This week's top stories from 14-19 June
The Future of Protein Production
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This past week has seen not just one but two cultivated meat companies gain label approval from the USDA, meaning both have only one step to clear before being allowed to sell their products in the USA. These are major breakthroughs, but it doesn't necessarily mean US consumers will be able to buy it on shelves soon. They might, however, be able to order it in a fine restaurant.
Elsewhere, a new Technology Center was opened in Germany that will help startups establish and scale up their operations, there were handshakes between Canadian and UK organizations as they spearhead a new era of collaboration on plant-based innovation, and there was a world-first from a Singapore restaurant utilizing proteins made from thin air in its gelato.
As newsworthy weeks go, this was a humdinger!
See you next week...
Industry News
On 8 June, California-based GOOD Meat , the cultivated meat division of food-tech company, Eat Just, Inc. , became the first company to receive the same clearance, albeit the company stated that it was awaiting a site inspection from USDA, the final step in the regulatory approval process before their cultivated chicken can go to market. “We’ve had several months of productive conversations with the USDA Food Safety and Inspection Service and their District Office and appreciate their thoughtfulness throughout this regulatory process," said Josh Tetrick , Co-founder & CEO of GOOD Meat and Eat Just. "Building on our previous cultivated meat industry firsts, this historic US label approval is yet another step toward building a safer and more sustainable food system”
Click here to read more about this first-of-its-kind breakthrough
On Monday 12 June, the cell-cultivated chicken product from UPSIDE Foods was granted an approved label from the USDA. "This is a crucial step in our journey to commercialization," said Uma Valeti, MD , CEO & Co-Founder. "We’re taking a moment to celebrate the hard work and dedication our team has put into achieving this first-of-its-kind milestone, and then we’re getting right back to focusing on the last step in the pre-market regulatory process: obtaining a Grant of Inspection for our production facility"?
To read more about UPSIDE's great news, click here
After an evaluation of the food-tech industry's needs, particularly in alternative proteins, the Israel Innovation Authority ???? ??????? has decided to initiate the establishment of infrastructure that will preserve – and significantly enhance – the strength of the food-tech ecosystem. YDLabs , the selected company, will establish a facility that will provide fermentation services to food-tech companies at varying scales, ranging from 10 liters to 20,000 liters. “Israel has identified the food-tech field as one of the areas to prioritize," commented Dror Bin , CEO of the Israel Innovation Authority. "Currently, due to the lack of infrastructure and workforce, many ventures turn to service providers abroad, which leads to early knowledge leakage and advancements in regulatory frameworks tailored for other countries. With this initiative, we aim to change that as soon as possible"
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Fico, a Singapore-based restaurant, has made food history by embarking on a culinary revolution by creating the world’s first Solein Chocolate Gelato, a dessert made with ingredients derived out of thin air. “If you didn’t know, you could not guess this gelato includes an entirely new, unique, and nutritious ingredient just by tasting it," explained Solar Foods CCO Shilei Zhang . "It looks, feels and tastes just like any other Italian gelato – and that is exactly the idea. Solein is the ‘Intel inside’ of the food industry"
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Using the Canadian Light Source Inc. / Centre canadien de rayonnement synchrotron at the University of Saskatchewan , an Ontario research team has come up with a new method for creating meat substitutes with the same fibrous qualities as a steak or chicken breast – but that relies on the existing physical and molecular properties of specific plant proteins and their interactions with one another – rather than intensive processing. “We were looking at the market and we saw this opportunity to take a step back and use some fundamental ingredients such as protein and starch … to combine them and create a novel, whole meat-muscle analog,” said lead researcher Stacie Dobson , a PhD student in the Department of Food Science at the University of Guelph
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Protein Industries Canada, one of Canada’s five Global Innovation Clusters and Innovate UK, the UK’s national innovation agency, have announced a new bilateral partnership to develop greater connections between the food sectors in both countries. “As Canada develops our national ecosystem, we are eager to work with like-minded countries who share our commitment to growing the plant-based food sector," said CEO of Protein Industries Canada W. L. (Bill) Greuel . "Doing so will help our countries improve environmental and human health, while also supporting economies of the future by creating jobs and increasing investment”
To learn more, please click here
UPP, the harvesting technology and broccoli protein innovator, has led a consortium of agrifood-tech researchers and engineers, including the The James Hutton Institute and Agri-EPI Centre , in winning a joint grant from the Department of Food and Rural Affairs (DEFRA) and UK Research and Innovation . The new SusProt Project will focus on utilizing the 80% of unharvested broccoli biomass (stem and stalk) to create low-cost, low-impact, highly nutritious protein from this previously wasted side stream. “We’re delighted to have won this grant and to be working with some of the UK’s best agrifood-tech teams to deliver this project," said David Whitewood , Co-founder & CEO, UPP. "The global demand for plant proteins is growing significantly, driven by a strong consumer demand for healthier nutrition and sustainable food. Broccoli ‘waste’ is just as nutritious and healthy as the broccoli heads we buy at the supermarket, this project aims to ensure that broccoli is no longer ‘growing to waste’”
Please click here to find out more about this circular story
GEA has inaugurated the New Food Application and Technology Center of Excellence (ATC) in Hildesheim, Germany, as a central hub for piloting processes and products for the alternative protein industry.?“Establishing and scaling up a new food production facility is a major task,” commented Heinz Jürgen Kroner , Senior Vice President New Food at GEA Group . “At the ATC, our process experts explore the potential for mass production in order to make this step manageable for food manufacturers. Ultimately, GEA and our customers want to work together on the development of safe, affordable new food products for consumers”
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Our News
This third edition of PPTI is packed with more than 100 pages of the latest breakthrough innovations, with deep dives on waste to proteins, plant-based innovations, alternative seafood, and much, much more! The July/August 2023 edition will be published on 26 July, and features alternative cheese, bioreactors, air proteins, global harmonization of cell ag regulations, supply chain collaboration, plus some amazing exclusive interviews with key figures driving this industry forward
Click?here?to read the April/May 2023 edition
??If you haven't already, you can now listen to the latest edition of the FPP Podcast. It features?Nathalie Berezina?from?FlyFeed.eco,?Rami Jadaa?from?Fotortec,?Tyler Mayoras ? ???from?Beyond Impact VC?and?Steffen Münch?from?EverGrain? by AB InBev?and was a fascinating discussion focusing on this nascent segment of alternative proteins. You can subscribe and listen wherever you get your podcasts by clicking?here. More episodes are added each month including content from our webinars and exclusive interviews
The above are just a few of the stories that we have brought to you this week – there are plenty more on?www.futureofproteinproduction.com?– and they're published daily. Plus, don't forget, we are now in the process of interviewing all 65 speakers appearing at?The Future of Protein Production LIVE!. You can see the preliminary agenda?here?and full speaker line-up?here.
And remember, if you have a story that you would like us to share with the industry, please get in touch with the editor by emailing [email protected].
We look forward to reporting back to you next time. Here's to another successful week and plenty more good news to come!
The Future of Protein Production news team
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