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Category: Alt Protein

  • These Vegan Protein Sources Are Better for You and the Planet

    person eating hamburger with cutlet and fresh salad
    9 Mins Read

    “But where do you get your protein?” is a familiar question for most people who follow a vegan or plant-focused diet. And it’s understandable. Around the world, many are taught from a young age that meat from animals is essential for protein. 

    But things are starting to change. More people than ever have chosen to reduce their animal product intake in the last few years. 

    In Hong Kong, for example, research suggests that nearly a quarter of the population is actively cutting down on meat. They’re doing so for a variety of reasons, but one key motivation is the planet. That’s because the meat industry contributes to a wide variety of environmental problems, like deforestation and greenhouse gas emissions.

    The good news is, most people who follow a plant-based or flexitarian diet don’t have to worry about not getting enough protein. Vegan protein comes in all forms—from beans to tofu to vegan meat products. When it comes to the latter, we’ve rounded up some of the best options on the market. 

    But first, let’s take a look at what vegan protein is, how much we need, and take a deeper dive into the issues with animal protein. 

    What is vegan protein?

    Like fat and carbohydrates, protein is a macronutrient, which means the body needs a large amount of it. That’s because protein is made up of amino acids, which the body breaks down and uses to build protein where it’s needed. 

    When we’re young, protein helps bones and muscles to grow. But throughout our lives, protein contributes to things like immune system function and healthy organs.

    Animal products are one dietary source of protein. Like us, protein helps animal muscles to grow and function. So when they are slaughtered and consumed as meat, humans digest all of the protein stored in their bodies.

    a Person's Hand Getting Tofu from a Poke Bowl
    Tofu is a good vegan source of protein | Photo via Pexels

    But vegan protein also exists. One block of tofu, for example, contains roughly 36 grams of protein. Plus, the soy-based ingredient is a “complete protein,” which means that, like eggs and meat, it contains all nine of the essential amino acids that the human body needs. (The nine essential amino acids are histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, and valine.)

    How much protein do we need?

    How much protein each person needs depends on a few variables, like age, occupation, and weight. But most nutritional organizations agree that mostly, we don’t actually need a huge amount. 

    According to the US Department of Health and Human Services, the Dietary Reference Intake is around 0.36 grams of protein per pound of body weight for the average adult. 

    Due to the physical challenges they put their bodies through, athletes may need more than this. Elderly people may also require more protein. This is because they are more susceptible to conditions like osteoporosis, which weakens bones and makes them more vulnerable to breakage.

    It is important to get the right amount of protein for your individual needs. Deficiency is rare, but symptoms include a higher risk of bone damage and muscle wasting.

    Too much protein can also cause problems, like a higher risk of kidney stones. However, Harvard Health notes that while too much protein from red meat may lead to a higher risk of heart disease or colon cancer, consuming a lot of plant-based protein is not associated with the same level of risk.

    What’s wrong with animal protein?

    As briefly outlined above, sources of animal protein, like red meat, can damage health. The UK’s National Health Service, for example, recommends that anyone who consumes more than 90 grams of red or processed meat a day reduce this to at least 70 grams to cut their risk of bowel cancer. 

    Eggs are another popular animal source of protein. But, because of their cholesterol content, eating too many has also been linked with a higher risk of cardiovascular disease.

    There are also a number of animal welfare concerns associated with the factory farming system that produces meat. But, on top of that, many studies also confirm that animal agriculture is detrimental to the environment.

    Chopped Trees in Forest
    The meat industry contributes to deforestation | Photo via Pexels

    According to the United Nations, livestock farming is responsible for 14.5 percent of global greenhouse gas emissions. It’s also a major driver of deforestation. 

    The beef industry, in particular, is a key driver of destruction in the Amazon. This has contributed to the rainforest now emitting more carbon dioxide than it can absorb for the first time ever. 

    Soy production is also associated with deforestation, but this is also linked to animal agriculture; 80 percent of farmed soy is used to feed livestock.

    Among the other environmental issues associated with animal farming are water pollution, biodiversity loss, and soil erosion.

    Best vegan types of protein

    There are many types of vegan protein available. Seitan, for example, is one of the best. It’s made from wheat gluten, and packs in around 25 grams of protein per 100 grams. Plus, it’s better for the planet than meat. In fact, last year, one study found that the carbon footprint of seitan is 130 times lower than that of beef.

    Other popular types of vegan protein include tofu and tempeh, the latter contains 19 grams of protein per 100 grams. Seeds, legumes, pulses, and nuts are also good sources of protein. 

    All are better for the planet than animal products. Take peas, for example, which are a type of pulse. Eating one 80-gram serving every day for one year contributes six kilograms to your annual greenhouse gas emissions. Eating a handful of nuts for the same amount of time contributes five kilograms.

    In contrast, eating two eggs per day contributes 202 kilograms of emissions. Eating two lamb chops just once or twice a week would contribute 339 kilograms.

    Mycoprotein, used by the vegetarian meat brand Quorn, is another good, sustainable source of protein. One recent study found that replacing 20 percent of the world’s beef consumption with mycoprotein, which is made with fermented fungi, could cut deforestation in half within the next 30 years, as well as reduce methane emissions by 11 percent.

    Quorn isn’t alone. There are plenty of vegan meat brands on the market that offer a nutritious, sustainable way to get your protein. Here are some of our top picks.

    Best vegan protein brands

    A Beyond Burger
    Beyond Meat’s Beyond Burger has 19 grams of protein | Courtesy Beyond Meat

    1. Beyond Meat

    Founded back in 2009, California-based Beyond Meat is arguably one of the most well-known vegan meat brands in the world. Its products are available in supermarkets and restaurants in more than 50 countries. 

    One Beyond Meat burger, which is made with pea protein, contains 19 grams of protein. According to the brand, its Beyond Burgers require 99 percent less water, 93 percent less land, and emit 90 percent fewer greenhouse gasses than a traditional quarter pounder made with beef.

    2. OmniPork

    Created by Hong Kong-based Omnifoods, OmniPork, which is made with shiitake mushrooms, soy, peas, and rice, has risen in popularity in the last few years. 

    You can find the brand’s products, which include Pork Style Strips, Plant Based Minced Pork, and Plant Based Luncheon Meat, in restaurants, hotels, and supermarkets around the world. In Hong Kong, you can even order its vegan luncheon meat from the McDonald’s menu. According to the brand, one serving of OmniPork contains 12 grams of protein.

    3. Impossible Foods

    Like Beyond Meat, Impossible Foods is one of the most well-known players in the plant-based space. Based in California and founded in 2011, its burgers feature heme, a proprietary ingredient made from genetically engineered yeast. According to the brand, “it’s what makes some meat taste so meaty.”

    Because its heme was a new ingredient, Impossible Foods struggled to get regulatory approval in some markets. But its products are currently available in several countries, including Hong Kong, China, the US, and just recently, the UK.

    Like the Beyond Burger, one Impossible Burger contains around 19 grams of protein. Its Impossible Chicken Nuggets contain 13 grams per serving. 

    A table of Quorn meats
    Quorn meat consists of mycoprotein, which is made with fermented fungi | Courtesy Quorn

    4. Quorn

    Founded back in the 1980s, Quorn was one of the first vegetarian meat brands in the UK. Now, its range of mycoprotein products is available in around 20 different countries. It’s available in many supermarkets and health food stores. It’s even served in some fast-food restaurants, like KFC in the UK.

    As outlined above, Quorn’s vegan and vegetarian meat products are better for the planet than their traditional animal-derived counterparts. Plus, they’re packed with protein.

    5. Heura

    A relatively new vegan meat brand, Heura was founded in Barcelona in 2017. But despite this, it has experienced fast growth and its products are available in around 20 regions around the world. The brand also just raised €20 million to keep expanding.

    Heura offers a wide range of chicken-inspired vegan meat products, including Chunks Mediterranean and Chunks Spiced, both of which boast around 19 grams of protein per 100-gram serving. The brand has also recently started offering Spanish Chorizo Sausages and Burgers.

    6. Batata Greens

    Named after sweet potato leaves (batata leaves), Batata Greens’ vegan and vegetarian products are available across Hong Kong and Macau, in supermarkets, independent stores, and online. Its wide range of plant-based meats includes vegan BBQ Beef, which packs in more than 19 grams of protein per 100 grams, and vegan Sweet and Sour Pork Tenderloin, which boasts more than 20 grams of protein per 100 grams. 

    7. Alpha Foods

    Another California brand, Alpha Foods has been on the plant-based food scene since 2015. As well as nuggets, strips, and meatballs, the brand is known for its meaty vegan burritos. There’s the Bac’n Scramble, for example, which contains 16 grams of protein, and includes tofu as well as the brand’s own plant-based bacon. Its Protein Supreme option, which contains 17 grams of protein, features tofu, steakless strips, and plant-based bacon. Alpha also offers several vegan breakfast sandwiches, including a Chik’n & Maple Waffle.

    8. Gardein

    Another OG meat-free brand, Gardein started back in the early 2000s. Over the last two decades or so, it has developed a wide range of vegan meat products. One of its most popular options is its Mandarin Orange Crispy Chik’n, which boasts 13 grams of protein per serving. Its Vegan Turk’y Roast (with 19 grams of protein per serving) is another favorite, particularly around the holiday season.

    Karana Foods Potstickers
    Jackfruit is Karana Foods’ signature ingredient | Courtesy Karana Foods

    9. Karana Foods

    Based in Singapore, Karana Foods is a brand-new vegan meat brand. Jackfruit, a tree fruit grown across Asia, Africa, and South America, is its ingredient of choice. 

    While jackfruit has been eaten for centuries in many different cultures, recently it has risen in popularity for its meaty texture. And that’s why Karana has chosen it to create its vegan meat products, which include the Karana Potsticker and Karana Ground Jackfruit Meat. 

    Both are currently served in select restaurants in Hong Kong, and will soon be available to purchase online too.

    The protein content isn’t quite as high as the other brands on this list (the Potsticker has 7 grams per serving while the Ground Jackfruit Meat has 8 grams) but they will still contribute to your daily intake.

    10.  Tindle

    Next Gen Foods, the makers of the Tindle vegan chicken brand, is one of the hottest new companies in the plant-based food space. Founded in 2021, it has already broken records. In February 2022, it raised a whopping $100 million in Series A funding.

    Currently available in 500 restaurants in 8 countries, including the US, the UK, Singapore, and Hong Kong, Tindle has received high praise for its realistic-tasting, soy-based vegan chicken, which it developed specifically for chefs. It’s also a great protein source: each serving of Tindle chicken contains more than 15 grams of protein.

    Right now, Tindle is only available in the food service industry, but the brand has expressed interest in venturing into other channels in the future. 

    Lead image courtesy Pexels.

    The post These Vegan Protein Sources Are Better for You and the Planet appeared first on Green Queen.

    This post was originally published on Green Queen.

  • Eat Just’s Cultured Chicken Meat Comes to COP27

    good meat
    3 Mins Read

    Cell-cultured chicken meat will make its debut at the COP27 climate conference being held in Egypt this month.

    Good Meat, the cultivated meat division of the Bay Area food tech company Eat Just, is bringing its lab-grown chicken to Sharm el-Sheikh, Egypt, the site city for the U.N. climate event.

    Eat Just is currently the only company to have received regulatory approval for the sale and distribution of cultured meat; its chicken received approval from the Singapore government nearly two years ago. The chicken will be showcased as part of COP27’s Singapore Pavillion for the first time outside of the city-state.

    An ABEC bioreactor that produces Good Meat
    An ABEC bioreactor that produces Good Meat | Courtesy

    “We hope our guests at COP27 find their cultivated chicken meals both delicious and thought-provoking and they leave the summit with a new appreciation for the role food innovation can play in combatting the global climate crisis,” Josh Tetrick, co-founder and CEO of Eat Just, said in a statement. “There is no better place to launch our next version than right here at the world’s most consequential climate change gathering.”

    The chicken will be served this coming weekend, from Saturday, Nov. 12 through Monday, Nov. 14 at invitation-only events, Eat Just said.

    COP26 food criticism

    Last year’s COP26 came under fire for serving animal products throughout the two-week conference. Critics compared it to serving cigarettes at a lung cancer conference. Agriculture is a leading cause of climate change, producing more than 14 percent of all global emissions; animal products are responsible for at least 60 percent of the sector’s emissions, according to a study published last year in the journal Nature Food.

    “To produce more meat you need to feed the animals more, which then generates more emissions,”  Xiaoming Xu, University of Illinois researcher and the lead author of the paper said in a statement last year. “You need more biomass to feed animals in order to get the same amount of calories. It isn’t very efficient.”

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

    The United Nations’ own Intergovernmental Panel on Climate Change also recently called for drastic reductions to agricultural emissions including methane, which is produced by ruminants including cattle and sheep. Methane doesn’t linger in the atmosphere as long as carbon dioxide, but while present it traps more heat, accelerating the impacts of climate change. A recent IPCC report called for at least a 30-percent drop in methane emissions before the end of the decade.

    Cultivated meat in the fight against climate change

    Cultivated meat is expected to play a key role in reducing the industry’s emissions footprint once more countries approve it for sale and consumption.

    Cultivated meat, which is grown with real animal cells in bioreactors instead of requiring raising and culling livestock, reduces greenhouse gas emissions by as much as 96 percent compared to conventional meat, according to recent findings from Oxford.

    Good Meat's chicken
    Good Meat’s chicken | Courtesy

    Good Meat is partnering with the Good Food Institute Asia Pacific (GFI APAC) and others in the Singapore Pavillion to showcase efforts underway across the region.

    “Singapore was the first country to allow the sale of meat made without tearing down a single forest or displacing an animal’s habitat, and we look forward to other countries following in their footsteps,” Tetrick said.

    COP27 runs from November 6 through November 18, 2022. More information can be found on the event website.

    Lead image courtesy of Eat Just.

    The post Eat Just’s Cultured Chicken Meat Comes to COP27 appeared first on Green Queen.

    This post was originally published on Green Queen.

  • Vecan Foods Brings Plant-Based Meals ‘Made By Moms’ to India’s Growing Flexitarian Market

    Vecan Foods founders
    4 Mins Read

    Vecan Foods has launched its plant-based meals in India to fill a gap in the market. The company, founded by two moms, Mahima Gupta and Guneet Kaur, is out to help flexitarian consumers embrace healthier eating with homestyle meals.

    “As moms and women running our own homes, we know what it’s like to have to secretly mask vegetables into our kids’ meals or find tasty ways to incorporate health into our families’ daily diet. We’ve finally figured out a way to do this seamlessly, and we want to now share this with our community,” Gupta said in a statement.

    Healthy, affordable, and great-tasting

    According to Vecan Foods, consumers across India are looking for healthy, affordable, and great-tasting products that don’t feel like a sacrifice. The company says a lack of options that tick all of the boxes can leave consumers to stick with their old habits and unhealthy options.

    Products include ‘The Navabi Galouti’, ‘The Sunday Sausage’, ‘The Veggie-roni’, and ‘The Honest Nugget’. Vecan’s recipes include pea protein, tofu, fresh vegetables, and common spices and condiments.

    indian food
    Courtesy of Ralph (Ravi) Kayden/Unsplash.

    “We wondered why products like these aren’t available in India, where the population is clearly and largely flexitarian, and requires protein rich alternatives to conventional meat,” Kaur said. “With one of us being born and raised abroad and the other having spent a few years living away from India, we knew what was happening in the plant-based space globally, and what India was missing. Now, with Vecan, we want to bring all of that home.”

    The company is also careful not to alienate the target flexitarian consumers through its products and packaging. “We’ve categorically chosen not to label any Vecan products with ‘mock-something’ nomenclature,” says Gupta. “We have a great-tasting product standing in its own right, with a clean label, high-protein and high-fiber content, and no compromise.”

    “You can scan the label and understand what every single word means. We have kept our products clean so that the consumer is always aware of what they are consuming – no secrets,” says Kaur.

    India’s growing demand for alternative protein

    The launch comes as India promises to be a leader in alternative protein. Last month, India hosted its first in-person Smart Protein Summit since the pandemic.

    “The challenges we face before us, in terms of food safety and security are growing,” Varun Deshpande, President, The Good Food Institute Asia, said during the event. “We think that smart protein—meat, eggs, and dairy made from plants, cells, and microorganisms—is one of our best bets for a more sustainable, secure, and just food supply.”

    India will become the world’s most populous country next year with more than 1.5 billion people by 2030. Expanding its production of plant-based and cell-based protein and dairy products is also expected to support the economy.

    vecan foods
    Courtesy

    “India has crop diversity, a globally competitive talent pool, and hundreds of people working on this opportunity—which can create immense job opportunities across the value chain, and GFI India and Deloitte India’s modeling shows that the total number of jobs created by smart protein industry in 2030 ranges from 1,51,025 in a low growth scenario to 4, 27,985 jobs in a high growth scenario,” Deshpande said.

    According to Good Food Institute India (GFI India), Gen Z and millennials in India share many of the same dietary patterns as their counterparts in the West in seeking out sustainable alternatives.

    “They view plant-based meats, eggs, and dairy as a more sustainable, secure, and just alternative where they can savor the dishes and flavors they know and love, without the guilt associated with conventional animal agriculture,” Nicole Rocque, Senior Innovation Specialist at GFI India said. The group has worked with a number of startups on entering the plant-based sector in recent years.

    Vecan Foods is being sold across Delhi and working to explore B2B avenues and other distribution opportunities.

    “We want to be featured on menus in cafes and restaurants, in schools and hospitals, at events, and also find a special place in people’s homemade meals,” says Gupta. “Available to all, convenient for all, dish by dish, plate by plate.”

    Lead image courtesy of Vecan Foods.

    The post Vecan Foods Brings Plant-Based Meals ‘Made By Moms’ to India’s Growing Flexitarian Market appeared first on Green Queen.

    This post was originally published on Green Queen.

  • Impossible Keeps Its Heme Patent But Motif Challenges Its ‘Silicon Valley Bullying’

    Impossible Burger
    3 Mins Read

    Impossible Foods will retain the patent rights on its novel heme ingredient used for its vegan beef and pork, says the Patent Trial and Appeal Board. But it’s not the end to its battle with Motif FoodWorks.

    Earlier this year, Impossible Foods sued the startup Motif FoodWorks over patent infringement. The Bay Area vegan meat producer behind Burger King’s Impossible Whopper said Motif’s heme technology was too similar to its own. The lawsuit came after Motif filed a petition with the U.S. Patent and Trademark Office (USPTO), challenging Impossible’s right to the patent.

    Heme battle heats up

    Motif argued that Impossible should never have been given a patent for its tech. Impossible uses an ingredient called soy leghemoglobin, or “heme,” which is produced from genetically modified yeast and is identical to the nodules on the roots of soy plants. The ingredient makes Impossible’s beef and pork products look, cook, and taste like conventional meat.

    Impossible Foods uses coconut oil to create a fatty taste and texture in its burgers
    Impossible Foods uses heme to give its beef a meaty taste and texture | Courtesy

    Last December, Motif announced its heme tech, which it calls “Hemami”, would become available to large-scale producers. The company launched in 2019 as a spinoff of Ginko Bioworks. At the time, Ginkgo co-founder and CEO Jason Kelly cited Impossible’s success as inspiration for creating Motif.

    But Impossible said Motif was more than inspired by the company, now valued at $7 billion. It says Motif’s tech is a knock-off, which uses bovine myoglobin instead of soy leghemoglobin as its heme source, in a process similar to Impossible’s. Both companies use the same strain of genetically engineered year to produce the heme proteins.

    The Patent Trial and Appeal Board (PTAB) sided with Impossible Foods in a 26-page ruling, declining to review the case. It claims Motif “has not shown a reasonable likelihood that it will prevail in showing that at least one of the challenged claims is unpatentable.”

    Federal court to decide

    The board’s ruling doesn’t shut the door on the case, though. The legal suit in federal court is still ongoing. Cases can be won in court by challengers to patent technology even if that party has failed to convince patent offices.

    A Motif spokesperson denied any wrongdoing and accused Impossible of using “legally dubious” and “factually baseless” claims to “stifle innovation and competition.”

    Motif FoodWorks' Hemami beef burgers
    Motif FoodWorks’ Hemami beef burgers | Courtesy

    “This complaint is not supported by facts or the law and is nothing more than a baseless attempt by Impossible Foods to stifle competition, limit consumer choice, and impede Motif, a new and innovative company with significant business momentum,” the spokesperson said in a statement earlier this year.

    “We are confident in our legal position and our determination to continue challenging Impossible’s aggressive actions through every avenue available,” Motif told FoodNavigator-USA. The company accused Impossible of “Silicon Valley bullying.”

    Impossible says that’s not the case. “We’re a product company, and this decision by the Patent Office is a testament to our novel technology—which includes our first-of-its-kind plant-based meat,” a spokesperson said. “It also affirms the strength of our robust patent portfolio. We look forward to presenting our case and have confidence that the District Court will take the appropriate steps to remedy Motif’s infringement.”

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    This post was originally published on Green Queen.

  • A Centrist Approach to Animal-Free Dairy Might Be Best, New Research Finds

    5 Mins Read

    New research finds consumers are attracted to animal-free dairy when marketing emphasizes the environmental and ethical benefits, but not too much and not too little, either.

    It’s a fine line for consumers weighing the benefits of animal-free dairy, (AFD) new research, published last month in the journal Frontiers in Nutrition found. According to the research, consumers are still sorting their opinions on animal-free dairy—products made via microbial fermentation that create proteins identical to dairy, not plant-based products such as oat milk. The research was conducted by Professor Garrett Broad of Rowan University, researchers from the animal rights group Mercy for Animals, and the animal-free dairy company, Formo.

    The tech is used by a number of brands, chiefly the Bay Area-based Perfect Day, which uses microbial fermentation to create whey that’s used in a number of products from milk to cheese and ice cream. The tech is similar to producing beer or soy sauce, but in the case of producing dairy proteins, some consumers have found it offputting, preferring conventional dairy or conventional plant-based alternatives to the tech.

    Animal-free dairy: are consumers ready?

    “Significant questions remain about the potential future of AFD, including key questions about consumer understanding and interest. With that in mind, this study set out to use focus groups to explore basic consumer perceptions on the topic. Our initial research question sought to understand how respondents make sense of a basic technological description of the AFD process, interrogating the general valence of their reaction and the key questions that would arise in response,” the researchers noted.

    Formo uses precision fermentation in its animal-free mozzarella

    The researchers also looked at how consumers responded to negative and positive arguments about animal-free dairy as well as the conceptual and practical elements of the methodological approaches employed.

    Consumers still have a hard time separating animal-free dairy from genetically modified organisms—the tech used most often to make seed crops immune to heavier applications of herbicides. The most common GMO crops include soy, corn, cotton, alfalfa, and rapeseed.

    But while consumers were somewhat confused and concerned about the GMO link, the researchers also found they supported the use of tech to solve food system problems, such as creating a more sustainable and ethical milk product. But the biggest concerns were taste and value.

    Is microbial fermentation the same as genetic modification?

    According to the paper, following the June release of CO2COA, a joint chocolate venture from confectionery giant Mars and Perfect Day, The Non-GMO Project held a webinar challenging the safety of the product.

    Entitled “How do you milk a microbe? How synbio is disrupting the dairy industry,” the webinar saw panelists challenge the tech, criticizing its lack of transparency, and suggesting there could be risks to human health and the environment. “These new GMOs are largely unregulated and unlabeled, and they’re flying under the radar of the natural products industry,” read the event’s marketing materials.

    Mighty M.lkology uses precision fermentation

    The researchers say the aim of the paper was to further explore consumer opinions around the category.

    “Making great cheese means nothing if people don’t value it, or worse, are scared of it,” said Oscar Zollman Thomas, Formo’s lead researcher on the project. “We’re very proud to help push forward everyone’s understanding of precision fermentation and how it can change where we get our protein from.”

    The results show a general consensus leading toward cautious openness surrounding animal-free dairy. “Outright opposition to the concept was rare, but so too was unabashed enthusiasm,” the researchers said.

    “Instead, respondents had a number of questions about the nature of the technological process, its overall safety and regulatory standards, its potential contributions to individual health and climate change mitigation, as well as its organoleptic qualities and price to consumers. Through these conversations, they grappled with their own ambivalence about eating animal products, as well as their mixed feelings regarding the role of technology in food. They pushed back against what they felt were overly hyperbolic claims, both in favor of and against AFD, and called for transparent communication from all parties,” the researchers noted.

    Changing perceptions about the food system

    “Participants tended to understand that much of the food we eat today has changed over time, and saw challenges to small-scale food producers as long-standing, subject to global trends, and often due to competition with industrial food producers, not alternative protein products,” the researchers said. But they note that most participants doubted that AFD would become a dominant part of the dairy market in the years ahead, but could see it finding some consumer base, if it tasted good enough and its claimed benefits could be verified.

    Brave Robot is made from Perfect Day’s animal-free whey

    “Lingering concerns about the role and impacts of genetic modification were present as well, and while analogies to beer brewing and other traditional forms of fermentation were seen as assuring for many, some still had their reservations, and could see how any mention of ‘genes’ might be a deal breaker for other people in their social orbit.”

    For the industry, this research shows the need for “thoughtful and inclusive discourse.”

    “In this way, companies should understand their role not merely as contributors to already packed grocery aisles, but also as participants in a discussion about our relationship with the food we eat and the future of food system reform. Specifically, the importance of transparency and clarity was apparent throughout the process,” the researchers noted.

    “Although focus group participants did see a significant role for regulators and retailers in helping them gauge the safety of novel food products like AFD, companies would be wise to proactively engage with consumers to explain the nature of precision fermentation and the principles of synthetic biology underlying it, as well as advocate for robust and trustworthy official regulatory processes.”

    The post A Centrist Approach to Animal-Free Dairy Might Be Best, New Research Finds appeared first on Green Queen.

    This post was originally published on Green Queen.

  • ‘Shark Tank’ Deal-Winning Pet Food Brand Wild Earth Debuts Cultivated Dog Food

    3 Mins Read

    Wild Earth, the Bay Area pet food company focused on alternative protein sources, has developed a cultivated chicken broth topper aimed at making the category more sustainable.

    Cultivated meat isn’t just novel tech designed to revolutionize the global food system for humans—it holds equal, if not more potential, for our furry friends.

    Wild Earth has been working to revolutionize the pet food industry since its $550,000 Shark Tank deal with Mark Cuban in 2019. Since then, the company, which produces vegan pet food made from cultured koji—a type of protein-rich fungus—has also been working to develop cell-based cultured meat.

    Reducing pet food’s paw print

    “Our pets’ environmental paw print accounts for 30 percent of meat consumed in the United States and it doesn’t have to,” Ryan Bethencourt, co-founder and chief executive officer of Wild Earth, said in a statement. “By replacing factory-farmed products with clean, sustainable, cruelty-free cell-based meat we can tackle the issues of low quality and often contaminated meat used for our pets’ food and transform the sustainability of the entire pet food industry.”

    Courtesy

    The company is driven by the environmental and ethical implications of the current pet food industry. Dog and cat food produce around 64 million tons of CO2 per year—the equivalent of more than 13 million cars. The industry is also rife with health risks—much of conventional pet food comes from animals not fit for human consumption, which can mean a higher risk for contaminants and poor-quality food.

    “Wild Earth has always been on the cutting edge of plant-based pet food and I look forward to seeing their continued growth as they step into the cell-based meat space,” said investor Mark Cuban.

    The broth topper will be available to consumers next year; it’s made from cultivated chicken cells, which eliminates the need for raising livestock. It also reduces the environmental footprint by 96 percent and reduces water consumption by between 82 and 96 percent, according to recent Oxford data.

    Cell-based pet food

    “Cell-based meat is the future of food for us and our pets, and this development marks an important milestone in our mission to disrupt the pet food industry for the better,” Bethencourt said. “We walk the walk when it comes to taking steps to reduce the destructive impact the industry has on our pets’ health and on our environment.”

    Because, Animals cultivated mouse meat

    Last year, Colorado-based pet food company Because, Animals debuted the first pet food made from cultured mouse meat. “The public launch of Harmless Hunt is a milestone for us, for the cultured and alt-protein industry, for pet food, and for animals raised and slaughtered to feed cats and dogs,” co-founder and CEO Dr. Shannon Falconer said in a statement.

    “We are finally able to provide pets with a healthier, safer, greener choice at a price that will be on par with other premium retail products.”

    The post ‘Shark Tank’ Deal-Winning Pet Food Brand Wild Earth Debuts Cultivated Dog Food appeared first on Green Queen.

    This post was originally published on Green Queen.

  • Nearly Every Cultivated Food Startup In Asia Just Signed An Historic Nomenclature Agreement

    Esco Asters Cell-Based Meat
    3 Mins Read

    Cellular agriculture producers across the APAC region have come to a consensus: the preferred English-language term for the category is “cultivated.”

    The cultivated meat sector has gone through a number of naming conventions including “clean meat” and “lab-grown” meat. But “cultivated” may be what sticks. That’s according an historic memo of understanding signed by the leading companies and organizations in the sector across Asia-Pacific countries.

    APAC aligns on ‘cultivated’

    Signatories of the memo include Good Food Institute APAC, APAC Society for Cellular Agriculture, and more than 30 other key industry stakeholders including multinational companies Cargill and Thai Union as well as regional coalition groups China’s Cellular Agriculture Alliance, Cellular Agriculture Australia, the Japan Association for Cellular Agriculture, and Korean Society for Cellular Agriculture. The agreement was signed during Singapore International Agri-Food Week.

    Cellmeat’s Cultivated Dokdo Shrimp



    “Nomenclature and regulatory harmonisation are vital for the long-term success of the cultivated foods industry and this MOU establishes a regional precedent that can be replicated in other markets around the globe,” said APAC Society for Cellular Agriculture President Dr. Sandhya Sriram and Program Manager Peter Yu.

    “The location of this historic announcement was no coincidence,” Good Food Institute APAC Managing Director Mirte Gosker said. “In recent years, Singapore has invested the necessary resources to make the city-state a welcoming ecosystem for food innovation and multilateral collaboration. This MOU is the latest proof that the Lion City is trading its traditional reliance on food imports for a new role as the place where the alternative protein sector’s biggest decisions are forged, announced, and exported to the world.”

    Regulatory approval can’t come soon enough

    While the naming of cultivated meat may be sorted out, the sale and distribution are still a waiting game for the growing industry. Currently, only Singapore has approved the sale of cultivated meat—Eat Just received approval for its Good Meat cultivated chicken in 2020.

    Good Meat’s cultivated lab meat

    But with more than $2 billion in funding and more than 120 startups innovating in the space, approval can’t come soon enough for the industry.

    Earlier this week, three of the leading cultivated food industry associations announced plans to formalize the launch of a global alliance to advance cultivated foods. The members include the Alliance for Meat, Poultry, and Seafood Innovation, the APAC Society for Cellular Agriculture, and Cellular Agriculture Europe.

    “[G]lobal challenges require global solutions,” Gosker told Green Queen. “By bringing together regional industry coalitions from Europe, the US, and Asia Pacific, this timely, new worldwide alliance has the potential to be a game-changer.”

    The post Nearly Every Cultivated Food Startup In Asia Just Signed An Historic Nomenclature Agreement appeared first on Green Queen.

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  • Solar Foods Earns Regulatory Approval In Singapore for Carbon-Captured Protein

    3 Mins Read

    Finnish food tech company Solar Foods has received regulatory approval for its novel sustainable protein powder made from hydrogen and carbon dioxide.

    Solein, Solar Foods’ new protein, has received approval for sale and consumption from the Singapore Food Agency. Singapore is also the first country to approve the sale and consumption of cultivated meat, giving U.S.-based Eat Just the green light in 2020 for its cell-based chicken.

    Hydrogen and CO2

    Solar Foods is using a single-cell-based microbial tech to grow its protein with help from hydrogen and CO2 pulled from the atmosphere along with a minimal amount of nutrients. The hydrogen and CO2 replace sugars as the sources of energy and carbon. The protein represents a breakthrough in food tech, according to Solar Foods CEO Pasi Vainikka.

    “I’d compare this to the discovery of the potato: we are introducing an entirely new ingredient to the world of food,” Vainikka, said in a statement. “It’s a watershed moment for how we think of what we eat.”

    Solein protein in cheese
    Solein protein in cheese | Courtesy

    The company says the protein marks the first time an ingredient is made without traditional agriculture limitations. It also holds promise in fighting food scarcity and producing in harsh climates. Solar Foods says Solein can grow in the Arctic, deserts, and in outer space. Part of the reason is the process does not require plant or animal implements.

    The unconventional protein doesn’t lack nutrition, though. It contains all essential amino acids, a range of B vitamins and iron, 65 to 70 percent protein, five to eight percent fat, ten to 15 percent dietary fiber, and three to five percent mineral nutrients by weight, the company says. It compares it to dried soy or algae.

    The company says the protein can serve as a base for a range of foods including bread, pasta, beverages, and alternatives to conventional meat and dairy. The first Solar Foods production facility, Factory 01, is expected to be operational in Vantaa Finland by 2024.

    Microbial fermentation

    Solar Foods builds on the growing microbial fermentation trend. Companies including Perfect Day and Nature’s Fynd are working with microbes to create dairy and meat alternatives that look, cook, and taste more like the conventional versions.

    Nature's Fynd sausage and cheese
    Nature’s Fynd sausage and cheese uses microbes | Courtesy

    Mimicking that flavor and mouthfeel experience is important; U.S. sales of plant-based foods dropped more than ten percent in the last year. Many say that because plant-based alternatives are often pricier and don’t offer the same taste experience, they’re not feeling compelled to buy them.

    Solar Foods says its product “vanishes” into foods and doesn’t change the taste of familiar products.

    “There have been companies before us and there will be companies after us with other products,” Vainikka said. This is just one dot in the trajectory of the launch and rollout of alternative proteins globally. We are just one dot in the curve.”

    Lead image of Solein protein courtesy of Solar Foods.

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  • Forsea Snags $5.2 Million In Seed Funding for Cultivated Eel Meat

    forsea foods
    3 Mins Read

    Israel-based Forsea Foods has closed a $5.2 million Seed funding round led by Target Global with backing from The Kitchen FoodTech Hub, PeakBridge VC, Zora Ventures, FoodHack, and Milk & Honey Ventures. 

    Forsea is growing its cultivated eel meat through an organoid platform, growing the meat ex vivo—similar to how it would grow inside a living eel. The company’s three-dimensional tissue structure bypasses the scaffolding stage common in cultivated meat and seafood production. The novel tech allows Forsea to produce its cultivated eel with fewer bioreactors while also reducing the costs associated with growth factors.

    ‘Game-changing technology’

    “We are very excited to announce the completion of this funding round,” Roee Nir, CEO, a biotechnology engineer and co-founder of Forsea, said in a statement. “Our investors express their trust in our game-changing technology for producing seafood with a minimal footprint on the environment. The patented organoid technology allows us to contribute to a safe and more resilient food system consumers demand.”

    Forsea Team - Yiftach Nachman, Roee Nir, Yaniv Elkouby copy
    Forsea Team – Yiftach Nachman, Roee Nir, Yaniv Elkouby | Courtesy

    Funding will help Forsea bring its pilot plant online next year; the plant will serve as a launchpad for its large-scale alpha production system and help bring products to market, pending regulatory approval. While Forsea is starting with eel, it plans to expand its processes to include other fish species.

    “We are eager to take part in Forsea’s quest to create sustainable, better-for-you seafood products that do not disrupt the biodiversity of the oceans,” said Shmuel Chafets, Executive Chairman and founder of Target Global. “Forsea is poised to make a dramatic impact on the seafood ecosystem. Its pillar platform solves a bottleneck in the cultivated meat industry by creating affordable, ethical, cultivated seafood products that can replace vulnerable fish species.”

    “We are extremely pleased to invest in Forsea and welcome the company into our growing portfolio,” comments Yoni Glickman, Managing Partner of FoodSparks by PeakBridge. “Forsea has demonstrated breakthrough technology, having recruited an experienced team to solve a significant problem in the food system caused by overfishing and habitat loss.”

    Eel meat

    Forsea targeted eel meat because eel populations face an uncertain future due to impacts from overfishing, which has led to declines of 90 to 95 percent, and the impacts of climate change, which can alter sea temperatures and make food sources more elusive. Declining eel stocks have pushed the market prices up to $70 per kilogram in Japan.

    Pok Rie Courtesy Pexels

    “Depletion of world fisheries is a major threat to our food security,” adds Amir Zaidman, Chief Business Officer of The Kitchen Hub. “For this reason we teamed up with Nir and the founding team and backed Forsea from its inception at The Kitchen. We are proud to continue our support and to participate in the seed round of Forsea as it continues to attain its goals.”

    “We can produce a product identical in flavor, texture, appearance, and nutritional values to real eel,” emphasizes Nir. “Organoid platform allows us to design the fish fillet exactly as it grows in the fish, that is, in a 3-dimensional structure, without growing the fat and muscle tissues separately.”

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  • Domino’s Australia Brings Impossible Beef to 700 Stores

    Impossible x Domino's
    3 Mins Read

    The vegan shift is in full swing Down Under as Domino’s adds Impossible Beef to 700 menus across Australia and New Zealand.

    All pizzas on the Domino’s Australia menu can now add Impossible Beef, the chain announced last week. It comes standard on pies including the Impossible Supreme, Impossible Godfather, Impossible Firebreather, and Impossible Cheeseburger.

    Impossible x Domino’s

    “We know that people are actively seeking more sustainable food options, but it is also critical that these alternatives deliver on taste and a great pizza experience,” Domino’s Chief Marketing Officer Adam Ballesty said in a statement.

    “The Impossible Beef pizza topping does exactly that. It has all the flavour and texture of juicy, authentic minced beef, but with far less environmental impact.” 

    impossible beef
    Courtesy Impossible Foods

    “Whether you’re looking to reduce your traditional meat consumption or mix up your menu with flexitarian choices, Domino’s new Impossible Pizzas provide all our customers a meaningful option without compromising on taste, for the perfect Impossible Pizza Night.”

    Impossible reported strong growth this year despite lagging U.S. sales for plant-based meat. It entered the Australian restaurant market late last year, and became available in 1,000 supermarkets last March, including leading chain, Woolworths.

    “Our launch in Australia and New Zealand last November was a success because of our excellent restaurant partners who brought Impossible’s products to life,” Nick Halla, senior vice president of international at Impossible Foods said in a statement in March.

    Sustainability commitments at Domino’s

    The expansion with Domino’s builds on years of successful vegan pizza option launches across the country. Both Pizza Hut and Domino’s have brought on vegan options including meatless pepperoni and dairy-free cheese. Domino’s partnered with U.S. vegan cheesemaker Follow Your Heart in 2018 to much success. It’s also explored other meatless offerings.

    Last January in the U.K. for Veganuary, Domino’s added its first vegan pepperoni in Europe.
    “After much experimenting in the Domino’s kitchens, with taste tests a plenty, we can’t wait to bring Vegan PepperoNAY to the masses,” Melanie Howe, Domino’s food and digital communications manager, said in a statement.

    Courtesy Domino’s

    “These smoky PepperoNAY slices are going to go down a treat. With deals to suit every budget, there is no excuse to not try something new this January!”

    The new pizzas in Australia buil on its commitment to experimenting and offering consumers more sustainable options.

    “Domino’s has built a fun, engaging brand with a loyal following,” said Jordan Sadowsky, Director of International at Impossible Foods. “We’ve really enjoyed collaborating with them to bring the new Impossible Beef topping to their entire lineup of pizzas, day or night. Whether it’s Impossible Pizza Night with your family or just a midday or late night snack, we think fans across Australia will love that these pizzas are both delicious and good for the planet.”

    The partnership will also see Domino’s make efforts to reduce its carbon footprint off the menu, too, by partnering with Wavemaker to offset its carbon for its digital media buying.

    “We acknowledge this is a small step in a larger sustainability journey for Domino’s and look forward to growing this partnership to reduce the environmental impact of our campaigns across Australia,” Ballesty said.   

    Lead image courtesy Dominos.

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  • Spanish Vegan Meat Giant Heura Announces €20 Million Series B Funding

    3 Mins Read

    Backed by NBA player Ricky Rubio and footballers Sergi Busquets and Sergi Roberto, Barcelona-based Heura says it’s gearing up for what will be one of the biggest Series B funding rounds for the vegan meat sector in 2023.

    Heura is offering convertible notes as part of its next fundraising round, a symbolic commitment it says to the 21st-century food transformation. The investment includes backing from NBA star Ricky Rubio, football players Sergi Busquets and Sergi Roberto, comedian David Broncano, and Unovis Capital. 

    Unconventional funding

    Heura kicked off the funding round earlier this year through crowdfunding. It says it raised more than €4 million in just 12 hours through that effort with more than 5,000 people participating. It says that Equity for Good Rebels campaign broke “traditional investor norms” with approximately half of the investors falling in the 18- to 35-year-old age range, and 42 percent identifying as women.

    Heura founders Bernat Ananos Marc Coloma
    Heura founders Bernat Ananos (l), Marc Coloma (r) | Courtesy

    Already the leader in Spain’s plant-based meat sector, Heura owns approximately 80 percent of the category growth and a 30 percent market share. That momentum is carrying the brand across borders throughout Europe as it sets its sights on greater expansion. The new funding will help to accelerate its expansion goals.

    “Having mission-driven investors on board who dare to take bold action to accelerate the plant-based protein transition gives us the resources to continue driving category growth across Europe,” Heura co-founder, CEO, and self-proclaimed “food activist,” Marc Coloma said in a statement. “We have a clear vision, and this new funding will help us transition from a successful Spanish plant-based company, to a net positive food-tech startup that’s leading the protein transition across Europe. This growth path is designed to bring us into 2023 in position to close the largest Series B rounds in the industry, and usher in a future that’s better for the people, planet and animals.” 

    Purpose-driven company

    Coloma and Bernat Añaños founded Heura in 2017 as a purpose-driven company. And that commitment remains today, the founders say. Heura says it’s “immensely proud” of its positive impact, and pledges to continue to build on it by making food that’s beneficial to both the environment and animal welfare. It measures its success not just in fiscal returns but also in its resource and emissions reductions as well as animals’ lives. In the first half of 2022, compared to conventional protein, Heura estimates it reduced the need for water by approximately 55.9 million liters, decreased CO2 emissions by 3.6 million kg, and spared the lives of 509,000 chickens, pigs, and cows.

    Heura sausages | Courtesy

    That commitment is translating to sales; Heura saw more than 100 percent year-on-year growth last year. It says the new funding will support expansion across existing markets in France, Italy, and U.K., while also opening new markets in countries including Austria, Germany, Switzerland, and the Netherlands. The latter just saw the Dutch government make a big €60 million investment in cellular agriculture to support the country’s growing shift away from conventional meat and dairy.

    The funding will also support the company’s first patent and expansion into new foods that Heura says are “nature-positive, nutrient-dense, and achieve culinary excellence.”

    Heura has seen a productive first half of 2022, reaching €14.7 million in turnover, up from €7.6 million in the first half of 2021. Much of that success can be credited to placement in leading European retailers including Ocado in the U.K., Migros in Switzerland, Carrefour in Italy, E.Leclerc, Intermarché, and Super U in France, among others. Heura says new European retail partnerships will be announced this year.

     

    Images courtesy Heura.

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  • The Dutch Government Invests €60M In Cellular Agriculture 

    3 Mins Read

    The cellular agriculture industry receives a big boost with The Netherlands’ €60 million investment and additional €25 million in financing.

    The Dutch government’s investment is now the largest government grant in the world into the novel cultivated and cell-cultured animal tech. The funding is in collaboration with the Ministry of Agriculture, Nature and Food Quality.

    Sector growth, emissions reductions

    By 2050, the investment should yield big returns; the Dutch government says it expects €1.25 – €2.0 billion in growth in Dutch earning capacity by the middle of the century. It also calculated the emissions savings, anticipating cultivated meat and similar tech will reduce CO2 emissions by approximately 1.8 million tons and reduce ammonia by 15 to 20 kilotons per year.

    cultivated meat
    Cultivated beef meatballs. Photo by SpaceF.

    “We are very pleased that we can now start with the first activities to stimulate and consolidate cellular agriculture in the Netherlands.”  Ira van Eelen, said in a statement on behalf of the Cellular Agriculture Netherlands Foundation. “With this we can guarantee that the Netherlands remains the ideal place for cellular agriculture to thrive. We have a rich history in cellular agriculture and are a global leader in biotechnology, alternative proteins and food innovation. Supported by this visionary leadership that the Dutch government is showing again today, we will expand our team in the coming months and roll out the first activities around public research, scaling up and education.”

    The Cellular Agriculture Netherlands Foundation now includes nearly three dozen organizations ranging from NGOs and educational institutions to startups. With the new funding, the foundation will set up a new office to engage with potential partners and implement programs.

    Cultivated meat approval and support

    Currently, only Singapore has approved cultivated meat for sale, but the Netherlands could be next—and soon. Earlier this year it legalized sampling of cultivated meat. The Netherlands put cultivated meat on the map in 2013 when Dutch-based Mosa Meat debuted its first meat grown from cells.

    Mosa Meat steak tartar. Photo by Mosa Meat.

    “Cellular agriculture is a Dutch invention and we do not want to lose our competitive advantage,” Robert Jones, head of public affairs for Mosa Meat said in an interview with Dutch publication Innovation Origins.

    Dutch consumers are ripe for alternatives to conventional meat as well. A survey conducted in February found that more than 25 percent of Dutch residents want more meat-free options to help decrease the country’s carbon footprint.

    The new funding will give the sector a boost and aims to attract startups in the space to the Netherlands. The government funding will support private equity startups and and bring more expertise and investment to the cellular agriculture sector.

    The post The Dutch Government Invests €60M In Cellular Agriculture  appeared first on Green Queen.

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  • Investments In APAC Agrifood Tech Set a New $5 Billion Record, According To New Report

    4 Mins Read

    Last year was a banner year for agrifood tech companies across Asia Pacific. And 2022 is following with notable achievements, with more than 360 investment deals in the first half of the year totaling more than $5 billion, according to the latest AgFunder report, produced in partnership with Thai Wah, Omnivore, and AgriFutures Australia.

    While investments were down in the first half of 2022 by 47 percent in line with the slowing of venture capital, Asia Pacific is still driving the global shift to a more sustainable food system, with investments into the sector totaling more than $15 billion last year, bringing the region’s ten-year investment total to more than $55 billion. This accounts for 30 percent of all global food tech and ag tech investments.

    Investing in APAC food tech

    India is leading the APAC region with 225 deals, followed by 104 in China, 63 in Singapore, 57 in Indonesia, and 55 in Australia. All totaled, Japan, South Korea, Pakistan, and Bangladesh saw 105 deals. Deals across food innovations, farm tech, and agribusiness marketplaces led the funding, with bioenergy and biomaterials, farm robotics, and mechanization tech rounding out the top categories.

    Last year’s investments were up 67 percent over 2020 numbers. Almost half of that went to China. And declining investments this year point back to China, the report says, with Chinese startups raising less than $1 billion in the first half of 2022 compared to $5 billion during the same time period last year.

    Courtesy Starfield Foods

    But despite China’s decline, the rest of the region is on the upswing this year, raising $3.9 billion in the first half of 2022, a 15 percent increase over 2021. Some APAC countries like India could see record-setting years, AgFunder reports. India has already seen nearly $3 billion in investments in the first half of the year.

    The report also notes that even without China’s large funding numbers last year, the region broke investment records, totaling $8.1 billion, which was more than double 2020’s numbers.

    “Early on we saw the potential of the region, with its booming population growth and emerging centres of technology innovation, as a destination for agrifoodtech venture investment,” Michael Dean, AgFunder founding partner and Asia-Pacific head said in a statement accompanying the report.

    “We established our GROW Accelerator and Singapore-based venture impact funds to assist institutional and corporate investors in the region to access the disruptive technologies that have the potential to drive efficiencies, profitability and sustainability for decades to come,” he said.

    spread vertical farm
    Spread’s indoor vertical farm, courtesy

    Median deal sizes increased last year, hinting at inflated valuations for early-stage companies. “The median decrease at late and growth stages in H1-2022 is indicative of the expected decline in funding for the year, particularly from China,” AgFunder says.

    The report notes China’s market is cooling, particularly following the $3 billion raise for Xingsheng Youxuan, a food delivery startup. The country is seeing investments in a standout category that may prove to have longer legs than food delivery: farmtech. China closed $605 million in farm tech deals in 2021, a 60 percent jump over 2020. Ag Biotech, supply chain tech, and robotics are particular strengths, the report notes.

    India is leading the sector

    But the category leader is India, AgFunder says. “India is by far the most advanced farm tech ecosystem in AsiaPacific with startups operating in every farm tech category.”

    According to the report, funding for farm tech in the region reached $2.2 billion in 2021, double 2020 levels, with a 17.5 percent increase in the total number of deals.

    Shaka Harry
    Courtesy Shaka Harry

    India is also the leader in farm management software with startups dating back to the beginning of agtech globally, reads the report. The country also closed the most deals (25) in this
    category in 2021.

    AgFunder’s report comes on the heels of the Good Food Institute India’s 2022 Summit focused on bringing smart protein and tech to the country. India will surpass China as the most populous country in the world next year, and climb to more than 1.5 billion by 2030 and 1.66 billion by 2050. Its agricultural sector is buoyed by smallholder farms, which make up the bulk of the sector. There are an estimated 90 million to 150 million farmers across India.

    “The challenges we face before us, in terms of food safety and security are growing,” Varun Deshpande, President, GFI Asia, said during the event. “We think that smart protein—meat, eggs, and dairy made from plants, cells, and microorganisms—is one of our best bets for a more sustainable, secure, and just food supply.”

    Lead image courtesy Canva.

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  • US, EU & APAC Cultivated Food Associations Announce Major Global Alliance To Boost Industry

    4 Mins Read

    For the first time, three leading cultivated food industry associations are hosting a first-of-its-kind meeting this week in Singapore to formalize the launch of a global alliance to advance cultivated foods on the global stage. 

    The alliance is made up of the U.S.-based Alliance for Meat, Poultry, and Seafood Innovation (AMPS Innovation), the APAC Society for Cellular Agriculture (APAC-SCA), and Cellular Agriculture Europe (CAE) and represents 31 of the leading cultivated meat, seafood, and dairy companies. According to alternative protein think tank the Good Food Institute’s database, there are currently more than 120 startups working on cultivated food globally, and collectively they have raised over $2 billion in funding to recreate animal protein at a fraction of the emissions, water and land cost of industrial agriculture.

    In an email statement, Mirte Gosker, Managing Director of GFI APAC, told Green Queen that “global challenges require global solutions. By bringing together regional industry coalitions from Europe, the US, and Asia Pacific, this timely, new worldwide alliance has the potential to be a game-changer.”

    Historic Meeting at SIAW

    At a meeting held during Singapore International Agri-Food Week (SIAW), the leaders and management committees of each organization, including Sandhya Sriram Ph.D., APAC-SCA (Shiok Meats), Robert E. Jones, Cellular Agriculture Europe (Mosa Meat) and David Tonucci Ph.D., AMPS Innovation (SCiFi Foods), will discuss how to better leverage the new tripartite alliance to push forward regional synergies, better advocate for regulatory frameworks and communicate more effectively about the benefits of cellular agriculture.

    SIAW, a week-long series of food and agriculture industry events where regulators, investors, startups, MNCs, and other stakeholders are gathering from all over the world to showcase the latest developments and products, offers the perfect backdrop and timing for this historic meeting.

    U.S.-based Alliance for Meat, Poultry, and Seafood Innovation (AMPS Innovation), the APAC Society for Cellular Agriculture (APAC-SCA), and Cellular Agriculture Europe (CAE) have formed a new global cultivated foods alliance.

    Urgent Need For Cultivated Food Regulation

    Currently, Singapore remains the only country in the world that allows for the sale of cultivated meat. Californian company Eat Just was granted regulatory approval for its cell-based chicken back in December 2020 by the nation-state’s government and since then, there has been little progress in other geographies. 

    “Unfortunately, current regulations for alternative proteins lag behind consumer demand and few standardized best practices or technical recommendations have so far been implemented,” says Gosker. 

    “Establishing consistent, efficient, and science-based global regulatory frameworks for cultivated foods is critical to maximizing the sector’s potential to mitigate environmental degradation, strengthen food security, and alleviate global poverty.”

    Ira Van Eelen, co-founder of KindEarth.Tech and a key figure in the world of cultivated meat, agrees that a cohesive global alliance is necessary for further progress. “This is a smart move and another sign of the maturing of the cultivated meat industry. As regulations are developed around the world, their [the industry’s] voices will be more powerful together and there is a lot that they can learn from each other in building the regional ecosystems it will take to scale up and support a thriving industry,” she told Green Queen via email.

    Van Eelen is the daughter of Willem Van Eelen, the Dutch scientist who pioneered cell-based meat technology. The rights to his work were later acquired via patent by Eat Just.

    A New, United Voice To Advocate For Novel Foods

    The new alliance hopes to have a united voice at the upcoming COP27 event and engage more strategically with the likes of Codex Alimentarius (Food Code), a joint effort between the UN Food & Agriculture Organization (FAO) and the World Health Organization (WHO) designed to create international food standards.

    In March 2022, the Codex Alimentarius Commission issued a call for comments after recognizing the need for the development and production of foods like cultivated meat and said it plans to use the feedback to conduct an “assessment of the range and suitability of Codex tools that could be used to progress work on safety, quality, labeling, nutrition and/or fair trade practices” for such novel foods.

    Cellular agriculture is one of the pillars of the alternative protein industry, which also includes plant-based analogues and fermentation-enabled technologies and counts over 1,000 startups and companies working to reduce the ill effects of industrial animal agriculture. As the global food system faces unprecedented challenges from an energy crisis to water shortages to supply chain woes and the worsening effects of climate change, new means of food production are essential for future food security. As the global population nears 8 billion this November and experts predict 9.7 billion by 2050, alternative proteins provide a sustainable, ethical and healthy solution to the growing demand for animal protein.

    Lead image courtesy of Higher Steaks and Tailored Brands.

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  • Hoxton Farms Closes $22 Million Series A for Cultivated Animal Fat

    impossible burger
    3 Mins Read

    U.K.-based Hoxton Farms says it has closed a $22 million Series A funding round for its novel cultivated animal fat. The funding follows a $3.6 million Seed round last year.

    The fresh funding round was led by Collaborative Fund and supported by Fidelity parent FMR LLC-affiliated Fine Structure Ventures. Hoxton Farms says the funding will support the development of a pilot facility in London’s Shoreditch area. The facility will produce animal fat from stem cells to help address conventional meat’s carbon footprint.

    Improving taste and texture of plant-based meat

    Demand for sustainable alternatives to animal meat is on the rise in western Europe, with sales rising nearly 20 percent last year to a record-setting €2.3 billion ($2.25 billion).

    Hoxton is using cultivated tech—taking live cells from animals and growing them in bioreactors—a tech widely used to recreate meat and fish. But Hoxton says it plans to supply its cultivated fat to plant-based meat producers to help improve flavor and texture. Products like the Impossible Burger and Beyond Meat’s burger rely on coconut oil to mimic the taste and texture of conventional animal fat.

    Hoxton Farms founders Max Jamilly (left) and Ed Steele (right)
    Hoxton Farms founders Max Jamilly (left) and Ed Steele (right) | Courtesy

    “Coconut, sunflower, palm, and canola oil taste funky, degrade quickly, burn easily, melt inconsistently,” co-founder Max Jamilly said in a statement.

    “The result is not an alternative. It’s real fat tissue, just made in a different way,” he told Reuters.

    According to Jamilly, the world is heading for a food security crisis, as rising populations mean the global demand for food increases as well. Climate change is only adding to the problem, threatening staple foods as rising temperatures put pressure on crops and growing seasons.

    “Long term, it may be possible to feed the entire planetary population with plants alone,” Jamilly said. “But the reality is that’s not going to happen anytime soon.”

    Sustainable fats

    Hoxton’s announcement comes on the heels of another big raise for lab-made fat. Nourish Ingredients, an Australian food tech startup, just raised more than AUD$45 million (USD$28.6 million) in a Series A for its microbial fermentation animal fats.

    Nourish co-founders Dr. James Petrie and Dr. Ben Leita
    Nourish co-founders Dr. James Petrie and Dr. Ben Leita | Courtesy

    Like Hoxton, Nourish says the fats market has been largely underserved.

    “By overlooking fats, the market has missed the most essential element to the taste experience. That’s where Nourish comes in,” co-founder Dr. James Petrie said in a statement. “We’re not just mimicking meat — we’re creating animal ingredients but from an animal-free source.”

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  • Looking To Start a Future Food Startup? Singapore’s Protein Innovation Centre Is The Launchpad You Need

    5 Mins Read

    With its world-class innovation centre, a Scale It Up Innovation Challenge, and pioneering protein aeration technology, leading machinery maker Bühler is helping global meat substitute startups supercharge their production and scaling journey.

    LAUNCH – Singapore as the Launchpad for Your Vegan Brand

    Singapore has built up one of the most exciting food tech industries in the world- some call it the world’s food tech capital. This moniker was all but solidified back in December 2020, when the tiny island nation became the first country in the world to give regulatory approval for the sale of cultivated meat- that is animal meat grown in a bioreactor from live animal cell cultures. A short few years later, founders from all four corners of the globe are leaving their home countries to establish a base in the Lion City state to pursue alternative protein dreams. As of 2022, 36 food tech startups are headquartered in Singapore, and collectively they have collectively raised over $214 million. 

    Early-stage food tech entrepreneurs need the ability to conduct research, run pilots, and test manufacturing above all else. Spurred on by the Singaporean government’s 30 by 2030 plan, which supports local food production technology, the little red dot has built up one of the most dynamic B2B plant-based protein ecosystems around, with infrastructure on all levels from world-class science & research talent to pilot production facilities to co-manufacturers and local ingredient sourcing, making it the ideal launchpad for a new vegan meat entrepreneur. 

    Companies building supply chains and doing R&D in Singapore include Swedish oat milk pioneer OATLY, Californian precision fermentation leader Perfect Day as well as homegrown brands like Next Gen Foods, maker of TiNDLE plant-based chicken, and plant-based nutrition company Growthwell Foods.

    Plant-based chicken wrap by SaladStop featuring SGProtein – Courtesy Bühler.

    TEST – Get a Market Ready Product in Mere Days with Bühler

    Possibly the most expensive part of a food tech startup’s Capex budget is a factory build-out.

    Building out your own facility takes years, and millions in funding and comes with huge regulatory and legal headaches. All the while, you are not able to test or iterate your product, which is the most important part of the first few. But what if the machinery you buy is not a fit? And what about factory running costs? Not to mention rising labor charges. 

    Your job as a founder in those early days is to build, test and improve, ideally without wasting time or capital. Buhler’s Protein Innovation Centre empowers you to do all that and more (get inputs from industry experts and know-how from veteran food players) at a fraction of the cost and stress of investing in your own.

    The Protein Innovation Centre, a collaboration between leading food equipment manufacturer Bühler and flavoring specialist Givaudan offers food tech founders and their teams a one-stop shop to innovate novel plant-based meat foods working with dry and wet extrusion techniques. The two Swiss giants’ combined expertise means that product development challenges can be avoided and shorten new product lead times. Startups can trial, test, and taste products in less than a week. To a young company, this kind of opportunity is life-changing.

    Food for the Future Featured Film: Bühler.

    “It was exactly what we were looking for, in terms of scale, in terms of availability and capability. For a pilot scale extruder that has the latest technologies attached at that particular scale..there is very few available in the region. It’s the best facility I have seen in the region, and it’s quite cost competitive, so it was a no-brainer!” 

    Professor Roman Buckow, CTO, All G Foods
    From Bean to Burger - infographic created by Bühler
    From Bean to Burger – infographic created by Bühler.

    INNOVATE – Protein Aeration Technology: The Next Generation of Meat Substitutes

    Beyond nutrition, accessibility, and price, a plant-based meat alternative needs to deliver on texture and taste. In fact, consumers often cite poor mouthfeel or lack of deliciousness as pivotal reasons they may not make repeat purchases of animal-free replacements. 

    Decades of machinery expertise means Buhler can leapfrog over available technology in the market and offer plant-based meat startups a crucial differentiation when creating high moisture extruded products: Protein Aeration Technology, the company’s latest equipment innovation dubbed by in-house researchers as the future of plant-based meat technology. The aeration process involves gas being injected into the product during the extrusion process to create micro “pocket” structures that result in increased flavor absorption, more authentic color, and biting properties that mimic meat and fish. The aeration technology even reduces raw material costs and offers higher nutritional content. 

    “Bühler made it possible for us to scale up to an industrial level.”

    Eric Stirnemann, Planted co-founder
    Bühler representatives at the Protein Innovation Centre in Singapore – Courtesy Bühler.

    deal Imagery: Photo of Buhler reps with clients and other partners (show people) and Innovation centre

    GROWTH – Scale It Up: The Key To Changing How The World Eats

    Bühler and partners Givaudan and Cargill have joined forces to support food tech startups beyond just providing manufacturing expertise. The Scale It Up Innovation Challenge is a niche program designed for entrepreneurs solving moonshot food system problems. Are you creating new plant-based meat with a unique taste profile? Or dreaming up novel protein sources for food ingredient companies that offer new opportunities along the food value chain? Do you have an animal-free product that is working to offer a high-fidelity experience for meat and dairy consumers? 

    Where most food accelerator and incubator programs are limited to theoretical learning and digital resources, the Scale It Up Challenge is practical, iterative, and functional. It’s a chance to upskill yourself and your team in key production areas such as extrusion, and formulation. 

    The program also provides support in marketing, operations, and sourcing. Startups can acquire training around all these verticals and be supported by mentorship and feedback from the organizers, build out a network of b2b service providers, refine their proof of concept at Bühler and Givaudan world-class facility, the Protein Innovation Centre, and scale to commercial readiness within a few short months. It’s hard to imagine a better opportunity for an emerging food tech founder. 

    All imagery courtesy of Bühler.

    This is a Green Queen Partner Post.

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  • Nourish Ingredients Closes USD$28.6 Million Series A for Microbial Fermentation Fats

    Nourish Ingredients
    3 Mins Read

    With backing led by Hong Kong-based billionaire Li Ka Shing’s VC Horizon Ventures, Australian food tech startup, Nourish Ingredients, has raised more than AUD$45 million (USD$28.6 million) in a Series A.

    The microbial fermentation-focused Nourish also received funding from Main Sequence Ventures and Hostplus to further its development of fats and oils for the alternative protein sector. The raise is an important milestone, says CEO James Petrie, that will help the company to fast-track and scale production and product development” of its animal-free fats. The new funding follows a $14 million Seed round last year.

    Nourish is working to scale its production in partnership with several universities and the Commonwealth Scientific and Industrial Research Organisation (CSIRO), an Australian Government agency responsible for scientific research. Nourish founders Dr. James Petrie and Dr Ben Leita are both former CSIRO scientists.

    Nourish co-founders Dr. James Petrie and Dr. Ben Leita
    Nourish co-founders Dr. James Petrie and Dr. Ben Leita | Courtesy Nourish

    The company is differentiating itself from the sea of alternative meat producers by focusing on fats made with precision fermentation. That decision, according to the founders, came about as certain animal-based fats can’t be replicated with plants. To recreate the taste and performance of these fats, Nourish turned to microbes in a technique similar to how Perfect Day produces its animal-free dairy-identical whey.

    Fat is a key component to recreating animal products. Category leaders including Beyond Meat and Impossible Foods have relied on coconut oil.

    “The first generation of alternative proteins made waves, mostly with vegans and vegetarians,” Petrie said in a statement.

    “By overlooking fats, the market has missed the most essential element to the taste experience. That’s where Nourish comes in. We’re not just mimicking meat — we’re creating animal ingredients but from an animal-free source.”

    Impossible Foods uses coconut oil to create a fatty taste and texture in its burgers
    Impossible Foods uses coconut oil to create a fatty taste and texture in its burgers | Courtesy Impossible

    Petrie says feedback from the company’s alt-protein food partners has been very positive. “Nourish’s products have a transformative impact on their products — they haven’t tasted anything like it before. Our main challenge is to scale fast enough to meet their expectations but we are also deeply invested in pushing the boundaries of alt-protein taste and experience into new spaces,” Petrie said.

    Following the company’s Seed round last year, Petrie told TechCrunch that the company exists to help improve the growing roster of meat alternatives. Until they do improve, you really cannot see market ignition,” he said. “You’re reaching through, not only to the vegans and vegetarians, but also reaching through to the carnivores and getting them to keep coming back to the foods. That’s our mission.”

    Nourish is anticipating 2023 launches for its fat in alternative protein products in Australia and other parts of the world.

    “We are still doing R&D and have a pipeline of products,” he said. “We also need to accelerate the conversion of our MVP to the point of which we have realistic quantities that people can actually do something meaningful with.”

    Lead image courtesy Nourish.

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  • India’s ‘Smart’ Protein Sector Poised for Rapid Growth

    3 Mins Read

    The Good Food Institute India, in partnership with the Federation of Indian Chambers of Commerce and Industry, held its first in-person Summit in New Delhi last week since the pandemic, taking a look at the smart protein industry and how India is positioning itself as a leader in the category.

    Participants from across India and around the world gathered alongside educational institutions, investors, and companies including Licious, Shaka Harry, and Blue Tribe Foods for the Smart Protein Summit in India. The event brought together industry stakeholders committed to transforming the global protein supply through cultivating smart protein and technology. The 2022 Summit spanned two days, with more than 80 speakers, 13 panel discussions, 8 curated roundtables, a plant-based tasting tour, and more events.

    Smart protein for the future

    “The challenges we face before us, in terms of food safety and security are growing,” Varun Deshpande, President, GFI Asia, said during the event. “We think that smart protein—meat, eggs, and dairy made from plants, cells, and microorganisms—is one of our best bets for a more sustainable, secure, and just food supply.”

    India is particularly vulnerable to food scarcity as a result of the changing climate. Earlier this year, Mumbai, India’s economic center and home to 19 million residents said it was aiming to achieve net zero ahead of the rest of the country as it faces imminent threats from warming temperatures.

    Shaka Harry
    Shaka Harry products.

    Developing the nation’s market for smart protein also supports India’s farming community—the country has between 90 million and 150 million farmers, many of them small family farms. “There’s an enormous opportunity for the smart protein sector to create linkages with Indian farmers and ensure that the protein supply comes from local producers,” Siraj Hussain, Federation of Indian Chambers of Commerce and Industry (FICCI) Advisor and former Secretary, MoFPI & Agriculture, Government of India, said during the event.

    Developing India’s smart protein sector will also bring jobs to the country, which is expected to become the most populous country in the world next year, climbing to more than 1.5 billion by 2030 and 1.66 billion by 2050, according to recent data from the U.N.

    “India has crop diversity, a globally competitive talent pool, and hundreds of people working on this opportunity—which can create immense job opportunities across the value chain, and GFI India and Deloitte India’s modeling shows that the total number of jobs created by smart protein industry in 2030 ranges from 1,51,025 in a low growth scenario to 4, 27,985 jobs in a high growth scenario,” Deshpande said.

    India’s smart protein sector

    The plant-based and smart protein sector is responding to the challenge, with new products launching every few months, according to GFI India. It says there are more than 50 startups in the space and an ecosystem of more than 80 companies supporting the category growth.

    “But there’s a lot that remains to be seen and the market size of the smart protein sector in India hasn’t been comprehensively mapped before,” GFI India says.

    Licious products
    Licious products

    “India is one of the most sought-after countries in terms of manufacturing capabilities,” said GS Krishnan, President, Association of Biotechnology Led Enterprises during the Innovators Showcase. “[W]e need to understand how to capture this opportunity to grow the bioeconomy to its full potential. We project that India’s bioeconomy can grow from the 80 billion dollars it is valued at today to 300 billion dollars by 2030.”

    GFI India’s own research alongside Deloitte India projects that smart protein’s total economic opportunity by 2030, for both domestic and exports, could reach $4.2 billion.

    Lead image courtesy Unsplash.

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  • Thailand Just Got Its First Vegan Cheese Factory

    swees cheese
    3 Mins Read

    Beginning early next year, Swees Plant Based Foods Co., a Thai-based dairy-free cheese startup, will begin production in the country’s first vegan cheese factory.

    Expecting to be fully operational in its new facility by 2023, Swees says along with the launch of the factory, it’s gearing up for a Seed crowdfunding round launching on November 1st. It says the crowdfunding gives the public the opportunity to be “a part of the revolutionary movement taking the Thai food industry by storm.”

    Thailand’s dairy-free market

    Founded in 2018 by Nicolas Frauenfelder who went plant-based after moving to Thailand from Switzerland, the company has quickly gained ground in the nascent dairy-free market in Thailand.

    While Swees is initially focused on the Thai market, the company says it will also be exporting products to countries throughout Asia Pacific.

    Swees mozzarella
    Courtesy Swees

    Asian populations are particularly prone to lactose intolerance and allergies, with as many as 90 percent of Asians unable to digest dairy. Demand for dairy-free options has skyrocketed in recent years; the global dairy-free market is expected to surpass $113 billion by 2027. Around eight percent of the Thai population doesn’t eat meat largely for religious reasons, but dairy is still widely consumed even despite the genetic predisposition to lactose intolerance.

    Thailand in particular is ripe for dairy-free products; according to a 2021 survey by Rakuten Insights, around 88.5 percent of the respondents in Thailand claimed that they have tried plant-based milk alternatives. The second-most consumed plant-based food products amongst the survey participants were non-dairy products.

    nick founder of swees
    Swees founder Nicolas Frauenfelder

    The market is responding to the shift; in 2020, Starbucks rolled out several dairy-free options across Asia including an Oatmilk Cocoa Macchiato made with Oatly, and Almond Milk Hazelnut Latte

    The announcement follows the first dairy-free festival held in Asia last month. The Generasi Dairy-Free Festival took place in Jakarta, offering thousands of attendees a chance to sample dairy-free products from across Asia. It also featured a barista competition using only dairy-free milk.

    Sustainable dairy

    The new Swees factory is not only the first dairy-free cheese factory in Thailand, but it’s also designed with sustainability in mind, the company says.

    Swiss swees
    Courtesy Swees

    While the building is designed to reduce energy use and resources, dairy-free cheese in and of itself is better for the planet.

    According to Swees, vegan cheese produces 80 percent fewer CO2 emissions compared to conventional dairy-based cheese. Traditional dairy is a leading cause of global warming as animal agriculture produces about 15 percent of all global emissions, including methane, which traps more heat than C02.

    Lead image courtesy Swees.

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  • Synonym Announces $6.3M Pre-Seed Round for Biomanufacturing Development

    lab
    2 Mins Read

    Synonym, a financing and development platform for biomanufacturing, has raised a pre-seed round of $6.3 million, led by Andreessen Horowitz, Giant Ventures, Blue Horizon, Siddhi Capital, FJ Labs and Global Founders Capital among others.

    Synonym, founded by Joshua Lachter and Edward Shenderovich, is working to develop an “essential infrastructure” for the biomanufacturing industry—creating a network of facilities where its brand partners can produce their biomanufactured products at commercial scale and standardize manufacturing processes.

    Farming fermentation

    The funding comes as Synonym announced it’s in pre-development phase of its first U.S. facility, a “fermentation farm” that it says can produce large quantities of microbial fermentation products.

    Photo by Talha Hassan on Unsplash

    Synonym says this facility, along with the network of facilities Synonym aims to build, “will tackle the 1000-fold increase in production capacity needed to meet future demand for biomanufactured products,” the company said.

    “Biomanufacturing will be a core driver of 21st-century economic development, akin to how petroleum catalyzed so much of the 20th century’s growth,” Shenderovich, Synonym’s CEO, said in a statement.

    “In the last five years, the biomanufacturing ecosystem has exploded, and the products poised to come to market are revolutionary. But they cannot achieve that impact without the means of production at commercial scale and without appropriate forms of financing.”

    Biomanufacturing

    Biomanufacturing spans several industries including pharmaceuticals, food and beverage, and chemicals. Increasing demand for renewable energy sources is also expected to drive the category.

    lab worker
    Photo by Julia Koblitz via Unsplash

    According to recent data, the global biotechnology industry is expected to reach more than $852 billion by 2030 at a CAGR of nearly ten percent. The Global Food Biotechnology Market size was estimated at $20.36 billion in 2020, and is expected to surpass $35 billion by 2026.

    Biofermentaiton specifically shows great promise, according to Research and Markets’ Industrial Biotechnology Market Size, Share, Trends, By Type, By Raw Materials, By Application and By Region Forecast to 2030 report. It says fermentation made up the largest share of the market in 2019, due in large part to the advancements in the food and beverage sector.

    Photo by CHUTTERSNAP on Unsplash

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  • Beyond Meat Cuts 19% of Workforce As Sales Lag

    3 Mins Read

    In an expected move as sales continue to miss targets, U.S.-based Beyond Meat has announced layoffs affecting 200 employees.

    The layoffs at Beyond Meat include Deanna Jurgens, chief growth officer and North America president, and chief operating officer Doug Ramsey, who was suspended last month following his arrest and battery charges after attacking a man after a University of Arkansas football game. Days prior to the layoffs, chief financial officer Philip Hardin informed the company he was stepping down “to pursue another opportunity.”

    Beyond Meat says the layoffs are “based on cost-reduction initiatives intended to reduce operating expenses…and target cash flow positive operations within the second half of 2023.” Its shares dropped 87 percent to a 52-week low of $12.76. The last trading saw it up to $13.95, bringing the company’s market value to under $900 million.

    Beyond Meat earnings projections

    The layoffs follow recent adjustments to earnings projections, which are 14 to nine percent under 2021’s earnings. Beyond Meat’s initial projections expected revenue between $470 million and $520 million, but the company dropped that to $400 million to $425 million earlier this month. Third-quarter revenue is expected to be down 23 percent over last year, the company said.

    In August, the company reported net revenues of $147 million for the second quarter of 2022, which was down 1.6 percent compared to the same period last year.

    Plant-based Beyond Meat Sausage | Courtesy

    The vegan meat brand took another recent hit when McDonald’s announced it was pulling a U.S. test of the McPlant burger, made with Beyond Meat patties, from more than 600 stores.

    The news comes as Impossible Foods, Beyond Meat’s chief U.S. rival, announced it was laying off six percent of its staff. That move though came as part of restructuring and eliminating redundancy, CEO Peter McGuiness said in a memo to staff, not missed forecasts.

    Impossible Foods maintains steady growth and good cash positions, growing at 65 to 70 percent, as it sees global expansion for existing products and new product offerings. The company recently announced plans to launch a whole-cut filet mignon.

    “[W]e still need to prioritize the projects and initiatives that will best fuel our business and mission as we prepare for our next phase of growth,” McGuinness said, adding that the layoffs are part of the company’s planned “hypergrowth.”

    Vegan meat demand

    Sales for refrigerated meat alternatives at U.S. supermarkets are down overall, dropping more than ten percent by volume for the 52 weeks ending September 4, 2022, according to Information Resources Inc. It says higher prices are leading the decline as inflation takes its toll.

    Impossible Foods burger, courtesy

    But another recent report says this downturn is part of a natural “S-curve” growth trajectory seen in a number of other categories including electronics and pharmaceuticals.

    “History is littered with examples of technological products and services that were adopted with the famous ‘S‑curve,’” writes Dr, Catherine Tubb, Director of Research at Synthesis Capital. “This adoption shape is ubiquitous, with products as diverse as refrigerators, cars, color TVs, and smartphones all showing that same familiar S-shaped curve.”

    images courtesy

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  • Precision Fermented Egg Protein In Your Cocktail? Say Cheers to Pulp Culture’s ‘Build’

    the every company x pulp culture

    3 Mins Read

    A new line of hard juices from Pulp Culture features The Every Company’s precision fermentation egg protein in a first for the alcohol and precision fermented egg categories.

    Following seven years of research and its commercial launch last year, The Every Company (formerly Clara Foods) is now entering the $260 billion alcohol market in a novel partnership with Pulp Culture. The partnership will see the alternative egg protein added to the first protein-boosted hard juice.

    World’s first

    “With our growing portfolio of animal-free proteins, we’ve demonstrated versatility across a range of applications including cold-pressed juice, baked goods such as macarons, and now the world’s first protein-boosted hard juice,” Arturo Elizondo, CEO and co-founder of Every, said in a statement.

    “This launch further proves Every Protein’s capacity to unlock never-before-seen-or-tasted innovations. It’s exciting to continue unveiling new categories for food and beverage brands delivering the bullseye of what today’s consumers want.”

    the every company x pulp culture
    Courtesy

    The Build by Pulp Culture beverages also features a roster of healthy ingredients including probiotics, adaptogens, and superfoods alongside Every’s egg protein. Pulp Culture is the brain child of Vega founder Brendan Brazier and 101 Cider House’s Mark McTavish. The company recently closed a $7 million Series A to advance the fermented alcohol beverage category.

    Functional beverages are on the rise; more than 500 were launched so far this year, but only two of those contained alcohol.

    “You’re actually giving your body the building blocks it needs to recover and reduce stress, so that you’ll enjoy the moment and also come back better the next day, not hungover,” Brazier, who’s a former Ironman triathlete said of the brand.

    The future of alcohol

    “In Every we found a partner who understood our needs and shared our vision for creating products the world has never seen before,” said McTavish and Brazier, co-founders of Pulp Culture. “Our consumers have big asks, and we’re flexing to deliver better-than-ever options to fuel their needs. Every is not only powering this world’s-first super beverage: they’re powering the future of better bev-al.”

    The announcement follows a production milestone for Every, which saw it partner with AB InBev’s BioBrew last year. In August, the partnership saw the first large-scale fermentation.

    the every company x pulp culture
    Courtesy

    “From day one, we set out to do two things: 1) make animal-free proteins accessible to everyone everywhere, and 2) do it in a way that captures the imagination and taste buds of people with new kinds of foods that the world has never seen,” said Elizondo. “These latest accomplishments in the commercial and scaling realms are proof that we’re making big strides on that journey.”

    Last December, The Every Company closed a $175 million Series C fundraising round. “There has never been a better time to be a B2B ingredients platform,” Elizondo said in a statement last year along with the funding. “As the world’s biggest food companies work to evolve their product offerings into the 21st century by driving for cleaner, kinder, and more sustainable labels, the options available are few and far between.”

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  • Meatable Moves Closer to Becoming the World’s First Cultivated Pork Producer to Earn Regulatory Approval

    4 Mins Read

    Dutch cultivated meat producer Meatable says it’s poised to bring cultivated pork to Singapore through an exclusive partnership with the only approved contract cultivated meat manufacturer, ESCO Aster.

    Cultivated pork could be the next lab-grown meat to hit Singapore, which is currently the only country in the world that’s approved cultivated meat. It greenlit Eat Just’s Good Meat chicken in 2020—made in partnership with ESCO Aster, the only cultivated meat manufacturer approved to produce in Singapore. Now, Dutch cultivated meat company Meatable says it’s expanding its reach to the city-state in hopes of bringing cultivated pork dumplings, sausages, and other products to Southeast Asia with help from ESCO Aster.

    Cultivated meat is the future

    “At Meatable we strongly believe that cultivated meat is the future of food, in order to produce meat sustainably and as local as possible,” Krijn de Nood, co-founder and CEO of Meatable, said in a statement. “To do that it’s imperative that we provide a wide variety of products to cater for all cuisines, worldwide.”

    De Nood says that given Singapore’s status as “a pioneer of cultivated meat,” it’s focus is aimed at bringing its pork products to market by 2024. It says it expects to have supermarket-ready products by 2025.

    “Our team has been working closely with the country’s butchers and chefs to develop the perfect cultivated pork dumplings and it was incredible to recently taste the dumplings and know that we have created something indistinguishable from traditional meat – because it is real meat,” de Nood said. “Along with our sausages, we have made great strides in recent months to create products that will satisfy the world’s appetites without harming the planet or animals in the process.”

    Krijn de Nood en Daan Luining, Meatable founders with pigs
    Krijn de Nood en Daan Luining, Meatable founders with pigs | Courtesy

    Pork is a protein staple across Asia. According to Meatable, in 2020 alone, more than 123,000 metric tons of pork were consumed in Singapore; each Singaporean consumes an annual average of about 62 kilograms (136 pounds) of meat. The global demand for dumplings is also expected to rise to more than $4 billion by 2025. Meatable says it’s already working closely with Singaporean chefs to customize its pork products to Asian palates.

    “Meatable has emerged as one of the world’s leading companies in developing cultivated meat,” Xiangliang Lin, CEO at ESCO Aster, said. “We’re delighted to be partnering with them to facilitate their launch in Singapore and to enable the business to start producing cultivated pork for customers. With our scientific expertise, operational know-how and enabling technologies, we believe that we can help companies reach their milestones and advance to the next step of cultivated meat production with market approval at scale. We’re excited about the potential for cultivated meat to transform how we feed the world and we’re looking to expand our facilities within and outside of Singapore to enable more companies like Meatable across this space.” 

    “We’re excited to work closely with ESCO Aster and the Singaporean regulators as we gear up to launch our first products for restaurant launch in 2024,” said Hans Huistra, COO of Meatable. “Over the past four years, we’ve been constantly innovating and developing our technology to get it to the stage where we can perfectly recreate some of the meat products we all know and love. ESCO Aster will enable us in developing, upscaling and realizing our first consumer products, together we will make a positive impact on the Singaporean meat industry.”

    Single-cell tech

    Meatable says its proprietary opti-ox technology will revolutionize the cultivated meat industry. It says it’s working with a single-cell sample technology that is the fastest in the field. Earlier this month Umami Meats said it had patented a single-cell technology for its cultivated seafood.

    Meatable has also achieved its cultivated pork mince without the need for fetal bovine serum, a controversial media being phased out of the industry.

    lab worker
    Photo by Julia Koblitz via Unsplash

    A growing number of cultivated meat facilities have popped up across the planet in the last 18 months—and most promise production capacity capable of delivering tens of thousands of pounds of cultivated meat per year. But thus far, only ESCO Aster’s facility has obtained regulatory approval to produce cultivated meat in Singapore, which is also the only government in the world to approve cultivated meat for sale and consumption. While that’s expected to change soon, there are no confirmed timelines for other countries to approve cultivated meat nor are there any approval timelines for factory approvals.

    Singapore has been leading the race to a more sustainable food system with its 30 by 30 strategy—producing 30 percent of its food needs by 2030. Singapore currently imports 90 percent of its food.

    Lead image courtesy of Meatable.

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  • India’s Licious Adds Veggie Chicken and Lamb As It Moves to Take Over the Category

    curry
    3 Mins Read

    Licious, the Temasek-backed Indian meat company, has announced the launch of UnCrave, its first foray into vegetarian meat.

    The new launch will see Licious work directly with consumers on the UnCrave products, focusing on Delhi, Mumbai, and Bengaluru initially, with more cities to come over the next year. Licious is a leading DTC meat company delivering about two million orders a month with a 90 percent repeat order rate.  

    India’s plant-based shift

    “India has about 100 days in a year where meat consumers cannot eat their favourite animal meat, and that is exactly where we’re positioning ourselves. Animal meat eaters who cannot consume meat on those 100 days are our target audience, not the vegetarians, because they’re anyway not used to the texture, else they would have converted. If they do try UnCrave, they’ll be a bonus for us,” Simeran Bhasin, business head, alternative protein, Licious, said in a statement.

    Licious says it spent about two years developing the products; it’s launching with vegetarian versions of chicken and lamb, with fish on the way.

    Think tank The Good Food Institute India worked with Licious on the development and launch. “Licious understands the meat consumer better than pretty much anybody else,” Varun Deshpande, Managing Director of GFI India said in a LinkedIn post. “[And] if they can do the same for plant-based, this foray will be fantastic for the entire category.”

    Licious products
    Licious products | Courtesy

    The company says it is also starting to look to acquire smaller startups in the emergent plant-based space. According to Bhasin, more than 100 startups have launched vegetarian meat in India over the last several years, and acquiring companies will help to secure its stronghold in the emerging plant-based category. Licious wants to be the category leader, Bhasin said.

    The world’s leading meat companies have begun to edge into the plant-based categories; plant-based meat earns the category leaders about ten percent of revenue at present. But recent research suggests the category is in an S-curve trajectory where mainstream acceptance and a market penetration tipping point expected within the next few years.

    Scaling up

    According to Bhasin, the margins are healthier for plant-based meat compared with conventional animal meat. But price parity at retail still remains a challenge.

    “Plant-based meat products are at a premium price point and are not for everyone to eat everyday. The raw materials sourcing and other factors need to be scaled up as we progress and bring in the economies of scale, to lower prices, that is a challenge we need to overcome,” Bhasin said. 

    India vegan meat brand GoodDot

    Meat consumption has been on the rise in India in recent years, but demand for plant-based has also climbed, estimated to see a $400 million value in the next few years. Licious has raised nearly $500 million from investors including Temasek, the Singaporean government’s holding company, along with Bertelsmann Investments, Avendus, and others. The company is now valued at about $1.5 billion.

    Lead photo by Canva

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  • Forget Recent Sales, Widespread Vegan Meat Adoption Is Inevitable, Says Report

    burgers
    5 Mins Read

    New analysis suggests alternative protein and vegan meat is in the early phase of an “S” adoption curve. And by the next decade, there will likely be a tipping point.

    The new findings come as plant-based meat sales have waned; a recent analysis found a ten-percent drop in sales in the 52-week period ending September 4th. But that’s not likely to signal the end for sustainable protein, according to Dr, Catherine Tubb, Director of Research at Synthesis Capital. Tubb also co-authored the RethinkX report, Rethinking Food & Agriculture 2020-2030 The Second Domestication of Plants and Animals, the Disruption of the Cow, and the Collapse of Industrial Livestock Farming.

    “History is littered with examples of technological products and services that were adopted with the famous ‘S‑curve,’” writes Tubb. “This adoption shape is ubiquitous, with products as diverse as refrigerators, cars, color TVs, and smartphones all showing that same familiar S-shaped curve.”

    The Impossible Whopper has been a tentpole achievement for alternative protein | Courtesy Burger King

    According to Tubb, S-curve adoption isn’t limited to information technologies; ingredients and pharmaceuticals have experienced the same adoption profile. She cites insulin, which saw two concurrent adoption S-curves with animal insulin disrupted by human insulin which was disrupted by synthetic human insulin.

    Novel protein technology, both in the plant-based sector and cultivated meat, is experiencing a similar trajectory, Hubb says. The S-curve happens typically in two phases: the first is the period before the tipping point—where rational consumers make a switch based on cost and capabilities, and the second phase follows with exponential growth.

    Phase One

    “During Phase One, which is where we are today for alternative proteins, early adopters are driven by social or environmental reasons rather than cost and taste,” says Hubb.

    “However, these products are yet to fully enter the mainstream; the costs are still high relative to traditional methods, or the quality, (in this case, taste, and texture), is not as good. Absolute sales numbers and the market share percentages are still very low (market share estimates for alternative proteins are only around one percent). While the market shows strong potential, this phase can be marked by volatile growth, which is expected so early on in a product’s lifecycle: absolute numbers are small and therefore growth can be disproportionately large or small. In addition, alternative products are still more expensive and cannot compete on taste and functionality with conventional products. We are seeing this today for plant-based meat in the U.S. which is seeing a significant slowdown in growth in 2021 versus 2020 (and the preliminary numbers indicate a further slowdown in 2022).”

    future of protein
    Courtesy Synthesis Capital

    Price parity is a key factor in widespread adoption, particularly as recession fears grow. Hubb says price parity will likely come within the next few years.

    But plant-based meat as well as bio-fermented and cultivated meat (that latter is not yet approved for sale in key markets such as the U.S.), also face the challenge of taste and texture. Cultivated meat has an advantage on taste and texture for the most part, but it’s battling other factors, including acceptance of the technology; biofermentation also faces similar challenges—these misunderstood technologies have been widely met with criticisms, GMO comparisons, and safety concerns.

    Further complicating the tipping point goal is the artificially low cost of conventional animal products. “The traditional animal agriculture system is protected by sunk costs in infrastructure, benefits from large economies of scale and is supported by legislation and policy,” says Hubb. “Value chains are mature, and public opinion remains, for the most part, supportive, as customers are accustomed and attached to their roast dinner or BBQ steak. We still have work to do to get to the tipping point for alternative proteins. Products still need to be cheaper, more convenient and taste better.”

    Phase Two

    But once these barriers have been broken, adoption happens exponentially faster. This is the second phase. Hubb says that while the tipping point can vary, it typically happens when market share for a new product or tech reaches between ten to 20 percent saturation.

    “At this point,” she says, “growth accelerates, as not only is one industry growing, but another is imploding as it struggles to capture investment, sees revenues and profits fall, and generally undergoes a ‘death spiral.’” The factors that once served to slow widespread adoption accelerate the category’s growth.

    “Lower costs and better products drive demand, investment in capacity and infrastructure drive supply and regulation can move in favour of the new system,” Hubb says.

    future of protein
    Courtesy Synthesis Capital

    “Imagine in ten years the introduction of a ‘meat’ tax. Just like we have for sugar in the UK, and many countries around the world, from Mexico to South Africa. These will all act as powerful accelerators to the alternative protein industry and also act as brakes to the incumbent industry. Traditional animal-based products will face a death spiral of increasing costs, lower demand, and a loss of investment, and the companies will consequently face bankruptcy. For alternative proteins, we expect the exponential adoption phase will be reached through the 2030s.”

    On this path growth can stagnate, as we’ve seen over the last year, says Hubb. And animal agriculture won’t disappear entirely, it will just slowly decline.

    And, she says, there will be laggards and non-adopters, “as we see for other technological disruptions.”

    But, Hubb says the analysis reinforces a conviction in the “significant opportunity” in investing in alternative proteins and the transformation of the food system. “The speed of technological development in the sector demonstrates that we are well on the way towards a tipping point, and that exponential growth will follow.”

    Lead photo courtesy Polina Tankilevitch via Pexels

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  • Thailand’s Ambitious Plan to Become the ‘Silicon Valley of Food’

    bangkok
    3 Mins Read

    Thailand’s National Innovation Agency (NIA) SPACE-F project is aimed at bringing investment opportunities to the Thai food tech sector and creating the Silicon Valley of food for Southeast Asia.

    According to Dr. Pun-Arj Chairatana, Executive Director of NIA, food security has been a challenge around the world in the wake of the pandemic. Likewise, the rapidly increasing global population, climate change, and a decline in agricultural labor, along with food waste, have made food security a “serious issue” that needs to be solved.

    The agency launched the SPACE-F program in 2019 to incubate and accelerate the growth of Thailand’s food tech startups through mentorships, business connections, and co-working programs and it continues its support in scaling up the sector through its 2022 edition of SPACE-F.

    NIA Accelerates Thai FoodTech Startups to Steer Bangkok Towards Becoming FoodTech Silicon Valley Through SPACE-F Project

    Dr. Chairatana points to the State of Food Security and Nutrition in the World 2022 report from the UN, which showed ten percent of the global population—more than 800 million people—are now suffering from hunger.

    Thailand has sufficient raw materials to serve growing demands, Dr. Chairatana says. And it also has a top-notch logistics service. “These attributes make the Thai food industry exceptional and position Thailand as the kitchen of the world,” Dr. Chairatana says. But, he says, utilization of technology and innovation is lacking.

    Accelerating food tech growth

    “Most of the players in the sector are stuck at the SMEs (small and medium-sized enterprises) level where their focuses are mainly on domestic consumption. The NIA, therefore, stepped in to encourage the use of innovation in this particular industry. Intending to feed the world through innovation, the ‘SPACE-F’ project has initiated in 2019 to incubate and accelerate the growth of FoodTech startups in Thailand,” Dr. Chairatana says.

    “The project brings together FoodTech startups and corporates through innovative mentorship, business connections, and a co-working program. SPACE-F provides a prominent platform to encourage entrepreneurial startups to embrace deep tech and innovation to bring advancement to their business and the food industry. Selected startups then will be mentored to take on Southeast Asian and global markets,” he said.

    The SPACE-F project says it has facilitated a suitable and conducive ecosystem for the development of deep tech for the food industry. Now, it’s looking to encourage the creation of innovative products and services. “Innovative service helps attract joint venture investment, and enhance competitiveness as most competitors are often focused solely on innovative manufacturing,” it says.

    OMG Shrimp launched in August from leading seafood company, Thai Union

    It will continue to provide mentorship for startups through its programs ranging from the Incubator for new face startups and the Accelerator mentorship that speeds the growth of startups by adding value to the existing business.

    A sustainable food system

    With Covid restrictions easing, it’s also looking to attract foreign food techs to Bangkok with funding from Thai companies. “This will enable Thai entrepreneurs and startups to use more of deep-tech, learn international business models, and exchange innovative knowledge that is crucial for the sustainable growth of their food businesses.”

    Innovation is happening from established Thai-based companies, too. Earlier this year, leading seafood producer Thai Union launched a plant-based shrimp alternative.

    “By the end of 2025, the FoodTech industry is expected to be worth 7.76 trillion baht,” Dr. Chairatana said. “And with our vision and commitment to supporting the startup ecosystem, NIA will continue to drive Bangkok towards becoming the Food Silicon Valley,” he said.

    Since SPACE-F launched three years ago, it has mentored more than 50 FoodTech startups. “Graduates from the project are now blossoming and have received continued investment from the private sector, especially the Alternative Proteins,” Dr. Chairatana said. “These new economic warriors will play pivotal roles in shaping the sustainable future of global food security.”

    Lead photo by Evan Krause on Unsplash

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  • Vegan Meat Leader Impossible Foods Lays Off 6% of Staff Despite Steady Growth. What’s Next?

    4 Mins Read

    Impossible Foods, the Bay Area vegan meat brand behind Burger King’s Impossible Whopper, says it recently laid off six percent of its workforce. Is it a sign of more cuts or more growth ahead?

    According to Impossible Foods’ CEO Peter McGuinness, the recent spate of layoffs come as part of the company’s restructuring, following his appointment as CEO in April. McGuiness said in a memo to employees that the layoffs involve “roles that have become redundant to others in the organization or that are no longer aligned with our core business priorities.”

    Plant-based meat sales on the decline

    The news comes as reports of sales cooling for plant-based meat. According to recent data from Information Resources Inc., sales of refrigerated plant-based meat products have dropped more than ten percent in the 52 weeks ending September 4.

    “Proteins that were cheaper on a price-per-pound basis did fare better,” Jonna Parker, a fresh food specialist with Information Resources Inc. told Forbes. She said the price of vegan meat may be a factor as inflation has hit consumers hard in recent months.

    Impossible Europe
    Courtesy Impossible Foods

    But despite the category decline, Impossible Foods says it saw revenue grow 70 percent in 2022. By all accounts, 2022 has, so far, been a banner year for the brand. It launched its vegan beef in New Zealand and Australia in the spring and partnered with Kroger to develop co-branded vegan meat products. Over the summer, its Burger King partnership expanded to include Impossible Chicken patties in select locations while it also made its Asian debut in Hong Kong and launched sausages and nuggets in the U.K. Impossible also ramped up its food service items following California’s announcement that it was earmarking funds to bring more plant-based options to the state’s public schools.

    But is it just a matter of time before the category leader sees sales decline, too?

    Experts at Deloitte say it’s not just inflation that’s got consumers pinching closed their pocketbooks when it comes to purchasing plant-based meat. A survey conducted by the organization over the summer found declining beliefs that plant-based meat is healthier and better for the environment than conventional meat. Those have historically been two of the leading reasons consumers shift to plant-based products.

    “We have a lot of room to go,” McGuinness said, adding that consumers still have “low awareness” and “low understanding” about plant-based foods. “The category in and of itself has done a pretty lousy job of communicating it, and we haven’t done a great job either,” he said.

    But despite the struggles, the brand’s plant-based burger has become totemic for Burger King, which recently hosted several vegan and meat-free pop-ups around the world, as well as expanded its Impossible offerings in the U.S. But other launches, like Impossible’s recent sausage addition to the Cracker Barrel menu, earned the brand—and the vegan category—backlash.

    A Facebook post on the Cracker Barrel announcement saw more than 11,000 comments, many of which accused the rest-stop chain of being “woke” for adding the vegan sausage option.

    Photo by Impossible Foods.

    The new layoffs by Impossible Foods also come as JBS USA announced it was shutting down its plant-based meat business, Planterra. Canada’s Maple Leaf Foods’ Greenleaf Foods also recently cut employees.

    Beyond Meat, Impossible Foods’ chief competitor, has also recently announced cuts—the latest in a string of struggles. It recently cut its sales projections for the year from $560 million to $620 million down to $470 million to $520 million. McDonald’s, which had been testing the Beyond-based McPlant burger at more than 600 U.S. locations, recently pulled the test off the menu. Unlike the success of the Impossible Whopper for Burger King, McDonald’s says it struggled to meet sales projections and customer enthusiasm stateside for the burger. That’s not the case in other markets, like the Netherlands, where McDonald’s just made the McPlant a permanent menu item.

    A possible future

    But Impossible says it’s seeing good cash positions, solid balance sheets, and growing at 65 to 70 percent. It has also begun accelerating its global expansion and new product offerings.

    “[W]e still need to prioritize the projects and initiatives that will best fuel our business and mission as we prepare for our next phase of growth,” McGuinness told Impossible Foods’ employees in a recent memo announcing the layoffs. McGuinness says it’s part of the company’s planned “hypergrowth.”

    That growth may come via founder Pat Brown who left the CEO position in April to become Chief Visionary Officer, moving McGuinness from COO to replace him as CEO. Last month, Brown announced he was leaving that position, too, in order to helm a new venture—a research-focused spinoff currently dubbed Impossible Labs—which is expected to focus on the “transformative innovation that will propel Impossible Foods to achieve our mission.”

    Lead image courtesy Impossible Foods

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  • Umami Meats Patents Novel Single-Cell Tech to Bring Down Cultivated Seafood Costs

    fish
    3 Mins Read

    Singapore-based Umami Meats has filed a patent for a novel single-stem cell technology that it says can build both muscle and fat in cultivated seafood.

    The new patent for mesenchymal stem cell (MSC) lines from fish is aimed at helping Umami meats make its cultivated seafood more accessible by lowering costs and scaling production. Current standards for cultivated meat and seafood require multiple cell lines and types to produce muscle and fat. Umami says its new MSC technology reduces that to one cell line and one production line for a variety of tissues. The company has also created plant-based and algae-based growth media that it says are cheaper and easier to scale. The cost of growth factors has historically been a roadblock to price parity with conventional meat.

    ‘Faster and more efficient cell growth’

    “So far, we have established MSC lines from three species, including our flagship species, Japanese eel. This innovative approach to cell lines builds the foundation for faster and more efficient cell growth. Our technology advances are a critical driver of lowering costs, increasing scalability, and making cultivated seafood affordable for mainstream consumers,” Mihir Pershad, Founder and CEO of Umami Meats, said in a statement.

    According to the organization WorldFish, global seafood demand is expected to double by 2050 despite the pressures already being felt by the world’s oceans and fisheries. Umami Meats says its cultivated fish and seafood play a critical role in addressing rising global demand.

    Photo by Caroline Attwood at Unsplash.

    “What makes Umami Meats different in the cultivated food industry is our method for cultivating premium seafood with the vision of reducing overfishing of endangered and difficult-to-farm species,” Pershad said. “Our single-stem cell method will be a game changer in enabling us to reduce the price of cultivated premium seafood to match that of traditionally-sourced fish.”

    Umami Meats says cultivated seafood can also address contamination risks widespread in wild-caught and farm-raised fish. “Advancements in cultivated seafood technologies could help address health risks like mercury and microplastic contamination in seafood or the growing risk of extinction for dozens of the most consumed seafood species,” the company said.

    Alternative seafood demand

    A recent survey by Good Food Institute APAC found a growing number of Asian consumers are shifting away from conventional seafood in favor of alternatives because of contaminants including heavy metals and microplastic. Plant-based seafood options are already making waves in the category, and while cultivated meat offers a solution, the category has yet to receive widespread regulatory approval outside of Singapore. By 2030, cultivated meat and seafood have the potential of becoming a $25 billion market, a recent McKinsey report noted.

    Cultivated seafood also addresses the increasing depletion of key species. Some species of eel and tuna, for example, are facing the threat of extinction if current fishing practices and ocean threats continue.

    fish
    Courtesy Martin Widenka via Unsplash

    “We know it will take multiple scientific and production process breakthroughs to make cultivated seafood affordable. But we are committed for the long term because we want premium cultivated seafood to be an everyday option for consumers,” Pershad said.

    ‘’The team is working diligently to shift the cost paradigm and will be increasingly leveraging advanced machine learning tools to accelerate the process of optimizing and scaling up production,’’ Pershad said. “The promise of cultivated seafood is compelling; our priority is bringing the tremendous potential of our scientific breakthroughs to commercial viability. We want to realize that promise and bring it to sufficient scale to create real impact for the world.”

    The announcement comes just days after California-based BlueNalu announced it developed technology to help it achieve scalability and reduce production costs by 75 percent for its cultivated seafood.

    Lead image courtesy of Pexels.

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  • ‘It’s Scary For Businesses To Take Risks’: Britty Mann of Planted Society on Vegan Menu Activism

    10 Mins Read

    This November, the City of Austin’s Office of Sustainability is launching a month-long plant-based restaurant campaign and it’s all thanks to Britty Mann. Green Queen‘s Sonalie Figueiras talks to the Austin, Texas-based food educator and community activist about her mission to empower local chefs and restaurants to decarbonize their menus.

    Britty Mann was tired of the lack of vegan options in her home city so she created a platform for change. Just a few short years later, Planted Society has helped add hundreds of plant-based dishes items on restaurant menus, inspired restaurants to become fully vegan, and is about to debut a sponsored partnership with the City of Austin during the month of November dubbed ‘Plant Based for the Planet Challenge’, which will see local restaurants promote a variety of activations from free coffees with plant-based meals to eliminating plant-based milk surcharges and chefs creating special daily meat-free dishes.

    Below, I talk to Britty about how her mission has evolved, what has surprised her most about her journey, whether restaurant menus are inclusive enough, and whether the future is vegan.

    Brunch Bar x Planted Society

    What was the mission of Planted Society when you started versus what the mission is now?

    Britty Mann: I was running my local nonprofit ATX Vegans back in 2016 when I started a project pressuring non-vegan restaurants to serve more vegan food in my home of Austin, Texas. We were genuinely just interested in branching out from our regular spaces since the crowds at our events were getting bigger and it felt risky to invite folks out knowing we might fill the space before everyone could arrive. As much as I like to support fully vegan restaurants, omnivore restaurants around town had bigger seating areas and outdoor spaces, though many lacked good vegan options. I figured a “Vegan Night” was the least they could do if we were guaranteeing that 60-70 people would come out to dine, and we continued calling them “Vegan Nights” before I branched it out to become Planted Society.

    Back then, our only mission was to make Austin restaurants a little more vegan-friendly, but I quickly recognized that I could utilize our existing work to help local businesses navigate customer demand for more plant-based options. It can be scary for restaurants to implement even the simplest menu change since common mistakes can lead to high costs and low returns for businesses already working with razor-thin margins.

    Since inception, we’ve been able to help add just under 300 plant-based menu items at restaurants in Austin, Houston, Boston, and Chicago, including permanently converting 5 restaurants to 100% plant-based. Since we have outgrown our original home base, we decided this year to officially register Planted Society as a nonprofit and are preparing for a big year ahead, including seeking funding and grants to support our current work and grow our programming. Our projects currently include a partnership with the AVA Summit and the Plant Based for the Planet initiative, which is our largest to date. We have plans for initiatives with local school districts, hospitals, grocery chains, and more that we cannot wait to announce in the coming weeks and months.

    What has surprised you most about your journey with Planted?

    Britty Mann: What never fails to surprise me is the willingness and enthusiasm I receive from chefs, managers, and owners about the possibility of going completely vegan for a night or adding menu options. I begin every new relationship assuming I’m going to spend a lot of my time convincing, arguing, and pleading for folks to work with our programming – but with nearly every partnership, I’m met with the same sentiment: Managers and owners saying ‘I have been thinking that this might be a good idea and I just haven’t had the time to really sit down and think about how to do it. Or chefs saying ‘I love coming up with new things and this gives me a fun challenge.’

    Like many veteran vegans, I can’t help but pinch myself when I see businesses that want to cater to our needs or have perhaps already been trying to do so. Sometimes it just helps to have someone like Planted Society come in and make sure it gets done the right way.

    Black Star Co-Op x Planted Society

    Do you believe there is a future where everyone is vegan?

    Britty Mann: There was a time when I was certain a vegan future was possible as long as we never stopped fighting for it, even if I wasn’t lucky enough to be around by then. Though I’m still hopeful for that future, the goalpost for me is a lot simpler: I just want to make sure that veganism is as easy as possible for everyone who wants it. And the more work I do in this space, the more I see how necessary it is for activists, entrepreneurs, and policy-makers to remove barriers to veganism in any way that they can. My mission now is really just to make it as appealing as possible for everyone to make choices that benefit the planet and everyone on it. I think I’d be happy enough with that future.

    Britty Mann, founder of Planted Society

    Why is it so hard for restaurants to add vegan menu items? What type of feedback/pushback do you get most often?

    Britty Mann: The truth is that it’s usually not very hard for restaurants to add vegan menu items, it’s really just scary for businesses to take risks.

    Entrepreneurs and chefs express the same fears that we hear from friends and family: it’s too expensive, I don’t have time, it’s not going to stick, I’ll lose the respect of people I like and if it’s not ‘broke, why fix it? For businesses, this translates to fears about heightened food and labor costs paired with the prospect of losing existing customers and not gaining enough new customers to make up for those expected walk-outs.

    Chefs and owners are even more risk-averse after surviving a pandemic where restaurants were hit particularly hard, and considering that the industry as a whole is experiencing very real staffing difficulties post-quarantine, it’s no surprise that many are seeking a distraction-free path back to safety.

    Luckily, as soon as we come in, most of those arguments are out the window. It’s our job to show them that working with Planted Society is not a charitable favor (though we are a charity!) or a distraction, but can actually be part of a supply-chain-centered business strategy that can help lower their food costs, empower their kitchen staff, attract new customers and gain the respect of the community.

    What has been the reaction of consumers at the participating F&B outlets? Has this driven sales? Or have the menu items attracted flexitarians who would have otherwise eaten animal foods?

    Britty Mann: Though we like to say our target audience is anyone who likes plant-based food, the overwhelming majority of RSVP’s may come from members of the vegan community, though self-described omnivores and flexitarians are eating these dishes just as much if not more often than vegans. As we tell our restaurant partners, vegans are often the ones who get to choose where the group eats.

    Pre-pandemic, our activations ended in massive sales gains for our restaurant partners: anywhere from 35% sales increases to triple what they would normally see in a given period. Post-pandemic, we’re still trying to find an average expectation to share with partners that doesn’t artificially inflate the value of our program in these times. We can definitely still boast that partners should expect at least a 10-15% increase in sales during our activations, and we see that the longer we stay out of quarantine, the more that number is rising.

    Food is political in many ways. Do you see veganism as a political movement?

    Britty Mann: Though food is inherently political, I don’t see veganism itself as a political movement. I think advocates can allow themselves to think bigger by acknowledging that veganism is simply one of many disinvestment strategies that can work within several existing political movements. Animal rights, civil rights, environmental justice, healthcare…the list goes on… are all inextricably linked to consumption, and I think veganism is a great example of an individual boycott that can help support positive outcomes that aid the goals of larger movements.

    Do you see an overlap between the DEI movement/larger social justice movements and getting more vegan dishes on restaurant menus?

    Britty Mann: I am a firm believer that there is not one single strategy that will, in itself, solve the social and environmental crises that are caused by animal consumption, but I do believe we can help move money away from harmful industries by making vegan food available and affordable on as many menus as possible.

    Since Black, Brown, Indigenous, and low-income communities are disproportionately and inequitably affected by animal agriculture, I believe that the fight for animal rights and environmental justice is inextricably connected to any anti-racist movement. We have a long way to go in making that connection a more purposeful, inclusive, and equitable one.

    Planted Society is, first and foremost, an organization that utilizes the inherent power of local public demand, so I think that our programs can be a meaningful resource to individuals and existing BIPGM-led grassroots organizations in the fight for food sovereignty, including efforts to eradicate food apartheids and food swamps. As we grow, my hope is that we are able to reach as many communities as possible, and that we can do our small part to make the overlap between animal advocacy and other social justice movements a more inclusive and intentional one.

    Planted Society x City of Austin’s November 2022 ‘Plant Based for The Planet’ campaign

    Tell us more about your partnership with the City of Austin. How did that happen? What are your goals with this? Do you see this as a potential framework/template for other cities?

    Britty Mann: This November, we are partnering with over 30 businesses in Austin to incentivize individuals to choose plant-based options when dining out. Each small-business partner is making a meaningful contribution to the challenge: Some are adding vegan dishes to their menu for the month, some are offering sizable discounts when customers choose a plant-based entree, and some are even giving away free food and beverages. At the end of the challenge, we’ll survey the community to determine the best dishes and give away some great prizes to individuals as well.

    Our campaign is focused not only on sending the existing plant-based community into new spaces, but reaching everyone who dines out in Austin with the message that we don’t have to sacrifice quality and taste to make small choices that positively impact the planet. Because so many Austinites are already making efforts in their own lives to lessen their carbon footprint, we estimate that a large number of restaurant patrons will be enthusiastic about participating.

    Because this is a city-wide, environmentally-focused campaign, the City of Austin’s Office of Sustainability was interested in sponsoring it since it aligned with the goals of Austin’s Climate Equity Plan. When they agreed to come on board, I was both thrilled and intimidated, and I have to say that it certainly has helped motivate me to make this the best program possible. We want to be able to use this as a blueprint so we can partner with existing organizations in cities around the country, and I’m happy to say those conversations have already started.

    Do you think local governments should be actively working to decarbonize their citizens’ plates?

    Britty Mann: Though many cities are making some effort to acknowledge the growing climate crisis, actually demonstrating a commitment to climate initiatives is easier said than done. I’m lucky to live in a region of Texas where a Climate Plan even exists, let alone one that addresses equity issues. And out of those who are pushing climate initiatives, so few of them are emphasizing anything other than transportation and landfill-related emissions solutions.

    I think that while it’s incredibly important and impactful when local governments sponsor, enact or legislate in the direction of a more sustainable local food system, any initiative is really at the mercy of what the public is willing to fight for. The best way to create local change is to support the efforts of existing grassroots organizations working with city governments, and if those don’t exist, sometimes you can even start one yourself!

    Lead image courtesy of Planted Society.

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  • BlueNalu Demonstrates Scalability and 75% Profit Margin for Cultivated Seafood

    3 Mins Read

    Cultivated seafood company BlueNalu says it has ‘cracked the code’ to significant profitability with 75 percent gross margins achieved through breakthrough technology.

    With its first large-scale facility and novel technology for its first product—bluefin tuna—San Diego-based BlueNalu says its operating and capital costs for production will yield a significant gross margin of 75 percent.

    “We believe that BlueNalu is the only company in the cell-cultured seafood industry to overcome each of these technology and market challenges, which will result in a scalable and highly profitable solution with demonstrable consumer benefits,” Lou Cooperhouse, co-founder, president and CEO at BlueNalu, said in a statement. “We are pleased to announce today that we have ‘cracked the code’ for creating significant profitability with our cell-cultured bluefin tuna toro and a series of other higher-value products that will follow.” 

    Cultivated meat scalability, affordability

    The biggest challenges facing the cultured meat category include scalability and costs. BlueNalu says it has overcome these challenges, which will help advance it to market.

    One of the pieces to the puzzle is a non-GMO, single-cell suspension line with growth rates aimed at accelerating the scale-up to larger bioreactors.

    BlueNalu’s 140,000 sq. ft facility will be able to produce six million pounds of seafood annually once operational in 2027. The company moved into its recently expanded 38,000 sq. ft pilot production facility earlier this year. It’s working there to scale its bluefin tuna and complete processes needed for regulatory approval, expected within the next few years.

    Courtesy BlueNalu

    “This also includes a revolutionary lipid-loading technique, that is projected to result in a significant reduction in capital expenditures and enable the company to make products with higher fat profiles and sensory attributes, such as the toro portion of bluefin tuna,” the company says. It has also designed downstream processes that allow continuous production and eliminate plant-based scaffolds, which it says can affect product cookability, scalability and flavor.  

    Scientific milestones

    “Over the past four years, our team has achieved remarkable scientific milestones which enable us to overcome the fundamental technology barriers required for success,” said Lauran Madden, Ph.D., CTO at BlueNalu.

    “In tandem with the plans for commercialization of our bluefin tuna, our team has continued to explore additional species using our platform technology,” she said. “So far, we have developed hundreds of cell lines for eight different finfish species, and we have initiated projects to expand into other premium seafood categories.”   

    Courtesy BlueNalu

    BlueNalu validated its achievements with an in-depth techno-economic analysis performed in tandem with a leading global Engineering, Procurement, and Construction (EPC) firm and experts in bioprocess modeling. The analysis found using the single-cell suspension and lipid-loading tech could reduce costs by more than five times.

    “We believe these landmark technologies, when combined with high-value, high-demand seafood products, are the winning equation to long term financial success,” said Amir Feder, CFO at BlueNalu. “Our projected 75 percent gross margin within the first year of production of our large-scale facility is unheard of in the food industry. This sets a very strong growth trajectory for the company, as we introduce additional products and establish new facilities around the globe.”   

    Lead image courtesy Blue Nalu.

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