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Image by EvodaBio
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✅ Danish aroma company EvodiaBio secured $6.4 million for its precision fermentation aroma production for food and beverages.
TAKEAWAY: EvodiaBio is targeting non-alcoholic beer first with its proprietary aroma it calls Yops, which it says can improve the taste of non-alcoholic beer as well as serve as a sustainable alternative to cultivated aroma hops.
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✅ Hyfé says it has scaled up the production capacity of its mycelium protein to 400L pilot bioreactors.
TAKEAWAY: Hyfé uses waste streams as a source for fermentation feedstock, and says it’s three months ahead of schedule, completing its scale-up last month.
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Image by Nestlé
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🛒 PRODUCT INNOVATION & LAUNCHES 🛒
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✅ Nestlé’s first milk made with animal-free whey protein from Perfect Day, dubbed Cowabunga, has landed in select Safeway stores in California.
TAKEAWAY: Alongside this collaboration, Perfect Day has so far worked with General Mills, Mars on milk chocolate bars, and Starbucks. Working with Big Food is a surefire way to get its products in front of as many consumers as possible.
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✅ Singapore’s plant-based chicken brand TiNDLE unveiled its latest product, TiNDLE Tenders, and former Impossible Foods executive Jared Umsted is joining as SVP of Foodservice for the US market.
TAKEAWAY: TiNDLE is now served in more than 1,500 restaurants across the globe and has placement with more than 100 national distributors in the US; 2023 will see further global expansion, no doubt!
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✅ Singapore is getting its first plant-based mee pok thanks to a partnership between seafood giant Ha Li Fa's new brand, Eat, Plant, Love, and Bib Gourmand LiXin Teochew Fishball Noodles.
TAKEAWAY: The new range of EPL products is launching at select supermarkets, including Fair Price Finest and Xtra outlets.
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✅ Those Vegan Cowboys, the spinoff brand from the founders of Dutch plant-based meat brand Vegetarian Butcher, unveiled its first precision fermentation cheese, produced in a stainless steel bioreactor dubbed “Margaret”, after Margaret Thatcher.
TAKEAWAY: The company says the achievement is a milestone in tech. “Thanks to the caseins, the cheese of our stainless steel cow potentially has comparable texture and other properties dairy cheese has,” said Lab ‘sheriff’ Will van den Tweel. “And yet it is completely free from animal products. Any cow-free cheese is now possible.”
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✅ Ikea’s parent company, Ingka Group, is launching Saluhall, a “bold and fresh Nordic take on the food hall concept”, which will initially be 80% plant-based with the goal to make the entire menu plant-based and zero-waste.
TAKEAWAY: All menu items will be made with seasonal and local ingredients, and the third-party vendors selling at Saluhall must also meet Ingka’s principles of regenerative and sustainable agriculture.
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“We want it to be about a whole lot more than what’s on the menu — a modern and original twist on the traditional food hall; providing local communities with a place to meet, while eating delicious food and socializing together in an even more
inclusive and sustainable way,”
Jens Nielsen, Commercial & Digital Director, Ingka Group
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✅ Oobli, the California-based company focused on creating sweet protein via microbial fermentation, has launched its first products, a line of chocolate in three styles: 70% Silky Cacao, Sea Salt Flakes, and Raspberry Bits.
TAKEAWAY: Oobli has about half-a-dozen fruit-derived proteins with plans to use them across confectionery products, soft drinks, and other foods, and says its protein can work anywhere sugar is used.
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Image by SciFi Foods
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📈 CONSUMER TRENDS & NEWS HIGHLIGHTS 📈
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✅ SciFi Foods has conducted the world’s first Life Cycle Analysis on cultivated beef and the findings show significant benefits for the planet.
TAKEAWAY: Findings show greenhouse gas emissions reduced by 88.5%, energy use dropped more than 37%, land use more than 90%, and water use by nearly 97% when the beef was grown in bioreactors.
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✅ A recent study by the Plant Based Foods Institute and leading supermarket chain Kroger found that consumers are changing their protein purchasing habits.
TAKEAWAY: Notably, households that spent more on plant-based products decreased their purchases of animal-based options.
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Image courtesy of BlueNalu via Twitter.
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⚡ QUICK BITES ⚡
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Israeli food tech Meat. The End announced a €1.5 million deal with an unnamed European machinery company to ramp up production capacity of its plant-based meat alternatives.
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UK plant-based meat company THIS will launch its THIS Isn’t Streaky Bacon into almost 3,000 Tesco, Sainsbury’s and Waitrose stores in January.
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France’s La Vie™ has sealed an exclusive partnership with Burger King UK to roll out its award-winning vegan bacon across the country from 4th January, to coincide with Veganuary.
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BlueNalu unveiled its bluefin tuna toro, known as the most coveted and difficult to source cut.
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Libre Foods has launched with the first vegan bacon made from mushrooms in Spain.
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WNWN has collaborated with Milan-based luxury gift seller DLISH to create an indulgent chocolate-hazelnut gianduja from cocoa-free chocolate and Italian hazelnuts.
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Tender, based in Boston, uses processes similar to those found in cotton candy machines to create ultra-realistic alternatives to pork and other structured cuts of meat.
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Canada’s largest airline, Air Canada, has added its first selection of vegan meals and snacks to its onboard menu.
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Eatplanted has secured its first major listing with a national retailer; three of its products will roll out to the butchery section of UK supermarket chain Morrisons.
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Taco Bell's temporary plant-based meat products received “mixed reviews,” and will not see a national rollout anytime soon.
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Researchers from Singapore and China have found a way to use food waste for cultivating meat, with a 3D printing ink that could reduce production costs and help to make it a viable option for feeding the world’s population.
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Join Future Food-Tech's flagship summit for an explosion of ideas, fresh thinking, unrivalled networking and new opportunities when global leaders from across the food industry meet in San Francisco on March 16-17.
Find out more here.
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The world's food systems are undergoing a revolution- we've got close to 8 billion people to feed and alternative protein may just be the answer. From cellular agriculture to plant-based food tech to precision fermentation, we need to reform our global food production. The Green Queen Alt Protein Weekly newsletter is here to highlight the latest news, trends and insights for all members of the future food ecosystem.
Today's edition was brought to you by Nicola and Brinc, a venture capital and accelerator firm that empowers game changers to help solve some of the world's biggest challenges. |
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