Our Top Stories from 5-12 August
The Future of Protein Production
Connecting organizations to successfully commercialize sustainable protein at scale
Whoops, looks like we underestimated this week! Major food companies have been shaking things up, and it’s good news for the industry.
First up, a global food giant has introduced food products made with a revolutionary protein grown from air. This sustainable and nutritious ingredient, developed in partnership with a Finnish food-tech innovator, marks a significant step towards a more environmentally friendly food future.
Meanwhile, an Israeli startup producing plant-based salmon from mycelium has relocated production to the USA in a move aiming to capitalize on a larger market and more favorable regulations. As the company’s product gains popularity, one question remains: can it overcome the challenge of convincing US consumers, traditionally accustomed to seafood, to embrace a plant-based alternative?
A dairy giant has joined forces with a fermentation innovator to unlock the potential of dairy byproducts. Could this partnership revolutionize the food industry by offering sustainable and nutritious protein alternatives?
We were intrigued to hear about a university spin-off launching an edible fiber scaffold for cell growth, an innovation that could pave the way for the mass production of cultivated meat and seafood, offering a sustainable and ethical alternative to traditional animal agriculture.
Brazilian researchers, meanwhile, have created a sustainable plant-based protein from fermented common beans. The innovative process improves digestibility and taste, making it a promising alternative to traditional protein sources. This could revolutionize the plant-based food industry.
We'll be back next week with more industry scoops, but don't miss a beat! Follow us on LinkedIn for real-time updates and breaking news. Have a fantastic week!
Ajinomoto launches Solein-powered food products, marking a milestone in sustainable food
The global food industry has witnessed a groundbreaking moment as the Ajinomoto Group unveiled its first products featuring Solein, a revolutionary protein grown from air. The launch of Traditional Flowering Mooncakes and Ice Cream Sandwiches, both under Ajinomoto's new conscious brand Atlr.72, marks a significant step towards a more sustainable food future. "We are thrilled to see our partnership with Ajinomoto come to fruition," said Pasi Vainikka , CEO and co-founder of Solar Foods . "This launch demonstrates the growing demand for sustainable and innovative food products, and we are proud to be at the forefront of this movement"
Click here to read the full story
Adamo Foods nets US$2.5 million to bring clean-label mycelium steak to market
Adamo Foods, a UK-based food-tech startup, has just closed a US$2.5 million Seed round, co-led by Future Planet Capital and Joyful Ventures . This funding will propel Adamo's mission to introduce what it suggests is the first ultra-realistic beef steak alternative made from fungi, addressing the growing consumer demand for better quality, healthier, and cleaner meat alternatives. “This is a pivotal moment for Adamo," stated Pierre Dupuis , Founder & CEO of Adamo Foods . "We’re thrilled to have such experienced investors with deep food-tech expertise onboard. This funding will allow us to scale our production to pilot-scale and bring our clean-label products closer to consumers.” Milo Runkle , Co-founder & General Partner at Joyful Ventures, who will join Adamo Foods’ Board, added, “Adamo Foods represents the future of alternative protein companies. We are excited to support the team in scaling their sustainable and healthy protein alternatives”
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Oshi relocates production to the USA, and eyes larger market
Israeli alternative protein startup, Oshi (formerly known as Plantish) has announced its decision to move production operations from Israel to the USA. The move, according to the company's CEO, Ofek Ron ?? , is driven by a strategic focus on the larger US market and regulatory considerations. "Our market research clearly indicated that the US represents a significantly larger and more receptive market for our plant-based salmon product," Ron stated in a press release. "The regulatory landscape in the USA is also more conducive to the introduction of novel food products, which was a key factor in our decision"
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Fonterra and Superbrewed Food collaborate to advance biomass protein technology
Global dairy co-operative, Fonterra , and natural ingredient manufacturer, Superbrewed Food Inc. have teamed up to boost sustainable food production. The partnership combines Superbrewed’s biomass protein platform with Fonterra’s dairy processing, ingredients, and applications expertise to develop additional nutrient-rich, functional biomass protein. "We are excited to be partnering with a company of Fonterra’s stature, as it recognizes the value in bringing Postbiotic Cultured Protein to market, and is a pivotal step towards expanding our offerings of biomass ingredients that further contribute to sustainable food production," commented Bryan Tracy , CEO of Superbrewed Food
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Deep Dive: Alternative Dairy Don't have a cow, man!
Louise Davis explores how the rapid pace of innovation in the alt dairy sector is translating to new ingredients, products (heck, even new categories), and more sustainable, delicious options for consumers than ever before
Click here to read exclusive interviews with Eyal Afergan, Ph.D from Imagindairy , Fengru L. (Lin) at TurtleTree , Lucie Rein from Cultivated Biosciences , Mark Warner from Liberation Labs , Jennifer C?té from Opalia , Dimitris Karefyllakis from Time-travelling Milkman , and Michele Stansfield at Cauldron Ferm
Innovation Insight: Tiny but mighty: how yeast is revolutionizing food and nutrition
Packed with protein and health benefits, yeast has emerged as one of the most sustainable solutions to the global protein shortage. Here, Dr Weizhe Sun explores how Angel yeast is harnessing this potential to create innovative food and nutritional products
Click here to read this article
The Future of Protein Production Amsterdam, taking place at RAI Amsterdam in the Netherlands on 23/24 October, is Europe's meeting place for accelerating the commercialization of alternative proteins. The conference and exhibition will showcase more than 40 exhibitors, over 100 speakers and bring together more than 400 people. If you thought last year's event was fantastic, just wait until you see what we have in store this October!
You can secure your seat today at the ‘Early Bird’ rate and save more than €300!
Click here to join hundreds of other industry leaders at a specially reduced rate!
Sign up now to join our next free-to-attend webinar, in partnership with JBT Corporation
Join us for an in-depth webinar exploring how advanced lab equipment from Xylem/C. Gerhardt can propel your business forward. Discover how precise fat, fiber, and protein analysis is the key to creating high-quality, nutritious, and irresistible plant-based, insect, and fermentation-derived protein products.
Our experts will delve into:
? Overcoming Analytical Challenges: Master the complexities of analyzing alternative proteins compared to traditional food sources.
? Uncovering Nutritional Insights: Gain a deep understanding of protein types (crude vs. true) and the significance of chitin analysis.
? Accelerating Product Development: Optimize your formulation, streamline processes, and ensure product safety and compliance with automated lab equipment.
? Expanding Your Product Range: Explore the potential of plant-based dairy alternatives and develop new methods for emerging protein sources like fungi, algae, and insects.
Attendees will have the opportunity to hear from industry experts and interact through a Q&A session. Register today to avoid missing out! Click here
Listen to the latest episode now! New episodes are released every month...
In this special episode, we dive into the dynamic world of research financing for fermentation R&D. Our guests feature Wendy Goodson , Vice President of Business Development (Government) at Ginkgo Bioworks, Inc. , Sharyn Murray, CFA ?? , Senior Manager of Investor Engagement & Financing at The Good Food Institute , Andrew D Ive , Founder & Managing General Partner at Big Idea Ventures , Arttu Luukanen , Senior Vice President of Space & Defence at Solar Foods , and Erin Rees Clayton , Senior Scientific Research Advisor at The Good Food Institute. Discover insights into government grants, venture capital trends, and the crucial role of philanthropy in driving sustainable food-tech advancements
Click here to listen to this and all of our podcasts!
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