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Category: alternative protein

  • Sustainable Dining at Starbucks Korea Finds Favor With Record-Setting Sales

    Starbucks Korea sandwich
    2 Mins Read

    South Korean Starbucks branches have seen a surge in sales of recently introduced plant-based meat dishes. The chain has reported that it sold more than 100,000 products in just two weeks.

    The plant-based meat used in the new Starbucks dishes is supplied by Shinsegae Foods’ Better Meat; some of the menu items may contain dairy or eggs, but the group says it still signals the rising popularity of plant-based alternatives across the country.

    Starbucks Korea introduced its first plant-based menu in 2021, featuring four items: a chocolate cake, potato bagels, a Mexican-style rice burrito, and a sweet chili ciabatta. The company has been offering soy milk since 2005 and began serving seasonal beverages with oat milk in 2017.

    Courtesy

    Last year saw another addition to the plant-based offerings at Starbucks Korea: a vegan chicken salad and the world’s first Starbucks beverage using plant-based yogurt, the “Pine Coco Green Yogurt Blended.”

    Shinsegae, the company behind Better Meat, recently announced the launch of a plant-based burger and indicated the development of more offerings.

    Plant-based options at Starbucks

    Starbucks has been steadily increasing its vegan options across Asia. Most recently, it partnered with Indonesian vegan food-tech startup Green Rebel. Last month, the coffee chain launched a special meatless menu featuring Green Rebel’s Beefless Rendang and Chick’n Fillet. The Philly Steak Rendang Sandwich and Black Pepper Chic-ken Sandwich are available in 364 Starbucks outlets nationwide.

    Green Rebel
    Green Rebel is now available at Starbucks Malaysia | Courtesy

    “In order to maximize the success of plant-based protein adoption in new markets, we always emphasize the importance of flavor localization,” Max Mandias, Green Rebel co-founder and Chief Innovation Officer, said in a statement. “Our partnership with Starbucks Malaysia is exciting because it is a celebration of the culinary diversity of the Asian region, where beloved local flavors take center stage.”

    The coffee chain has also removed its surcharge for dairy-free milk options in some locations, but not yet in the U.S., despite the urging from nonprofits and celebrities including James Cromwell and Alicia Silverstone, who says with significant profit margins on the coffee itself, the chain could afford to drop the added fee. “With such a high profit margin per cup of coffee, even after overhead, it is not an unreasonable request to stop charging for non-dairy milk,” Silverstone wrote on her blog, The Kind Life.

    The post Sustainable Dining at Starbucks Korea Finds Favor With Record-Setting Sales first appeared on Green Queen.

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  • Reduction in Meat Consumption Key to Climate Crisis Resolution, Study Finds

    3 Mins Read

    Shifting from high meat consumption to a plant-based diet drastically lowers the environmental harm linked to food production, according to a new climate study on diet and emissions.

    The most extensive study of its kind to date, published in the journal Nature Food, says vegan diets generate 75 percent fewer climate-warming emissions, and diminish water pollution and land usage by 75 percent compared to diets containing more than 100 grams of meat daily.

    The researchers also observed a 66 percent reduction in wildlife destruction and a 54 percent decrease in water consumption with a shift away from animal products.

    The findings

    The damaging effects of meat and dairy consumption on the planet are well-documented, and the new research further makes the case for a substantial reduction in meat intake particularly by the world’s most affluent nations.

    Earlier research into diet and emissions primarily relied on model diets and average impact values of each food category. But the new research, conducted by Oxford University, scrutinized the actual diets of 55,000 U.K. residents. The study incorporated data from 38,000 farms across 119 countries to account for varying environmental impacts of specific foods produced in different methods and regions. This methodology significantly enhances the credibility of the findings.

    mcplant
    Courtesy McDonald’s

    “Our dietary choices have a big impact on the planet,” Oxford University’s Professor Peter Scarborough, the lead author of the research published in Nature Food, said in a statement. “Cutting down the amount of meat and dairy in your diet can make a big difference to your dietary footprint.”

    The study revealed that the contents of the diet carried greater environmental weight than the location or production method. Prior research demonstrated that even the most eco-friendly meat — organic pork — inflicts eight times more climate damage than the most environmentally harmful plant, oilseed.

    The researchers suggested that the U.K. should implement policies promoting a decrease in meat consumption to achieve its climate objectives. Despite previously imposed taxes on high-sugar beverages, government officials have refrained from dictating dietary choices.

    The researchers also found that diets with low meat content (less than 50g per day) halved the environmental impact compared to high-meat diets. However, the disparities among low-meat, pescetarian, and vegetarian diets were relatively minor.

    Recommendations

    The study indicated that in order to attain sustainability in global food production, individuals in wealthier nations would need to drastically curtail their meat and dairy consumption. Technological advancements and reducing food waste alone will not sufficiently minimize the environmental impact of our food system.

    Courtesy TechNode / Jiayi Shi.

    “This is a significant set of findings,” said Professor Neil Ward from the University of East Anglia. “It scientifically reinforces the point made by the Climate Change Committee and the National Food Strategy over recent years that dietary shifts away from animal-based foods can make a major contribution to reducing the U.K.’s environmental footprint.”

    The researchers noted a significant decrease, 93 percent, in methane emissions, in vegan diets as compared to high-meat diets. Methane is produced by ruminants including cow and sheep. The gas traps 80 times more heat than CO2 in the first 20 years after it is released. Recent research has urged for drastic cuts in methane.

    “To feed a growing global population while remaining within proposed safe environmental boundaries for GHG emissions, land use, water use, water pollution, and biodiversity loss, we will need changes in diets,” the researchers wrote. “Other means to reduce the environmental impact of the food system (for example, technological advances, closing yield gaps, reducing food waste) will not be enough without major dietary change.”

    The post Reduction in Meat Consumption Key to Climate Crisis Resolution, Study Finds first appeared on Green Queen.

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  • Dutch Startup Willicroft Introduces Fermented Plant-Based Butter

    Willicroft Original Better butter
    3 Mins Read

    Willicroft debuts a new vegan butter made from fermented beans.

    Dutch startup Willicroft, known for its plant-based cheese alternatives, is expanding its product range with the introduction of its first non-cheese offering: a fermented butter. The innovative product, named “The Original Better,” will hit the market in both retail stores and food service in September.

    Willicroft says it has made a “true” butter that mimics the taste, spreadability, cooking properties, and baking characteristics of conventional dairy butter — unlike margarine, which is made from fats, oils, and artificial ingredients.

    The Original Better Butter

    Willicroft says the butter was two years in development, and investments totaling €350K in order to produce the butter through a meticulous fermentation process, allowing the company to recreate the rich flavors of high-end dairy butter without the need for artificial flavorings. The company received grant support from Provincie Noord Holland.

    Willicroft vegan cheese
    Willicroft vegan cheese | Courtesy

    Staying true to its commitment to natural ingredients, Willicroft’s plant-based butter is crafted using a base ingredient of beans, along with 100 percent natural components. The product features European soybeans sourced from Austria.

    Compared with other plant-based kinds of butter, Willicroft’s Original Better contains lower levels of saturated fats while maintaining the desired taste and consistency, the company says.

    Beans make for better business

    Last year, Willicroft became the first plant-based cheese brand in Europe to obtain B-Corp certification.

    In a statement on social media, founder Brad Vanstone emphasized the importance of moving away from solely profit-driven endeavors. “The days of focusing solely on profit-making are over,” he wrote. “Simply put, business as usual will lead to the widespread destruction of a huge number of the planet’s species, potentially including our own. We certainly do not profess to be perfect, but we are on the right track.”

    willicroft cheese
    Courtesy Willicroft

    The company raised more than €2 million in Seed funding last year, led by PINC and Rockstart with Döhler and Feast Ventures participating. Its product placement has expanded rapidly across Europe.

    “Willicroft is taking plant-based dairy alternatives to the next level. Alongside making delicious products (I’ve tasted several, I recommend them!), they are helping farmers to transition to sustainable production by enabling a local supply chain without the need for monocropping or highly processed ingredients,” Mark Durno, managing partner at Rockstart., said in a statement last year following the close of the Seed round. “They have spent the last years understanding their consumers and their footprint, and the next phase will be to put those learnings to scale.”

    According to Vanstone, the use of beans as a base makes Willicroft’s cheese produce five times less CO2 than the dairy alternatives it’s replacing.

    The post Dutch Startup Willicroft Introduces Fermented Plant-Based Butter first appeared on Green Queen.

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  • Akua’s Kelp Burgers Get the SpongeBob Treatment to Support Nickelodeon’s Operation Sea Change

    akua
    3 Mins Read


    Akua, the New York-based creator of the “world’s first” kelp burger, has announced a partnership with Nickelodeon’s SpongeBob SquarePants to introduce kid-friendly Kelp Patties.

    The new slider-sized patties, available in Original and BBQ flavors, are designed to make eco-friendly eating more appealing to children. The burgers will be launching in select U.S. retailers and at vegan fast food chain PLNT Burger locations this month.

    “These kid-friendly patties are not only tasty but also contribute to improving the health of little humans,” Courtney Boyd Myers, founder of Akua, said in a statement.

    Nickelodeon’s Operation Sea Change

    The collaboration aligns with Nickelodeon’s recently launched ocean sustainability initiative, Operation Sea Change. By leveraging SpongeBob’s popularity as an ocean-based cartoon character and Akua’s commitment to regenerative ocean-farmed foods, the partnership seeks to make such products more accessible to children. Other brands in the program include Brooklyn’s Conscious Step, Australia’s Munro Footwear, and apparel companies Miami’s Waterlust and California’s Seastra Surf.

    “Since its debut almost 25 years ago, SpongeBob SquarePants has become globally beloved for its contagious optimism and irreverent humor, but at its core the series has always had an intrinsic connection to the sea leading us to launch SpongeBob SquarePants: Operation Sea Change to help protect the home of the very creatures that inspired Bikini Bottom,” Veronica Hart, Executive Vice President, Global Franchise Planning, Paramount Consumer Products, said of the initiative launch last year. “With this initiative not only are we funding change but reinventing how we do business by creating a connected global effort around sustainability, while also being afforded the opportunity to honor the legacy of the incomparable Stephen Hillenburg, Marine Biologist and SpongeBob SquarePants creator, who was so deeply committed to preserving our oceans and marine life.”

    Akua Burger
    Akua Burger | Courtesy

    Akua, which launched in 2017, specializes in meat and seafood alternatives made with kelp, a highly sustainable and nutrient-rich crop. Kelp requires no fresh water, fertilizer, feed, or arid land to grow, making it a zero-input crop. Akua sources its kelp from a network of ocean farmers along the New England seaboard.

    “Akua’s Kelp Patties offer a delicious and nutritious option for kids while staying true to Akua’s mission of creating great-tasting and planet-friendly food choices,” Myers said. “Crafted from 100 percent sustainable ocean-farmed kelp, these kid-friendly patties are not only tasty but also contribute to improving the health of little humans and the health of our vast oceans.”

    A clean food future

    In 2021, Akua secured $3.2 million in Seed funding from notable investors including inside linebackers coach for the New England Patriots, Jerod Mayo, Sir Kensington’s co-founder Brandon Child, and beauty founder Cristina Carlino. Akua is currently raising funds through a crowd equity campaign on Republic.

    Akua Burger
    Akua Burger | Coutesy

    According to Myers, kelp, among other novel ingredients and scaled-back formulations, are the new frontier in plant-based food. “The first wave of plant-based eating was the Boca Burger, beans, and tofu,” she said in 2021 following the company’s Seed raise. “The second wave is Impossible and Beyond, and the third wave is going to be the return to whole foods and clean eating.”

    The post Akua’s Kelp Burgers Get the SpongeBob Treatment to Support Nickelodeon’s Operation Sea Change first appeared on Green Queen.

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  • Alpha Foods Partners With Just Egg, Improves Its Vegan Chicken Nutrition

    Alpha x Every
    3 Mins Read

    California-based vegan food brands Alpha Foods and Eat Just, have announced a partnership to expand Alpha’s breakfast offerings featuring Just Egg.

    Following its recent partnership with the Anne Hathaway-backed precision fermentation egg producer, The Every Co., Alpha is adding Just Egg, the market leader in the plant-based egg category. Alpha and Eat Just say they will collaborate this fall as part of Alpha’s product renovation plans.

    Alpha Foods, which is available in more than 11,000 retail locations across the U.S., has also announced the integration of new high-moisture extrusion (HME) technology. This renovation is driven by powerful consumer and retailer insights. The company says the new tech will help it produce nutritious, convenient, and accessible products.

    ‘Craveable, convenient, and accessible options’

    “These partnerships with Just Egg and Every Co., combined with our use of our new HME protein and enhanced formulations, will enable us to continue bringing innovative, craveable, and delicious products to our consumers, thus solidifying Alpha’s position as a leader that continues to create the most craveable, convenient, and accessible options in the plant-based market,” Cole Orobetz, CEO of Alpha, said in a statement.

    Alpha Foods' CEO Cole Orobetz
    Alpha Foods’ CEO Cole Orobetz | Courtesy

    According to Orobetz, these partnerships are key to Alpha’s growth and contribute to “raising awareness about the continuous innovation needed within the plant-based category.”

    He says the company is committed to empowering consumers to transition into plant-based eating while showcasing the positive impacts on their health, animal welfare, and the environment, “all without feeling restricted by food labels.”

    Improving taste, texture, nutrition

    So far, Alpha has introduced the HME technology for processing its plant-based Chik’n Strips, which the company says cook, shred, and taste just like their animal-based counterparts. The HME technology utilizes a specialized cooking and stirring method at high heat and pressure, resulting in products with fewer ingredients, higher protein content, lower carbohydrates, and fewer calories.

    alpha nuggets
    Alpha nuggets | Courtey

    The company’s Homestyle Chik’n Strips offer 18g protein, 7g carbohydrates, and 160 calories per serving. Alpha has also introduced the Chik’n & Maple Waffle Sandwich, a plant-based twist on a brunch classic, with more additions to its product portfolio scheduled for launch later this year.

    As part of Alpha’s evolution, the brand is renovating its core product portfolio with formulation changes that provide an enhanced eating experience packed with nutrition at an accessible price point. Formulation updates include Alpha’s All-Day Burritos, which will now incorporate the new HME protein and increased nutritional value.

    Alpha’s Original Chik’n Nuggets and Alpha’s Crispy Chik’n Patties, two of the company’s most popular products, will also undergo a formulation refresh that enhances the texture and flavor of the products.

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  • AirAsia Partners with Green Rebel for Meatless Menu Options

    Green Rebel and AirAsia meals
    3 Mins Read

    Indonesia’s premier plant-based protein brand, Green Rebel, has teamed up with Malaysian budget airline, AirAsia, to provide meatless alternatives of traditional Southeast Asian delicacies for the inflight menus on regional routes.

    Beginning today, Green Rebel’s vegan Pak Nasser’s Plant-Based Nasi Lemak will be available on AirAsia’s Malaysia routes, while passengers on Philippines routes will be able to taste vegetarian Sisig. Two other plant-based dishes — Nasi Rendang with assorted vegetables and Rendang with Coconut Rice — will appear on the menus on select AirAsia’s Indonesia flights starting later this week.

    Greening up AirAsia’s in-flight menus

    Santan, AirAsia’s food service subsidiary, has replaced traditional meat ingredients with Green Rebel‘s plant-based proteins for these recipes. The substitution includes products like Beefless Rendang, Chick’n Chunks, and Plant Mince. Classic dishes like Nasi Lemak have been elevated using basmati and wild purple rice, served with Green Rebel Chick’n Chunks, eggplant curry, French beans, and potatoes. Guilt-Free Sisig, a popular Filipino dish, uses Green Rebel’s Plant Mince, seasoned with calamansi, onions, and chili peppers.

    Pak Nasser
    Pak Nasser | Courtesy

    “Green Rebel is the first plant-based alt meat brand to partner with AirAsia in Malaysia, the Philippines and Indonesia,” Green Rebel co-founder and CEO Helga Angelina Tjahjadi, said in a statement.

    Tjahjadi says Green Rebel and AirAsia have aligned values, “in particular a commitment to sustainability and flavour localisation.”

    Green Rebel says its food technology ensures the plant-based protein not only imitates the mouthfeel of meat but also absorbs deep flavours and marination, making it perfect for Asian culinary methods like braising, stewing, steaming, hotpot, grilling, and even deep frying. Made from 100 percent natural plant-based ingredients, all Green Rebel products are free from MSG, preservatives, and refined sugar. The protein base includes non-GMO soy and shiitake mushrooms, and is flavoured using Asian spices and herbs for an authentic taste experience.

    Planet-friendly food

    Green Rebel has a strong commitment to sustainable, affordable, and tasty plant-based meat alternatives. The company conducts independent Life Cycle Assessments on its products and has found its plant-based beef and chicken alternatives have significantly less global warming potential compared to their traditional counterparts.

    “We discovered that our meatless beef has 91 percent less global warming potential than local beef, and similarly our meatless chicken has 84 percent less global warming potential than local chicken,” Tjahjadi said.

    Nasi Rendang
    Nasi Rendang | Courtesy

    “We are looking at savings on carbon emissions by 90 percent, water use by 72 percent, land use by 90 percent, and overall energy use by 81 percent to produce plant-based meat in comparison to animal-based meats.”

    The new partnership supports AirAsia’s environmental commitments, which align with the Paris Agreement’s 1.5-degree Celsius policy. AirAsia has been working on measures to reduce its carbon footprint, including reducing 221 tonnes of CO₂ emissions per aircraft per year through an optimization solution implemented in 2022.

    “We’re excited at the possibilities as mindfulness about healthy and sustainable eating grows in this part of the world,” said Tjahjadi.

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

    upside foods chicken at bar crenn
    2 Mins Read

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

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

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

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

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

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

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

    Booking a seating

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

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

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

    2 Mins Read

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

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

    The findings

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

    Upside Foods’ EPIC cultivated meat factory, Courtesy

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

    Scaling production capacity

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

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

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

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

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

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

    3 Mins Read

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

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

    Honey truffle sweetener

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

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

    truffle mushroom
    Photo by CHUTTERSNAP via Unsplash

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

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

    Aspartame’s cancer risk

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

    diet coke
    Photo by Matt Seymour on Unsplash

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

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

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

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

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

    3 Mins Read

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

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

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

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

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

    Courtesy Meati Foods

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

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

    Machine learning for better meat

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

    Courtesy Meati

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

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

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

    SimpliiGood has debuted nuggets made from microalgae
    3 Mins Read

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

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

    Microalgae meat

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

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

    Vegan nuggets made from SimpliiGood’s spirulina | Courtesy

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

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

    Scaling spirulina production

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

    algae
    Photo by Vita Marija Murenaite on Unsplash

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

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

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

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

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

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

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

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

    Refocusing efforts

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

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

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

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

    B2C brand’s future is uncertain

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

    Courtesy Coolhaus

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

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

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

    3 Mins Read

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

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

    The findings

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

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

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

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

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

    Recommendations

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

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

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

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

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

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

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

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

    fermify
    2 Mins Read

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

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

    ‘World leading provider for precision fermentation technology’

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

    Fermify Team | Courtesy

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

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

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

    New dairy solutions

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

    fermify
    Fermify’s cheese | Courtesy

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

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

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

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

    3 Mins Read

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

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

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

    Mycoprotein product potential

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

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

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

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

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

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

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

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

    Elevating alternative food

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

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

    Mycorena's mycolein
    Mycorena’s mycolein | Courtesy

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

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  • New Research Outlines Blueprint for Sustainable Protein Production in Asia

    meat
    3 Mins Read

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

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

    The findings

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

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

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

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

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

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

    Recommendations

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

    OmniPork in McDonald’s Hong Kong | Courtesy

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

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

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

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

    3 Mins Read

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

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

    The Nordic Nutrition Recommendations 2023

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

    Photo by Tara Clark via Unsplash

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

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

    ‘Synergies can be forged between health and the environment’

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

    Source: Luisa Brimble via Unsplash

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

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

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

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

    hooked foods
    2 Mins Read

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

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

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

    ‘Continue to drive innovation’

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

    Courtesy Hooked

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

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

    Global vegan seafood market

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

    Courtesy

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

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

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

    stocked ess-a-bagel

    3 Mins Read

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

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

    ‘Healthier and more sustainable foods’

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

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

    Stockeld launched a vegan feta cheese in 2021 | Courtesy

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

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

    Novel vegan cheese

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

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

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

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

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

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

    Joyful Ventures founders
    3 Mins Read

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

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

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

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

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

    Pre-seed B2B focus

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

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

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

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

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

    ‘Investing in global transformation’

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

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

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

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

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

    BetterBrand
    4 Mins Read

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

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

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

    ‘Proving that the impossible is possible’

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

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

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

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

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

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

    Better carbs

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

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

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

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

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

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

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

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

    Impossible Burger

    3 Mins Read

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

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

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

    Heme challenge

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

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

    Courtesy Motif FoodWorks

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

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

    Impossible’s patent challenges

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

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

    Impossible Foods patties
    Impossible Foods heme-based burgers | Courtesy

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

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

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

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

    tindle tenders
    3 Mins Read

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

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

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

    ‘A more sustainable food system’

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

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

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

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

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

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

    German’s shifting diet culture

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

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

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

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

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

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  • VFC Bails Out Fellow U.K. Vegan Meat Brand Meatless Farm: ‘We Are Delighted’

    meatless farm
    3 Mins Read

    In a major development for the failing plant-based meat company Meatless Farm, U.K.-based VFC Foods has announced the purchase of the other Yorkshire-based plant-based company, in a deal worth £12 million in sales.

    The Meatless Farm acquisition expand the vegan offerings of VFC, the vegan chicken brand launched by Veganuary’s co-founder, Matthew Glover and entrepreneur Adam Lyons.

    According to VFC, the Meatless Farm brand will remain intact, and its product range will enrich VFC Foods’ existing lineup of plant-based chicken products.

    ‘Numerous synergies’

    VFC says the strategic purchase represents a vital step in its expansion plans, further solidifying its mission to provide an increased array of vegan options in retail and food service industries, with the ultimate goal of eliminating animals from the food system.

    Since its inception during the pandemic and securing its first significant listing in Tesco in 2021, VFC Foods has consistently grown its presence with its successful vegan chicken alternative. Meatless Farm marks its first acquisition.

    VFC Vegan
    VFC | Courtesy

    “We are delighted to announce this strategic acquisition, whilst being extremely mindful of the business’ challenges and the impact on the people involved,” David Sparrow, CEO of VFC Foods, said in a statement. “Meatless Farm has built strong consumer awareness, which aligns with our core values, and their exciting product portfolio enhances our existing range. By integrating both brands, we can utilize numerous synergies with valued customers and suppliers, thus driving innovation and extending customer choice.”

    Expanding the plant-based meat market

    The acquisition comes following the June 12th announcement from Meatless Farm that it had laid off most of its team after failing secure additional funding. An industry source told AgFunder News that the investor they thought was going to make “a multi-million dollar investment” backed out and the company ran out of time to get the capital needed.

    Lyons says the acquisition is “a testament” to the work of the Meatless Farm team. He commended the company for doing “an exceptional job in developing and establishing quality products.”

    The announcement comes as the plant-based industry is seeing rapid expansion in both the U.K. and the E.U., with sales of plant-based milk, meat, and cheese outstripping their animal-based counterparts. “Reducing our meat consumption is crucial for a healthier, more sustainable future,” Glover said.

    Meatless Farm | Courtesy

    “VFC Foods is well positioned to sustainably grow the Meatless Farm brand once the cost-of-living crisis eases, and the plant-based space has experienced further consolidation,” he said.

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  • Impossible Foods Debuts the Indulgent Burger: ‘To Better Meet Consumers Where They Are’

    3 Mins Read

    Impossible Foods has announced the Impossible Indulgent Burger, a premium version of the original Impossible Burger promising to be juicier and meatier than its predecessor.

    The new Impossible Indulgent Burger caters to consumers who desire a more meaty vegan burger. According to the company, 82 percent of consumers say the new burger’s taste is as good as, or superior to traditional beef.

    Indulgent is a restaurant-style third-pound patty developed to provide maximum flavor and succulence, whether serving at special dining events or casual backyard barbecues. Impossible says the new burger showcases reduced shrinkage compared to traditional beef burgers when cooked on a grill or stovetop.

    ‘Giving consumers more options’

    “Our burger put us on the map and it’s the core of our business. But we’ve heard from our fans they’d like something bigger and even juicier, so we of course said yes,” Peter McGuinness, president and CEO of Impossible Foods, said in a statement.

    The new Indulgent Burger | Courtesy Impossible

    “Not only do we have our original beef products for versatile everyday cooking, but we launched Beef Lite earlier this year for more nutrition-conscious consumers who want an even leaner alternative to animal beef. Our Indulgent Burger is the perfect addition, giving consumers more options and ways to try and buy Impossible. Creating a more differentiated portfolio allows us to better meet consumers where they are.”

    Like all of Impossible Foods’ products, the Indulgent Burger offers a rich source of protein and boasts zero cholesterol. It also eliminates the potential exposure to animal hormones and antibiotics often found in traditional meat. In addition, it presents a greener choice with its significantly reduced land use, water consumption, and greenhouse gas emissions.

    Taking vegan meat mainstream

    This new burger enhances Impossible Foods’ already extensive plant-based beef selection, which includes Impossible Beef. In March, the California-based vegan meat company introduced Impossible Beef Lite, a leaner version of the original, to appeal to more health-conscious consumers.

    Impossible Foods has launched a summer ad campaign
    Courtesy Impossible Foods

    In anticipation of the summer grilling season, Impossible Foods has launched an extensive brand advertising campaign. Leslie Sims, the company’s new Chief Marketing & Creative Officer, is leading these efforts to attract a wider audience to the plant-based meat market. It recently debuted a new campaign created by Terry Crews’ new advertising agency.

    The Impossible Indulgent Burger is currently available at popular burger outlets like Bareburger and Monty’s Good Burger, with further availability expected in the coming summer months. It will also be available at select retailers, with wider nationwide distribution to follow.

    Impossible has had a longstanding relationship with Burger King, which sells a version of the popular Whopper sandwich with the Impossible patty, but no plans have been announced to add the Indulgent Burger to the menu.

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  • Breaking: Upside Foods, Eat Just Earn First USDA Approval to Sell Cultivated Meat in the U.S.: ‘A Giant Step Forward’

    Cultivated chicken from Upside Foods
    4 Mins Read

    Leading cultivated meat manufacturers, Eat Just and Upside Foods, have completed the pre-market regulatory review process for cultivated chicken, becoming the first U.S. companies to earn the clearance for sale.

    The USDA has granted Upside Foods and Eat Just’s Good Meat divisions a Grant of Inspection (GOI), allowing the companies to proceed with the commercial production and sales of cultivated chicken. This latest achievement follows the recent USDA label approvals for both Upside and Good Meat. To date, only Singapore has approved the sale and consumption of cultivated meat; it approved Eat Just’s Good Meat chicken in 2020.

    ‘A giant step forward’

    “I’m thrilled to share that cultivated meat will now be available for consumers in the U.S.,” Dr. Uma Valeti, CEO and Founder of Upside Foods said in a statement. Upside Foods has raised more than $600 million in funding from investors, including Bill Gates, Cargill, Tyson Foods, and Richard Branson.

    “This approval will fundamentally change how meat makes it to our table. It’s a giant step forward towards a more sustainable future – one that preserves choice and life. We are excited to launch with our signature, whole-textured UPSIDE chicken and can’t wait for consumers to taste the future,” Valeti said.

    Josh Tetrick, co-founder and CEO of Good Meat and Eat Just called the approval a “major moment for our company, the industry and the food system.”

    Cultivated chicken | courtesy Upside Foods

    “We have been the only company selling cultivated meat anywhere in the world since we launched in Singapore in 2020, and now it’s approved to sell to consumers in the world’s largest economy. We appreciate the rigor and thoughtfulness that both the FDA and USDA have applied during this historic two-agency regulatory process,” Tetrick said.

    Dan Glickman, Good Meat Advisory Board member; former U.S. Secretary of Agriculture and member of the U.S. House of Representatives, commended the USDA’s leadership for working with the FDA to make this milestone happen.

    “Today’s approval demonstrates that the United States is a global leader in the promising alternative protein space while also continuing to support family farmers’ efforts to feed the world through conventional food and agriculture techniques,” Glickman said.

    “We at Upside Foods have long championed the dual regulatory jurisdiction of FDA and USDA, starting with a historic partnership with the North American Meat Institute in 2018. Since then, our team has been working diligently with both agencies to bring our cultivated chicken to market,” said Eric Schulze, PhD, VP of Global and Scientific Affairs at Upside Foods.

    good meat chicken
    Good Meat has earned regulatory approval for its cultivated chicken and serum-free media | Courtesy

    “We are grateful for the FDA’s and USDA’s thoughtful and rigorous review processes, which have enabled us to start bringing safe, delicious, and high-quality cultivated meat products to market in the U.S.”

    Bruce Friedrich,  president of think take The Good Food Institute (GFI) says the dual approval mark a “pivotal moment in our journey towards building a safer, more efficient food system.”

    “American consumers are now closer than ever to eating the real meat they love, that uses far less land and water than conventionally produced meat,” Friedrich said. “By undergoing a comprehensive facility review process and meeting the highest regulatory standards, cultivated meat will provide consumers with a safe and trusted source of protein. As we navigate a future with increasing global demand for meat, it is crucial that governments worldwide prioritize cultivated meat as a solution that satisfies consumer preferences, supports climate goals, and ensures food security for generations to come.” 

    Mirte Gosker, Managing Director of GFI APAC says the news also strengthens Asia’s food security. “Today, our region gained a powerful new ally to help us meet this challenge,” Gosker said.

    “By embracing cultivated meat, the U.S. joins an elite circle of forward-thinking nations leading the way on food innovation. Singapore’s close-knit, world-class R&D hub, coupled with America’s large-scale manufacturing capabilities and huge consumer market, creates a powerhouse combination greater than the sum of its parts.”

    Where to try cultivated meat

    Upside is currently filling its first commercial order for cultivated chicken at its Engineering, Production, and Innovation Center (EPIC) factory. The facility has the potential to produce 400,000 pounds of cultivated meat per year.

    Upside Foods’ EPIC California factory, Courtesy

    The final USDA label approval is being celebrated in partnership with Michelin-star chefs Dominique Crenn and José Andrés whose restaurant will be the first to offer U.S. consumers cultivated chicken.

    Crenn will be sharing Upside at Bar Crenn in San Francisco; Upside is also offering consumers a chance to win a taste of its cultivated chicken via a social media campaign.

    Andrés will share Eat Just’s Good Meat at a yet-to-be-disclosed restaurant in Washington, D.C. 
     

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  • Adamo Foods Secures £1.5M in Fresh Funding for Its Mycelium Meat

    adamo foods
    3 Mins Read

    With the goal of revolutionizing the alt market, Adamo Foods has secured £1.5m in fresh funding, earmarked for introducing its mycelium-based steak to the mainstream consumer.

    U.K.-based Adamo Foods says it is harnessing innovation to craft appetizing, healthful, and ecologically viable alternatives to meat whole cuts. The venture’s vision is to fill what it sees as a gap in the vegan meat market, namely the dearth of high-quality alternatives resembling whole pieces of meat, such as steaks, filets, and chops.

    The company’s first successful funding initiative was a Pre-Seed investment led by SFC Capital, a prominent seed-stage investment firm in the U.K. and the third venture capital to back Adamo Foods.

    Adamo also received two significant grants from Innovate U.K. under the ‘Better Food for All’ and ‘Novel Low Emission Food Production Systems’ competitions.

    Whole-cut vegan meat

    The struggle to emulate the texture of whole-cut meat using plant proteins has often left consumers underwhelmed, says Adamo. But demand is there; whole cuts represent 85 percent of the $1.2 trillion traditional meat market yet are almost non-existent in the realm of vegan substitutes.

    Adamo
    Whole-cut mycelium steak from Adamo Foods | Courtesy

    Adamo Foods has been able to reproduce the consistency of whole-cut meat using fungal mycelium — the root system of fungi. Mycelium boasts high protein and fiber content and even surpasses pea, soy, wheat, and beef in terms of protein quality.

    Adamo says it has discovered a technique to grow mycelium into long, dense fibers that form the texture analogous to the “grain” of a steak or chicken fillet. Utilizing this process, Adamo seeks to attract both vegans and traditional meat consumers. The product will be available later this year.

    Future plans

    Adamo says its future plan includes collaborating with research partners to increase specific micronutrients naturally present in mycelium, thereby emulating the nutritional benefits of beef without the detrimental dietary and sustainability issues.

    It joins a growing number of companies focused on mycelium technology to replace meat. Earlier this month, MyForest Foods secured $15 million in a Series A extension round for its vegan mycelium meat. Also this month, U.K.-based mycoprotein pioneer Quorn partnered with startup Prime Roots to co-develop mycoprotein-based meat.

    Courtesy MyForest Foods

    The company will also focus on refining its unique fermentation and formulation processes to transit from the laboratory to a pilot scale, gearing up for product launch.

    Last week, the Helsinki First International Cellular Agriculture Conference witnessed a glimpse of Adamo Foods’ innovative technology as part of the EIT Food Accelerator Network. The start-up also earned a finalist spot in the 2023 Coller Startup Competition and is gearing up to present at the final round.

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  • A Joint Venture Between APAC-SCA and JACA Will Boost Japan’s Cellular Agriculture Industry

    3 Mins Read

    The Asia-Pacific Society for Cellular Agriculture (APAC-SCA) and the Japan Association for Cellular Agriculture (JACA) have solidified a partnership through a Memorandum of Understanding (MoU).

    The new MoU aims to boost the growth of cellular agriculture across Japan and the broader Asia-Pacific area.

    “Establishing long-lasting ties with key stakeholders and other associations regionally and globally is a key asset in the strategic development of the industry for APAC-SCA,” Peter Yu, Program Director APAC Society for Cellular Agriculture, said in a statement.

    “Through this MoU we reverberate the message and necessity of a key tenet of the industry – global collaboration,” Yu said.

    Collaborating on cell agriculture

    Through the agreement, JACA will have enhanced access to the global cell-cultured industry network. Concurrently, the APAC-SCA will increase its role in guiding regulatory progress in Japan. Both bodies are set to collaborate on endeavors like knowledge dissemination and the formulation of a risk communication strategy for their members.

    Cell-cultured meat from IntergiCulture | Courtesy

    JACA, an industry-academia-government collaboration, has been working to create rules for production and distribution of cell-based food products, such as cultivated meat, egg, and dairy throughout the country.

    Last month, it convened close to 150 stakeholders from the Japanese Parliament, government officials from Japan and abroad, industry associations, member companies, academia, and media representatives to build a consensus around the necessary measures for food safety requirements in the cultivated food sector as well as methods to protect Japanese farmers’ rights on branded-animal cells such as “Wagyu.”

    During the event, Megumi Avigail Yoshitomi, Representative Director of JACA, stressed that “Japan should leverage its global presence in food and regenerative medicine area to show its presence in cellular agriculture field.”

    Japan as a cultivated protein hub

    The MoU follows the February announcement from Japan’s Prime Minister, Fumio Kishida, who said the country is moving toward developing a cell-based agriculture industry focused on cultivated meat and fish to help reduce the country’s carbon footprint.

    Prime minister of japan fumio kishida

    According to the industry think tank GFI APAC, it is currently possible to sell cultivated meat in Japan, depending on the interpretation of existing laws.

    GFI APAC says that regulatory opening puts Japan in a position to become a world leader for cultivated meat and attract attention from international cultivated meat startups. The framework being developed through the recent MoU and the government’s plan will help move the sector forward.

    The cellular agriculture industry is moving closer to seeing more deregulation. Currently, only Singapore’s Food Agency has approved cultivated meat for sale. But last week, two California cultivated meat producers, Eat Just and Upside Foods, announced they had received label approval from the USDA — the final step before the agency grants full approval to begin production and distribution across the U.S.

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  • New Research Dishes On Ways Restaurants Can Increase Orders of Lower Emission Foods

    pizza
    2 Mins Read

    A new meta-analysis explores how restaurants can get patrons to order lower-emission food.

    In a climate increasingly fraught with urgency, the microscope is on consumer behaviors, particularly food choices, which generate about 34 percent of worldwide greenhouse emissions, according to new research.

    The findings

    A new meta-analysis, published in the journal Appetite, looked at 83 interventions aimed at enticing consumers to choose low emissions meals in various food-service settings including work, school, and hospital cafeterias along with a range of restaurants. 

    dumplings
    Photo by Abhishek Sanwa Limbu on Unsplash

    The researchers examined various interventions aimed at pivoting consumption habits toward the more sustainable options. Interventions developed to alter consumer beliefs show minimal effect on the actual behavior of food selection — even though consumers understand that there’s every reason to opt for the more sustainable choices.

    For instance, while a T-Bone steak served with imported vegetables generates approximately 14.65 kg of CO2 (the equivalent of driving a car for 79 km), a veggie bowl containing beans, grains, and local vegetables produces only around 610 g of emissions (equivalent to driving 3 km) — 96 percent fewer emissions.

    But knowing that was not enough to move the needle for most consumers.

    The factors for success

    The researchers found that two primary factors are behind the emissions from restaurants and cafeterias. First, they often source ingredients from non-local suppliers, resulting in long-distance transportation of food; transportation is a leading cause of carbon emissions.

    Second, menus typically consist of about 80 percent meat-based dishes; meat and other animal products, are responsible for about 15 percent of global emissions.

    burger
    Photo by Christian Wiediger on Unsplash

    The meta-analysis sheds light on effective, practical strategies that food providers, marketers, and policymakers could adopt, such as amplifying the accessibility of low-emission choices and increasing the enjoyment of low-emissions foods. The findings show these methods were more effective than trying to change consumer beliefs about why they should make the switch.

    Other measures thought to increase widespread adoption of lower emissions meals aren’t necessarily effective, the researchers noted, such as emissions labeling on menus, social norms, and incentives. The key drivers appear to be better-tasting food that’s more widely available.

    Other research published earlier this year found 60 percent of restaurateurs see low-emissions plant-based food as a long-term trend.

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  • WTH Foods Introduces Microalgae-Based Vegan Seafood Products

    WTH Foods
    3 Mins Read

    WTH Foods is expanding its presence in both the European and Southeast Asian markets with a new range of low-sodium, clean-label plant-based seafood products.

    Known for its popular Umani brand of plant-based meat alternatives that launched earlier this year, the Philippines-based WTH Foods is now venturing into vegan seafood.

    The company has taken a pioneering approach, using microalgae, for use in this new product line.

    Microalgae seafood

    “We are working with the real microalgae biomass to make our products, and have
    discovered that it gives that nice soft texture that consumers would expect in fish,” WTH
    Foods Co-Founder and CEO Stephen Michael Co told FoodNavigator-Asia.

    The company has successfully developed plant-based tuna and crabcakes using microalgae. Co says the superior nutritional value of the company’s plant-based tuna is more nutritious than conventional tuna.

    vegan seafood
    WTH Foods has launched vegan seafood | Courtesy

    “We have developed plant-based tuna and crabcakes at this point, and the tuna in particular
    stands out because it is actually far superior in terms of nutritional value [compared to
    regular tuna], being that there is no cholesterol, microplastic or heavy metal contamination,
    but still carries the same amount of DHA and Omega-3 one would get from tuna,” Co said.

    While WTH Foods primarily aims to target the European market with its seafood line, Co says that ensuring clean-label products is crucial to capture consumer interest.

    Market potential

    “We still see Europe as the biggest market in terms of plant-based products, and plan to first
    look at Central and Southern Europe for this, so places like Prague, Germany, Spain, Italy
    where the more cosmopolitan cities are which are more receptive to shelf stable seafood,” he
    said.

    “The products have purposely been made clean label with just five ingredients including the
    microalgae and low sodium in order to increase the appeal in this market, which really places
    a lot of importance on clean label products.

    WTH Foods has launched a Filipino inspired frozen range, Umani
    WTH Foods launched a Filipino-inspired frozen range, Umani, earlier this year | Courtesy

    “We also are pushing for South East Asian flavours in order to differentiate ourselves from
    what’s already out there in the market in Europe, perhaps Thai or Malaysian flavours in the
    tuna, and then market these as handy options for pastas or pizza toppings or sandwiches
    and so on,” Co said.

    “We are looking for the right Asian market some of our seafood products and it’s still in the
    market testing phase – what we are planning to do here is to use a different kind of plant
    protein which might just lead to a bit of difference in the taste profile as well,” Co says/ “So while the products in Europe will be primarily pea-based, for ASEAN markets we believe
    that soy is still a very acceptable source of protein – as such, we will be looking at launching
    soy-based tuna in Southeast Asia and a more pea-based tuna for the European market.”

    The post WTH Foods Introduces Microalgae-Based Vegan Seafood Products first appeared on Green Queen.

    The post WTH Foods Introduces Microalgae-Based Vegan Seafood Products appeared first on Green Queen.

    This post was originally published on Green Queen.