliiGood’s spirulina | Courtesy

    Baruch Dach, SimpliiGood’s founder and CTO, says the company started from a “minced prototype” before recreating a whole chicken breast filet. According to Dach, the product outstrips real chicken in nutritional density due to spirulina’s inherent richness and the new nugget provides a neutral taste, allowing for diverse flavor additions.

    “100 grams of SimpliiGood microalgae provides the equivalent of 200 grams of real chicken in protein load,” says Dach. “By consuming less while gaining more,” he says, “it also contributes to reducing waste and energy consumption, streamlining the supply chain, and minimizing the overall downstream carbon footprint.”

    Scaling spirulina production

    Following the success of its smoked salmon replica launch in February, SimpliiGood aims to roll out the new chicken analog on a commercial scale next year. The company, now partnered with Haifa Group Ltd., is also expanding its spirulina production capabilities, ensuring consistent supply and enhancing its market response time.

    algae
    Photo by Vita Marija Murenaite on Unsplash

    “We started out as cultivators of fresh spirulina,” Lior Shalev, CEO and co-founder of SimpliiGood, said in a statement. “But then we began to think of ways we can take the formulation of this highly sought ingredient beyond the boundary of the capsule matrix and into the mainstream of the plant-based food landscape. Microalgae such as spirulina is a high-value and eco-friendly alternative protein source. That’s how we evolved into spirulina innovators.”

    The company says it has addressed the long-standing sensory challenges associated with plant-based alternatives, enhancing their functionality and appeal. Shalev says this broadens its applications beyond the “exceptional nutritional profile” and high concentration of protein, making it also a clean-label potential to replace thickeners, stabilizers, emulsifiers, binders, texturizers in multiple applications. “Plus our naturally color-free version is an excellent replacer for synthetic colorants,” he said.

    SimpliiGood is also scaling up its vertically integrated spirulina, which is produced in greenhouse ponds in the southern desert region of Israel. It says it can scale production to 250 tons of spirulina per year, with a harvest every 24 hours.

    The post Vegan Nuggets Made From Algae? They’re Better Than the Real Thing In Nearly Every Way. first appeared on Green Queen.

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  • Perfect Day Lays Off 15% of Its Workforce As It Shifts Focus Back to B2B Operations

    Perfect Day Raises $350M in Late-Stage Funding Round As Brand Prepares to IPO
    3 Mins Read

    Pioneering precision fermentation food tech company Perfect Day has dismissed approximately 15 percent of its staff as it shuttered its consumer-facing arm, The Urgent Company.

    Perfect Day, which put “animal-free” precision fermentation dairy on the map, says it’s going to focus solely on its B2B efforts rather than its consumer-facing brands that include CoolHaus and Brave Robot.

    Last September, Perfect Day launched Nth Bio, its tech-focused spin-off platform that leverages its expertise and technology services for collaboration and hire. Perfect Day, which has focused on precision fermentation whey, has seen a number of high-profile collaborations including products for Mars, Nestlé, and General Mills.

    Refocusing efforts

    Employees were informed of the layoffs in a letter sent out late last week. The company’s president, Narayan Tripunithura Mahadeva, explained the decision in the letter, stating, “We [are] refocus[ing] all efforts on our founding principles of R&D innovation and the resulting B2B partnership opportunities from our investment into the technology we have been building over the past nine years. As part of this, we have to take the incredibly difficult step of parting ways with our talented B2C team members and reducing some Perfect Day positions to support this focused business.”

    cowabunga milk
    Nestlé and Perfect Day’s precision fermentation Cowabunga milk is now available in select locations | Courtesy

    Speculations about changes started circulating within the company late last month, after Alex Brittian, the head of Perfect Day’s consumer division for Asia and the U.S., was laid off. By July 6, the termination was officially communicated to the consumer division employees via a letter sent to their personal email accounts.

    The layoffs impacted a total of 134 employees globally, with 122 from the U.S. and 12 from the U.K. and Asia. The India-based manufacturing business of the company, acquired in 2022, remains unaffected by the downsizing. Other layoffs have taken place within the past year, although the company has not disclosed precise figures.

    B2C brand’s future is uncertain

    Perfect Day says it aims to prevent disruptions in its retail services and sell through its existing inventory by retaining a small number of TUC employees as consultants. The company has also expressed intentions to sell all or part of The Urgent Company, with plans to fully exit all consumer-facing businesses by September.

    Courtesy Coolhaus

    Perfect Day confirmed that it “will not be investing any more time or resources into brands,” and is “look[ing] for places where we can be opportunistic in offering partner products” to retailers.

    “As you can imagine, the economic climate right now is different than it was even just two, three years ago,” a Perfect Day spokesperson told NOSH. “There’s just a different level of focus that investors are expecting with their capital. And for us, that has always been B2B. There’s not the luxury that there used to be to be able to expand and maximize opportunities in different adjacencies.”

    The post Perfect Day Lays Off 15% of Its Workforce As It Shifts Focus Back to B2B Operations first appeared on Green Queen.

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  • Asia’s Growing Demand for Alternative Protein Benefits Antipodean Exporters, Report Finds

    3 Mins Read

    Asia’s surging demand for alternative proteins could open up new export avenues for manufacturers in Australia and New Zealand, according to recent research.

    The new report, Alternative Proteins and Asia, was compiled by independent alternative proteins think tank Food Frontier, market research firm Mintel, and New Zealand’s food and fiber sector think tank Te Puna Whakaaronui.

    The findings

    The groups say the goal of the report was to discern export opportunities for manufacturers by assessing 11 Asian countries in terms of market size and innovation, market entry and operations, and consumer intelligence.

    Good Meat's cultivated lab meat
    Good Meat’s cultivated chicken | Courtesy

    China, Singapore, South Korea, Thailand, and Japan were identified as the top five countries with the highest market potential. The report’s findings were supported by primary research involving 5,000 consumers across these markets. According to the findings, China demonstrates the most potential as a market for exporters of plant-based meat and cellular agriculture products, such as cultivated meat.

    Food Frontier Executive Director, Dr. Simon Eassom, noted that Australia and New Zealand enjoy an advantageous position due to their close proximity and history of trade with Asia. “With an expanding alternative proteins market in Asia, Australia, and New Zealand have the potential to build a major new food export industry that complements our existing ones,” he said.

    According to Statista, the Asian market for meat substitutes is valued at $4.32 billion and is projected to grow annually at a CAGR of more than 33 percent, hitting $13.63 billion by 2027. The demand is highest in China, where the market for meat substitutes is expected to grow by 20 percent annually.

    Recommendations

    Even though North America has historically dominated global investments in alternative proteins, start-ups from the Asia Pacific and other regions are gathering steam, reducing North America’s market share from 92 percent to 67 percent over the past decade, the report notes.

    According to Eassom, health, environmental, and food security concerns are behind the growing demand for alternative proteins. “Consumer interest in healthy and environmentally sustainable protein options is increasing, leading to more people becoming interested in a flexitarian diet — one where they regularly swap conventional animal meat for new options like plant-based meat, which provides a familiar eating experience without compromising on nutritional value,” he said.

    TissenBioFarm's giant piece of cultivated meat
    South Korea’s TissenBioFarm shows off its cultivated meat | Courtesy

    Te Puna Whakaaronui’s Executive Director, Jarred Mair, emphasized the importance of having a comprehensive fact base on potential opportunities for alternative proteins across key export markets. “This research provides valuable market insights for our conventional protein producers as well as emergent alt-protein ingredient companies in New Zealand,” he said.

    Eassom points to flexitarians as driving demand for alternative proteins in Australia, and he says, the latest research shows this is also the case in Asia. “A quarter of Chinese identify as flexitarian and one-third plan to reduce at least one type of meat,” he said. “Similarly, twenty-six percent of South Koreans want to reduce meat consumption.”

    The new report comes on the heels of a new study from Asia Research and Engagement (ARE) that highlights the impact of animal protein production on greenhouse gas emissions across Asia’s ten largest markets.

    “We are faced with a stark reality whereby this study demonstrates that the business-as-usual approach, even with generous mitigation measures modeled, will not lead to a sustainable future,” Kate Blaszak, ARE’s Director of Protein Transition, said in a statement. “The transformation of the protein system is not just a choice, but one that we need to embrace if we are to achieve the targets outlined in the Paris Agreement, along with many other sustainability targets.”

    The post Asia’s Growing Demand for Alternative Protein Benefits Antipodean Exporters, Report Finds first appeared on Green Queen.

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  • Magic Valley and Biocellion Partner to Develop the Future of Cultivated Meat Research

    Magic Valley lamb meat
    3 Mins Read

    Australian company Magic Valley Pty. Ltd and Washington-based Biocellion SPC have announced a partnership to optimize the efficiency of cultivated meat production by enhancing bioreactor design.

    Magic Valley says it has perfected a unique method that involves using a minor skin biopsy from a living animal to create cultivated meat in a fetal bovine serum alternative. The cells can be transformed into induced pluripotent stem cells (iPSCs) and subsequently developed into muscle and fat in bioreactors. Magic Valley says it is the first company in the world to create animal component-free cultivated lamb from iPSC.

    Coupled with Biocellion’s computer simulation technology, the companies say they can offer less costly and more efficient research and development opportunities to help scale cultivated meat and other protein alternatives.

    ‘Revolutionizing the way meat is produced’

    “At Magic Valley, we are committed to revolutionizing the way meat is produced, with a focus on sustainability and ethical practices,” Paul Bevan, CEO & Founder of Magic Valley, said in a statement. “By collaborating with Biocellion, we aim to unlock valuable insights into cellular behavior, enabling us to create delicious cultivated meat products efficiently at scale.”

    Magic Valley founder Paul Bevan
    Magic Valley founder Paul Bevan | Courtesy

    Simon Kahan, CEO of Biocellion, said the company is excited to collaborate with Magic Valley “in order to accelerate the development of bioreactor designs and drive efficiency in cultivated meat production. Together, we are shaping a future where technology and biology converge to address global protein demands.”

    Meat demand surge

    Like other cultivated meat producers, Magic Valley says it is producing “genuine meat,” that’s more sustainable and ethical than the conventional alternatives. This innovative approach has the potential to spare the lives of the approximately 70 billion animals slaughtered annually. It could also reduce greenhouse gas emissions by 92 percent, land use by 95 percent, and water use by 78 percent. Magic Valley recently unveiled a prototype cultivated pork dumpling. Last September it debuted Australia’s first cultivated lamb meat.

    Cultivated lamb meat | Courtesy Magic Valley

    With the world’s population expected to surpass ten billion within three decades, demand for animal protein is predicted to surge by nearly 100 percent, the companies say. Traditional intensive animal farming methods are unlikely to keep pace with this escalating need.

    Brinc, the Hong Kong-based global venture accelerator, backs both Magic Valley and Biocellion. “As a keen advocate of food technology innovation, Brinc proudly supports the collaboration between Magic Valley and Biocellion, which represents a significant step towards addressing the challenges of sustainable protein production,” Manav Gupta, Founder & CEO of Brinc, said in a statement. “This partnership showcases the potential that interdisciplinary solutions can play to reshape the future of the food industry.”

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  • Fermify Expands Seed Round, Accelerates Animal-Free Cheese Development

    fermify
    2 Mins Read

    Austrian biotech company Fermify has announced an extended Seed funding round in addition to forming new alliances with multinational corporations, CREMER and Interfood.

    Fermify secured $5 million in Seed funding in May, in a round led by Dörte Hirschberg from the Article 9 climate tech fund and Climentum Capital. Now, with new partnerships, the company is expanding that funding.

    ‘World leading provider for precision fermentation technology’

    “These partnerships with CREMER and Interfood will further accelerate our path to become the world leading provider for precision fermentation technology,” Eva Sommer, CEO and founder at Fermify, said in a statement.

    Fermify Team | Courtesy

    The two new partnerships are expected to bolster Fermify’s growth and hasten the market introduction and development of animal-free cheese using Fermify’s precision fermentation process.

    The company, which launched in 2021 by co-founders Eva Sommer and Christoph Herwig, boasts a fully automated platform intended to produce casein derived from precision fermentation, thereby allowing for the large-scale production of animal-free cheese.

    The German multinational B2B supplier, CREMER, is renowned for its supply of plant-based raw materials and its sustainable nutrition know-how. The company’s collaboration with Fermify aims to develop media-feeding solutions for precision fermentation processes and optimize the production of sustainable proteins.

    New dairy solutions

    “We want to establish ourselves as a prominent contributor of the ongoing nutritional transformation and add significant value to the industry. Together with Fermify, we can take the next step in this direction,” said Dr. Ullrich Wegner, CEO of CREMER.

    fermify
    Fermify’s cheese | Courtesy

    Interfood, a top global provider for F&B that distributes over 1.1 million metric tons of dairy ingredients every year, aims to extend its portfolio with sustainable alternatives.

    “Dairy forms an integral part of global dietary patterns and has deep cultural significance,” said Edwin van Stipdonk, CCO at Interfood. “However, making the production of these loved products more sustainable is a complex challenge, one that requires inventive thinking and novel technologies,” he said.

    Fermify says it with its new partners, it can provide solutions “where economic and ecological sustainability can go hand in hand,” and that, it says, will allow “current and future generations to enjoy dairy responsibly.”

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  • Mycorena Carves Out Niche in Fungi Tech With Strategic European Partnerships

    3 Mins Read

    In a move designed to drive its global expansion, Swedish food tech company Mycorena has teamed up with a number of collaborators to introduce mycoprotein-based products in key European markets.

    Mycorena’s international growth strategy aims to establish the company as a global frontrunner in fungi technology.

    To that end, it’s leveraging strategic collaborations with leading industry players including Rebl Eats, Meeat Food Tech Oy, Revo, and RIP Foods, to carve out a niche in the food industry in Austria, Finland, France, Spain, Sweden, and the Netherlands. The new alliances, the company says, will help it unlock the market potential for its mycelium-based protein.

    Mycoprotein product potential

    In recent months, Mycorena, together with its industry partners, has introduced a range of products in various markets, resulting in nearly 60,000 servings of its Promyc-based products.

    Mycorena's Promyc meat
    Mycorena’s Promyc meat | Courtesy

    “We are excited to collaborate with these fast-moving companies with similar mindsets as Mycorena. It’s a conscious choice to work with innovative, trendy and aggressively expanding brands to push the industry forward,” Ramkumar Nair, Mycorena’s CEO, said in a statement.

    Nair says Mycroena is striving to create high-quality products that bring the entire alternative segment “to new heights” through new technology and innovative approaches.

    Together with Barcelona-based street food brand, RIP Foods, Mycorena plans to launch a vegan, Middle Eastern-inspired kofta in the Netherlands. This collaboration is aimed at developing superior mycelium-based street food options.

    Through its collaboration with Finland-based Rebl Eats, Mycorena’s Promyc-based products are now sold in more than 100 stores across the country, with the partners broadening their collaboration to reach the French market.

    Further bolstering Mycorena’s footprint in the Finnish market is the partnership with Meeat Food Tech Oy, with the first product prototypes debuted at the International Food & Drink Event in London.

    Mycorena’s partnership with Revo Foods, renowned for revolutionizing the world of 3D printing with plant-based seafood alternatives, also opens up new possibilities for exploring mycoprotein potential in product development.

    Elevating alternative food

    Through these partnerships, Mycorena aims to influence a broader market beyond vegans, elevating the alternative food segment through innovative products and technologies.

    “We want to prove that mycelium brings the untapped potential we’ve been missing. We believe our common values will accelerate the category beyond the vegan market,” Nair said.

    Mycorena's mycolein
    Mycorena’s mycolein | Courtesy

    In April, Mycorena debuted its fungi-based fat, Mycolein. The company says the product offers “unparalleled benefits,” due to its versatile nature for imparting juiciness and flavor in plant-based and alternative protein, “with superior qualities similar to animal fat or as a healthier fat in meat products.”

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  • New Research Outlines Blueprint for Sustainable Protein Production in Asia

    meat
    3 Mins Read

    A new study from Asia Research and Engagement (ARE) highlights the impact of animal protein production on greenhouse gas emissions across Asia’s ten largest markets.

    The new ARE study, entitled “Charting Asia’s Protein Transition”, looks at animal protein production in markets including China, India, Japan, Korea, Vietnam, and Indonesia and the environmental impacts. The research also looks at ways to achieve climate safety and resiliency by reducing dependence on animal agriculture.

    The findings

    The study looked at several key factors impacting protein consumption from animal sources, including emission intensities, production methodologies, and consumption-related elements. It identified changes in GDP per capita, age demographics, and population as primary determinants influencing the volume of meat, dairy, seafood, and egg consumption.

    In its analysis, the study considered three key scenarios in each of the markets: Business-as-Usual, Best Case Mitigation, and Protein Transition. Across all markets, the measures with the highest mitigation potential were identified as eliminating deforestation, peaking industrial production, and scaling alternative proteins.

    Meatable’s cultivated pork is coming to Asia soon | Courtesy

    According to the research, in order to attain climate safety by 2060, adopting mitigation measures is essential. This includes attaining a market share for alternative proteins between 40 to 90 percent, depending on the specific market, and the elimination of deforestation among other industrial animal production practices.

    “We are faced with a stark reality whereby this study demonstrates that the business-as-usual approach, even with generous mitigation measures modeled, will not lead to a sustainable future,” Kate Blaszak, ARE’s Director of Protein Transition, said in a statement. “The transformation of the protein system is not just a choice, but one that we need to embrace if we are to achieve the targets outlined in the Paris Agreement, along with many other sustainability targets,” she said.

    “For example, we are witnessing environmental risks, animal exploitation, antimicrobial resistance, and disease outbreaks in these countries, driven by the rapid intensification of animal production.” According to Blaszak, this proves that the transition to “responsible but limited” animal production, along with scaling alternative proteins is crucial for achieving climate safety.

    Recommendations

    The report says these key markets need to achieve peak industrial animal protein production by 2030 at the latest. The report also highlights excessive per capita meat and seafood consumption in many markets, often exceeding double the recommendations by thLancet Commission.

    OmniPork in McDonald’s Hong Kong | Courtesy

    The study also emphasized the necessity of protein diversification and limiting industrial animal production as pivotal steps toward achieving protein security and climate safety. It urges food companies, investors, and governments to work towards a goal of Protein Transition, which necessitates responsible animal production and the scaling up of alternative proteins.

    This research bolsters the Asia Protein Transition Platform, a partnership between ARE and institutional investors representing around $3 trillion, providing tools to assist companies in their protein transition.

    Data released earlier this year showed year-on-year funding for alternative protein across the APAC region in 2022 had increased by 43 percent.

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  • Award Winning Beef Producer Finnebrogue Will Develop Cultivated Wagyu With Ivy Farm

    wagyu burger
    3 Mins Read

    U.K.-based food industry giant Finnebrogue and food tech startup Ivy Farm Technologies have just embarked on a world-first mission to offer cultivated Wagyu beef burgers to the British market.

    The groundbreaking collaboration will leverage Finnebrogue’s award-winning Wagyu cattle and Ivy Farm’s cultivated meat expertise to meet the demand for Wagyu meat while also reducing the environmental toll of its production.

    Award-winning Wagyu

    The partnership comes after Finnebrogue’s Wagyu beef burger was hailed as the best burger in the U.K. by Which? magazine last year. The new venture aims to deliver cultivated Wagyu beef from cells taken from Finnebrogue’s own high-grade Wagyu cattle herd, housed at the Finnegbrogue estate in County Down, Northern Ireland. The cells will be cultivated at Ivy Farm’s 18,000 sq. ft. facility in Oxford, mirroring a craft beer brewery setup.

    wagyu cattle
    Wagyu cattle | Courtesy Finnebrogue

    “Appetite from consumers for sustainable and delicious meat has never been higher,” Rich Dillon, CEO at Ivy Farm said in a statement. “This new collaboration with Finnebrogue showcases how cultivated meat can work with traditional farming, helping to reduce the pressure on producers to intensify operations to meet growing demand, while boosting consumer choice. In Finnebrogue we have found a partner who has a long history and track record of producing premium products that do not compromise on taste and quality,” Dillon said.

    Ivy Farm has produced British pork and Aberdeen Angus beef. The companies say Ivy Farm and Finnebrogue could also expand to include cultivated meat from Finnebrogue’s world renowned venison. Currently only the U.S. and Singapore have approved cultivated meat for sale and consumption.

    Ivy Farm’s state-of-the-art cultivation process will provide a viable, sustainable means for Finnebrogue to meet the surging demand for its Wagyu beef, yielding large quantities of the meat while significantly diminishing its carbon footprint.

    Evolving protein

    “Finnebrogue is best known for its agenda-setting innovation,” Jago Pearson, Chief Strategy Officer at Finnebrogue said. “Whether it be our revolutionary nitrite-free bacon, famous Oisin venison, our award-winning Wagyu burgers or more recently the delicious plant-based alternatives we are producing from Europe’s leading vegan food facility, we have never been bound by the way food has always been produced, nor have we been tied to a single protein.”

    Courtesy Ivy Farm

    The cultivated Wagyu beef will join Ivy Farm’s current line of British pork and Aberdeen Angus beef. This endeavour could potentially pave the way for future innovations, including the cultivation of venison from Finnebrogue’s world-famous stock.

    “Our task is always to make food that is nutritious, delicious, and sustainable for food-loving consumers up and down the land,” Pearson said. “Ivy Farm will be cultivating Wagyu beef from cells derived from the herd we keep on our Finnebrogue Estate in County Down, Northern Ireland. In time, we are excited to help realise the potential this may bring in producing sustainable food that can feed a growing global population.”

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  • José Andrés Serves Good Meat’s Cultivated Chicken at China Chilcano: ‘People Are Going to Be Talking’

    Chef José Andrés cooks Good Meat's chicken
    3 Mins Read

    Both coasts have now had a taste of cultivated meat as chef José Andrés served Good Meat’s cultivated chicken last night after Upside Foods debuted its chicken in San Francisco last week.

    In a tribute to the “godfather of cultivated meat,” Willem van Eelen, a select group of diners in Washington, D.C. were among the first in the U.S. to enjoy the first-ever sale of Good Meat’s cultivated chicken following its USDA approval.

    Honoring cultivated meat’s history

    The historic meal took place at China Chilcano, a restaurant by celebrated chef José Andrés, who honored van Eelen’s centennial birth anniversary with his specially created dish, “Anticuchos de Pollo” at the event last night.

    Good Meat at China Chilcano
    Good Meat at China Chilcano | Courtesy Ana Isabel Martinez Chamorro

    Van Eelen, a Dutch researcher and prisoner of war, dedicated his life to creating a sustainable alternative to traditional meat production. He envisaged a world where meat could be grown from cells, not animals. Among those sampling Andrés’ creation were van Eelen’s daughter, Ira, and his grandson, Kick, who continue to champion the cultivated meat cause.

    The charcoal-grilled cultivated chicken dish, featuring anticucho sauce, native potatoes, and ají Amarillo chimichurri, arrived just two weeks after Good Meat, a subsidiary of food technology company Eat Just, Inc., obtained U.S. regulatory approval to sell its chicken to American consumers. The public will have a chance to taste this revolutionary dish later this summer, with limited servings available weekly by reservation only.

    ‘People are going to be talking’

    “I am proud that Good Meat is launching with José Andrés, beginning a new tradition of how Americans will eat meat in the many decades ahead. I am also humbled that our company can honor Willem van Eelen’s lasting legacy at this centennial celebration,” Josh Tetrick, co-founder and CEO of Good Meat and Eat Just, said in a statement.

    “The big day is here, the chicken is here, and people are going to be talking,” Andrés said. “This is a first for the history of humanity.” Andrés said he chose the Peruvian concept for the debut as “Peru is a country of many civilizations at once.”

    upside foods chicken at bar crenn
    Chef Dominique Crenn served the first USDA-approved cultivated chicken in the U.S. | Courtesy Upside Foods

    Van Eelen’s family also praised the moment. “I am grateful that a promise my father made decades ago has come true,” said Ira van Eelen. “I’m so happy we can stop talking about it and go eat it, because tasting is believing. This is the meat we love and trust, just made in a better way.”

    The dinner follows just days after chef Dominique Crenn served Upside Foods’ cultivated chicken at her Bar Crenn in San Francisco. Both Good Meat and Upside Foods received USDA approval late last month.

    Reservations for the Anticuchos de Pollo begin July 25, with availability from the week of July 31.

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  • 160 Organizations Urge POTUS to ‘Set an Example for the Nation’ With Plant-Based Shift

    Google Cafeterias Switched to Smaller Bowls. It Cut Down on Food Waste.
    3 Mins Read

    More than 160 NGOs are urging President Biden to issue an Executive Order that encourages cafeterias in federal facilities to prioritize healthy, plant-based food.

    The NGOs emphasize that this commitment acknowledges the federal government’s responsibility to lead by example in bringing about positive transformations in the food system.

    The letter to the President was signed by organizations including ProVeg, the Center for Science in the Public Interest, Harvard Law School, Mercy for Animals, the Environmental Working Group, and the American Heart Association. 

    ‘An example for the nation’

    According to the groups, while the Biden Administration has committed to updating and implementing the Food Service Guidelines for Federal Facilities (FSG), the government needs to lead by example to transform the food system for the better.

    “Issuing an Executive Order will set an example for the nation to follow by prioritizing human health, sustainability, and animal welfare,” Lana Weidgenant, US Policy and Campaigns Manager at ProVeg, said in a statement.

    plant-based meal
    Photo by Chris Lawton on Unsplash

    “The impact of the food system is staggering, but this impact can be significantly reduced with a few simple changes, such as in the area of food procurement.”

    The groups say plant-based options are currently offered at nearly all facilities, but standard meals continue to dominate the menus and the massive $8.8 billion federal food budget.

    “By fully implementing the FSG through an Executive Order, the federal government can leverage its immense purchasing power to promote plant-based meals, improving health outcomes and reducing long-term healthcare costs,” ProVeg says on its website. “This visionary step will benefit millions, including federal employees, veterans, members of the armed services, and individuals in federal prisons.”

    Food’s climate impact

    The plea comes as the planet recorded its hottest day on record on July 4, 2023 — and experts say that record will continue to be broken as the planet continues to warm. Governments around the world have been updating their dietary recommendations to straddle both the human and planetary health benefits of a shift to a predominantly plant-based diet.

    cattle
    Photo by Austin Santaniello at Unsplash

    Last week, the Nordic countries released the Nordic Nutrition Recommendations 2023, which is directed at improving human health and decreasing the nations’ carbon footprints.

    Despite climate change necessitating the need to shift away from animal products, a recent study found politicians still largely ignore animal agriculture — a leading contributor of planet-heating gases. Another recent study also found 93 percent of climate content fails to mention the link between animal agriculture and the climate crisis.

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  • Why Do Politicians Ignore Animal Agriculture? Study Points to Potential Voter Backlash.

    cow
    3 Mins Read

    Lack of government attention on the environmental costs of animal agriculture is rampant, finds new research.

    A recent study has shed light on the lack of governmental attention to the large environmental and human health costs associated with animal agriculture. The study, which was published in the journal Frontiers in Psychology, suggests that potential U.S. voter backlash may be a significant factor contributing to this neglect.

    The findings

    To investigate whether politicians who attempt to address the costs of animal agriculture face electoral punishment, researchers conducted an experiment involving a hypothetical male candidate running in a presidential primary. The study, which included 2,112 participants from the AmeriSpeak NORC panel, varied the way meat was discussed in the candidate’s stump speech, either emphasizing the need to reduce consumption for environmental reasons or highlighting animal rights concerns.

    pigs
    Courtesy Diego San on Unsplash

    The results of the experiment revealed an interesting pattern. When meat’s environmental costs were mentioned, there was an overall backlash against the candidate. However, mentioning animal rights earned both Democrat and Republican candidates an innovation credit, indicating a positive response from voters. The level of backlash for Democrats was relatively small, with some mixed evidence of innovation credit depending on the strength of respondents’ party identification.

    In a second experiment involving 852 participants from Survey Sampling International, the researchers explored how voters reacted to a hypothetical “animal friendly” candidate running in a presidential primary. The experiment varied attributes such as the candidate’s race and gender. The findings provided insights into the complex dynamics at play in voters’ responses.

    The study’s hypotheses suggested that politicians focusing on the environmental costs of meat would be more likely to face electoral punishment compared to those who did not address the issue or focused on the environmental costs of transportation instead. The research indicated that Republicans would be less supportive than Democrats in this context. Conversely, politicians who raised the ethical costs of meat from an animal rights perspective were expected to be more likely to face electoral punishment, although the hypothesis did not specify party differences.

    The study also explored potential mediators for voters’ reactions, such as likability, power dynamics, and moral considerations. However, no firm expectations were established for these mediators, and the researchers tested three possibilities: cognitive dissonance, anthropocentric norms violation related to power, and anthropocentric norms violation related to morality.

    Recommendations

    The implications of the study’s findings suggest that politicians on the left in the U.S. should not hesitate to address the issue of meat consumption, albeit with some caveats. There may also be opportunities for collaboration on animal rights between politicians on both sides of the political spectrum.

    burger
    Photo by Christian Wiediger on Unsplash

    Further research and policy discussions are needed to delve into the complexities of voter attitudes and potential strategies for effectively addressing the environmental and ethical costs of animal agriculture. By understanding the factors that shape public opinion and electoral dynamics, the research suggests policymakers can work toward implementing sustainable and humane solutions in this crucial domain.

    The research follows an investigation into animal agriculture’s climate impact covered in the media. According to that research, only 7 percent of climate-related articles referenced livestock farming and its effects on climate change.

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  • New Nordic Nutrition Recommendations Emphasize Plant-Based Diet for Health and Environment

    3 Mins Read

    The Nordic Nutrition Recommendations 2023, which focuses on both health and the environment, represents the largest update in the report’s 40-year history.

    The updated recommendations are now regarded as the most extensive scientific foundation worldwide for achieving a healthy diet that benefits both human well-being and the planet.

    The Nordic Nutrition Recommendations 2023

    Published by the Nordic Council of Ministers, the Nordic Nutrition Recommendations are the result of a years-long collaboration among the Nordic countries. The report offers an evidence-based foundation that supports the development of dietary guidelines for each nation, which, in turn, influence menus in schools, hospitals, and other public-sector kitchens.

    Photo by Tara Clark via Unsplash

    “The report we’re receiving today will help people in the Nordics to eat in a way that’s healthy and environmentally friendly,” said Karen Ellemann, Secretary General of the Nordic Council of Ministers.

    Hundreds of Nordic and international researchers worked on the report; the methodology aligns with global standards, and an eight-week public consultation preceded the publication, ensuring transparency. The report has already sparked extensive discussions in several Nordic countries, particularly due to the expectation that it would recommend reducing red meat consumption — a position consistent with global research on the environment and climate.

    ‘Synergies can be forged between health and the environment’

    The recommendations are rooted in scientific research on food consumption, health, and the environment. According to Rune Blomhoff, project leader for the Nordic Nutrition Recommendations 2023 and professor at the University of Oslo, the report provides a scientific basis that demonstrates that a healthy diet is usually also sustainable. “Several great synergies can be forged between health and the environment in the necessary transition of our food consumption,” Blomhoff said.

    Source: Luisa Brimble via Unsplash

    The Nordic Nutrition Recommendations 2023 examine the impact of 36 nutrients and 15 food groups on health. They promote a predominantly plant-based diet rich in vegetables, fruit, berries, legumes, potatoes, and whole grains and limited alcohol, processed foods, and excess sodium and sugar.

    The launch of the new Nordic Nutrition Recommendations has earned international praise; Tedros Adhanom Ghebreyesus, Director-General of the World Health Organization (WHO), commended the report. “I congratulate the Nordic Council of Ministers on an impressive report and the inclusive process of public consultations,” he said in a statement. “The overall recommendation to switch to a plant-based diet is in line with current scientific literature.”

    The new recommendations come after a report from the World Resources Institute found widespread adoption of healthier food across China could yield a “triple win” — improving health, food security, and environmental sustainability.

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  • Hooked Foods Raises €644,000 in Crowdfunding Campaign, Sets Sights on German Market

    hooked foods
    2 Mins Read

    Swedish vegan seafood startup Hooked Foods, has raised more than one million Swedish Kroner (€644,000) via a crowdfunding campaign on Crowdcube.

    Hooked Foods says that it reached its financial goal, entering the overfunding phase after its first day on Crowdcube. The brand raised €5m ($5.5m) in venture financing last year from firms including Oysterbay, Big Idea Ventures, and Brightly.

    The new funding will be used to develop a new range of products and expand across the entire Nordic region. It is also expanding its presence into Germany.

    ‘Continue to drive innovation’

    ‘We are overwhelmed by the support we have received from our investors and the community, which clearly indicates the strong demand for our plant-based fish substitutes,” Tom Johansson, CEO of Hooked Foods, said in a statement. “With the funding we have secured, we will continue to drive innovation and provide sustainable and delicious alternatives for fish lovers worldwide.”

    Courtesy Hooked

    Hooked Foods has intensified its efforts to establish partnerships with leading food distributors. Its recent collaboration with Ooha, a prominent sales agency with expertise in the German market, showcases its commitment.

    A spokesperson for Ooha highlighted the exceptional potential of Hooked Foods, “After carefully evaluating the vegan seafood market in Germany, it was evident to us at Ooha that we should seek a brand with tremendous potential,” the agency said. “After extensive exploration and discussions with several vegan seafood companies, it became clear that Hooked possesses all the key ingredients for success. With their talented team, strong brand, and top-notch products at competitive prices, Hooked stands out as the ultimate challenger ready to conquer Germany.”

    Global vegan seafood market

    The global plant-based seafood market is exploding’ it’s expected to see a CAGR of 30.4 percent through 2027 — with a global market valuation of $1.3 billion expected by 2031.

    Courtesy

    “To lead and build a new category requires a lot and we have been able to achieve this performance by a combination of innovative products and an attractive brand,” Johansson said last year.

    “We have always been radically focusing on working with scalable recipes and technology, so now when we have nailed the proof of concept in Sweden, we are more than ready to enter new markets and scale our impact for a healthier ocean.”

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  • Stockeld Dreamery’s Dairy-Free Cream Cheese Spreads Into NYC’s Iconic Ess-a-Bagel

    stocked ess-a-bagel

    3 Mins Read

    Stockeld Dreamery, the Swedish alternative dairy startup, is expanding its presence in the United States with a new partnership in New York City.

    Stockeld has teamed up with New York City’s iconic Ess-a-Bagel to offer customers a plant-based sandwich featuring Stockeld Dreamery’s non-dairy cream cheese. This collaboration marks Ess-a-Bagel’s first-ever foray into plant-based sandwiches in its 47-year history.

    ‘Healthier and more sustainable foods’

    “I am personally responsible for this [Ess-a-Bagel] partnership, having cornered, stalked, and politely pushed this New York institution to partner with us,” Sorosh Tavakoli, CEO and co-founder of Stockeld Dreamery, said in a statement.

    “When I finally got to meet Melanie, whose aunt initially started the company, we hit it off immediately! We could instantly appreciate the contrasts between the new meeting tradition and the newcomer meeting the established. We could also instantly find alignment and energy in the desire to push boundaries to deliver healthier and more sustainable foods to the masses,” Tavakoli said.

    Stockeld launched a vegan feta cheese in 2021 | Courtesy

    Visitors to Ess-a-Bagel’s 3rd Avenue store can now indulge in the “Fire in the Hole” sandwich, featuring Stockeld Dreamery’s cream cheese. Additionally, customers can opt to add this cheese alternative to any bagel, with two flavor options available: Smoked Paprika & Chili and Garlic & Herbs.

    Stockeld Dreamery’sStockeld Dreamery Makes Good On Ambition To Launch Plant-Based Cream Cheese non-dairy cream cheese has already gained popularity at three other esteemed New York City establishments: Ground Support Cafe, Kossar’s Bagels & Bialys, and Zucker’s Bagels & Smoked Fish. Soon, it will also be launching at Zaro’s Family Bakery, further expanding its reach across the city.

    Novel vegan cheese

    Stockeld Dreamery’s ambitious cheese project was made possible by a successful €16.5 million Series A funding round in 2021. This financial support has allowed the company to accelerate the expansion of its team and product portfolio, fueling its mission to revolutionize the cheese industry.

    Oatly's new cream cheese is launching across the U.S.
    Oatly’s new cream cheese is available across the U.S. | Courtesy

    The cream cheese from Stockeld Dreamery is crafted using a unique blend of fermented chickpeas and lentils, complemented by ingredients like coconut oil and spices. Launched last year after more than two years of product development, the company aims to provide a plant-based alternative that rivals traditional dairy cream cheese.

    It joins a growing vegan dairy cream cheese category that’s expanding beyond nuts and soy as the base. In March, Israel-based food tech start-up, ChickP Protein, Ltd., announced it had also developed a chickpea isolate that can be used in making plant-based cream cheese.

    Last month, Swedish oat milk brand Oatly announced that its oat-based cream cheese was available nationally across the U.S. for the first time.

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  • Upside’s Cultivated Chicken Debuts at Bar Crenn: ‘The First Meat That I Feel Good About Serving’

    upside foods chicken at bar crenn
    3 Mins Read

    Making good on its promise following its USDA approval last month, California’s Upside Foods has debuted its cultivated chicken at Bar Crenn in San Francisco.

    Upside Foods, along with fellow California-based cultivated meat producer Good Meat, received the first USDA approval to sell cultivated meat last month. Diners got their first taste of Upside’s cultivated meat on Saturday in partnership with chef Dominique Crenn’s Michelin-starred Bar Crenn in San Francisco.

    First cultivated meat served in the U.S.

    To celebrate the USDA approval, Upside Foods held a contest last month, inviting the winners to attend the tasting. In addition to the historic meal, contest winners also got a tour of Upside’s Engineering, Production, and Innovation Center (EPIC), which it says it can produce 400,000 pounds of cultivated meat annually. The dinner was hosted by Chef Dominique Crenn and Upside Founder and CEO Dr. Uma Valeti. The event showcased the potential of cultivated chicken to revolutionize the way we consume meat.

    upside food
    Upside Foods chicken delivered to Bar Crenn. | Courtesy

    Upside says its cultivated chicken will be regularly available at Bar Crenn through a series of ongoing Upside dinner services, scheduled to commence later this year. This partnership between Upside Foods and Chef Crenn represents a shared vision for a more sustainable and conscientious future of food.

    “The landmark sale of Upside’s cultivated chicken at Bar Crenn officially marks cultivated meat’s debut into the U.S. market,” Dr. Uma Valeti, CEO and Founder of Upside Foods, said in a statement. “It represents a giant leap towards a world where people no longer have to choose between the foods they love and a thriving planet. I can’t wait for more people to get their first bite – it’s a magical moment that inspires an exciting world of new possibilities.”

    ‘The first meat that I feel good about serving’

    For Chef Crenn, the event holds particular significance as it marks the reintroduction of meat to her menu since its removal from Crenn Dining Group’s restaurants in 2018. At that time, she took a stand against the detrimental effects of conventional meat production on the planet.

    “It’s truly an honor to serve Upside’s cultivated chicken at Bar Crenn and introduce cultivated meat to the U.S.,” Crenn said. “It’s the first time meat has made it back on my menu since 2018 because Upside Chicken is the first meat that I feel good about serving.”

    upside foods chicken at bar crenn
    Upside Foods’ first menu appearance at Bar Crenn | Courtesy

    During the historic meal, guests enjoyed Upside Foods’ cultivated chicken fried in a Recado Negro-infused tempura batter, accompanied by a burnt chili aioli. The dish was served in a handmade black ceramic vessel adorned with Mexican motifs and Crenn’s logo and was garnished with edible flowers and greens sourced from nearby Bleu Belle Farm.

    Crenn says the dish reflected the global benefit that Chef Crenn sees in cultivated meat. “From its exquisite flavor and texture to its aroma and the way it cooks, Upside Chicken is simply delicious, and it represents a significant step towards a more sustainable and compassionate food system,” she said.

    Cultivated meat will also be available on the East Coast as chef José Andrés is expected to serve Good Meat’s cultivated chicken in his Washington D.C. restaurant soon.

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  • Synonym Launches TEA Scaler Tool to Catalyze Biomanufacturing Growth

    3 Mins Read

    Synonym, a leader in designing, developing, and managing commercial-scale biomanufacturing facilities, has launched Scaler — the first free online techno-economic analysis (TEA) tool exclusively for fermentation.

    The creation of Scaler is geared towards propelling the growth of biomanufacturing. Synonym says Scaler can help businesses forecast their operational and production expenses at an industrial scale.

    The tool simplifies the process for businesses to comprehend the requirements to construct and operate at a scale that could bring their bio-products to the mass market.

    The tool follows Synonym’s $6.3 million Pre-Seed funding round last October.

    Forecasting manufacturing costs

    The inception of Scaler is Synonym’s answer to the complex and costly challenge of forecasting commercial-scale manufacturing costs, a hurdle often faced by businesses in this space. The initiative is freely available to the synthetic biology community. And Synonym says it aims to demystify techno-economic analysis, facilitating companies to plan their commercial trajectories and manufacturing strategies effectively.

    Photo by Talha Hassan on Unsplash

    “Fermentation holds immense potential across many different applications from food to materials and chemicals,” the company said in a post shared to Medium. “In order to unlock this potential, companies must build long-term plans, including a manufacturing strategy, to accurately forecast their costs of production. But determining commercial-scale manufacturing costs has been a complex and costly challenge that companies in this space have always faced.”

    Scaling fermentation tech

    Scaler’s initial launch supports techno-economic modeling for aerobic, aseptic fermentation processes. Synonym’s team intends to incorporate more technologies and molecule types into Scaler over time, solidifying its place as the market’s most comprehensive, free TEA tool.

    Photo by Louis Reed at Unsplash.

    Scaler allows users to adjust more than 50 parameters in their models, involving variables linked to fermentation, feedstock, media, downstream processing, financing assumptions, among others. Users are then provided with a bespoke report containing key insights about their process, including capital expenditure and cost of goods sold breakdown, sensitivity analysis, bankability analysis, co-location analysis, and facility sizing matrix, among other critical details.

    The development of Scaler is an integral part of Synonym’s broader vision, the company says. After the launch of Capacitor.bio last year, a directory cataloging all existing fermentation capacity, Synonym concluded that the current capacity is insufficient.

    Large-scale biomanufacturing infrastructure requires benchmarks and underwriting which are currently non-existent in synthetic biology. Synonym says tools like Scaler are instrumental in establishing a new asset class in biomanufacturing infrastructure, providing crucial metrics and milestones that potential investors need to consider.

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  • New VC Joyful Ventures Will Buoy Alternative Protein Category With $23 Million Fund

    Joyful Ventures founders
    3 Mins Read

    The new venture capital fund, Joyful Ventures, has unveiled a formidable $23 million climate venture fund to propel the transition of the colossal $1.5 trillion global animal protein sector toward sustainable food practices.

    The Joyful Ventures fund is helmed by Milo Runkle, Jennifer Stojkovic, and Blaine Vess, who all bring a wellspring of knowledge in alternative protein. It marks the first LGBTQ and woman-led protein fund.

    Runkle, a prominent advocate for food system reform and alternative protein pioneer, founded and led the nonprofit Mercy for Animals for more than two decades, facilitating partnerships with corporate giants including Walmart, Nestlé, and McDonald’s, bringing welfare improvements to more than 2 billion animals.

    Stojkovic, a celebrated figure in food-tech innovation, has been a powerhouse in tech industry circles, working alongside stalwarts like Google, Microsoft, and Meta. A best-selling author and founder of the Vegan Women Summit, she is an influential angel investor and advisor to some of the industry’s largest plant-based brands.

    Vess is an experienced entrepreneur and investor, who brings a history of startup success and extensive investment experience having backed over fifty early-stage companies.

    Pre-seed B2B focus

    The launch comes amid a challenging VC climate as 2023 has seen a significant reduction in investor support following an investment surge of $329 billion in 2021 and 2022. But the founders say they see great opportunity amid the down market; hey plan to invest the fund in disruptive and innovative pre-seed and seed-stage global startups specializing in a broad spectrum of technologies including plant-based, precision fermentation, mycoproteins, molecular agriculture, and cultivated technologies, with an emphasis on B2B opportunities.

    Bluu Seafood's cultured fish
    Bluu Seafood’s cultured fish | Courtesy

    “We’re not just passively investing in promising sustainable food technology startups,” Stojkovic said in a statement. “Our team is fully committed to leveraging our expertise, powerful network, and industry insights to nurture our portfolio companies, guiding them towards growth and success. Not many in the industry have access to the industry’s top founders and CEOs at their fingertips like our team. This kind of connectedness and mentorship experience is invaluable for our founders.”

    “We believe that the global movement toward food transformation is expanding and accelerating. The future is full of multi-billion dollar, world-changing sustainable protein companies whose founders face critical challenges, particularly in the pre-seed and seed stages,” Vess said.

    The fund is supported by an advisory team and LPs, comprising global industry founders and CEOs from diverse backgrounds including Bjorn Oste, Co-Founder of Oatly, Dr. Sandhya Sriram, CEO of Shiok Meats, Ryan Bethencourt, Co-founder of Indie Bio and CEO of Wild Earth, and Arturo Elizondo, CEO of EVERY.

    ‘Investing in global transformation’

    “We are not just investing in companies; we are investing in global transformation,” Runkle said. “We are proud to champion entrepreneurs forging a future where nutritious, sustainable food is universally accessible.”

    Ivy Farms cell-cultured meat
    Ivy Farms cell-cultured meat | Courtesy

    As the climate crisis increases, Joyful will focus on preventing more greenhouse gases “rather than trying to deal with the carbon, methane, and the nitrogen that we’re creating,” Stojkovic said. “[L]et’s prevent it from happening by changing what is on our plates,” she said.

    According to data from Boston Consulting Group investing in plant-based protein is 11 times more impactful from a climate investment perspective than EVs, it’s three times more impactful than decarbonizing cement, and four times more impactful than green building, and yet, Stojkovic says “that’s where you keep continuing to see most of the investments go. If you are interested in investing in climate, and you want real, scalable, quick solutions, there’s nothing better than food.”

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  • Mewery Unveils World’s First Cultivated Pork-Microalgae Burger

    mewery pork burger
    2 Mins Read

    Czech food tech startup Mewery has debuted what it says is a one-of-a-kind burger made from a blend of cultivated pork and microalgae cells.

    According to Mewery, the innovation marks a new milestone in the cultivated meat sector meat as the company continues to develop more ethically sourced and environmentally friendly meat products at lower costs than other cultivated meat products.

    ‘Easily surpasses the taste of traditional plant-based burgers’

    “Currently, 48 pigs are killed every second around the world, amounting to 1.5 billion animals a year. They produce 14.5 percent of all emissions, which is even more than all the transport in the world. Our goal is to try to reduce these numbers dramatically,” Roman Lauš, founder of Mewery, said in a statement.

    Courtesy

    “Our burger tastes delicious and easily surpasses the taste of traditional plant-based burgers,” he added.

    The new burger was showcased during a cultural event in Czechia where a vast majority of attendees — more than 90 percent — indicated their willingness to taste the burger. But dye to E.U. regulations, public tastings of cultivated meat are not allowed. The E.U. has not approved any cultivated meat for sale.

    Mewery could help to change that, Lauš explained. “We are working with the Czech government on the so-called ‘non-employee’ tastings, which could be possible as early as next year,” he said.

    Regulatory approval focus

    The company is putting the bulk of its attention to more welcoming markets for approval, namely the U.S. and Singapore markets, which are currently the only two governments that have given cultivated meat the green light. The USDA gave final approval to Good Meat and Upside Foods last week. Mewery says it expects its approval within the next two years.

    good meat
    Good Meat Courtesy Eat Just

    Mewery launched in 2020 with support from the U.S. accelerator Big Idea Ventures. The company’s proprietary technology replaces the need for fetal bovine serum (FBS), commonly used in cell-culture growth, by using engineered microalgae growth factors to stimulate mammalian cell growth.

    The startup demonstrated the effectiveness of its cutting-edge method with a pork and microalgae prototype last February. Mewery claims this process slashes costs by up to 70 percent compared to traditional FBS methods, making lab-grown meat more competitive with animal meat.

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  • German Cultivated Fish Startup Bluu Seafood Raises $17.5 Million as It Pursues U.S. Approval

    Bluu fish sticks
    2 Mins Read

    German biotech firm Bluu Seafood has announced $17.5 million in a Series A funding round. It also announced that it has applied for scientific approval to distribute its cultivated seafood products in the U.S.

    The Hamburg-based startup’s Series A funding round totals $17.5 million. Funding was led by Sparkfood, a subsidiary of Sonae, and LBBW Venture Capital GmbH. Other contributors to the round include SeaX Ventures, Manta Ray, Norrsken VC, Delivery Hero Ventures, IFB Innovationsstarter GmbH, and Be8 Ventures.

    U.S. approval

    Bluu Seafood plans to use this capital to pursue regulatory approval in the U.S. for its debut products — fish fingers and fish balls. The company is currently in the process of prototyping salmon sashimi and salmon and rainbow trout fillets derived from non-GMO Atlantic salmon and Rainbow trout cells.

    A portion of the Series A funding will be directed towards enhancing R&D capabilities, as well as initiating production in a yet-to-be-constructed pilot plant in Hamburg.

    Bluu co-founders Dr. Christian Damman, Dr. Sebastian Rakers, and Simon Fabich | Courtesy

    Bluu’s U.S. approval request marks the first application of its kind from a European company that specializes in cultivated seafood to the U.S. Food and Drug Administration. The approval process is projected to take between nine and twelve months.

    That application announcement follows on the heels of the recent USDA final approval granted to Good Meat and Upside Foods, two California-based cultivated meat companies now cleared for sale in the U.S. Bluu Seafood also has an application in Singapore, anticipating approval for its lab-grown fish products there by 2024. Singapore became the first country to approve cultivated meat in 2020.

    Cultivating fish

    Originally named Bluu Bioscience, the company emerged in 2020 from the research of Dr. Sebastian Rakers, who examined disease outbreaks in aquaculture fish species in order to develop treatments. While aquaculture is considered a potential remedy to combat overfishing, it is a high-pollution, energy-intensive method of fish production.

    Courtesy Bluu

    The company says its cultivated fish all come from a “one-time” biopsy that does not kill the fish. The company then harnesses stem-cell technology to grow the fish cell lines in a lab setting.

    The company unveiled its first products last August — a combination of cultivated fish and plant proteins in fish sticks and fish balls.

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  • Hyfé’s $9 Million Seed Funding Brews Up a New Era In Biomanufacturing

    wheat field
    3 Mins Read

    In a bid to address some of the most pressing challenges in biomanufacturing, the startup Hyfé has closed an oversubscribed $9 million Seed investment round.

    Hyfé’s Seed funding round was spearheaded by Synthesis Capital, with further participation from The Engine, Refactor Capital, Supply Change Capital, Overwater Ventures, X Factor Ventures, and Alumni Ventures. This new funding brings the company’s total investment to $11 million, which includes a similarly oversubscribed pre-seed round.

    Hyfé plans to use the funds to advance select commercial partnerships, double its staff, and make strides toward pilot-scale technology demonstration. Rosie Wardle, co-founder and partner at Synthesis Capital, will join the company’s Board of Directors.

    ‘As pivotal as the invention of the steam engine’

    “Biomanufacturing has the potential to solve some of the most pressing challenges facing humanity, but first it needs to be made economically viable,” Michelle Ruiz, co-founder and CEO of Hyfé said in a statement. “We are building a solution that addresses a fundamental bottleneck for the bioeconomy just as it’s reaching an inflection point. This historic moment is as pivotal as the invention of the steam engine, the age of science and mass production, and the rise of digital technology.”

    The Hyfé Team
    The Hyfé Team | Courtesy

    Hyfé is uniquely positioned in the sector, leveraging its considerable experience in wastewater treatment and fermentation-enabled waste valorization to develop feedstocks from food processing wastewater.

    This abundant and largely untapped source of carbon holds significant potential in the fight against climate change and resource management, providing an opportunity for food and beverage manufacturers to reduce wastewater treatment costs and improve water resilience. Biomanufacturers, on the other hand, gain access to more sustainable, affordable feedstocks.

    Future feedstocks

    The sector currently accounts for up to 1.5 percent of global greenhouse gas emissions. By extracting nutrient building blocks from wastewater, Hyfé transforms them into easy-to-metabolize feedstocks, overcoming key hurdles in alternative feedstock development, such as compositional variability, availability, and lack of data.

    Harvesting soy
    Harvesting soy | Courtesy Pixabay

    “The future bioeconomy will be worth at least $4 trillion, and up to $30 trillion globally. We have a timely opportunity to propel this growth through the development of cost-efficient and sustainable feedstocks,” said Wardle.

    “We’re thrilled to support Hyfé, a leader in the biomanufacturing revolution, in their next phase of growth, applying their technology to power the development of more sustainable products across sectors through bioproduction. This is something the world desperately needs to reduce our dependence on fossil fuels, revitalize the manufacturing sector, strengthen our supply chains, and improve our health and environment.”

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  • As BetterBrand Takes On Refined Carbs, Its $170M Valuation Sets a Record for Female Founders

    BetterBrand
    4 Mins Read

    BetterBrand, the food tech industry startup tackling refined carbs, has set a record for the highest Series A valuation posted by a female founder in venture history.

    Using groundbreaking technology to disrupt the $12 trillion refined carb market, BetterBrand is now valued at $170 million pre-money following its $6 million Series A funding round. Since its inception in 2021, BetterBrand has successfully raised nearly $10 million in funding, firmly cementing its position as a force to be reckoned with in the food tech industry.

    The Series A valuation is more than double that of leading tech giants Facebook, Stripe, and Tesla. BetterBrand’s founder Aimee Yang is one of only 150 solo female founders to raise a Series A higher than $5 million.

    ‘Proving that the impossible is possible’

    The recent funding round was led by VERSO Capital and saw participation from a host of notable investors including the Gaingels Fund, Seven Seven Six by Alexis Ohanian, and Craft Lane. Other individual contributors included venture capitalist Chris Hollod, Cruise Founder, and CEO Kyle Vogt, and investors Jeff and Glenne Azoff.

    Aimee Yang, CEO and co-founder BetterBrand
    Aimee Yang, CEO and co-founder BetterBrand has made fundraising history. | Courtesy

    The company’s growth potential, innovative technology, and appeal to the investor community have also attracted attention from Sean Thomas of the Wendy’s family, and actors Patrick Schwarzenegger and Emmy Rossum.

    “We are absolutely thrilled about this next chapter for BetterBrand to support our rapid global expansion and continued innovation,” Yang said in a statement. “This is yet another example of how our mission — proving that the impossible is possible — is demonstrated through practice, and touches not only our product innovation but the massive potential of Better’s power and scale.”

    The Series A funding comes as the company is experiencing significant growth. It reported an 800 percent year-on-year growth rate between 2021 and 2022 and is set to see similar growth in the coming year.

    BetterBrand’s signature product, The Better Bagel, outperformed all other new products in the Natural retail channel in 2022 and made a successful debut in the retail sector with a global launch at Whole Foods Market in Q3 2022, racking up sales exceeding $1 million in the first five months.

    Better carbs

    Yang is aiming to do for the refined carb market what Beyond Meat and Impossible Foods have done for the protein market. BetterBrand relies on wheat protein and agave fiber to deliver a bagel with the protein equivalent of four eggs while containing only one gram of sugar and five grams of net carbs.

    Having introduced The Better Bagel in 2021, BetterBrand quickly caught the attention of customers, tastemakers, and retailers. The high-protein, low-carb bagels can be found both online and in more than 1,000 stores across the U.S., including renowned supermarkets such as Whole Foods, Sprouts, Fresh Market, Gelson’s, Bristol Farms, Giant, Harmon’s, Lassen’s, Plum Market, Wild by Nature, and FoxTrot.

    Better bagel
    The Better Bagel packs as much protein as 4 eggs | Courtesy

    “Aimee Yang is an incredible entrepreneur and a solid operator,” said Cruise Founder & CEO Kyle Vogt. “Her company offers life-changing, clean, functional products for those who previously felt they had to give up some of their favorite foods to fit their nutritional needs. It’s an exciting journey to be a part of.”

    Gaingels Managing Director Lorenzo Thione says Gaingels is “thoroughly convinced” that under Yang’s leadership, BetterBrand is poised to redefine “our very relationship with carbohydrates,” by combining health and taste in one innovative package.

    “BetterBrand’s vision is not just about a product; it’s about a revolution in how we perceive and consume starches, worldwide,” Thione said. “We’re excited to support Aimee’s journey in transforming this giant market and look forward to the indelible impact BetterBrand will make.”

    The company, experiencing rapid growth, has announced the upcoming release of 16 new products, all headed by Michelin-starred baker Matthew McDonald. The new products are slated to hit the market by the end of 2023.

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  • Motif FoodWorks Scores Potential Win in Patent Battle Against Impossible Foods

    Impossible Burger

    3 Mins Read

    Motif FoodWorks’ patent challenge to Impossible Foods over the heme protein used in both of their vegan meat products will get a patent review, the U.S. Patent and Trademark Office announced earlier this month.

    The U.S. Patent and Trademark Office (USPTO) has dealt what could be a significant blow to Bay Area vegan meat producer Impossible Foods, as its Patent Trial and Appeal Board (PTAB) announced the initiation of inter partes review (IPR) of Patent 9,943,096 B2. Impossible Foods faces a potential disruption in its claim to one of its pivotal patents in a process that could take about a year.

    Boston-based Motif FoodWorks raised the appeal after Impossible filed a federal lawsuit. The plant-based food giant claimed that Motif infringed on its patent when using heme to create its vegan meat substitute using a similar technology.

    Heme challenge

    Administrative Patent Judge Donna M. Praiss stated in the PTAB’s ruling that Motif “has demonstrated a reasonable likelihood of prevailing with respect to at least one claim of the ’096 patent, and we institute inter partes review of all claims and all grounds asserted in the petition.”

    The patent under examination is titled “Methods and Compositions for Affecting the Flavor and Aroma Profile of Consumables.” It targets an improved imitation of meat’s flavors and aromas, particularly those perceived during or after cooking.

    Courtesy Motif FoodWorks

    “We are pleased with the Patent Trial and Appeal Board’s decision to institute inter partes review (IPR) for Patent 9,943,096 B2, finding that Motif has shown a reasonable likelihood we will prevail,” Michael Leonard, CEO of Motif FoodWorks, said in a statement. “Statistics show the PTAB invalidates one or more claims in 80 percent of the patents that reach a final decision in IPR, so we look forward to seeing this process play out.”

    According to Leonard, this is more than just a corporate win for Motif. “This is not just a victory for Motif – it’s a victory for consumers,” Leonard said. “For us, this whole process is about protecting innovation and consumer choice in plant-based foods.”

    Impossible’s patent challenges

    The news is the second significant blow to Impossible Foods’ quest to monopolize the use of heme, a protein found in the soy plant root. Impossible uses it to impart meaty texture and flavor to its plant-based meat. The European Patent Office recently rescinded an E.U. patent held by Impossible Foods. Concurrently, the lawsuit against Motif remains ongoing in the federal district court in Delaware.

    Impossible’s heme protein is analogous to soy leghemoglobin found in nitrogen-fixing plants like soy. Motif’s heme protein, Hemami, is identical to bovine myoglobin, found in cow muscle tissue.

    Impossible Foods patties
    Impossible Foods heme-based burgers | Courtesy

    Motif counters Impossible’s claims, arguing these ingredients, which have been used for decades to create the flavor and aroma of meat and its substitutes, cannot be patented by Impossible Foods.

    “Impossible is wasting resources, creativity, and opportunities through a failing litigation strategy,” Leonard noted. “The company seems more concerned with securing monopoly power over a protein than with growing this sector.”

    “Since our founding in 2018, Motif has reinvented plant-based meat, making it better tasting, more nutritious and sustainable,” Leonard added. “Impossible is determined to stop that innovation – hurting consumers, our industry and, ultimately, our planet. We will continue to fight Impossible’s aggressive actions to limit competition and are gratified that the PTAB found merit in our position.”

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  • Media Giant SevenVentures Invests in Next Gen Foods to Promote TiNDLE Across Germany

    tindle tenders
    3 Mins Read

    Next Gen Foods, the food tech startup behind the popular plant-based chicken brand TiNDLE, has announced a high-value media-for-equity deal with SevenVentures, the investment arm of ProSiebenSat.1, Germany’s largest media and digital company.

    The strategic partnership, valued at at least $10 million, marks the first media collaboration for Next Gen Foods and aims to increase awareness of TiNDLE throughout Germany.

    TiNDLE made its initial launch in Germany last summer, and the new media partnership follows the startup’s recent entry into nationwide grocery stores. As part of the deal, SevenVentures will work closely with Next Gen Foods to expand TiNDLE’s brand recognition and educate consumers about plant-based food, which is growing in popularity across Germany. According to USDA data released last year, more than half of Germany’s population wants to reduce their meat consumption.

    ‘A more sustainable food system’

    The investment from SevenVentures also comes after Next Gen Foods’ successful Series A fund raise, which yielded $100 million last year. This media-for-equity agreement will provide Next Gen Foods with the resources to expand its marketing efforts, promote the TiNDLE brand, highlight the range of delicious and versatile plant-based chicken offerings, and contribute to the advancement of plant-based foods in the market.

    Tindle adds 6 new items to 6,000 German supermarkets | Courtesy

    “With a strategic partner like SevenVentures, there is potential to introduce TiNDLE to new audiences and educate consumers about the broader role that plant-based foods play in combating our global climate crisis,” Andre Menezes, CEO and co-founder of Next Gen Foods, said in a statement. “We are thrilled to welcome them as our latest mission-aligned investor and leverage their media expertise to raise greater awareness for our category and our efforts to create a more sustainable food system.”

    SevenVentures, founded in 2009, specializes in securing media partnerships for early-stage to growth-stage B2C companies. As an investor, SevenVentures focuses on companies targeting the German and Austrian markets, leveraging the reach of ProSiebenSat.1 to raise awareness for impact and sustainability.

    Florian Hirschberger, CEO of SevenVentures says the Next Gen Foods partnership suits the company’s “responsibility to use the reach of ProSiebenSat.1 to raise awareness for impact and sustainability.”

    “The quality and taste of TiNDLE’s chicken products are incredible, and we believe that our media-for-equity investment comes at the perfect time to accelerate and support a nationwide retail rollout, so all German consumers can experience their ‘ridiculously good’ chicken made from plants,” he said.

    German’s shifting diet culture

    Earlier this month, new research conducted by AOK health insurance found that children in Berlin eat a predominantly plant-forward diet. According to the findings, 33 percent of children are reducing their meat across the county, and in Berlin, that number is closer to 50 percent.

    german food
    Germans are eating less meat than ever. Courtesy Pami Avila via Pexels

    Overall, meat consumption in Germany has dropped more than 12 percent from 128 pounds per person per year in 2011 to 121 pounds per person in 2022, according to the Federal Ministry of Food and Agriculture.

    According to Inka Dewitz, a representative of Heinrich Böll Stiftung, a foundation in Germany linked to the German Green Party numerous factors are responsible for the shift — from climate change to labor issues and scandals in the meat industry.

    “There has been a cultural shift, particularly among young people, who are much more conscious of what they consume and how they eat,” she said.

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  • Cultivated Startup Omeat Emerges From Stealth Mode With $40 Million to Build Its ‘Bridge to the Future’

    Omeat
    3 Mins Read

    California-based cultivated meat start-up Omeat, has emerged from stealth mode after four years. The company says its innovative technology dramatically cuts costs and can be scaled to meet the global demand for various types of animal protein in a sustainable way.

    For the last four years, Omeat has been developing a unique approach to cultivated meat, which involves the use of regenerative factors extracted humanely from living cows to create growth media — the most expensive part of cultivated meat production. The process can cost-effectively grow different kinds of meat including beef, pork, chicken, and fish.

    ‘A simple and elegant solution’

    Founder and CEO of Omeat, Dr. Ali Khademhosseini, a leading tissue engineer, transitioned from developing human tissues for medical applications to creating scalable methods for cultivated meat production due to his awareness of the issues related to traditional animal agriculture.

    Omeat burger
    Omeat burger | Courtesy

    “The conventional approach to meat production comes with major adverse effects on the environment, public health, and animal welfare. We saw an opportunity to leverage our expertise to discover a scalable way to grow cultivated meat,” Khademhosseini said in a statement.

    “The approach we uncovered and are currently scaling is a simple and elegant solution that taps into the natural biology of animals to let nature do its work. The result is real meat that’s pure, delicious, and can satisfy a growing population’s demand for meat in a sustainable and humane way.”

    The start-up farms its growth media from a free-grazing cow herd in California. The farm is designed to be carbon-negative, incorporating various regenerative practices. Working alongside animal welfare scientist Dr. Kristina Horback of UC Davis, Omeat has developed animal-friendly procedures for collecting plasma, the nutrient fluid vital to Omeat’s proprietary growth media.

    ‘A bridge to the future’

    “With one cow providing plasma weekly, we can create many cows’ worth of meat annually,” Khademhosseini explained.

    “This means we can feed the planet with only a fraction of the current number of animals used in beef production. We see ourselves as a meat company, and our goal is to be a bridge to the future of the meat industry. We’re perfecting a sustainable operation that existing farms and ranches can implement, generating the same volume of product but with a fraction of the overhead. It’s way more efficient, and we don’t have to sacrifice the cow.”

    Omeat
    Omeat meatballs | Courtesy

    Omeat raised $40 million in an oversubscribed Series A round last year. Backers include S2G Ventures, Google Ventures (GV), Bold Capital Partners, Tyson Ventures, the venture capital arm of Tyson Foods, Inc., Rethink Food, Trailhead Capital, and Cavallo Ventures.

    Omeat is currently building a pilot plant as well as expanding its team. The company says it is also working toward commercial readiness while in conversation with the FDA and the USDA for regulatory approval; the USDA gave its first approval to cultivated meat producers yesterday — California’s Good Meat and Upside Foods.

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  • Remilk Adds 3 Board Members from Danone, PepsiCo, and Nestlé to Further Its ‘Transformative Vision’

    Remilk

    3 Mins Read

    Tel Aviv-based Remilk, leading producer of precision fermentation dairy, has announced the appointment of three food industry executives to its Board of Directors.

    Alicia Enciso, Nestle USA’s ex-CMO, Floris Wesseling, the former President of Danone Europe, and Pedro Padierna, previous CEO and Chairman of PepsiCo Mexico have joined Remilk’s Board of Directors, the company announced today.

    The appointees bring insights, network access, and industry wisdom to the transformative startup. Remilk is leading the global charge in crafting animal-free milk proteins via a unique fermentation process.

    ‘A global on-shelf reality’

    “We are thankful for the incredible commitment Alicia, Floris, and Pedro are making to Remilk and gratified that decorated global leaders from across the food and beverage category are aligned with our mission,” CEO Aviv Wolff said in a statement.

    “With guidance from this outstanding Board of Directors, Remilk’s transformative vision can become a global on-shelf reality at the scale and speed required to address a pressing need. It is a true privilege to work alongside the leaders who helped build some of the largest food and beverage companies in the world,” Wolff said.

    Courtesy Remilk

    Wolff and CTO Ori Cohavi founded Remilk in 2019 with a shared commitment to revolutionizing the dairy industry with the use of precision fermentation to produce milk proteins identical to dairy. The company, which has raised more than $130 million to date, says its innovative approach considerably trims the resource requirements compared to conventional dairy and significantly elevates production efficiency. In April, Remilk became the first precision fermentation dairy approved for sale in Israel.

    “Remilk has undertaken a bold mission to replace animal agriculture as the primary source of protein for the dairy industry,” Tomer Harpaz, Executive Chairman of the Board of Remilk and founder of EL food technologies, said in a statement.

    ‘Aligned aspirations’

    “In pursuit of ambitious aspirations and purpose, there comes a responsibility to anticipate challenges. The addition of Alicia, Floris, and Pedro to the Board of Directors provides Remilk valuable perspective and expertise with which to navigate the complex global food landscape. The aligned aspirations and shared strategic priorities of this remarkable Board further bolsters Remilk’s ability to become a driving force within the dairy industry,” Harpaz said.

    Courtesy Remilk

    Enciso brings several decades of brand-building and consumer insights to her role. Most recently, Enciso served as CMO for Nestlé USA. She’s currently on the Board of Association of National Advertisers, as well as its Alliance for Multicultural Marketing. Enciso also recently joined the Board of Directors at Bacardi, the world’s largest privately held international spirits company.

    Wesseling brings more than 25 years of experience in the FMCG (fast-moving consumer goods) industry on different continents. Most recently, he served on the Danone Executive Committee as President Europe.

    Padierna spent more than 30-years at PepsiCo in senior roles across disciplines including R&D, marketing, government affairs and public policy. Padierna also worked extensively with government decision-makers and key public opinion leaders — something Remilk says will be instrumental in its growth. In his most recent roles, Padierna served as President of PepsiCo Mexico Foods and as Chairman.

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