Credo Foods的动态

???????? ??????????-?????????? ?????? ?????????????? ???????? ???????? ????????????.. ?? The food-tech and food ingredient market is in a great spot currently, with lots of news announced, developments in the market, and multiple rounds of funding. Here's some news that caught my eye this week: ?? Onego Bio has completed its $40M Series A funding round to amplify the commercialization and production of egg protein by precision fermentation. Huge congratulations to Maija Itkonen, the team at Onego Bio, and NordicNinja VC that led the funding. ?? Givaudan has launched their Plant Attitude Challenge, where the company is inviting start-ups to show how to decrease the costs of an alternative-protein recipe while maintaining the taste and texture experience. ?? Time-travelling Milkman has successfully raised €850k to bolster their team, scale production, and broaden the market entry for their 'oleocream', a healthy and sustainable creaminess solution. This has been raised by existing shareholders and a new investor the Alianza Team?. Exciting developments for the plant-based and protein-alternative market. ? Have I missed anything ? #Plantbased #FoodIngredients #AlternativeProtein #FoodNutrition

No comedic attempts today... ????????????'?? ?????????????? ??????????????????????: #CultivatedMeat receives ￡1.6 million boost from the UK government to the Food Standards Agency (FSA) to create a regulatory 'sandbox' for cultivated meat products. This initiative will streamline the approval process, making it easier for cultivated meat to reach the market. Burcon NutraScience Corporation has launched Puratein?, a sustainable, cost-effective canola protein that can fully replace eggs in bakery applications. With over 90% protein purity, Puratein? offers exceptional functionality without compromising taste, making it a perfect alternative to eggs amid rising prices and supply shortages. Congratulations Kip Underwood & team. Meatable, Dutch cultivated meat company, is gearing up for its Series C funding round with an exclusive invite-only event in early 2025. The funding will support Meatable's goal of scaling and commercializing its technology, with the ultimate aim of licensing its manufacturing capabilities to traditional meat companies. Meatable also announced the appointment of Aris de Rijke as CTO, who will focus on cost-efficient scaling. ???? ??????'???? ???? ?????????????????????? ?????????????? ???????????? ?????????????? ?????? ?? ????????, ???? ??????'???? ?????????????? ???? ???????????? ???????? ?????????? ???????? ?????????????????? ????????????????????, ??????????????????, ???? ?????????????????????? ???????????? - ???????????? ???????? ???????? ???? ?????????? ??????! ??????????: [email protected] ??????????: +44 7435 261 339 ????????: +1 (929)-346-7865 #PowellsProteinPublication #PPP #AlternativeProtein #Protein #FoodIngredients

?????? FoodTech 500 alum receives funding to scale production of its mycelium-based meat products. Matr Foods, a Danish startup specializing in mycelium-based meat analogs, has secured a €20M loan from the European Investment Bank (EIB) to expand its production capabilities. The funding will support the construction of Matr's first large-scale factory, with plans to produce over 3,000 tonnes of mycelium meat annually by 2026. Matr's mycelium meats are made using a solid-state fermentation process, which involves inoculating upcycled ingredients such as beetroots, potatoes, and oats with fungi spores. This process reduces food waste and enhances flavor and texture by releasing amino acids and starches during fermentation. Matr’s products have garnered praise for their health benefits and significantly lower carbon footprint than conventional meat, aligning with EU sustainability goals. The €20M loan from the EIB marks its first investment in a plant-based meat company and is part of the EU's broader push towards a green economy under the InvestEU initiative. Read the full Green Queen Media article here: https://lnkd.in/eGYkVEQv #ForwardFooding #FoodTech500 #plantbasedmeat #foodtech #funding #foodsystems #fermentation

Dairy blended with Oats? New innovation from Kerry that has come to market. I think it's an interesting concept and reminds me of something from my red meat days where there was a blended Beef and haricot beans mince product. Lower fat, arguable eco-credentials and hit that flexitarian group perfectly but it never really took off. Would love to see the insight underneath range this for how much demand there could be. Especially interested in the potentially polarising brand name testing! https://lnkd.in/gdC2MfgW #dairy #innovation #npd #branding #marketing #marketresearch

??Ivor Lyons and Carla De Urrutia, founders of Alt Dairy, have taken a unique path in the alternative protein sector, building on their success in the fruit and vegetable industry. ?? Their company, ALT Dairy, emerged from their previous venture, Jumpin' Juice Ltd, when they identified a gap in the UK market for large-scale, alternative dairy products. ALT Dairy now supplies cashew, oat, and pistachio concentrates to the food manufacturing and catering industries. Their ultra-high-temperature (UHT) processing extends shelf life and enhances product safety, while their focus on larger pack sizes and high-concentration solutions makes operations more efficient. With growing demand for dairy-free products, ALT Dairy is well-positioned to lead the market, expanding into the EU and exploring innovative ingredients like seed milks. By staying competitive in price and supporting other manufacturers, they are helping drive the plant-based movement forward. ?? Dive into the ALT Dairy's innovation now in the latest edition of Protein Production Technology International: https://hubs.ly/Q02VY_Jg0 #Dairy #Plantbased #Nuts #Protein #Innovation #Sustainability

???????? VEGANZ GROUP SECURES €10M TO EXPAND PRODUCTION OF ITS 2D-PRINTED OAT MILK, MILILK Veganz Group AG, a plant-based pioneer from Germany, has brought in €10M in equity funding to expand production capacities for its plant-based milk and meat products. The investment round, which brings its total raised to over $24M, came courtesy of a Securities Purchase Agreement with New York-based investor Global Corporate Finance LLC (GCF). The contract enables a flexible and staggered use of the capital over a 30-month period, against the issuance of new shares at a valuation determined through the share price at the time of retrieval. Veganz will utilise the capital to optimise and automate its production processes, increasing the manufacturing capacity of its Mililk sheets by fivefold. While the current version of the non-dairy milk is based on oats, the company indicated that it’s working on almond milk too. Additionally, Veganz will look to expand Peas on Earth, a new pea-protein-based meat analogue. The latest equity investment comes two months after Veganz secured funding from the state of Brandenburg to expand production. And a month later, it announced plans to use around 1,000 sq m of its site in Ludwigsfeld to ramp up manufacturing of its Mililk products, enabling it to make 50,000 litres every day. Mililk is among a burgeoning category of plant-based milks breaking away from the conventional liquid format to offer a product more sustainable, convenient, clean-label, or a combination of these. MIGHTY, OVERHERD and Blue Farm are all making powdered oat milks, JOI and Nooj - milk it skinny or full fat, your go-to dairy-free hero produce nut pastes to be blended with water, while Goodmylk Co. makes frozen concentrates. More information in the full article: https://lnkd.in/erS4H4t9 #GreenQueen #altprotein #futurefood #foodtech #innovation #plantbased #altdairy #vegan

Alt protein #egg ?? replacers are not just for alternatives. ?? This is something visionary startup founders are slowly realizing... Seeing many startups pivot from B2C towards B2B shows the disconnect between the vision of passionate founders and where the public is at. Why do they pivot? ?? They follow the path towards #demand and #profitability, which is essential for survival and food system improvement. Competing with traditional eggs toe-to-toe in the eyes of the consumer is difficult. However, convincing CPGs to adopt upcycled egg-white replacer ingredients may be the easier solution. Here are some B2B examples: ?? Aquafaba ?? Fabumin's aquafaba egg white replacer, based on chickpea wastewater OGGS? - aquafaba Chickpea & mung bean ?? Evo Foods - mung bean, chickpea and peas Angry Camel - chickpea protein Duckweed & water lentils ?? Plantelo - duckweed DryGro's sustainable water lentils Simply Eggless - lupin beans ?? Microalgae ?? Algrow Biosciences - microalgae Precision fermentation: ?? OTRO Foods - precision fermentation egg white Onego Bio - precision fermentation egg white The EVERY Company - precision fermentation egg white Undisclosed ? UOBO - undisclosed ingredient (recently pivoted to B2B in January) Neggst - undisclosed cholesterol-free ingredient (spinoff from Fraunhofer) Egg'n'Up - undisclosed, plant-based ingredient Although even egg white replacement has its own host of challenges, it's an important category with wide-ranging potential. Many corporates are interested in this type of solution with H?agen-Dazs Shops and Grupo Bimbo being recent examples. Where do you think lies the biggest potential for these replacers?

???? Food Tech and Innovations: ???? World’s Largest Dairy Company Launches Plant-Based Milk Brand - Lactalis Canada, a subsidiary of the French dairy giant, introduces a new plant-based milk brand, transforming a facility into a fully vegan hub. ???? Daisy Lab Obtains EPA Approval to Scale Whey Proteins - New Zealand’s Daisy Lab receives EPA approval to expand its precision fermentation dairy protein platform to 5,000 liters. ???? The Vegetarian Butcher to Use The Every Company’s Animal-Free Egg Whites for Plant-Based Meat - Dutch startup The Vegetarian Butcher partners with The Every Company to incorporate animal-free egg whites in its meat analogs. ?????? Wanda Fish Develops Cultivated Bluefin Tuna Toro Sashimi, Plans to File Regulatory Dossiers in 2025 - Israeli startup Wanda Fish creates hybrid toro sashimi from bluefin tuna belly, aiming for regulatory approval next year. #FoodTech #Innovation #PlantBased #CultivatedMeat ????

Last week’s top food innovation news ???? poppi faces a $5m class action lawsuit in California over its "prebiotic" claims. Bored Cow's precision fermentation dairy products debut in 2k Albertsons stores nationwide. Nestlé launches Vital Pursuit, a new brand for GLP-1 drug users, featuring frozen meals available by October. Retailers shift back to offering discounts as consumers become more selective post-pandemic. Land grabs and carbon offset schemes are doubling global land prices, threatening farmers and food production. A new H5N1 bird flu case in Michigan highlights a dangerous escalation in the bird flu situation. Restaurant groups operating multiple eateries in one market are effectively becoming new chains. Mayor Adams' crackdown on illegal mopeds negatively impacts immigrant food-delivery workers in NYC. The Future Market imagines a future where GLP-1 weight loss drugs like Ozempic are affordable and widely accessible. #foodtech #foodstartups #foodbiz ?#agrifoodtech? #poppilawsuit #precisionfermentation #groceryinflation

"The 9 Healthiest Oat Milks, According to Dietitians" -Eat This, Not That! Mooala wins for the best simple ingredient list. Why does that matter? ?? Plant-based milk sales are flat YoY ($ slightly up, units slightly down) ?? Organic plant-based milk sales are up 2x YoY ?? Organic plant-based SIMPLE milk sales are up 4.5 YoY Winning this category means winning in the fastest growing segment of plant-based milk. As always, thanks to the team at Lately for making our PR dreams come true. https://lnkd.in/eDrrdpE