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Category: Alt Protein

  • Anonymous Petitioner Challenges Perfect Day’s Patents for Dairy-Free Whey

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

    Perfect Day, the leading producer of precision fermentation whey, has had its US patent challenged by an anonymous petitioner.

    The news of the patent challenge broke yesterday. While the request has not been made public on the US Patent and Trademark Office (USPTO) website, it is now visible through the online tool PatSnap, AgFunder News reported.

    Patent challenge

    The patent challenge relates to Perfect Day’s dairy substitutes, its methods of manufacturing its animal-free whey, and the end products they’re used in including milk, cheese, ice cream, and yogurt. Perfect Day holds a number of patents for its tech since it launched in 2014.

    Perfect Day uses a genetically engineered strain of the filamentous fungus Trichoderma reesei to create beta-lactoglobulin whey protein that looks, tastes, and performs like conventional whey made from cow’s milk. Perfect Day dubbed the “animal-free” whey category and others have followed suit with similar naming conventions, but the term is not currently regulated.

    Courtesy Perfect Day

    While this petition challenger remains anonymous, the New Zealand dairy giant Fonterra has challenged Perfect Day’s IP in other jurisdictions, including a recent victory against Perfect Day in Australia.

    Now, the challenger claims the USPTO should never have issued Perfect Day the patent in the first place. They’ve requested an ex-parte “re-examination” of the patent based on several objections.

    “The two pillars of the applicant’s [Perfect Day’s] argument, one being the existence of a structural difference between natural beta-lactoglobulin [from a cow] and recombinant beta-lactoglobulin [made by Perfect Day’s microbes], and the second being that this difference causes unpredictability of beta-lactoglobulin functionality, are proven as false,” reads the challenge.

    “While we are unable to comment on this particular issue, we can share unequivocally that we remain confident in our IP and will continue to vigorously defend it to ensure that we can continue to build a kinder, greener tomorrow,” Nicki Briggs, Perfect Day’s VP of corporate communications told AgFunder News.

    Dairy-free whey

    Perfect Day was the first to commercialize dairy-free whey — but in recent years the category has seen a groundswell of startups using microbial fermentation to recreate dairy.

    General Mills Brand Bold Cultr Debuts As First Major U.S. Precision Fermentation Cheese Launch
    General Mills’ Bold Cultr precision fermentation cheese

    One competitor, Israel’s Remilk, recently snagged a General Mills partnership for the food giant’s precisions fermentation Bold Cultr cheese that initially belonged to Perfect Day.

    Other manufacturers in the precision fermentation dairy space include Imagindairy, also out of Israel, U.S.-based Change Foods and New Culture, Germany’s Formo, Those Vegan Cowboys in Belgium, and All G Foods in Australia, among others.

    The post Anonymous Petitioner Challenges Perfect Day’s Patents for Dairy-Free Whey appeared first on Green Queen.

    This post was originally published on Green Queen.

  • The Soy Milk Waste Market Is About to Have a Plant Protein Moment

    Luya Foods
    3 Mins Read

    As Luya Foods brings its vegan meat made from soy milk waste to the largest Swiss retailer, Migros, a Singapore startup secures funding to expand its soy milk waste production.

    Swiss-based Luya Foods says its new marinated vegan meat brings authentic flavors to home chefs “for anyone looking for a healthy and sustainable alternative” to conventional meat. Luya cites the juicy texture of its new products as being perfect for marinating and seasoning. The new offerings include Teriyaki, Curry, and Nature Chunks.

    Luya upcycles organic okara — the by-product from tofu and soymilk production — in its vegan meat, which is also made from mycelium and chickpeas. It says more than 14 million tons of okara are wasted globally every year.

    Mycelium-based and minimal ingredients

    Luya, a 2021 spin-off of the Bern University of Applied Sciences, says it is on a mission to create a new generation of alternative protein using a patent-pending proprietary mycelium fermentation platform.

    luya
    Luya launches new vegan meat products | Couretsy

    The new products come as Luya’s pilot plant in Bern readies to go live; it will expand the brand’s fermentation capacity and build a fully automated processing line. “With the new line throughput will be drastically increased and the production capacity for growth plans in 2023 and 2024 will be secured”, said co-founder Tobias Kistler. The new facility will help the brand expand its product offerings.

    According to Luya, it has earned support from professional chefs as well as home cooks. For them, the quality lies in the purity of the product — all-natural ingredients that are free from additives.

    “We have spoken to a lot of consumers after our retail launch in May 2022 to understand how Luya is perceived and have incorporated the consumer feedback in the design update of our packaging”, co-founder Flavio Hagenbuch said in a statement.

    An assessment conducted by the independent sustainability consulting firm Eaternity found Luya’s production reduces CO2 by 94 percent compared with conventional beef. Water usage is reduced by more than 53 percent. Luya is one of only a handful of companies to receive the coveted three-star label from Eaternity for its outstanding environmental record.

    Soy milk waste market

    The news comes as Singapore-based SoilLabs raises $370,000 USD in Seed funding from Japan’s Sanyo Chemical and Singapore’s Hafnium Ventures to expand its okara protein.

    luya
    Luya’s new products hit major Swiss retailers | Courtesy

    “The funding gives us a strong platform for both the commercialisation of our current technologies and building a strong pipeline of complementary technologies and end product applications,” Mauro Catellani, CEO of SoiLabs said in a statement.

    SoilLabs uses okara in cheese and soup products. It recently signed an MOU with Sanyo Chemical for product development in Japan.

    “With Sanyo’s investment, it also brings with it a close collaboration with a strong industrial player and we look forward to working in partnership with them as we develop the Japanese market,” Catellani said.

    “As a business, a key part of our strategy is on sustainability and in supporting value creation in local industries,” said Sanyo’s President and CEO Akinori Higuchi. “SoiLabs’ recycling of soy processing waste into value-added products is completely aligned with this strategy. In addition, it gives us the opportunity to bring added value to the soy processing industry both near our home base in Kyoto and throughout Japan.”

    The post The Soy Milk Waste Market Is About to Have a Plant Protein Moment appeared first on Green Queen.

    This post was originally published on Green Queen.

  • Plant-Based Diets Provide Complete and Balanced Nutrition for Dogs, Study Finds

    3 Mins Read

    A new study provides evidence that plant-based diets can offer complete and balanced nutrition for dogs across multiple life stages.

    The 12-month study, conducted by clinician-scientists at Western University of Health Sciences’ College of Veterinary Medicine, is the first comprehensive investigation into the long-term effects of a plant-based diet for dogs.

    V-Dog’s complete plant-based diet for dogs

    “We’re thrilled to share the results of this groundbreaking study, which demonstrates that a nutritionally complete plant-based diet can maximize the health and quality of life for dogs and reduce carbon paw-prints,” Darren Middlesworth, President and CEO of V-Dog and V-Planet, said in a statement.

    “The research underscores that a healthier, cruelty-free option for pet owners also has the potential to positively impact the environment and other animals. As ethical vegans first and a company second, we couldn’t be more proud to offer v-dog and v-planet as an innovative solution to these pressing issues,” Middlesworth said.

    While the study used the V-Dog dog food brand as an exemplar for a nutritionally complete plant-based diet, the brand did not commission the study. The study’s findings were presented earlier this month at the Western Vet Conference in Las Vegas.

    Photo courtesy V-dog

    The study’s key findings suggest that commercially available plant-based dog food products in the U.S. can provide all the necessary nutrients for a well-balanced diet for adult dogs — including dogs that are considered endurance athletes showed optimal performance on a meat-free diet.

    The study authors say the aim of the research is to raise awareness about the impact of conventional dog food on animals and the environment as pet food is responsible for nearly 33 percent of the environmental impacts from industrial animal production in terms of land use, water consumption, fossil fuel use, biocide production, and waste production.

    Conventional dog food is often made from poor-quality animal products that have been linked to health issues.

    According to the research, dogs show an evolutionary adaptation that enables them to optimize carbohydrate metabolism, which makes the plant-based diet exceptionally suitable for most dogs.

    Sustainable pet food

    The research provides essential information for pet owners looking to make informed decisions about their pet’s nutrition and the impact of their pet’s food on the environment. While the demand for vegan dog food has grown in recent years, it’s still widely looked at as lacking in nutrients and unsuitable for long-term animal health. But the researchers say that’s not the case.

    Photo by Maksim Goncharenok at Pexels.

    “As animal lovers ourselves, we’re thrilled to offer a complete and balanced plant-based diet for dogs that is backed by independent clinical research,” said Lindsay Rubin Carvalho, VP of V-Planet.

    “This study reinforces what we’ve known all along – that a nutritionally complete plant-based diet can extensively provide health benefits and protection for dogs,” Rubin Carvalho said.

    “Our mission is to offer the best nutrition for our furry family members while also promoting a more sustainable and compassionate world for all animals.”

    The post Plant-Based Diets Provide Complete and Balanced Nutrition for Dogs, Study Finds appeared first on Green Queen.

    This post was originally published on Green Queen.

  • IKEA Will Eliminate Dairy Products from Menus by 2030 As It Goes All In On Sustainability

    2 Mins Read

    IKEA, the Swedish furniture giant, says it will eliminate dairy products from its cafe menus by 2030 as part of the company’s sustainability goals, which include becoming climate positive by 2030.

    According to IKEA, it serves more than 650 million customers each year across its restaurants, cafes, and bistros.

    Ditching dairy to be ‘people and planet positive’

    The company’s new sustainability plan, called “People and Planet Positive,” is targeting carbon emissions and resource reductions across IKEA’s operations, including a focus on more plant-based food in its restaurants.

    ikea ice cream
    IKEA added dairy-free ice cream options across several locations | Courtesy

    Late last year, IKEA announced a sustainable food hall concept that offers a range of sustainable and healthy food options including salads, smoothies, and plant-based dishes with ingredients sourced locally and organically whenever possible.

    The food hall will also focus on reducing food waste. The company has already implemented several strategies to reduce its food waste across its cafes and restaurants, including using “imperfect” produce as well as donating excess food to local charities. In 2021 it produced a food waste cookbook.

    Sustainable food at IKEA

    The food hall and dairy-free commitments build on IKEA’s sustainable food catalog; it currently offers plant-based versions of its Swedish meatballs, hot dogs, and other cafe staples including ice cream.

    According to the United Nations, animal agriculture is responsible for roughly 15 percent of global greenhouse gas emissions. A survey conducted by GlobalData revealed that 23 percent of global consumers are reducing their animal product consumption, with 70 percent pointing to the health and environmental benefits.

    IKEA added plant-based food to its Indonesia stores in 2021: Courtesy

    Another recent survey found that young people in particular are “ashamed” to order dairy in public — opting instead for sustainable alternatives such as oat or almond milk. Coffee chains including Blue Bottle and Stumptown are now defaulting to oat milk instead of conventional dairy.

    IKEA says it has been actively working to improve animal welfare across its supply chain. The company has committed to sourcing all of its animal products from farms that meet higher welfare standards by 2025.

    In 2021, IKEA earned the Global Climate Action Award from the United Nation for its leadership in sustainability, including its efforts to become climate positive by 2030.

    The post IKEA Will Eliminate Dairy Products from Menus by 2030 As It Goes All In On Sustainability appeared first on Green Queen.

    This post was originally published on Green Queen.

  • Japan’s Prime Minister Embraces Cultivated Meat As Part of the Country’s Sustainable Future

    Prime minister of japan fumio kishida
    3 Mins Read

    Japan’s Prime Minister Fumio Kishida says the country will move forward with a plan to develop an industry of “cell agriculture” bringing a focus to cultivated meat and fish as a means to reduce the country’s carbon footprint.

    Prime Minister Kishida is looking forward to creating a new agriculture sector that will increase the country’s sustainability he said in a statement.

    ‘A new market’

    “We will develop the environment to create a new market, such as efforts to ensure safety and the establishment of labeling rules, and foster a food tech business originating in Japan,” Kishida said.

    In his statement, Kishida emphasized the importance of supporting a sustainable food supply and contributing to solving the world’s food problems. He highlighted the potential of food tech, including cultivated meat, to create a new market and foster a food tech business sector in Japan.

    Cellular agriculture is currently seeing a boom in investments and developments despite lagging regulations outside of Singapore — currently the only country that has approved cultivated meat for sale and consumption. The U.S. recently granted its first GRAS status to cultivated chicken developed by California-based Upside Foods. But it must still clear USDA regulations before it can be approved for sale.

    GOOD Meat cultivated chicken
    Available in Singapore, GOOD Meat’s cultivated chicken is currently the only approved cell-based meat for sale. | courtesy Eat Just

    The regulatory framework around cultivated meat is also still evolving globally and Japan specifically has not yet approved cultivated meat or safety standards for raw materials and manufacturing processes have not yet been established.

    According to Japan’s Minister of Health, Labor, and Welfare Katsunobu Kato, “While paying close attention to the state of research and development, scientific findings on safety, and international trends, we will further consider what measures are necessary in terms of safety.”

    Food labeling on cultivated meat is another issue that needs to be addressed. Consumer Minister Taro Kono expressed his support for cultivated meat, saying, “I think cultured meat has a lot of potential. When the safety is confirmed and it hits the market, I’d like to make an effort to properly label it.”

    Cultivated meat’s global impact

    The development of cultivated red meat has the potential to significantly reduce the environmental impact of animal agriculture.

    Upside Foods has built a massive cultivated meat factory in California despite lagging regulations. Courtesy

    According to a study by the University of Michigan, lab-grown meat could reduce greenhouse gas emissions by up to 96 percent, land use by up to 99 percent, and water use by up to 96 percent, compared to traditional animal agriculture.

    At a House of Representatives Budget Committee Prime Minister Kishida told Nobuhiro Nakayama of the Liberal Democratic Party that food tech, including cellular foods, “is an important technology from the perspective of realizing a sustainable food supply. We have to support efforts that contribute to solving the world’s food problems.”

    Last year, Japanese cellular agriculture startup IntegriCuture closed a $ 7 million Series B funding round to develop affordable growth mediums and other tech solutions for the cultivated meat sector, with the aim of making its work open source so as to accelerate the sector’s commercialization. 

    The post Japan’s Prime Minister Embraces Cultivated Meat As Part of the Country’s Sustainable Future appeared first on Green Queen.

    This post was originally published on Green Queen.

  • Paleo Raises €12 Million for Precision Fermentation That ‘Lifts Obstacles’ to Realistic Alt Meat

    3 Mins Read

    Belgian precision fermentation company Paleo has secured €12m in a Series A funding round to accelerate its myoglobin use in plant-based meat and fish.

    The funding was led by DSM Venturing and Planet A Ventures, alongside Gimv, SFPIM Relaunch, Beyond Impact, and Siddhi Capital. According to Paleo, the first plant-based foods containing its novel ingredients could be on the market as early as 2025.

    Fermented myoglobin

    Paleo’s myoglobin is a particularly interesting development in the alternative protein sector, and one of the first to use the tech in the alternative meat sector — most have focused on dairy. Paleo says its tech could provide a more authentic meat and fish alternative, particularly as the category aims to attract flexitarians who still want the conventional meat experience but are also seeking out more sustainable options.

    “Adding our ingredients to plant-based meat alternatives is a game changer that brings the experience of ‘real’ meat,” Hermes Sanctorum, co-founder and CEO of Paleo, said in a statement. “You can smell it, you can taste it, and you can see it because our ingredients provide that vibrant red color that transforms into caramelized brown when you grill it. And no animal is involved whatsoever defining our ingredients as vegan.”

    paleo team
    Paleo is one of the first companies to use precision fermentation in alternative meat production. Courtesy

    Precision fermentation is proving to be one of the most resilient segments in the alternative protein category. The industry has gained momentum in recent years, proving to be both versatile and scalable. The recent launch of the Precision Fermentation Alliance has given the industry a more unified voice, aimed at better promoting the use of the novel tech in developing alternative proteins.

    “The market for plant-based meat and fish is ready to grow further, provided that consumers find the taste convincing. There’s only so much you can do with artificial coloring and additives,” Sanctorum said. “Paleo developed a technology to produce ingredients that lift these obstacles.” 

    “The food industry has barely scratched the surface of what is possible with precision fermentation, and Paleo will be at the forefront of this revolution in food production,” said Andy de Jong, co-founder and COO.

    Impossible Burger
    A range of plant-based burgers claim to deliver a meaty experience. But Paleo says it can improve them. Courtesy: Impossible Foods

    “Transitioning to a plant-based diet is crucial for accomplishing our net-zero objectives,” Jan Christoph Gras, Partner at Planet A Ventures, commented. “Animal agriculture accounts for nearly 15 percent of total global emissions, while also driving biodiversity loss, water consumption, and nitrogen and phosphorus pollution. With its innovative precision fermentation technology, Paleo has broken down barriers to the widespread adoption of plant-based meat alternatives. Its realistic taste and highly functional protein make it an attractive option for even the most skeptical consumers of meat and fish substitutes.”

    According to a report by Meticulous Research, the global alternative protein market is projected to reach $17.9 billion by 2025. This growth is being driven by increasing awareness of the environmental impact of meat production, as well as concerns over animal welfare and health. The report highlights that plant-based proteins are expected to dominate the alternative protein market over the next five years, due to their lower cost and wider availability.

    The post Paleo Raises €12 Million for Precision Fermentation That ‘Lifts Obstacles’ to Realistic Alt Meat appeared first on Green Queen.

    This post was originally published on Green Queen.

  • 3 New Impossible Foods Plant-Based Chicken Products Announced Amidst Record Growth

    4 Mins Read

    Amidst record sales growth, Impossible Foods has grown its ‘meat made from plants’ range with three new retail plant-based chicken products while additional layoffs confirmed.

    California food tech Impossible Foods has expanded its plant-based chicken offerings with the launch of three new products namely Impossible™ Spicy Chicken Nuggets, Impossible™ Spicy Chicken Patties, and Impossible™ Chicken Tenders that will be available in the frozen aisle at select retailers, with national availability coming in the next few months. 

    These new additions add to their existing selection of plant-based beef, pork and sausage, as well as the chicken nuggets they launched back in 2021 and the Wild Nuggies™ aimed at children that come in various endangered animal shapes. Impossible tested a chicken patty format last year when it tested them at Burger King US at select locations in Ohio.

    The plant-based chicken space is becoming increasingly busy. Competitor Beyond Meat debuted its plant-based chicken tenders in 2021 and launched them at retailers last year. Newer entrant TiNDLE announced a new line of retail products including plant-based chicken patties, nuggets, tenders, popcorn chicken and wings in Germany and says it will debut them in the US later this year. Other popular brands in North America include Daring Foods, Nuggs, Quorn, Alpha Foods, Vegan Fried Chick*n (VFC) and Gardein.

    The Impossible difference

    In a press release, the company cited the results of a blind consumer test that showed their nuggets outperformed those of a leading animal chicken brand 3-to-1, with participants ranking them higher on flavor, texture and overall appearance.

    “Our chicken products caught on fast with consumers, and they’ve served as a successful entry-point to our brand,” said newly appointed Chief Demand Officer Sherene Jagla. “In retail, our original nuggets are leading the plant-based chicken category in dollar sales, and in food service, consumers prefer them to animal chicken nuggets. We’re excited to expand on the platform’s success, and we expect this category to continue to be valuable for our brand.”

    Impossible Foods was founded in 2011 by Stanford scientist Pat Brown with a mission to help end industrial animal agriculture by creating meat from plants. The company’s signature Impossible Burger made headlines across the world when it was first unveiled in 2016. According to a lifecycle analysis published on the company’s website, Impossible chicken products use “44% less water, 49% less land, and emit 36% less greenhouse gas emissions than their animal counterparts.”

    Courtesy Impossible Foods

    Media backlash amidst ‘record sales’

    The plant-based meat industry has faced strong media backlash and flat sales of late, but Impossible has repeatedly said it is on a growth trajectory, with retail sales up 55% year on year. When asked if the growth included food service and other business verticals, a company spokesperson told Green Queen the company was doing across the board.

    Impossible Foods said in a statement it has “achieved record sales in 2022” and is the “fastest growing plant-based meat brand in US retail stores” with its plant-based beef product described as “the best-selling product by volume of any plant-based meat brand in the US”.

    In an interview with TIME magazine, CEO Peter McGuinness said that the plant-based category was in its earliest days and critiques were one-sided, commenting, “You have a $7 to $8 billion global category of plant-based meat that’s been around for 20 years, and it’s a fad?”

    He added that the category is still relatively unknown by the average consumer “I believe it’s yet to be built and created” and has plenty of room to expand. “Right now, we have 17% awareness. So 83% of the country’s never even heard of us. We have 5% household penetration; 95% of the country hasn’t even tried us yet, and we’re still growing at those growth rates”.

    The company’s products are stocked at over 30,000 grocery stores and used in over 45,000 food service locations across the US, and the brand has entered 8 different countries and territories worldwide including Australia, the UK, Singapore and the United Arab Emirates.

    Courtesy Impossible Foods

    More layoffs announced

    Like many Bay area companies, particularly in the tech sector, the company has announced layoffs, first in October, when it confirmed a 6% reduction in staff, and earlier this week, with Food Dive reporting the company had cut 132 jobs including engineers, researchers and scientists, citing filings made with the California Employment Development Department.

    When asked if the job cuts would impact Impossible’s near-term R&D plans, a company spokesperson told Green Queen: “We took steps last week to position our business for sustainable, balanced growth over the long term by bringing our costs more in line with our revenue, which includes reducing our workforce. We remain very confident in the strength of our business and our future growth, and we’re grateful to all of the talented, dedicated employees who have contributed to our mission”.

    The post 3 New Impossible Foods Plant-Based Chicken Products Announced Amidst Record Growth appeared first on Green Queen.

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  • Cambridge Student Union Vote Ousts Meat and Dairy From All Campus Menus

    cambridge
    3 Mins Read

    The trend among young people to reduce their animal food consumption as a move to slow climate change came to a head at one of the world’s most esteemed universities. Cambridge’s campus is now vegan.

    The student body at the University of Cambridge has voted overwhelmingly in favor of transitioning the campus menus to 100-percent vegan offerings, the university reports. The vote, which came down from the university’s student union, called for talks with the Cambridge catering services about removing all animal products from the campus cafes and canteens.

    The move mirrors trends among young people, such as the “shame” over ordering dairy in public, according to a study published last year.

    Cambridge goes vegan

    The student body vote will bring changes to the campus, but it’s not a guarantee that Cambridge’s catering services will go all vegan elsewhere. But it does provide “an extremely strong mandate for colleges to begin transitioning to 100 percent plant-based menus,” the campaign noted.

    Courtesy Canva

    More than 70 percent of student representatives voted in favor of the motion after a four-week consultation process. The decision was influenced by The Plant-Based Universities campaign, a platform supported by the activist group Animal Rebellion. It has been lobbying for the menu shift as a way to address the climate and biodiversity crises. The U.K.-based campaign involves students at more than 40 institutions across the country urging their universities and student unions to shift to plant-based catering.

    “The university catering services has already made important strides, for example in 2016 when it removed beef and lamb from all its menus. We look forward to working with them on the next necessary steps,” William Smith, a Cambridge supporter of the Plant-Based Universities campaign, told The Guardian. Smith says the shift away from meat could significantly reduce the esteemed university’s environmental impact as well as showcase its commitment to reducing its carbon footprint.

    Universities embrace plant-based food

    The move toward plant-based menus in universities is not new. According to a report by the Vegan Society, between 2016 and 2019, the number of universities that offered vegan food options increased by 46 percent. Additionally, research by the U.K.’s largest student accommodation provider, Unite Students, found that 57 percent of students surveyed wanted more vegan options in their campus canteens.

    Courtesy Sander Dalhuisen via Unsplash

    A number of universities have already made moves to increase their vegan options. In 2019, the University of Cambridge was named the U.K.’s most sustainable university in the Times Higher Education University Impact Rankings, partly due to its efforts to reduce meat consumption. The University of East Anglia, the University of Sheffield, and Goldsmiths, University of London have all announced plans to become more plant-based.

    According to a University of Cambridge spokesperson, the university removed ruminant meat (beef and lamb) from the campus menus in 2016. The university also has a sustainable food policy in place that promotes plant-based options, including the removal of unsustainable fish and efforts to reduce food waste across the campus.

    The post Cambridge Student Union Vote Ousts Meat and Dairy From All Campus Menus appeared first on Green Queen.

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  • Plant Sifu and Shanghai Lao Lao Team Up to Reimagine Classic Shanghainese Dishes

    3 Mins Read

    Plant Sifu, Hong Kong’s first locally produced plant-based meat brand, has partnered with Shanghai Lao Lao, a local chain of bistros that specialize in xiao long bao and hand-pulled noodles, for the introduction of a plant-based meat menu.

    Plant Sifu’s newest partnership celebrates Shanghai Lao Lao’s foray into new-age Chinese cuisine. Shanghai Lao Lao has selected four of its most famous dishes to be reimagined using Plant Sifu plant-based pork, including xiao long bao, one of the chain’s most famous items.

    Transforming traditional Chinese cuisine

    The collaboration marks a first for the popular Hong Kong food chain in exploring the world of plant-based meat alternatives.

    “Our collaboration with Shanghai Lao Lao represents the first ever plant-based menu for this authentic Shanghainese label under the Café de Coral Group,” Joshua Ng, co-founder of Plant Sifu parent company Good Food Technologies, said in a statement.

    “Since the brand is known for its exceptional craftsmanship, authenticity and quality, its endorsement is a major testament for Plant Sifu as the preferred plant-based option for Chinese and Asian cuisines. The debut menu includes a plant-based version of xiao long bao, the globally renowned Shanghainese dim sum staple, which is also Shanghai Lao Lao’s number-one selling item.,” Ng said.

    Braised beancurd & minced plant-based meat in spicy sauce at Shanghai Lao Lao – courtesy Plant Sifu

    Plant Sifu uses high-quality non-GMO soybeans to create products that it says are rich in protein, and contain no added MSG, preservatives, or colorings. The brand is already popular with Hong Kong’s top chefs and Michelin-starred restaurants for its versatility and mild flavors.

    Stanley Wong Yiu Man and Chan Kim Fung, Assistant Executive Chefs of Shanghai Lao Lao, said that they want to popularize plant-based food in traditional Shanghainese staple dishes through this collaboration with Plant Sifu. They say that offering a plant-based alternative to signature dishes gives customers, both loyal and newcomers, a comforting sense of familiarity when trying something “new.”

    Asia’s palate transformation

    According to a report from the China Cuisine Association, the global meat-substitute market is expected to reach 320 billion yuan ($50 billion) by 2025. Asia, which consumes the most meat in the world, is experiencing a shift toward plant-based protein due to growing health and environmental concerns. Hong Kong’s plant-based market is also seeing a surge in demand, with Hong Kong consumers looking for more sustainable options.

    plant sifu
    Plant Sifu recently partnered with Hong Kong’s Nosh Source: Plant Sifu

    The new Shanghai Lao Lao offerings include steamed vegan pork dumplings, stir-fried string beans with plant-based meat, noodles in spicy sesame and peanut soup with minced plant-based meat, and braised bean curd and minced plant-based meat in spicy sauce. The menu items are available at all Shanghai Lao Lao locations through April 30.

    The announcement follows Plant Sifu’s recent collaboration with another of Hong Kong’s mainstays, the based meal kit delivery service, Nosh. That collaboration sees a number of innovative menu items available and also runs through April 30.

    The post Plant Sifu and Shanghai Lao Lao Team Up to Reimagine Classic Shanghainese Dishes appeared first on Green Queen.

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  • Investments In Early-Stage Israeli Alt Protein Companies Grew 130% Between 2021-2022: Report

    4 Mins Read

    Good Food Institute Israel details the strength of the alternative protein market in Israel in a new ‘State of The Industry’ report.

    The new Good Food Institute Israel (GFI) report, entitled Israel – State of Alternative Proteins, showed that in 2022, Israeli startups raised more than $450 million in investments for alternative proteins, making it the second-largest country for alternative protein investments after the U.S.

    The findings

    Israeli companies accounted for approximately 15 percent of the total capital raised for the sector and 60 percent of all investments in Israeli food tech firms went to alternative protein startups. While the amount of investment in the industry decreased in 2022 from $623 million in 2021 to $454 million, GFI says Israel is still a key player in the global food tech market. Seed investments in alternative protein startups grew 130 percent in 2022, according to the report.

    The alternative protein sector in Israel includes plant-based substitutes for meat, dairy, and egg, cultivated dairy, meat, and seafood made from cells, and various fermentation processes and products using techniques.

    GFI Israel CEO Nir Goldstein said the global trend in 2022 was moving toward an “arms race” for alternative proteins, with countries such as China, France, the U.K., and Denmark making significant investments in the field. Goldstein said that while Israel could become a center for both R&D and industrial manufacturing, there’s every reason to emphasize regional manufacturing of food in order to further drive down the sector’s carbon footprint.

    Aleph Farms Cultivated Beef Steak
    Aleph Farms’ aims to bring its kosher-certified cultivated steak to market this year. | Courtesy

    “We have seen large countries follow along with President Biden in the U.S., who ordered to put together a strategy to bolster biotech, including alternative proteins,” Goldstein told The Times of Israel. “China has a five-year strategy, and smaller countries like the U.K. and Denmark have made significant investments, and this raises the question of what is the future of Israel after we got an edge now as a startup nation? Can we become a scale-up nation?

    “We believe that food needs to be manufactured as close as possible to where it is consumed for sustainability and economic reasons but Israel can definitely become a center for both R&D and industrial manufacturing,” Goldstein said.

    Israel ranks second to the U.S. in fermented proteins, attracting 18 percent of global investments with $147 million secured in 2022. In the cultivated meat subsector, Israeli companies drew more than $105 million in investments, accounting for approximately 12 percent of the total investment in the sector worldwide. In the plant-based alternative proteins sector, Israeli startups attracted $200 million in capital, or 16 percent of the global sector investment.

    Funding local startups

    According to GFI, local startups entered the alternative protein space last year, with four in the cultivated area, four in plant-based, and four in fermentation-derived products. Over the past two years, alternative protein startups raised more than $1 billion in funds from venture capital firms.

    GFI Israel noted that food tech investments in Israel were impacted the least by the market slowdown compared to other tech sectors, with private investments in the tech sector dropping by 42 percent YoY, while investments by venture capital firms in alternative protein startups declined by 20 percent, from $553 million in 2021 to $445 million in 2022.

    Remilk
    Israel’s Remilk is producing dairy via precision fermentation | Courtesy

    Goldstein said that the issue of national food security became more dominant in the food tech industry due to crises in Ukraine, the pandemic, and increasing cases of swine flu. Governments and investors are looking for more resilient and efficient ways to produce proteins, he said. Notable deals in the Israeli plant-based protein sector in 2022 included a $135 million investment in Redefine Meat, a maker of 3D-printed plant-based meat products, and a $124 million investment in Remilk, a developer of animal-free milk and dairy.

    “In order to stay competitive as large global governments invest a lot of money to try to get Israeli startups to open manufacturing sites overseas, we need to move quickly and make sure that we have plans for the academic and startup sector that is experiencing difficulties given macroeconomic conditions, and that we have a plan for industrial incentives and regulation,” Goldstein said. “Those are the four pillars that the government must address in the coming months.”

    Goldstein says the Israeli government could offer state-backed loans to get startups in the sector up and running. “That would allow the startups to overcome the relative shortage in venture capital-backed investments in today’s market conditions,” he said.

    The post Investments In Early-Stage Israeli Alt Protein Companies Grew 130% Between 2021-2022: Report appeared first on Green Queen.

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  • New Survey Finds Investors Still Optimistic About Alt Protein Despite Recent Growth

    meatballs
    3 Mins Read

    Investor appetite for alternative proteins is still strong despite a decline in investment growth in 2022, says think tank the Good Food Institute and a new survey on 2022 investments into the alternative protein sector.

    The $14.2 billion that the alternative protein sector has attracted over the past decade has been driven by investments that have nearly doubled every year on average, with a particular surge in funding since 2020, says the Good Food Institute (GFI).

    The findings

    However, GFI’s new analyses of Pitchbook data show that alternative protein companies raised $2.9 billion globally in 2022, a decrease of 42 percent YoY. While a decline in investment, the report notes that the deceleration was in line with broad market trends, and most investors still remained optimistic about the sector over the long term.

    The covid pandemic led investors in the food and agriculture sector to focus on supply chain resilience and the disruption to the meat industry. “Companies that start during this economic downturn will build efficient operations and have a running start as the economy improves again,” Guatam Godhwani, founder and managing partner at Good Startup, noted in the report. “Historically, some of the best companies have been started during difficult economic times.”

    Impossible Foods patties
    Impossible Foods is a leader in the alt protein industry | Courtesy

    GFI found that the deceleration of alternative protein funding in 2022 was in line with the decline in overall funding across all sectors. Additionally, the report notes that half of the world’s largest protein producers are investing in alternative proteins, up from 28 percent in 2021.

    Large food companies are also seeing protein diversification as a material business issue, with 35 percent of the 23 largest food manufacturers and retailers globally committed to increasing the volume or sales of meat alternatives and/or dairy alternatives.

    While the sector experienced challenges, there were also successes in 2022, with distribution picking up for fermentation-enabled proteins and several large food companies launching plant-based versions of long-branded food products. Further, quick-service restaurant chains experienced a resurgence in plant-based menu launches.

    The early days of a game-changing industry

    Of more than 100 investors active or interested in alternative proteins, the survey found that 99 percent of respondents agreed or strongly agreed that they are optimistic about the alternative protein industry over the long term. Forty-five percent of respondents noted that their investments in alternative proteins did not slow down in 2022, and 87 percent of respondents expected to make investments in alternative protein companies or funds in 2023. Respondents expect to increase investment in the more novel alternative protein categories, especially fermentation, cultivated dairy, and alternative fats.

    ImpacFat is the first company to make cell-based fish fat
    ImpacFat is the first company to make cell-based fish fat and the category is positioning itself for a boom | Courtesy

    The report also notes that the current fundraising market may improve the quality of opportunities for startups and investors alike, with startups seeing an alleviation of pressure to “grow at all costs” and investors finding themselves with more time to explore and research deals with more favorable valuations and deal terms.

    While the decline in investment growth in 2022 may have been in line with broader trends, investor appetite for alternative proteins remains strong, with investors seeing potential for growth in the sector.

    “We’re in the early days of a game-changing industry, during one of the most unusual market environments of our lifetimes,” GFI says. “The road ahead will be challenging and complex, but from our estimation, the good food future is bright.”

    The post New Survey Finds Investors Still Optimistic About Alt Protein Despite Recent Growth appeared first on Green Queen.

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  • Mush Foods Targets ‘Hybrid Meat’ With Mycelium Protein That Blends With Beef

    Mush foods burger
    3 Mins Read

    On a mission to make meat hybrids mainstream, Israel-based Mush Foods is now offering a mushroom-derived 50CUT mycelium protein ingredient as a solution aimed at reducing animal protein in meat products.

    Mush Foods says 50CUT serves as the perfect complement to beef and caters to carnivores and flexitarians who don’t want to compromise on taste, texture, and nutrition. The ingredient’s taste, formability, texture, aroma, and color are tailored specifically for blending with conventional beef, making it an ideal ingredient for a range of meat hybrids.

    Food sidestreams make for more sustainable meat

    Mush Foods uses a pioneering proprietary technology for upcycling food sidestreams from local manufacturers to grow the mycelium. The mycelium network is an underground system of fungi that breaks down forest plant matter and nourishes the mushrooms growing above ground as well as the surrounding ecosystem. Mush Foods’ fermentation platform recreates the underground growth conditions, without light and uses minimal land, energy, and water.

    “Our mycelium ingredient is grown from food waste, making it highly sustainable and exerting a minimum carbon footprint,” Shalom Daniel, co-founder and CEO of Mush Foods, said in a statement. “It also grows exceptionally fast: While it takes a year to grow a cow, and four months to grow soy, it takes only eight-ten days to grow mycelium, making it a highly scalable — and affordable — option.”

    Mixing mycelium in with conventional beef.
    Mixing mycelium in with conventional beef. Courtesy Mush Foods

    Mycelium is a whole protein that contains all the essential amino acids, is rich in fiber and vitamins, and contains no saturated fat or cholesterol. It also acts as a natural binder and possesses a natural umami flavor similar to meat, eliminating the need for masking agents or added flavors. Mycelium fibers maintain the volume of the ground meat matrix by absorbing the meat juices, further preserving flavor and making the addition of fillers such as texturized proteins unnecessary.

    “In a world where we are seeing more flexitarians than ever before, the Mush Foods team is doing something very unique and forward-thinking by creating a meat hybrid product that delivers the protein and taste that people expect, while also reducing the environmental impact of beef production,” Brian Frank, co-founder and managing partner at FTW Ventures, said of its portfolio brand.

    Clean label meat alternative

    Mush Foods’ 50CUT ingredient is a clean-label, nutritious, and natural complement to beef that appeals to even the most devoted meat lovers. In November 2022, a pilot study of 4,000 participating employees drawn from various financial institutions in New York found that Mush Foods’ 50CUT hybrid beef and mycelium burger scored the highest out of 11 main dish options.

    Mush Foods will be featured at the Future Food Tech event in San Francisco in March 2023, where Daniel will participate in a panel.

    Courtesy Better Meat

    “This technology is truly remarkable, as it not only allows for a new protein source that is sustainable, nutritious, and clean-label, but it also allows for a new way to reimagine meat hybrids and the texture and flavor they deliver,” says Amir Zaidman, Chief Business Officer of The Kitchen FoodTech Hub. “For this reason, we are sure Mush Foods will be a gamechanger.”

    The company isn’t the first to focus on reducing beef in meat products with mushroom-based fillers. The Better Meat Company has been working on it for years. But consumers have yet to embrace the trend. Mush Foods says it aims to change that.

    “To make a true impact, the product must benefit consumers and food companies as well as restaurateurs,” says Daniel. “All are attuned to evolving food trends and do not want to compromise when seeking quality alternatives that are affordable, nutritious, tasty, and kind to the planet, Mush Foods ticks all the right boxes.”

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  • Latin America’s First Vegan Fast Food Chain Embraces the Joy of Plants

    joy plants and burgers
    3 Mins Read

    As the demand for vegan food continues to expand across the globe, Joy Burgers & Plants is the first vegan fast food chain to open in Latin America.

    Joy Burgers & Plants opened its doors in Argentina last October. Joy offers a range of animal-free burgers, chicken, mac and cheese, nuggets, and more fast-food staples, all served in compostable and recycled packaging.

    ‘Franchising in mind’

    According to Patricio Lescovich, one of the founders of Joy, the brand was developed with franchising in mind, leveraging the extensive experience of the founders of Hell’s Pizza and SushiClub. Lescovich is also behind the Argentinian burger restaurant named after (mostly vegetarian) actor, Kevin Bacon.

    Joy is adding two more locations before the end of the fiscal quarter, with two other openings slated for later this year.

    joy fast food
    Joy Burgers & Plants is expanding in Argentina | Courtesy

    In addition, Joy has partnered with Argentina’s leading plant-based alternatives company, Felices las Vacas, to develop its burgers and chicken alternatives.

    Felices las Vacas has the logistics and production capacity to supply Joy’s rapid expansion plans. The company started selling soy milk in Buenos Aires in 2016 and now has an award-winning plant-based portfolio with nearly 40 products, including dairy, meat alternatives, ice cream, snacks, sweets, and drinks.

    LATAM embraces plant-based

    The popularity of plant-based protein in Latin America is on the rise. A study by Innova Market Insights found that 57 percent of Latin American consumers are trying to increase their consumption of plant-based protein, citing health and environmental concerns as the main motivators.

    As the demand for plant-based protein continues to grow, food companies are taking notice. Leading LATAM’s shift is the Chile-based NotCo, which recently partnered with fast-food giant Burger King in LATAM. It also recently joined forces with Kraft Heinz.

    Kraft Heinz and NotCo have signed a joint venture agreement earlier this year

    Founded in 2015 by Matias Muchnick, Karim Pichara, and Pablo Zamora, NotCo uses artificial intelligence and machine learning to create plant-based products that taste and feel like their animal-based counterparts.

    NotCo is also providing vegan chicken for Joy.

    Both NotCo’s and Joy’s success in the plant-based food industry highlights the growing demand for sustainable and healthy food options outside of the U.S. and Europe.

    “Sometimes you can have an excellent product and a market that is not ready to receive it,” Lescovich told Forbes Argentina last year. “But is not the case. Ours is a country that is always innovating in terms of gastronomy, on par with what happens in other parts of the world. We are prepared for a 100% vegan fast-food chain. Because Joy, in addition, is not just a hamburger restaurant for people who do not eat meat. A good part of our consumers are flexitarians, people who like the taste of meat but who try to reduce their consumption. Not only for a matter of food but also for awareness of animal care and the environment.”

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  • With $6 Million In Funding, Planetarians Plots a Future for Low-Carbon Vegan Meat

    3 Mins Read

    Planetarians, the San Francisco-based company that creates plant-based protein from minimal ingredients, has received a $6 million venture capital infusion to help it move to its next phase of commercial production.

    San Francisco-based Mindrock led the Seed II investment round, with support from Traction Fund, Techstars, SOSV, and ZX Ventures, the corporate venture arm of AB InBev — the world’s leading beer brewer, which has recently turned its focus toward the plant-based sector.

    Two-ingredient vegan meat

    Planetarians, which was founded in 2013 by Aleh Manchuliantsau and chef Max Barnthouse, uses spent yeast from commercial fermentation facilities and native plant proteins, such as soy leftover from the vegetable oil extraction process to produce its whole-cut carbon-neutral vegan protein that is made from just two ingredients.

    “It took 7 years of R&D to work through the long list of ingredients that are possible for plant-based proteins,” Manchuliantsau said in a statement. “before we realized that one readily available fermented protein, spent yeast from breweries, could combine with soy flakes and other native plant proteins to deliver a meaty taste and texture at a low cost compared to the alternatives.”

    “We are deeply grateful for the support of Mindrock, AB InBev, and the rest of our investors,” said  Barnthouse.

    planetarians co-founder
    Planetarians co-founders Max Barnthouse and Aleh Manchuliantsau

    The new investment will be used to build a pilot facility and ramp up sales. The company has already verified its technology works at an industrial scale and has secured its first commercial contract. Manchuliantsau said the facility can be as small as 3,000 square feet because it gets the fermented product without having to do that process itself.

    Food waste potential

    “While the protein industry was developing new ways of manufacturing that poured money into expensive infrastructure,’ said Ulvi Rashid, head of investments at Mindrock, “Planetarians acted from first principles to re-purpose already existing ingredients to create affordable and sustainable meat.”

    anheuser busch
    Anheuser-Busch InBev is identifying new market opportunities for spent beer yeast and grains | Courtesy

    True to its name, Planetarians is tackling one of the biggest reasons people are shifting away from conventional meat: its carbon footprint. Analysts at IAMECON calculated that Planetarians vegan meat has a carbon footprint that’s 50 times better than animal meat and nine times better than most other plant-based meat, due in large part to its upcycling of existing ingredients leftover from other industries, which lowers both water and power consumption. “Eating Planetarians Vegan Meat once a week equals planting 19 trees,” the company says.

    Planetarians has already tested its product with hotels, restaurants, and schools, and has secured its first commercial contract. It is now preparing its second line and is collecting orders to begin production in October. It is also working with AB InBev to place its lines across every brewery it has around the world.

    “Like many other hard-working entrepreneurs and scientists, we have been trying to discover an alternative protein that hits all the marks,” Barnthouse said. “I think we have finally found it. I cannot wait to see Planetarians’ technology deployed across every brewery in the world.”

    The post With $6 Million In Funding, Planetarians Plots a Future for Low-Carbon Vegan Meat appeared first on Green Queen.

  • Miyoko’s Creamery Lawsuit: Case Filed By Plant-Based Dairy Company Against Founder

    3 Mins Read

    Plant-based dairy company Miyoko’s Creamery has filed a case against founder Miyoko Schinner alleging breach of contract and company IP misappropriation.

    Earlier today, Green Queen received a PDF copy of court filings detailing that on February 16, Miyoko’s Creamery filed a complaint case in the United States District Court for the Northern District of California naming founder and former CEO Miyoko Schinner as the sole defendant.

    The filings cite a range of complaints against Schinner: Breach of Contract, Violation of Defend Trade Secrets Act, Violation of the Uniform Trade Secrets Act, Breach of Duty of Loyalty and Breach of Promissory Note.

    According to the filings, Schinner allegedly stole company IP and “hatched a plot to steal the Company’s property, trade secrets, and confidential information so that she could create a competing company.”

    In the documents, the company says it issued multiple notices to Schinner upon discovering her plans and asked her to return the confidential items which included R&D materials such as “proprietary recipes and plant-based culture configurations”. It claims Schinner did not comply and as a result, the company “was forced to bring this action to protect its trade secrets and confidential information.”

    Further allegations against Schinner mentioned in the filings include not being able to develop or maintain a strong executive team, repeatedly missing performance and financial targets, refusing to facilitate a smooth transition following her departure as CEO, and enlisting the help of now-former company employees to help her steal company documents.

    Legal news service Law360 first reported the lawsuit.

    Green Queen has reached out to Schinner for comment and this story will be updated when we hear back.

    Schinner was removed as CEO last June

    On Thursday (February 16), the company issued a press release stating that it has parted ways with company founder Miyoko Schinner citing “a new stage of growth” for the organization. The company said Schinner had exited as CEO and was no longer involved in day-to-day operations. It announced that it had hired executive search firm Heidrik & Struggles to help find a new CEO and that existing company CFO Jon Blair had taken on the role of interim President “to guide this transition” in the meantime. Schinner remains as board Chair.

    In the court filings, the company says it “unanimously terminated her as CEO to move her to a more appropriate employee role” and that the company’s rapid growth “required a CEO capable of taking on the increased responsibilities that come with an expanding business and the management of a larger company.”

    In a social media post commenting on the news, Schinner said that her removal as CEO “occurred months ago in June 2022” and that “negotiations for my continued involvement stalled before Christmas”, concluding that “we did not arrive at this point by my choosing”.

    Credit: Miyoko’s Creamery

    Miyoko’s Creamery: a vegan dairy pioneer

    Miyoko’s Creamery (originally Miyoko’s Kitchen) was founded in 2014 by Schinner, a longtime vegan chef, cookbook author, activist and TV presenter.

    The company, which earned B Corp status in 2019, produces a range of vegan dairy products aimed at consumers and food service including cashew-based artisan cheese wheels, a popular European-style butter, cream cheeses and other plant-based dairy spreads, and liquid mozzarella.

    According to a 2021 press release, the company’s products are sold in over 20,000 retailers worldwide.

    Two years ago, Miyoko’s won a legal battle against the State of California that granted the company permission to use the term “butter” to describe its products after winning a preliminary injunction in 2020, with the Judge commenting that “the State’s showing of broad marketplace confusion around plant-based dairy alternatives is empirically underwhelming.​” 

    That same year, the company raised a $52 million Series C funding round led by PowerPlant Partners, with participation from CPT Capital, Obvious Ventures, Stray Dog Capital and JMK/Cult Capital.

    Last year, Miyoko’s raised just under $7 million in equity from undisclosed investors; BizJournals reported the company has received over $78.6 million worth of funding since its founding. According to data published on Dealroom, the company was valued $260 million as of June 2022.

    This is a developing story.

    The post Miyoko’s Creamery Lawsuit: Case Filed By Plant-Based Dairy Company Against Founder appeared first on Green Queen.

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  • Beyond Meat Vegan Nuggets Come to McDonald’s Germany

    beyond mcdonalds
    3 Mins Read

    McDonald’s and Beyond Meat are expanding their McPlant line of plant-based products with the addition of McPlant Nuggets in Germany, starting on February 22.

    The vegan nuggets are made from peas, corn, wheat, and tempura breading. The fast-food chain is also adding the McPlant burger to its menu in Germany. McDonald’s and Beyond Meat have been working together since 2019 when they signed a three-year deal for Beyond Meat to become the preferred patty supplier for McDonald’s McPlant burger. Since then, the burger has been permanently added to menus in the United Kingdom, Ireland, Austria, the Netherlands, and now Germany.

    kfc beyond
    Courtesy Beyond Meat

    Beyond Meat’s chicken has been available in restaurants since mid-2021, when the company rolled out its revamped recipe. But the new McPlant Nuggets are an exclusive recipe for McDonald’s in Germany.

    Despite the expansion of the McPlant line, Beyond Meat’s sales have been disappointing over the past year, and the company’s stock value has dropped by 75 percent. Last October, Beyond announced it would lay off 19 percent of its workforce.

    But Beyond Meat continues to move forward; the company’s stock closed up 12 percent on Wednesday prior to the announcement of the McPlant Nuggets. Beyond Meat is expected to report its fourth-quarter results on February 23 after the bell.

    Vegan fast-food demand

    In recent years, many fast-food chains, including Burger King, KFC, and Subway, have introduced vegetarian or vegan options to their menus to cater to health-conscious consumers who want to reduce their meat intake. Most recently, chicken chain Chick-fil-A added a cauliflower-based vegetarian sandwich option.

    Beyond Meat, which was founded in 2009, has been at the forefront of this trend, developing meat substitutes made from plant-based ingredients.

    Although McDonald’s and Beyond Meat have been expanding the availability of their McPlant products in Europe, it is unclear when the McPlant line will reappear in the U.S. McDonald’s and Beyond ended their U.S. test of the McPlant burger in 2022 and haven’t announced any plans for additional testing or a nationwide launch.

    tindle tenders
    TiNDLE adds chicken tenders to its lineup | Courtesy

    The market for plant-based meat substitutes is expected to continue to grow in the coming years. According to a recent report from MarketsandMarkets, the global plant-based meat market is expected to reach $8.3 billion by 2025, up from $4.6 billion in 2020. The report cites increasing consumer demand for plant-based products, as well as improvements in the taste and texture of meat substitutes, as key factors driving the market.

    Germany, like much of Europe, has seen a steady rise in demand for vegan options. Earlier this year, Singapore-based vegan chicken brand Tindle, announced the launch of six vegan chicken products at more than 6,000 German supermarkets.

    The post Beyond Meat Vegan Nuggets Come to McDonald’s Germany appeared first on Green Queen.

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  • The Precision Fermentation Alliance Brings 9 Industry Leaders Together for a More Sustainable Food System

    Remilk
    3 Mins Read

    Nine global precision fermentation leaders have come together to establish the Precision Fermentation Alliance, a new coalition that seeks to promote and champion precision fermentation as a trusted solution for a more resilient and sustainable food system.

    The founding members of the Precision Fermentation Alliance (PFA), Change Foods, The EVERY Co., Helaina, Imagindairy, Motif FoodWorks, New Culture, Onego Bio, Perfect Day, and Remilk, say they plan to serve as an industry voice and a global convener for the precision fermentation industry.

    The PFA will put focus on promoting understanding of precision fermentation technology, developing best practices for regulatory compliance, and unlocking public funding and public-private partnerships to accelerate industry growth.

    Gaining in popularity with launches by Nestlé, Mars, and General Mills, precision fermentation is a process that creates nature-identical, sustainable versions of ingredients — chiefly dairy.

    Precision fermentation dairy

    The process combines the natural ability of microorganisms to turn sugars into proteins and other complex organic molecules with modern biology. Precision fermentation can produce a wide range of products that are animal-free, including proteins and fats, among other food ingredients. This approach offers significant potential benefits in terms of sustainability, as it can significantly reduce the environmental footprint of food production.

    perfect day
    Perfect Day’s precision fermentation whey can be made into ice cream | Courtesy

    The founding members of the PFA say they have agreed to work together towards several goals. The first goal is to promote an understanding of precision fermentation technology.

    The group says it hopes to establish global transparency around ingredients and foods made with precision fermentation to build trust and familiarity among consumers. This will involve educating and engaging key stakeholders throughout the food industry value chain, to establish best practices regarding regulatory, manufacturing, food safety, and communications standards and compliance.

    The second goal is to develop market access and the ability to operate and market products effectively by engaging with regulators. The group seeks to unlock public funding and public-private partnerships to accelerate industry growth. The Precision Fermentation Alliance aims to bring together a broad range of stakeholders, including academic researchers, entrepreneurs, food manufacturers, policymakers, and others, to help shape the future of the industry.

    ‘Just the beginning’

    “There is a direct line between food production, climate, socioeconomic opportunities, and equity. How we make our food is one of the foundational ways to change the world around us, and just the beginning of the vision for this group,” Nicki Briggs, MS, RDN, Vice President of Corporate Communications, Perfect Day and Chair, Precision Fermentation Alliance, said in a statement.

    “This alliance codifies what we’ve always believed: a kinder, greener tomorrow is possible through collaboration. This ecosystem of mission-aligned leaders stands to exponentially accelerate what any one member could do alone.”

    every macarons
    Every’s precision fermentation egg protein was used in Chantal Guillon macarons | Courtesy

    The Precision Fermentation Alliance will also focus on ensuring that science-based decision-making and informed public policy are used in the regulation of precision fermentation products and technology that are used in food. The Alliance will provide a forum to discuss global issues relevant to the precision fermentation industry.

    “Most of us have consumed foods that contain ingredients made using precision fermentation for decades, such as vitamins, enzymes, and natural flavors, without much fanfare,” said Irina Gerry, Chief Marketing Officer, Change Foods and Vice Chair, Precision Fermentation Alliance. (Gerry is also a Green Queen contributor.)

    “As we look to extend the use of this technology to produce an ever-expanding list of food ingredients, such as proteins and fats, we will be able to produce a wide variety of our most beloved foods animal-free, and with a much lower environmental footprint,” Gerry said. “Ushering in this new era in food requires clear communication, thoughtful policy, consistent regulation, and stakeholder engagement, which this alliance is positioned to do.”

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  • Investments into Asia-Pacific Alt Protein Startups Up 43% Says New Report

    4 Mins Read

    According to new data, year-on-year funding for alternative proteins across Asia Pacific has increased by 43% and shows strong growth across all sector verticals from cultivated to plant-based to fermentation.

    Encouraging growth across the APAC alt protein sector

    The Good Food Institute Asia Pacific (GFI APAC), a leading regional alternative protein non-profit think tank based in Singapore, has crunched the 2022 funding numbers from Pitchbook Data and has found that total investments into the alternative protein sector in the region went up by 43 percent, from $392 million to $562 million. 

    Plant-based food funding rose by 30 percent, from $287 million to $372 million, in large part due to Singaporean startup TiNDLE’s record-breaking Series A round. Precision fermentation and other fermentation investments went up by 67 percent, from $57 million to $95 million with Chinese company Changing Biotech coming out of stealth last August. Cultivated meat, dairy and seafood tech companies saw the biggest growth: 96 percent, from $48 million to $95 million, with Australia-based Vow breaking records with its Series A. One notable change is the classification of Singapore startup TurtleTree, which was considered cultivated in 2021 and is now being treated as a fermentation company.

    On the deal count front, numbers are slightly up since 2021 for fermentation (from 9 to 14) and cultivated food (19 to 20), while plant-based saw a small dip (from 38 to 33). Overall, GFI APAC notes that the funding growth is “broad and deep, not isolated to a single country or company.”

    According to Mirte Gosker, GFI APAC managing director, “building a more secure, sustainable, and just food system is not merely a choice in Asia—it’s a necessity. Conventional animal agriculture is ill-equipped to handle the escalating pressures of skyrocketing protein demand, increased climate disruption, land and water scarcity, and threats of viral outbreaks.”

    Source: GFI APAC

    China and Singapore are alt protein funding hotspots

    GFI APAC highlights two countries in particular where funding growth is strongest: Singapore and China.

    Singapore, which the report calls out as “the only country on Earth where products from all three pillars of alternative proteins are approved for commercial sale”, saw total investments in alternative protein double, from $85 million in 2021 to $170 million in 2022.

    2022 was a big year for alternative proteins in China too. In January, cultivated meat was included in the Ministry of Agriculture and Rural Affairs five-year agricultural plan for the first time, and President Xi Jinping referred to alternative proteins as key for national food security in a March speech. Perhaps as a result of this, alt protein investments showcased significant growth, funding between 2021 and 2022 rose 6x, from $24 million to $152 million.

    GFI APAC underscores the link between public government support towards future food technologies and funding in the space.

    According to Matthew Spence, managing director and global head of venture capital banking at Barclays, “Deep institutional investments from sovereign wealth funds, pension funds, and creative capital sources are key to propelling the global alternative protein sector forward and sustaining a building boom big enough to meet this moment.”

    Source: GFI APAC

    APAC funding is outpacing the global industry

    Globally, venture funding is down across all sectors and food is no different. Rising inflation, supply chain disruptions, an energy crunch, and the Russia-Ukraine war have affected the food sector, both regionally and across the globe. Raw material and ingredients prices are up, as are the costs of production, transportation and distribution.

    Investors are understandably cautious and increasingly conservative, and much of the food tech funding froth of 2020 and 2021 has dissipated in terms of deal count, deal size and valuations. According to GFI APAC, worldwide alternative protein investments are down 76%, from $5.1 billion in 2021 to $2.9 billion in 2022.

    Notwithstanding all this, GFI APAC says investors see the bigger picture, citing a survey showing that 99 percent of participants are optimistic about the long-term potential of the alternative protein industry with 87 percent planning to make investments in the sector in 2023.

    Source: GFI APAC

    The data also shows that APAC is growing in importance comparatively. 2022 marked the first time that alternative protein investments from outside North America accounted for the majority share of the global total with Asia exhibiting the most growth at 43 percent, compared to 24 percent for Europe and a 63 percent decrease in North America.

    As I wrote about Green Queen‘s APAC Alternative Protein Industry Report 2022, regional startups “have been going from strength to strength, hitting major milestones, attracting significant government support and raising record funding rounds.” I further called out the need for diversity and broader representation in media. “Our report illustrates the importance of reporting and media representation. Western-centric media would have you believe that alternative protein is an industry in trouble. In reality, the sector is headed for boom times in Asia and beyond.”

    As Gosker says, “with the global economic downturn starting to make deals more affordable, there is a huge opportunity for forward-thinking investors to reap rewards as Asia’s food future evolves.”

    The post Investments into Asia-Pacific Alt Protein Startups Up 43% Says New Report appeared first on Green Queen.

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  • Clean ‘Carefree’ Vegan Pulled Chicken Made From Peanuts Launches in China

    haofood chicken
    3 Mins Read

    Haofood, the leading producer of vegan chicken made from peanuts, says its clean-label plant-based chicken is now available in China.

    Made without any artificial additives, preservatives, thickeners, or MSG, Haofood’s clean Carefree Pulled Chickless chicken is now available in select restaurants and via the Haofood website.

    Haofood says demand for plant-based food options in China and the greater Asian market is on the rise, making it crucial for brands to “stay informed and adaptable” in order to remain competitive

    Carefree Pulled Chickless

    The Shanghai-based company, which launched in 2020, says it conducted several consumer studies to better understand consumer preferences. It says the top three cited obstacles to including plant-based meat are taste, unnatural additives, and cost.

    The company says its Carefree range addresses these challenges.

    Haofood's new pulled peanut chicken comes in three flavors
    Haofood’s new pulled peanut chicken comes in three flavors | Courtesy

    “Clean-label products will be more favourable for consumers, as one of the main reasons to choose plant-based products are for health benefits,” Astrid Prajogo, Founder & CEO of Haofood, said in a statement. “The consumer demands for the assurance that they are eating the healthiest and safest food product, and at the same time that it is less harmful to the planet. Carefree Pulled Chickless is healthy and delicious — using simpler and plant-based ingredients produced with our know-how that enables us to create great texture and taste at the same time.”

    According to Haofood, even when a plant-based product meets food safety regulations, consumers are wary if it contains artificial or excessive additives. And when plant-based products are more costly than conventional, Haofood says it makes consumers even less likely to add the products to their shopping carts.

    Yip Hon Mun, an expert from the alternative protein industry and Haofood’s board member says Haofood’s new chicken offers a clean-label, innovative solution. “With a focus on consumer needs and a dedication to staying ahead of market trends, Haofood is setting a high bar for the industry.”

    Larry Lee, Founder and CEO of China Plant Based Food Association likens the plant-based food industry to other lifestyle categories such as cosmetics that he says require “constant” research and development to keep consumers interested. “This clean-label product is exactly what our industry needs now,” he said.

    China’s alt protein sector

    Haofood’s launch comes as China is expanding its focus on meat alternatives. Last month, China and U.S. discussed the best regulatory processes for the emergent cultivated meat sector. The country also took first place in the 2022 ProVeg Food Innovation Challenge APAC.

    CellX is building China’s first cultivated meat factory | Courtesy

    Last week, fellow Shanghai-based company, the cellular agriculture startup CellX partnered with the food manufacturing specialists Tofflonto to develop the first cultivated meat pilot plant in mainland China. 

    The new Carefree Pulled Chickless range comes in three flavors: Original, Xinjiang Spices, and Salt & Pepper, and Haofood says the products are priced on par with chicken breasts and cost about half as much as the average plant-based meat products. The products are available at restaurants in China including 2060, the plant-based fast food restaurant located at Wanda Mall in Wujiaochang, and as pre-orders on the Haofood WeChat store.

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  • Swiss Start-Up Mirai Foods Debuts the World’s First Cultivated Tenderloin Steak

    Mirai Foods' cultivated tenderloin | Courtesy
    3 Mins Read

    Mirai Foods, the Switzerland-based food tech startup working on cultivated meat, says it has achieved a breakthrough with the first tenderloin steak grown from cells.

    Mirai Food’s achievement comes by way of a natural cell process that allows for tissue cultivation that can mimic conventional meat. It’s dubbed the tech, which it’s filed three patents on, “Fibration Technology.”

    Cultivated filet

    “Other types of meat can already be produced in the lab,” Christoph Mayr, CEO and co-founder of Mirai Foods, said in a statement. “A fillet steak is the ultimate challenge: it consists of different cell types, which — if combined correctly — result in a complex meat structure,” Mayr says.

    “This structuring process is technologically challenging, making steaks extremely difficult to produce. That’s why Mirai Foods is taking an important step towards sustainable meat with the first cultivated beef tenderloin steak.”

    The Mirai Foods ‘Rocket’ bioreactor. | Courtesy

    The steak was made in Mirai Foods’ in-house developed bioreactor, dubbed “The Rocket”. Mirai says the steak is made with long, fully mature cultivated muscle fibers, which are then combined by enzymes and supplemented with cultivated fat tissue. The process requires five days in a bioreactor, Mirai says, and then “a tenderloin centerpiece is complete, from which steaks of almost any thickness can be cut.”

    “We have filed three international patents for this key technology,” Suman Das, CSO and co-founder of Mirai Foods, said. “We can deliver a real alternative to conventional meat: Using our technology, one can prepare and eat a real steak — and know that no animal had to die for it and the climate is not harmed. Nutrition is a huge lever for greater climate protection and animal welfare: demand for meat is expected to double by 2050; conventional methods of meat production cannot meet this demand at all, and certainly not in a sustainable way.”

    Whole-cut cultivated meat

    Mirai is building on the industry’s increasing efforts to produce whole cuts of meat through cultivation; the majority of products thus far have more resembled mince for use in burgers and nuggets. But in 2023 alone, U.K.-based BSF Enterprises debuted a whole-cultivated pork loin, and researchers in Japan say they’ve also developed a whole-cut steak from cultured cells.

    Mirai Foods; Founder Christoph Mayr and Suman Das with Cows
    Mirai Foods; Founder Christoph Mayr and Suman Das with Cows | Courtesy

    According to Mirai, it’s also one of just a few cultivated meat companies in the world capable of making the meat without the use of genetic engineering — a controversial tech most known for its link with seeds engineered to withstand heavy applications of herbicides. GMOs are heavily restricted in the E.U., and Mirai says the absence of the tech in its meat is geared toward the preferences of European consumers “while maintaining the highest standards of taste, quality, and health.”

    Mirai Foods’ tenderloin debut comes as Zürich-based food and meat producer Angst AG has joined the company along with several other investors. Angst AG is expected to bring Mirai’s cultivated meat into its range of offerings once the tech has earned regulatory approval. Mirai, which launched in 2019, has raised more than $5 million in funding in a 2021 Seed round.

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  • 28 of South Korea’s Cultivated Meat Stakeholders Sign MOU to Advance the Industry

    tissen bio farm meat
    3 Mins Read

    Cultivated meat industry stakeholders in South Korea, including manufacturers, academia, and several city and provincial governments are working to advance cellular agriculture.

    The memo of understanding (MOU) was led by South Korea’s North Gyeongsang Province (Gyeongsangbuk-do) and 28 signatories including city governments (Pohang-si, Gyeongsan-si, Gumi-si, Uiseong-gun), universities (POSTECH, Yeungnam University), research and technology institutions (Korea Food Research Institute, Gyeongbuk Technopark, Pohang Technopark), and corporations including cultivated meat startup TissenBioFarm, health food manufacturer Ildong Foodis, and functional food ingredients developer Neo-Cremar. 

    Cellular ag hubs across South Korea

    The MOU signals the formation of a cellular agriculture cluster across the country with the goal of addressing climate and food crises, the groups said.

    “We are working on groundbreaking technologies to overcome key challenges in the cultivated meat field,” TissenBioFarm CEO Wonil Han said in a statement. “Once it is done, South Korea will be a global game changer in the field.”

    TissenBioFarm has closely worked with POSTECH, North Gyeongsang Province, the city of Pohang, and the country of Uiseong in efforts to make the region a leader in cellular agriculture.

    TissenBioFarm is developing cultivated meat in South Korea | Courtesy

    The new cluster will focus on cellular agriculture research efforts in South Korea’s southern region. the MOU points to the development of a regulation-free zone to be formed in Uiseong where companies can showcase proof-of-concept. Uiseong will build an industrial complex with facilities ideal for cultivated meat research and production, it says.

    At Yeungnum University in the city of Gyeongsan, an international cell culture research facility will explore culture media, equipment, and systems for developing cultivated meat.

    In Pohang, which already has an established biotech infrastructure, the city will make a test region for research and development, prototyping, and production certification that can support the commercialization of both cultivated meat and artificial organs.

    Gumi will also develop a strategic base to support the advancement of cultivated meat. The city says it will build a branch of the Korea Food Research Institute to support food industrialization.

    Cultivated meat advancements

    Last September, TissenBioFarm raised $1.6 million in a pre-Series A funding round. The company has developed three bio-based inks it says are capable of being mass-produced for about $0.33 per 100 grams. The company says the inks can be used in both cultivated meat and plant-based meat.

    Han says that the technologies will provide high-quality cultured meat that is “competitive in taste, nutrition, sensory, and price in the near future.” 

    Cellmeat’s Cultivated Dokdo Shrimp

    Last April, the South Korean startup CellMEAT, secured $8.1 million in a Series A for its cell-based shrimp. The company also developed its own alternative to the controversial media, fetal bovine serum.

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  • 60% of US Restaurant Operators See Plant-Based As A Long-Term Trend

    4 Mins Read

    One-third of US consumers say they like/love plant-based foods, and restaurant operators are increasingly likely to add plant-based menu items, with price and taste still key attributes for diners.

    In a January webinar titled ‘The State of Plant-Based in Food Service’, the Plant-Based Foods Association (PBFA), a US-based trade association representing leading plant-based brands, shared some data about how US restaurants are thinking about plant-based meat and plant-based dairy products and what their plans are for 2023.

    The PBFA report, produced in partnership with Datassential, US restaurant industry menu database MenuTrends to gather data from a nationally representative sample of 4,800 US chains and independent restaurants. The report features some key data and insights. Below, we highlight what you need to know.

    Close to two-thirds of fast-casual restaurants plan to offer plant-based menu items in 2023

    Almost half (48.4%) of all restaurants currently offer plant-based alternatives. Trend-forward restaurants are most likely to offer plant-based options (64.7% fast-casual restaurants) with fine dining restaurants the least likely (31.6%) and QSR restaurants coming in at 41.8%. Since 2012, growth in plant-based food menu penetration across all operators stands at 62%.

    ‘Plant-based’ as a diet and menu descriptor is growing

    In terms of menu descriptions and dietary terms, ‘plant-based’ as a descriptor has grown by 20% across national restaurants, compared to 7% for ‘vegetarian’ and 11% for ‘vegan’ over the past year. ‘Dairy-free’ is also up 20%. Over the past 4 years, ‘vegan’ is up 98%.

    One-third of US consumers like/love plant-based foods

    According to the survey, 28% of the US population has an affinity for plant-based foods (this is defined as consumers who love/like plant-based), with younger consumers (Gen X and Millenials), Asian and Black ethnicities, and fast-casual restaurant consumers especially likely to support these products.

    Price and taste are still the biggest concerns for plant-based meat consumers

    When polled about the concerns around eating less meat in restaurants versus eating more plants and plant-forward foods, 40% of consumers said they were worried about not being satisfied with the taste of the alternative meat, while 30% were concerned about paying too much for such dishes. Not getting enough protein (27%) and plant-based foods being too processed (18%)were much further down the list.

    60% of restaurants operators see plant-based as a long-term trend

    Four times as many operators plan to add plant-based to their menus over the next twelve months than those who said they would drop these products from their menus. 28% of operators plan to add more plant-based menu items (21% for QSR chains), while 29% said they don’t feature them at all and don’t plan to (46% for QSR). 7% said they plan to remove some or all from their menu (8% for QSR).

    When asked whether plant-based meat substitutes were a long-term trend or a short-term fad, 60% of operators said long-term.

    Plant-based meat burgers restaurant launches double that of whole veggie burgers

    Despite the many headlines around the processed nature of plant-based burgers, the latter are expected to double their penetration on restaurant menus, compared to veggie burgers (defined by the survey as traditional plant-based burgers including black bean burgers, chickpea burgers and burgers from brands like Morningstar Farms and Boca).

    Consumers are ready for other categories of plant-based like eggs and seafood

    That being said, beyond burger patties, other plant-based food products and formats were highlighted as having strong YoY growth potential including plant-based crumbles (87%), seafood (57%), fish (44%), and eggs (52%), as consumers were getting used to burgers (14%) and sausages (24%).

    Plant-based meat is doing well overseas

    While no exact numbers were shared, PBFA noted that overseas markets have become a key focus for plant-based meat brands, highlighting Burger King’s plant-based menu across many European countries. The USDA’s Foreign Services Agency recently published a report directed at US plant-based brands calling for them to export to Germany where the plant-based foods category is popular and growing.

    Plant-based dairy is showing strong growth across all types of products

    Dairy-free menu offerings are up over 20% across all restaurant segments and 31% at fast-casual operators. Almond milk is the most popular alternative drinking milk offering on menus, with 3.6% penetration and 41% growth over the past four years. Oat milk comes in at 1.9%; the report notes that oat milk had almost no menu appearances four years ago but is now experiencing strong growth. Coconut milk is by far the most popular alternative milk for savory cooking applications (i.e. used in another dish like a curry). Plant-based cheese has 4.5% menu penetration across all restaurants, with a y-year growth of 110%; mozzarella is the most popular. The report suggests that there is a great deal of potential for this sub-sector.

    Plant-based menu launches can offer restaurant menus ‘uniqueness’

    The report says that while general monthly menu launches are almost back to pre-Covid levels, uniqueness ratings are declining so there is an opportunity for plant-based food to help operators get those numbers up. January and September are the most popular months for restaurants to launch limited-time plant-based menu offerings.

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  • Cajú Love’s Cashew Fruit Meat Makes Its Retail Debut

    caju love
    3 Mins Read

    Cashew fruit meat startup Cajú Love has made its retail debut with placement in select retailers across Los Angeles, Portland, and New York.

    Hawaii-based Cajú Love is carving a new category in the booming vegan meat market. But unlike the majority of products made from processed soy, pea, and wheat bases, it’s jumping on a vegan meat trend that started with jackfruit and tacking on food waste commitments as well.

    Fruit meat

    Cajú Love is using cashew fruit as its meaty substitute. The meat not only offers a sustainable replacement for conventional meat, but it also reduces the agricultural waste left over from the cashew industry. The company says since its 2021 launch, it has upcycled more than 100,000 cashew apples by turning them into vegan meat. It says one 200g pack of cashew fruit meat uses five cashew fruits.

    Cajú Love co-founders Felipe Barreneche and Alana Lima
    Cajú Love co-founders Felipe Barreneche and Alana Lima show off the fruit | Courtesy

    Agricultural waste is a big problem, contributing to the global food waste issue. The United Nations says about one-third of all food is wasted — about 1.3 billion tons annually. This isn’t just a waste of food, but a key contributor to global warming. The United Nations says it adds about 3.3 billion tons of greenhouse gases into the atmosphere each year, costing the global economy nearly $1 trillion.

    Cajú Love says more than two million tons of cashew fruits go to waste in Brazil every year. But uses run the gamut from juice — which uses up about eight percent of the fruits — to jam, wine, candy, and animal feed.

    The global Products from Food Waste or upcycled food market size was valued at nearly $53 billion in 2022 and is projected to grow at a CAGR of 4.6 percent to reach $83.26 billion by 2032. The Upcycled Certified program is estimated to prevent 840 million lbs. of food waste each year.

    Market-ready

    The hyped-up cashew fruit meat is now ready for consumers with the company announcing placement at Besties Vegan Paradise in Los Angeles, Food Fight! Grocery in Portland, Ore., and Orchard Grocer in New York City. It’s also available on Amazon.

    caju love
    Cajú Love hits retail stores in the U.S. | Courtesy

    “Cashew fruit meat has the potential to feed a growing population without putting pressure on the environment,” Cajú Love founder Alana Lima, said in a statement.

    “Cajú Love has been a pioneer in the upcycled food movement by creating a new plant-based staple from upcycled cashew fruits. We have built a new supply chain system to upcycle cashew apples that helps conserve energy in food production, reduce food waste, soil exploitation and water usage, and provides an additional income stream for local farmers,” she added.

    Beth Sullivan, owner of Food Fight! Grocery says that her customers have been very excited to try Cajú Love. “We have had several add it to their weekly shopping list,” she said.

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  • Tofu Maker Acquires Tofurky For Undisclosed Amount

    3 Mins Read

    Tofurky, a leading producer of plant-based meats in the US, and its sister vegan cheese brand, Moocho, have been acquired by Morinaga Nutritional Foods, the US-based manufacturer of Mori-Nu Silken Tofu.

    The terms of the acquisition, including how much Morinaga paid for the Tofurky brand were not disclosed. According to a press release announcing the news, Morinaka described Tofurky as the third largest plant-based meat retail brand in the U.S.

    According to Food Dive, which quoted disclosure documents filed by Morinaga’s parent company Morinaga Milk, Tofurky’s net sales for the 2021 fiscal year were close to $42.4 million.

    The two companies have a longstanding business relationship, with Morinaga supplying Tofurky with tofu for 17 years, and the consolidation will help further integrate their combined supply chain and drive growth for both brands. Tofurky says it will continue its operations at its environmentally responsible facility in Hood River, Oregon, where Morinaga plans to enhance its capacity with technical staff.

    Both Tofurky and Moocho’s recipes and product offerings will remain unchanged.

    “We’ve been working with the team at Morinaga for nearly two decades, and over that course of time realized the multiple synergies our organizations have across our businesses – from supply chain and operations to new product development targets,” said Jaime Athos, President and CEO of Tofurky. “We’re very proud of what we’ve achieved thus far as an independent and family-operated company, but as we enter our next stage of growth, Morinaga will provide the platform needed to help us expand more aggressively in the U.S. and beyond.”

    Morinaga is a Torrance, California-based manufacturer of soy products, probiotics, and postbiotic ingredients aimed at both retail and foodservice markets. The company owns the popular silken tofu brand, Mori-Nu Silken Tofu and unlike many of their competitors, Morinaga’s soy products are shelf-stable. The company is a subsidiary of Japanese company Morinaga Milk, which trades on the Tokyo Stock Exchange and produces dairy beverages and infant formula across Asian markets.

    “Tofurky has a proven track record of success in the U.S. and is a significant player in the plant-based category with many loyal fans,” said Hiroyuki Imanishi, President and CEO of Morinaga Nutritional Foods. “We’re excited to help bolster both Tofurky and Moocho’s presence in the U.S. while strengthening manufacturing efficiencies and boosting new product development to meet ever-increasing marketplace demand.”

    Tofurky was founded in 1980 by vegetarian entrepreneur Seth Tibbott and is one of a handful of pioneering brands like Quorn and Boca Burger that began serving vegan meat replacement products to an increasingly health-conscious segment of consumers in the post-70s era. Tofurky products are non-GMO and vegan, and the company says it uses local and organic ingredients where possible. The Certified B Corp company has over 35 products that include burgers, deli slices, sausages, tempeh and its popular holiday roasts. The company’s name is inspired by turkey replacement dishe it launched in the 90s for non-meat eaters to enjoy during family Thanksgiving and Christmas celebrations.

    In addition to its Tofurky brand, the company also owns Moocho, a line of non-GMO, gluten-free and dairy-free cheeses which are soy-free, which debuted in 2020. Moocho offers meltable shreds and cream cheese-like spreads.

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  • Japan Researchers Create Cultivated ‘Whole’ Steak Cube

    3 Mins Read

    University of Tokyo professor Shoji Takeuchi and his colleagues say they have succeeded in producing the world’s first cultivated cubed steak.

    The diced steak was first produced in 2019, when Takeuchi and his team produced a three-dimensional muscle tissue measuring about a cubic centimeter, which the team says can grow to larger cuts. Currently, most cultivated meat is minced, but the majority of animal meat sales are whole cuts.

    Cultivated whole cuts

    “Most startup companies are thinking of ways to commercialize lab-grown meat quickly,” Takeuchi told Japan Times in a recent interview. Much of that meat is being produced as chicken nuggets or hamburgers.

    “What we are trying to create, on the other hand, is a beefsteak, a chunk of beef, where muscle fibers are neatly aligned in parallel position. They can twitch like real muscles when stimulated by electricity. Few people in the world are thinking of creating such meat,” he said.

    cow
    Courtesy Flash Dantz via Pexels

    But the tech is still a long way off from marketable, Takeuchi said.

    “Although we extracted cells from cattle, cultured them and recreated cattle tissues, what we got in the end didn’t taste like beef, unfortunately,” he said. “Something was lost in the process. If we could find out what that is by reviewing the process and fixing it so (cultured meat) tastes like real beef, then we can determine from which point it starts tasting like beef. That would allow us to quantify taste.

    “In the future, we may be able to design the meat we consume, to create meat that perhaps tastes better than real meat. We don’t know if we can do that at this point, but we may be able to.”

    Cultivated meat demand

    The food industry is ready for the tech, even if not yet perfected. Japan’s Nissin Foods Group, the parent company to the leading Cup Noodle ramen brand, began supporting Takeuchi’s research in 2017.

    The cultivated meat sector has raised nearly $2 billion in investments globally, according to data collected by the industry think tank, the Good Food Institute. That’s with Singapore currently the only country to have approved the tech for sale and consumption.

    But other approvals are expected soon. Late last year, the U.S. granted GRAS status to Upside Foods for its cultivated chicken. It must now earn approval from the USDA before it can be sold in the U.S.

    3D Bio-Tissues steak
    3D Bio-Tissues has created the world’s first cultivated pork steak | Courtesy Kenn Reay Photography

    The steak announcement comes just days after U.K.-based BSF Enterprise, a biotech-focused investment company, said its subsidiary 3D Bio-Tissues produced the first cultivated steak in the U.K. made from pork cells. 

    Whole cuts are the holy grail for cultivated meat as well as plant-based meat. Toronto’s New School Foods recently debuted its whole-cut plant-based salmon.

    “The next frontier of meat alternatives is whole cuts,” Chris Bryson, CEO and founder of New School Foods, said in a statement. He says whole cuts represent the majority of animal meat sales, a challenge with two heavily connected issues: “the quality of the meat alternatives in-market and the limited toolkit our industry uses to produce them,” he said.

    “What’s generally available for consumers now are rubbery, ground, pre-cooked products that will not convince the average customer to change their lifelong habits.”

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  • Hong Kong’s Plant Sifu Pork Comes to Nosh’s Meal Plan Menu

    3 Mins Read

    Plant Sifu, Hong Kong’s first locally established and produced plant-based food brand, has announced it will be the exclusive plant-based meat partner with the regional meal delivery service Nosh in a limited-edition menu running from February 9th to April 30th.

    The Nosh partnership marks the first time Plant Sifu dishes can be made at home, the company says.

    ‘Healthy and delicious eating’

    “We’re very excited to launch a list of exclusive dishes with Nosh, Hong Kong’s leading healthy meal plan company,” Plant Sifu co-founder Joshua Ng said in a statement. “The new menus are all about healthy and delicious eating, combining Plant Sifu plant-based meat with a wide range of nutritious superfoods such as shirataki noodles, quinoa and mixed grains. This is what good food is all about.”

    Ng co-founded Good Food Technologies with Dr. Andrew Leung in 2020. The company debuted with its first consumer brand, Plant Sifu, and its plant-based pork. The startup went on to raise HK$12 million in a seed round last March.

    Plant Sifu is making its meal kit debut | Courtesy

    According to Nosh’s executive chef Kevin James the demand for alternate proteins has boomed in recent years. “We’ve seen a rise in demand for our Nosh Veggie and Flexi meal plans, and we understand the importance of offering a variety of meal options that would appeal to everyone, especially when it comes to plant-based diets.” 

    Nosh is leading a new wave of meal delivery, using premium and sustainable ingredients with products featuring transparent calorie counts. It’s the first in Hong Kong to offer flexitarian meal plans that highlight plant-based protein along with leafy greens and mixed grains. Nosh says its meal kits come in biodegradable packaging, further underscoring its sustainability commitments.

    Plant Sifu x Nosh menu

    The Plant Sifu Nosh meal plans will feature two or three weekly meals. Sample menu items include a Thai Basil and Plant Sifu Mince with Broken Rice Bowl, which Nosh says is a healthy take on the Thai street food staple, Pad Kra Pao.

    Plant Sifu Mince Chili with Quinoa Brown Rice “brings a new kick to the moreish Mexican must-have dish.” The company says its mince is stewed for two hours to soak up the sauce.

    Courtesy Plant Sifu

    The menu also includes a Hamburg steak with Japanese Curry rice, Plant Sifu pork slice with Goan curry and basmati rice in a spice-filled creamy curry with rice.

    “Given our philosophy of providing customers with healthy meal plans, we appreciate the absence of MSG, preservatives, additives and colouring in Plant Sifu,” James said.

    The launch follows Plant Sifu’s debut in seven Chinese Hong Kong restaurants last August.

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  • Fable Foods’ Meaty Mushrooms Land $8.5 Million As Flexitarians Eat Up Healthy Alternatives

    4 Mins Read

    The Australian mushroom startup has secured a $8.5 million Series A round with a diverse group of backers including Princeton Professor Peter Singer, K3 Ventures and former YUM! Brands CEO Greg Creed.

    Fable Food Co, the Australian startup making meaty mushroom products, has raised $8.5 million in a Series A round. The round was led by global venture capital firm K3 Ventures, based in Singapore, and included participation from several influential figures including former YUM! Brands CEO Greg Creed, renowned ethicist and Professor Peter Singer of Princeton University, and Asian fast-casual chain SaladStop! founders Frantz Braha and Adrien Desbaillets.

    Existing investors Blackbird, AgFunder and Aera VC participated in the round too, as well as vegan personality Osher Günsberg and his wife Audrey Griffen.

    “It’s with great pleasure that we announce our Series A fundraise and welcome our partners along in our mission to end industrial animal agriculture. Thanks to the backing and support of K3 Ventures and all of our investors, we will be able to accelerate bringing our delicious, clean label, and sustainable meaty mushroom products to every market in the world,” said Micahel Fox, co-founder and CEO.

    Fable’s existing investors include Michael Simkin, the Executive Producer of Netflix Documentary Series Down To Earth With Zac Efron, and APAC alternative protein fund Better Bite Ventures.

    Rapid expansion

    Since its launch in December 2019, the company has been revolutionizing the meat alternative market with its clean-label, minimally processed, and natural mushroom-based meat products. The company received a major endorsement from Michelin Star chef Heston Blumenthal, who now features Fable’s meaty mushrooms on the menu of his restaurants.

    Professor Peter Singer, who many credit with being the father of the effective altruism movement, said in a statement that he was delighted to “be able to invest in a company that seeks to end industrial agriculture by making plant-based food I love to cook with.”

    Less than two years after its debut, Fable landed $6.5 million in a seed round and introduced its meaty mushroom burger patty in a partnership with Grill’d. The brand has since expanded its presence in Australia and its products are now available in several international markets including the UK, the US, New Zealand, and Singapore.

    Last year saw Fable launched in the U.K. with burger chain Honest Burgers, meal delivery companies Gousto and Planty, and organic supermarket chain Planet Organic. In addition, the brand was added to the menu of U.S. plant-based quick service restaurant chain Beatnic (formerly By Chloe), New Zealand’s Hell Pizza, and SaladStop! in Singapore. 

    This January, the company announced more US brand partnerships with plant-based New York-based meal delivery service CookUnity and trendy restaurant chain The Butcher’s Daughter.

    Fable’s latest funding will be used to further research and development and to push out new meaty mushroom products, as well as accelerate the company’s growth and expansion in international markets with a focus on North America, the UK, and Singapore. The company has already started the year on a high note with new brand partnerships in North America and will soon be expanding its US footprint with the launch of its mushroom burger slider patties at STK Steakhouse.

    Jim Fuller in Fable R_D kitchen – Credit Fable Foods Co

    Versatile, natural, delicious

    With a focus on using mushrooms as the key ingredient, specifically Shitaake mushrooms, Fable creates meaty, flavorful dishes that harness the natural umami flavors and health benefits of mushrooms. The company touts “minimally processed plant-based ingredients” as a key feature for consumers looking to reduce animal meat consumption with a tasty, nutritous alternative.

    Mushrooms also offer several health benefits. For instance, some mushrooms are known to have anti-inflammatory properties and can help boost the immune system. In addition, mushrooms are low in calories, fat, and carbohydrates, making them an excellent choice for those who are health-conscious.

    Fable was founded by a team of experts including fine dining chef Jim Fuller, chemical engineer Chris McLoghlin, and former Shoes of Prey co-founder and vegan Fox. Together, they are committed to creating a more sustainable food system through the promotion of plant-based alternatives and the use of mushrooms as a key ingredient.

    Michael Fox – Credit Fable Food Co

    A rise in demand for meat alternatives

    As Fox says, “We believe that eating more delicious, meaty food made from mushrooms will help the world reduce global meat consumption – without compromising on taste, texture, or experience – and this is how we will be able to achieve a more sustainable food system.”

    The company said that with the increasing demand for plant-based alternatives and the growing recognition of mushrooms as a healthy and versatile ingredient, it believes it is positioned for continued success.

    Creed noted that “after four decades working in the consumer goods and food industries, first with Unilever, then with YUM Brands, I have witnessed the changing demands of consumers around the world when it comes to what they eat. I’ve seen plenty of fads and gimmicks along the way and I know one thing that consumers will never compromise on, is taste.” He added that while Fable’s success in both retail and foodservice caught his attention early on, it’s the “team and mission that secured my investment in them.”

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  • Vegan Runny Yolk Eggs Debut In Los Angeles Restaurants

    3 Mins Read

    Amid the largest avian flu outbreaks in history, Yo Egg is offering Los Angeles-area consumers an alternative: vegan whole-poached eggs.

    Israel’s Yo Egg has made its U.S. debut in Los Angeles at six area restaurants including two Real Food Daily locations and its offshoot, Junkyard Dog, as well as longtime east side vegan staple Flore, the popular outposts Swingers Diner and Coyote Grill, and Loma Linda’s Vegan District Asian Eatery.

    “We thought if we’re here to conquer brunch and breakfast and to own that space, then L.A. is probably the best place to start,” Yo Egg cofounder and CEO Eran Groner recently told Fast Company.

    ‘Tastes just like chicken eggs’

    Yo Egg says that unlike any other egg alternative on the market, its egg features a runny yolk and tastes just like chicken eggs. The eggs are made from chickpeas and soy.

    Yo Egg has debuted in LA | COurtesy

    Chef Yosefa Ben Cohen developed the eggs to deliver flavor and functionality with restaurants and home chefs in mind.

    Yo Egg says it has already reached price parity with premium eggs, and says it will be able to rival conventional egg prices in just a few years. But consumers are already paying premiums for conventional eggs as the avian flu outbreak shows no sign of slowing down.

    “It will work in our benefit to remove the animals from the food system,” Groner told Fast Company. “Because then we won’t see price hikes, we’ll use way less natural resources, and we’ll minimize the use of antibiotics and the danger of animal-borne diseases.”

    Bird flu outbreak

    As of last month, the deadly bird flu (H5N1) saw 60 million birds dead in North America from the outbreak either from infection or culling. Globally, nearly 150 million have died, according to the World Organization for Animal Health.

    The spread of H5N1 has led to widespread egg shortages, driving up the price of eggs and limiting purchases in some stores, sending consumers in search of alternatives.

    eggs
    Photo by Jakub Kapusnak on Unsplash

    Yo Egg says it fills that gap with its sustainable and affordable plant-based egg. “Yo Egg is a huge step forward for plant-based foods, as the world moves towards a food system that does not rely on conventional animal agriculture, and avoids their associated pandemics, price fluctuations and environmental concerns,” the company said in a statement.

    The new poached egg is being tested in LA restaurants with a range of recipes from a ramen bowl and eggs benedict to poached in toast, in chilaquiles, and in fried rice.

    “This product tastes just like an egg. It looks like an egg. The texture and flavor and color, everything is just like an egg. The animal is a middleman that we don’t really need,” Groner said. “It only adds complexity.”

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  • New Tech Lets the Sustainable Black-Eyed Pea Contend With Soy at Scale

    black eyed peas
    3 Mins Read

    Agri-tech company Better Seeds has developed the first black-eyed peas for mechanized harvesting in a bid to reduce the environmental impact of soybean cultivation.

    Black-eyed peas, also called cowpeas or lubias, are high in protein and highly efficient to grow. Now, Better Seeds, Israel’s largest and leading plant genome editing company, says it has engineered black-eyed peas in order to enhance the crop’s productivity for mass-scale production.

    The modified black-eyed peas now stand up straighter and can be harvested the same way as soybeans. Better Seeds uses a unique genome editing technology, EDGE (Efficient Delivery of gene Editing), that enables the broad application of CRISPR across crops.

    The problem with soy

    The soybean is used predominantly in animal feed. But it’s also a key ingredient in a range of foods as oil and protein. according to Better Seeds, the soybean faces threats from global warming, which is expected to lead to yield declines of at least 30 percent over the next decade.

    Soy also requires large quantities of water and fertilizer and is more climate-dependent than other legumes, including the cowpea.

    soybeans
    Soybeans | Photo by Polina Tankilevitch

    Better Seeds says the black-eyed pea is “exceedingly sustainable” offering “enormous nutritional and agronomic value.” It says the black-eyed pea is a leading legume candidate that can “fill the gap” soybean yield.

    “If I had to choose one crop to focus on, its cowpea, since we are facing a huge shortfall in the supply of plant-based proteins, namely soybean, due to climate change,” Ido Margalit, Better Seeds CEO said in a statement. “Cowpea has the capability to fill in this gap pending its redesign to make it fit for mass-scale cultivation which is exactly what Better Seeds is doing. Cowpea will help to feed the world,” Margalit said.

    “Better Seeds is committed to providing better crops which will solve the World’s looming food security problems. I believe that we will make an enormous impact.”

    Redesigning a staple crop

    Prior to Better Seeds’ gene editing, the black-eyed pea was not a candidate for mechanized harvesting, which prevented mass-scale production. Instead, the crop must be hand harvested and often grown in developing countries where hand-harvesting is less expensive.

    Better Seeds was able to redesign the black-eyed pea by targeting the gene that alters the plant’s architecture, allowing for it to stand upright like the soybean.

    Harvesting soy
    Mechanical soy harvesting | Courtesy Pixabay

    “With this redesigned cowpea farmers can both increase their versatility of legume cultivation, utilize their land all year round, and also ensure the market of sustainable supply of plant-based protein,” Better Seeds said.

    Better Seeds says it is also bringing another key trait to the bean: herbicide resistance, which will further enhance its ability to meet the planet’s growing food security challenges.

    The post New Tech Lets the Sustainable Black-Eyed Pea Contend With Soy at Scale appeared first on Green Queen.

    This post was originally published on Green Queen.

  • With 108 School Districts On Board, Rebellyous Foods Raises $9.5 Million to Scale Vegan Chicken

    2 Mins Read

    Seattle-based vegan food startup Rebellyous Foods says it has raised $9.5 million in new funding, bringing its total funding to more than $30 million.

    The new funding for Rebellyous Foods follows a $5.35 million raise in 2021, and a $6 million Series A round in 2020, according to Pitchbook.

    In public regulatory filings with the Securities and Exchange Commission, Rebellyous said it’s aiming to raise more than $30.7 million in total. Previously investors include YB Choi of Cercano Management, angel investor Owen Gunden, and Mike Miller of Liquid 2 Ventures. There were at least 55 undisclosed investors in the latest round.

    ‘Mock 2’

    The company, which was launched in 2017 by former Boeing engineer Christie Lagally, says the new funding will be directed toward equipment for its plant-based meat. Rebellyous has been focused on vegan chicken nuggets, patties, and tenders to date.

    Rebellyous Foods is developing new equipment to scale vegan meat | Courtesy

    It’s now working to develop what it’s calling “Mock 2” — production equipment that can bring Rebellyous’ products to commercial scale.

    “It’s food-processing equipment at its core,” Lagally told Geekwire. “But the whole point is not using old style meat processing equipment to make plant-based meat, which is not a very good fit.”

    The funding comes as Rebellyous had a record-setting year in 2022, even as sales were down for category leaders including Beyond Meat.

    ‘You can’t fool kids’

    Rebellyous saw retail increase to 1,100 stores in 2022. But the bulk of its business comes from food service; it’s a primary supplier of vegan nuggets for the National School Lunch Program (NSLP), serving 108 major school districts across the U.S.

    The NSLP has been increasing its plant-based offerings to improve the health and sustainability of its meals in recent years.

    Rebellyous Foods chicken | Courtesy

    Last July, California earmarked more than $700 million to overhaul school lunch programs in the state, bringing an emphasis to increasing plant-based offerings.

    “Many school districts across our state have a sizable student population that requires or wants plant-based or restricted diet options and cannot afford the sometimes-higher prices,” former Assemblyman Adrin Nazarian of Van Nuys said in a statement. Nazarian pushed the legislation forward, saying it’s a “sizable step” toward empowering schools to respond to their students’ needs.

    “School lunch has been a fantastic place for us because it’s a good match for our model of price parity and profitability,” Legally said. “And you can’t fool kids — it has to be high quality.”

    The post With 108 School Districts On Board, Rebellyous Foods Raises $9.5 Million to Scale Vegan Chicken appeared first on Green Queen.

    This post was originally published on Green Queen.