Proteins - the buzzword of 2024
FoodTech News & Trends:?
Protein ??? Interesting food trend: the world is going to be obsessed with protein in 2024! We're seeing an increase in protein-heavy food products - from ice cream & bars packed with protein to veg-based proteins and lab-grown meats. Non-alcoholic drinks & performance soft drinks are definitely on the rise! And how about lab grown protein powder in Finland??
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Danish Kost Capital launches €25 million fund to fuel foodtech innovations and bioeconomy growth. Kost Capital has already made its first investments in the palm oil replacement company ?io, the infant formula company Numi and the Danish ingredient company Nutrumami.?
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Australian Government is launching an inquiry into Food prices across retailers. Meat live stock for example has dropped in price by 60% but supermarkets have reduced their prices by only 8%! Are we going to see this trend happening more around the world? France is next picking up against giant PepsiCo .
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AgTech & FoodTech Carbon Removal raise significant money in 2023 . There are mergers, sells & acquisitions in the alternative protein space with Danone selling its stake in Diary alternative startup & Multus merging with New Wave Biotech in the UK. Japanese gov dedicates crazy amounts of money on plant-based eggs & cultivated meat in an attempt to lead the way!?
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Alternative Proteins have indeed made a mark but the question of their wider acceptance and their scaling cheaply is still a question due to ample misconceptions. Cellular Agriculture, Precision Fermentation, and Molecular Farming have been at the forefront of alternatives along with plant-based but the complexity that lies in mass production and acceptance is still a long way to go.
Latest from the world of Chefs:?
Listen to an interview with Chef Josh Niland , the author of The Whole Fish & Fish Butchery! He is looking to open up a restaurant in Singapore next year. And is a winner of the James Beard Award. Great game-changing techniques and world-renowned insights, a real inspiration he is!?
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Best things Chefs ate in 2023, that's a big mouthful! Here is the list: Panko fried beef tongue, ?Magret de canard, Torrejas Hondure?as, Inari, Poussin with morels and sauce vin jaune, Bone marrow, Sunday sauce, Gli spaghettini aglio e olio ... and more
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Plating, plating, plating, there are new & old ways, traditional, classic & modern ... have a look at some cool trends running around the streets of New York . The Pedestal, Shingle all the way, Top it with a Tuile, Play it close to the Edge, Go Big, and Small, Flood the Zone, Show some Bone, Ditch the Plate ... What else have you seen out there??
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Celebrity Chef Karen Martini is taking over the Saint Hotel in St Kilda (Melbourne) changing the name to Saint George and offering two menus, “Tavern” & “Grill” style. A Josper wood grill will touch main courses such as bistecca di Fiorentina and whole flounder, yum yum!?
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Chef Failatu Abdul-Razak breaks cooking record in Ghana cook-a-thon after cooking non-stop for more than 227 hours! That's called dedication :)?
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An inspiring interview?with Chef Marcus Samuelsson - from facing tough times in Ethiopia to Competing in IronChef & and becoming a celebrity! Truly?inspirational, the epitome of everyone can do it with enough grit & perseverance!?
领英推荐
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Private Chef Kumar Ferguson reveals Travis Kelce’s favs! Travis smashes wooping 4000 calories per day with steaks topping his fav, followed by seafood Alfredo & oatmeal for breaky (I may have mixed up the order here guys)!?
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Lates in Hospitality:
Air, Singapore; Langosteria, United Kingdom; Jara by Martin Berasategui, Dubai; Maison Boulud, Singapore; Studio Frantzen & FZN, Dubai.?
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HK, one of the host markets for Private Chefs and arguably the modern birthplace of the industry has some other cool secrets! Red Seasons Restaurant on the outskirts of Hong Kong presents a whole-roasted underground pig cooking fire pits. Now that's Crispy Pork!!!?
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Data, data, data, have you wondered what data to collect & how to use it? Find info on 9 types of data that are key to success : Contacts, Demographics, preferences, usage/purchase, interests, upsell/tips, engagement, social, & past preferences.?
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271% bounce back post-COVID is what the Hospitality Industry has experienced, at least in India! Have you seen the same in your region? Cafes & Restaurants are booming down under in Australia as well. Are we about to see the boom of the 2010s when running a hospo business was a licence to print money??
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Local and hyper-local experiences : With the trend of 'buy local', more guests prefer supporting local communities and want an authentic experience in new destinations. The trend will only grow as governments of emerging tourist markets try to uplift the local economy post-pandemic by inviting more tourists.
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CHEFIN numbers:?
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Closing remarks: WOW, is Australia really famous for Pavlovas? Delicious & InsureandGO released a new Global Food Map that states Pavlova is a must-try in Australia, really ????
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What is your opinion - do you like Pavlova?
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Comment with your opinion and we will feature the top answers on our next post.?
Top Voice, FoodTech Innovator, Founder Scaling Globally World's Largest Chef Platform CHEFIN! Nothing short of extraordinary!
10 个月Proteins will definitely be dominating the future focus of FoodTech businesses - not just producing but also recycling & efficient application!