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The Spoon

Daily news and analysis about the food tech revolution

Allen Weiner

Brevel Raises $8.4 Million to Scale Nutrition-Rich, Neutral-Flavored Microalgae Protein

Move over pea protein and soy, there’s a new alt-protein in town made from microalgae, and it’s cheaper and more sustainable. Brevel, the Israeli company behind this alternative to the omnipresent ingredients in everything from plant-based burgers to dairy-free cheese, aims to become the number one choice for plant-based protein worldwide.

Brevel’s vision now becomes a business reality with the announcement of $8.4 million in a seed funding round. The funding will be utilized to build a commercial pilot factory which will serve as the basis for scaling the company’s proprietary technology and enhancing its research and development capabilities. Investors include FoodHack, Good Startup VC, Tet Ventures, and Nevateam Ventures.

The fermentation of microalgae as an alt-protein has been under consideration but has not made the headlines because of its cost and issues with flavor. Brevel says it has found a solution by combining sugar-based fermentation of microalgae with a high concentration of light at industrial scales. The company says its nutritionally rich, neutral-flavored microalgae-based protein solves issues with plant-based dairy and egg products that lack a valuable nutritional profile.

In an email interview with The Spoon, Brevel CEO and Co-Founder Yonatan Golan shared some additional details.

Will the company make its own microalgae foods or sell them to other manufacturers? Have there been any sample products created yet?

Our protein comes as a dry powder which can be simply added directly to formulations. Today, our partners add it in different forms – either directly as powder, or apply some processes such as homogenization, secondary fermentation, etc. to increase its solubility, extract additional flavors, and more. This depends on their specific needs and preferences.

In terms of functionality – at the moment, for our first segment of partners, we actually try to be as inert as possible – increase the nutritional profile of products without changing taste, color, texture, or cost for the end consumer. One of our piloting partners described it as a “ghost protein” – it increases protein content without you noticing it is there. In the second stage, we will be looking to provide functionalities such as gelation, texturing, emulsification, and more, which are most suitable for fish and seafood alternatives.

We are piloting with many different food manufacturers worldwide who are very excited about our ability to increase their nutritional profile without changing taste, color, texture, or cost for the end consumer.

Later in June, we will be at the largest alternative protein conference (Future food tech) in NYC and will have an exclusive tasting room where we will showcase several of the products our partners developed with our protein – plant-based cheese with a high protein content which melts on pizza, sunny side up eggs with our protein both in the white and the yolk.

How did the company land on microalgae? From previous research?

My co-founders are my two brothers: Matan is an MD who brings the health angle (plant-based food products today have a very low nutritional value which must be solved if we want to have a healthy future), and this is a key element in our vision. The second, Ido, is a genius engineer who happens to have a vast background in microalgae and manages to invent this entirely new way of producing microalgae efficiently and at a very high quality. I am vegan both from a moral and sustainable standpoint and am enthusiastic about finding solutions to feed our growing population sustainably and ethically. I have three children who are also vegan, and I am very concerned about the future they will live in if we don’t make drastic changes. As a physicist, I view this challenge very rationally and believe that microalgae can become the ultimate solution, like many experts and companies. However, to date, no one has been able to solve the cost and quality barriers to make this vision become a reality.

This is why we decided to dedicate ourselves to working hard on this problem and have managed to break through the glass ceiling this industry has seen for too many decades.

To educate those who do not know what exactly is microalgae?

Microalgae are microscopic organisms that use photosynthesis to grow very resource efficiently. Microalgae evolved more than 2 billion years ago. For the first time in the prehistory of earth transformed most of the CO2 in our atmosphere into oxygen and enabled the development of more advanced forms of life. Even today, microalgae account for more than 50% of the oxygen production cycle daily.

Microalgae naturally contain 40%-60% protein alongside a variety of healthy ingredients.

Microalgae grow everywhere on our planet – lakes, rivers, oceans, and even deserts and the arctic. More than 500,000 different strains exist in nature, and only a small fraction have been researched. A handful is used for food, feed, cosmetics, nutraceuticals, fertilizers, and biofuel production. Brevel uses non-GMO microalgae grown in a unique breakthrough technology that enables the highest quality of sustainable protein production at cost levels comparable to pea and soy, the leading plant-based protein source today.

Move over pea protein and soy, there’s a new alt-protein in town made from microalgae, and it’s cheaper and more sustainable. Brevel, the Israeli company behind this alternative to the omnipresent ingredients in everything from plant-based burgers to dairy-free cheese, aims to become the number one choice for plant-based protein worldwide.

Brevel’s vision now becomes a business reality with the announcement of $8.4 million in a seed funding round. The funding will be utilized to build a commercial pilot factory which will serve as the basis for scaling the company’s proprietary technology and enhancing its research and development capabilities. Investors include FoodHack, Good Startup VC, Tet Ventures, and Nevateam Ventures.

The fermentation of microalgae as an alt-protein has been under consideration but has not made the headlines because of its cost and issues with flavor. Brevel says it has found a solution by combining sugar-based fermentation of microalgae with a high concentration of light at industrial scales. The company says its nutritionally rich, neutral-flavored microalgae-based protein solves issues with plant-based dairy and egg products that lack a valuable nutritional profile.

In an email interview with The Spoon, Brevel CEO and Co-Founder Yonatan Golan shared some additional details.

Will the company make its own microalgae foods or sell them to other manufacturers? Have there been any sample products created yet?

Our protein comes as a dry powder which can be simply added directly to formulations. Today, our partners add it in different forms – either directly as powder, or apply some processes such as homogenization, secondary fermentation, etc. to increase its solubility, extract additional flavors, and more. This depends on their specific needs and preferences.

In terms of functionality – at the moment, for our first segment of partners, we actually try to be as inert as possible – increase the nutritional profile of products without changing taste, color, texture, or cost for the end consumer. One of our piloting partners described it as a “ghost protein” – it increases protein content without you noticing it is there. In the second stage, we will be looking to provide functionalities such as gelation, texturing, emulsification, and more, which are most suitable for fish and seafood alternatives.

We are piloting with many different food manufacturers worldwide who are very excited about our ability to increase their nutritional profile without changing taste, color, texture, or cost for the end consumer.

Later in June, we will be at the largest alternative protein conference (Future food tech) in NYC and will have an exclusive tasting room where we will showcase several of the products our partners developed with our protein – plant-based cheese with a high protein content which melts on pizza, sunny side up eggs with our protein both in the white and the yolk.

How did the company land on microalgae? From previous research?

My co-founders are my two brothers: Matan is an MD who brings the health angle (plant-based food products today have a very low nutritional value which must be solved if we want to have a healthy future), and this is a key element in our vision. The second, Ido, is a genius engineer who happens to have a vast background in microalgae and manages to invent this entirely new way of producing microalgae efficiently and at a very high quality. I am vegan both from a moral and sustainable standpoint and am enthusiastic about finding solutions to feed our growing population sustainably and ethically. I have three children who are also vegan, and I am very concerned about the future they will live in if we don’t make drastic changes. As a physicist, I view this challenge very rationally and believe that microalgae can become the ultimate solution, like many experts and companies. However, to date, no one has been able to solve the cost and quality barriers to make this vision become a reality.

This is why we decided to dedicate ourselves to working hard on this problem and have managed to break through the glass ceiling this industry has seen for too many decades.

To educate those who do not know what exactly is microalgae?

Microalgae are microscopic organisms that use photosynthesis to grow very resource efficiently. Microalgae evolved more than 2 billion years ago. For the first time in the prehistory of earth transformed most of the CO2 in our atmosphere into oxygen and enabled the development of more advanced forms of life. Even today, microalgae account for more than 50% of the oxygen production cycle daily.

Microalgae naturally contain 40%-60% protein alongside a variety of healthy ingredients.

Microalgae grow everywhere on our planet – lakes, rivers, oceans, and even deserts and the arctic. More than 500,000 different strains exist in nature, and only a small fraction have been researched. A handful is used for food, feed, cosmetics, nutraceuticals, fertilizers, and biofuel production. Brevel uses non-GMO microalgae grown in a unique breakthrough technology that enables the highest quality of sustainable protein production at cost levels comparable to pea and soy, the leading plant-based protein source today.

Israeli Company Wants to Create a Greener Future Through Compostable Plastic

Like many transformative ideas, the genesis behind TIPA, an Israeli company with a novel way to reduce plastics in the environment, came from the need to solve an obvious problem. Daphna Nissenbaum, TIPA’s CEO, and co-founder was bothered by the mountain of plastics around her and wanted to find a solution that would benefit her son and others moving forward.

“If you think about nature’s packaging, such as an orange peel, or banana peel,” TIPA’s vice president for North America, Michael Waas, told The Spoon in a recent interview. “We don’t see the Mt. Rainier of banana peels or orange peels because they all break down. And so (Nissenbaum) thought, ‘I need to do something about this for my kids’ and turned her focus on finding a compostable solution inspired by nature.”

For TIPA, it’s all about flexible plastics—those water bottles and food packaging that may wind up at a recycling center but are challenging to become part of a circular economy where materials can be reused for another valuable purpose. Founded in 2010, TIPA’s vision for flexible packaging is to create compostable packaging with the same qualities as conventional plastic, such as durability and shelf life. In particular, for food packaging, compostable material will add days to the freshness of bagged produce and other foods.

Waas explains that TIPA uses polymers that are both bio-based and petroleum-based, which seems contrary to the company’s overall mission. “You’re probably thinking that doesn’t make any sense,” Waas said about petroleum-based polymers. “You can have fossil-based, petroleum-based polymers designed to be fully compostable and bio-based polymers that are not compostable. So, it’s two different challenges. One is the source of the material, whether it’s coming from oil or a bio-based source, and then what happens to it at the end of life. And so TPA uses a combination of both bio and fossil-based, but absolutely everything we produce is certified compostable.”

“We spend a lot of time working on what works and what doesn’t,” Waas added.

TIPA takes a broad approach to the business side of creating a viable system for the circular economy. The Israeli company can manufacture packaging for clients or provide the compostable film to clients or their packaging partners. “We focused on developing the IP and the technology around the solutions. Then, we work with best-in-class manufacturing partners to produce the film or the laminate,” Waas said. We’re doing that because it allows us flexibility for customers.”

The EPA points out that composting enriches the soil, helping retain moisture and suppress plant diseases and pests; reduces the need for chemical fertilizers; encourages the production of beneficial bacteria and fungi that break down organic matter to create humus, a rich nutrient-filled material, and reduces methane emissions from landfills and lowers your carbon footprint.

Creating a compostable future is an obvious path to a greener world, but are consumers ready to make an effort to go through the process of composting? Several surveys indicate that most consumers would compost if it were more accessible. More than 180 communities in the U.S. have composting programs, including such cities as Portland, San Francisco, Boulder, and Seattle have city-wide composting programs.

Even with the ready availability of municipal composting programs and consumers’ general sense they would use composting if made available, Waas believes that consumer education is critical.

“We work with our customers to help them communicate that the package is recyclable because we want this packaging to end up in the right facility, whether that’s in somebody’s backyard or at an industrial compost facility,” Waas said. “And that means consumers have to know that it’s compostable and put it in the right place.”

Change Foods Says Its Alt-Cheese Has A Market Beyond Plant-Based Consumers

As the name infers, Change Foods is poised to take on the world of cheese and go beyond today’s plant-based offerings and craft a cheddar or mozzarella that is identical in taste to a dairy-based product. The trick, company founder and CEO David Bucca believes, is the replication of casein, a dairy protein, that gives the cheese its signature flavor.

Using precision fermentation, Change Foods has a current war chest of more than $15 million from venture firms and food manufacturing companies and collaborations with such giants as Upfield and Mexico’s Sigma-Alimentos. Bucca believes Change Foods will have products on the market in 2023.

Recently, David Bucca spoke to The Spoon about Change Foods’ origins, its vision, and how he hopes to lure current dairy-based cheese eaters to his company’s line of products.

Why take on a market with so many companies already tackling plant-based cheese?

When you look at the limitations of current products on the shelf, unfortunately, it doesn’t cut it for many other cheese consumers in terms of certainly from a functionality point of view, let alone a taste point of view. So, when you’re talking about specifically harder cheeses like cheddars or even a very functional cheese like mozzarella, you expect to stretch and melt and do all of its usual things on a pizza, for example. Then there are clear limitations that you experience with plant-based cheeses.

I think certain products have come a long way, and soft base cheeses and fermented cheeses are all fantastic in their own use application. But you know, they just don’t consider them like cheese for the regular sort of cheese and dairy consumer.

How and why did you move from the aerospace industry to the world of alternative foods?

I was working in the aerospace industry when I started a nonprofit organization called Series Frontier in Australia, which is a think tank and industry accelerator for proteins. And so that allowed me to look at many companies, look at lots of different technologies, and sort of study and evaluate gaps in the market and opportunities. And basically, the conclusion I came up with was that microbial fermentation is such a powerful enabler, specifically when you can focus on specific compounds. One of which was the magic unlock that you find in a dairy engine, specifically, casein.

 So, once I drew that connection, we can recreate the key functional component of cheese and dairy, which is casein using a technology that allows you to produce something bio-identically the same. And suddenly, it was a magical epiphany to say that wow, if we can recreate casein exactly one for one, then there is that whole concept of cheese without compromise.

So, your goal is to provide an alternative to dairy that appeals to more than plant-based or vegan consumers.

It’s change without compromise to the average consumer.

We’re seeing high growth in the vegan and plant-based cheese market, which is fantastic. But for the average mass-market cheese consumer, we need something better. We need something that minimizes that compromise that people have to put up with. And I think this is the, and I can do that.

Your focus is on the casein, so is it the same as casein found in dairy?

The DNA is actually encoded in the gene. So, the gene itself is what we’re using one for, one from basically the same gene that you tell that encodes for the cow to produce casein. So, we take that same DNA, but then we use a microbial host to produce that same protein rather than a cow affected by it. So, we’re creating miniature cows in some sort of way whereby we can target specific compounds of interest, one of which is casein that a case is bioidentical.

Other companies using precision fermentation face the challenges of scale and cost. What’s your approach to those issues?

Well, where we’re at today, we’re at the very cusp of straddling the high-cost sort of existing process to now moving it forward into this new era of cost-effectiveness and scalability. And that’s why it’s a challenge. And the biggest challenge is how do we obviously optimize for this protein or company you’re looking for within the lab in terms of getting the microbes to produce things in as high a quantity as possible. But the second challenge is by leveraging the scales of what is the economy of scale in larger and larger fermenters because that’s truly where you start.

The other key component that drives a lot of that is also the regulatory timeline to produce products at scale and via a repeatable process, to then go through the regulatory approval process with the FDA and get aggressive approval for these specific compounds for use in the food.

If you hope to have products in the market in 2023, what do you have in place today? Something I can hold in my hand?

Yes, absolutely. We have a number of benchtop prototypes.

Lastly, please talk about the impact you believe Change Foods will have on climate change and sustainability through its cheese.

If we really want to solve some of the issues around climate and animal agriculture-related to dairy, then this is why cheese is so important. For example, it requires ten liters of cow’s milk to make one kilogram of cheddar. So, it’s a conversion ratio of 10 to 1. So not only is dairy milk unsustainable, to begin with, but then you can compound that by a factor of ten to cheese.

With that in mind, we have to be strategic about making sure there is no compromise on taste, performance cost, texture, price, and convenience for the average regular dairy consumer.

Meati Adds Steak Filets to Its Roster of Mycelium Alt-Meats

Meati co-founder Tyler Huggins radiates the right blend of entrepreneurial enthusiasm and practical knowledge to catapult common mushroom threads into a popular staple for healthy consumers. Huggins walks the walk as a visionary in the future of food space with a diverse background that includes a stint as a field biologist for the U.S. Forest Service, a research engineer, a consultant in the wastewater industry, and a co-founder of a healthy snack company.

“I really dedicate my life to harnessing nature’s power and beauty and then guiding it to help produce sustainable food,” Huggins told The Spoon in a recent interview.

With initial success from the launch of Meati’s mycelium-based alt-chicken and alt-beef cutlets, the company has announced a new product, Meati Steak Filet, which will be available on May 23 directly to consumers through the company’s website. Four steak filets, which should be prepared much as one would cook a steak, will sell for $35.

Like other Meati offerings, the steak fillets are a whole food rich in nutrition. A single serving has only 0.5g of fat and zero cholesterol. It is 120 calories along with 14g of protein, 9g of dietary fiber, and a host of micronutrients such as Riboflavin, Niacin, Folate, Vitamin B12, Zinc, and Copper.

The fermentation process from mushroom roots to the finished product has evolved to become a smooth, sustainable effort, but years of hard work are behind Meati’s success.

“There was a lot of trial and error. We spent over two years and millions of dollars of government grant money to figure out the cultivation and the fermentation part of this process,” Huggins explained.  
And then it was, how do you take all these mushrooms and actually make meat out of it? That was a whole other couple of years because what we do is we make sure we ensure wholesome nutrition. The mushroom roots are actually alive during the entire process. We gently form and orientate the root structure in different ways to mimic different muscles and give you different textures.”

Huggins said that Meati is in the midst of a significant physical expansion, but in doing so, the company looked at other industries for ways to scale without reinventing the wheel. “We looked into other industries and found several analogs. Our existing processes are already scaling, and we said, okay, we’ll take one from here and another from food processing. And we’ve created this unique sort of hybrid of industrial processes where we don’t need some sort of technological breakthrough to be successful.”

The future for Meati includes testing retail distribution in the second half of 2022 and a continued effort to create a brand sanction between itself and the countless other alt-meat products. Beneath it all, Huggins’ passion for delivering a clean, healthy, nutritious product is his and Meati’s north star.

“I look at nature as sort of a toolbox, you know,” Huggins said. “Three billion years of evolution have designed all sorts of different tools. And I believe that most of our problems can be solved by looking into nature because nature’s problem is already solved.”

Mill It Farms Finds A Plant-Based Whitespace in Alt-Buttermilk

As the name suggests, buttermilk was made from the cultured cream leftover from the butter-making process. Was, being the keyword. With little sacrifice in its taste, modern buttermilk is made through a fermentation process in which cultures are added to low-fat or whole-fat milk. The result is a versatile product that is not only a popular beverage but a key ingredient in salad dressings, baked goods, pancakes, and a laundry list of other food.

The brain trust at Mill It Farms with an accent on brains, blended art, and science to create plant-based, vegan-friendly buttermilk that uses the fermentation of ancient grains to create a standalone beverage and salad dressing line. Mill It Farms Bill Myers, a food scientist who combines practical knowledge with keen market awareness, has taken on the challenge of developing a buttermilk substitute with a universal appeal.

Bill Myers’s dad, a food scientist, was developing a plant-based yogurt for Califia Farms when the two men realized buttermilk represented a significant whitespace in the plant-based market. “It’s like a little bit crazy that no one’s done this yet,” Myers told The Spoon in a recent interview.” With all the plant-based growth, there hasn’t been buttermilk (especially given) how many things buttermilk goes into.”

Aside from the success Mill It has found with offering buttermilk as a standalone beverage, it has a role in the three salad dressings the company provides. A Classic Ranch, Creamy Italian, and Thousand Islands are emerging as competitors to long-standing brands such as Follow Your Heart and Daiya, which contain sugar, cultured dextrose, and natural flavors.

Myers points out that the aim of vegan products, such as salad dressings, that claim to offer clean, healthy alternatives often fall short. “A lot of the early plant-based dressings would take out buttermilk and replace it with hydrogenated oils high in calories and high in fat.”

Myers adds, “I think that’s one of the biggest problems in the plant-based space right now is, you know, people who want to eat plant-based typically are people who are trying to eat clean and trying to eat healthily. They also are trying to eat fewer calories because they’re really kind of monitoring their diet. But a lot of the early like alternatives in the space is high in calories, high in fat, and high in sugar”

To create a sustainable substitute for dairy, Myers went back to a college food science project involving baking and landed on ancient grains such as millet and sorghum. “With ancient grains, there’s a lot of benefits. One is that there are much more sustainable, and they can grow in arid climates. And so it makes sourcing a lot more efficient. “Our costs are lower because they don’t require as many resources, but it also allows it’s also a lot better for the planet.”

Grains also work well as a fermentation substrate, Myers said. With the proper fermentation process, the resulting buttermilk replicates the taste, consistency, and acidity of products made from a dairy source.

MIll It Farms’ vegan buttermilk and buttermilk dressings are now sold in hundreds of retail locations across the country, including Whole Foods, Krogers, and Sprouts.

Front Of House Takes an NFT Program to Smaller Restaurants

If you’ve ever taken home a souvenir menu or ashtray from your favorite restaurant, you will understand the role NFTs play in the hospitality industry. The same goes for attending a restaurant theme night or local pop-up of a new dining establishment. As Front of House (FOH) co-founder Phil Toronto eloquently puts it, a restaurant establishing a successful NFT strategy is “a beautiful merging of the digital and physical experience.”

Launching on May 18, Front of House (FOH) is a marketplace for NFTs of digital collectibles and experiences for independent restaurants. Co-founders Phil Toronto (VaynerFund), Colin Camac (former restaurateur), and Alex Ostroff (Saint Urbain) represent a mix of people with backgrounds in digital technology, advertising, and the hospitality industries. Initial clients include Wildair and Dame, with upcoming partners such as Rosella, Niche Niche, and Tokyo Record Bar.

The company’s business model is for the restaurant to keep 80% of the sale of digital collectibles. If an establishment uses a collectible as an invite to a unique dining experience, the restaurant will keep all the money from the food event.

Toronto stresses that FOH’s digital collectibles will be the digital analog to buying swag (such as a sweatshirt or tote bag) from your go-to dining establishment. Over time, he adds, the digital representations can grow to become interactive experiences that can be shared and/or enjoyed as a personal keepsake. “It’s a passport of sorts from your favorite restaurant,” the FOH co-founder told The Spoon in a recent interview.

The early adopters of using NFT as a marketing and sales tool are “scrappy entrepreneurs,” Toronto added, who had to get creative to stay afloat during the pandemic. “The commonality is that every restaurant owner interested in our program is entrepreneurial and looking to go outside the box,” he said.

Marketing and being on the cutting edge are only part of it. The impetus for jumping on board the growing NFT trend is about money. In addition to their regular dining business, an owner can collect revenue from digital collectibles, but the aspect with the most upside is creating memorable dining experiences. A key to all the possibilities is to make it simple for the customer to engage. A key to FOH’s success will be what the co-founder calls creating a frictionless experience, making it a little more than a typical eCommerce check-out experience.

“One of the avenues we’d like to explore is ticketed experiences where Front of House will work with a restaurant to buy it out for the night and have a special ticketed experience,” Toronto said. “That experience is sold through a digital collectible that lives on as a memory and a digital ticket stub you can take.”

Toronto said he is surprised that 65% of the customers he approaches get the idea and understand its value but might have a wait-and-see attitude. Once the pioneers prove NFTs successful and more than a “get rich quick” concept, he believes any reluctance will disappear. Also, Toronto commented that the NFT opportunity for restaurants isn’t limited to New York, Los Angeles, and other coastal towns. Given the hospitality business’s everyday issues, the concept will work just as well for Des Moines or any eatery wanting to explore a new business opportunity.

WNWN’s Alt-Chocolate Could Be A Win-Win-Win for the Planet, Workers, and Consumers

Willy Wonka has nothing on food futurists Ahrum Pak and Dr. Johnny Drain. While there may be no golden tickets inside their alt-chocolate, they promise all of the taste of the real thing without any environmental harm and labor abuse. It’s not a trick—it’s pure science with more than a touch of creative artistry.

London-based WNWN (that’s Win-Win), the company behind this cacao-free treat, uses a version of fermentation that’s been around for thousands of years instead of precision fermentation, a more complex and costly process that is challenging to scale. “Our approach is rooted in traditional fermentation techniques.  We use a suite of microbes and a process that is not too dissimilar to how a baker might work or how a winemaker would work,” CTO Drain told The Spoon In a recent interview.

In WNWN’s approach, a substrate (in this case, British Barley) is combined with an assortment of microbes to produce a brown paste that skips the shelling and roasting process of traditional chocolate making. The paste then goes through the standard chocolate-making process, which includes running the paste through a melanger machine and placing the finished product into individual molds.

While British Barley is being used initially as a substrate, Drain says that other cereal grains (including ones that are non-gluten) and other plant-based ingredients can be used for the alt-cholate fermentation.

“The more you learn about some of the things you love, the more you learn horrifying stories,” Pak, a former executive in the finance industry, says of her company’s dual mission. “Because of the global food chain, the way we grow food now is unstable and unethical in many ways.”

“Chocolate has a truly dark side with more than a million child laborers estimated to work in Ivory Coast and Ghana, where three-quarters of the world’s cacao is grown, and more CO2 emissions pound for pound than cheese, lamb or chicken,” CTO Drain said.

Pak and Drain landed on chocolate partially by accident but also because of the limited number of companies tackling this popular treat. Drain, a master fermenter, who went to school in Bournville, the company town built by Cadbury, recalls the aroma of chocolate when he would head out from his classes and feels it’s part of his legacy. That makes him a lot more like Willy Wonka than the fictitious Ronald Dahl character. Before his work with WNWN, Dr. Drain traveled the world, working with noted restaurants and developing new flavors based on his fermentation skill.

“We are in a golden age of food science,” the company CTO said. “We’re just starting to break down what is in a bar of chocolate to characterize it and create a chemical fingerprint. We explored how we end up getting a chocolate flavor profile that is in a cocoa bean.”

For possible legal and marketing reasons, Drain and Pak said they cannot call their product chocolate and have toyed with a few names, including “chok.” Beyond selling it in retail, initially in the form of a thin or wafer, Pak believes there is a solid B2B play where WNWN’s “chocolate” can be used by companies that use chocolate on cookies, cakes, or anything that currently uses cacao-based chocolate.

WNWN won’t stop with revolutionizing the world of chocolate. The company plans to explore how other foods can be safe from changing climates, biodiversity loss, and poor working conditions. These include coffee, tea, and vanilla, which have supply chains mired in unethical and unsustainable practices.

WNWN’s alt-chocolate will be available starting May 18 exclusively on the company’s website. Each box sells for £10 GB (about $12.50 U.S.), on a par with premium dark chocolates. 

Melt&Marble Raises €5 Million For Fermentation-Derived Fat That Tastes and Melts Like the Real Thing

In the first wave of plant-based “meat,” the marketing challenge was about convincing customers that giving up meat needn’t create a hole in their regular diet. For the Impossibles, Beyonds, and others, developing a reasonable, tasty facsimile to the beef or chicken experience got them into millions of homes and in demand on grocer’s shelves. For plant-based meat products to become a savory choice rather than a substitute requires innovators to “kick it up a notch.”

 While the horse race to alt-burger dominance is on, off to the side, innovators have been working on plant-based beef fat that would offer the mouthfeel and umami taste to a host of faux meat products. Included in the alt-beef fat space is Swedish company Melt&Marble which secured a €5 million Series Seed financing round to scale-up production and expand its team.

 Melt&Marble uses precision fermentation to create its plant-based beef fat. Like others in the alternative protein, dairy, meat, and seafood world know, precision fermentation is a robust process but requires a lot of capital to build a proper scalable infrastructure. CEO and Co-Founder Dr. Anastasia Krivoruchko told The Spoon that her company is currently at a lab-scale but will start scaling up in the coming months. It will still be a couple of years until it is fully industrial scale.

Dr. Kriviruchko believes the opportunity for Mouth&Marble is now and in the future based on conversations with plant-based meat providers. “We have talked with many companies about the challenges they are facing with their existing fats,” she said. “When designing our yeast strains, we have been looking into the structure of beef fats and asking ourselves what elements are important for overcoming these challenges. Our prototype has a similar mouthfeel and melting profile to beef fat, which is extremely important for replicating the taste of beef.”

This begs the obvious question about the health-related issues, such as high cholesterol and heart disease, that come with consuming “real” beef fat. Dr. Kriviruchko says such concerns are not present with plant-based beef fat.

“Generally, our fats don’t contain cholesterol, trans-fats, and contaminants. With our technology, we could also potentially integrate healthy bioactive fatty acids into our fats, and this is something that we are keen to explore,” Melt&Marble’s CEO explained.

Melt&Marble’s technology platform was spun out from research work conducted over the past decade by co-founders Dr.  Krivoruchko,  Dr.  Florian  David, and  Professor  Jens  Nielsen at the Chalmers  University of  Technology in  Sweden.  Lever VC led the latest round; an early-stage venture capital firm focused on technologies and brands in the alternative protein space. Lever has previously invested in Good Plant, The Good Spoon, A Dozen Cousins, and others.

If it appears that plant-based beef fat (and other related healthy fats) is a niche market, the number of trailblazers in this emerging sector speaks otherwise. Among Melt&Marble’s competition are Meat-Tech, Mission Barnes, Nourish Ingredients, Hoxton Farms, and Cubiq Foods.

According to Grand View Research, Inc., the global plant-based meat market size will reach $24.8 billion by 2030. A likely scenario, familiar to most emerging tech markets, will be when a few of the best alt-beef fat companies survive by being purchased by either a mega food processor such as Tyson or Cargill or merge with a plant-based market leader like Impossible Foods or Beyond Meat.

Israel’s Remilk Heads to Denmark With Plans for Precision Fermented Milk Production Facility

The challenge for companies focused on developing fermented alternatives to milk-based products that come from cows is to replicate the scale of a dairy farm. A large farm can have up to 15,000 cows, while a small farm will have between 1,000 and 5,000 animals. Cows are milked two to three times per day, with each producing between six and seven gallons daily.

Do the math, and you understand the enormous task facing this new breed of innovators in the alt. dairy space. Among companies in this space, the race is on to build out giant fermentation facilities to meet the potential demand. Remilk, a Tel Aviv-based firm using yeast-based precision fermentation to create a non-animal milk product, announced it would go big in tackling future production needs by securing 750,000 square feet at Kalundborg Denmark’s Symbiosis Project. The company says construction will begin by the end of 2022.

“Remilk has already started high-volume production in several locations around the world. The Danish facility will be our first fully owned facility, and production at this facility, the largest of its kind in the world, will begin as soon as the build-out is complete,” Remilk CEO Aviv Wolff told The Spoon. “Remilk is committed to reinventing the dairy industry in a kind, sustainable way. Eliminating the need for animals is the only way to supply our world’s growing demand without destroying the process.”

While Wolff didn’t provide specifics, he said that Remilk is working with leading consumer brands to craft recipes made with Remilk and believes the end products resulting from those collaborations will be available to consumers soon.

Wolff points to Remilk’s ability to create sustainable animal-free products that do not compromise on taste. Rather than compare his company’s efforts to competitors such as betterland farms, Wolff thinks his competition is milk and milk products that have been around for more than 10,000 years.

“To a large extent, we benchmark ourselves against traditional dairy proteins because that’s what we are looking to replace,” Wolff said. “Remilk can seamlessly replace cow-milk-based ingredients in consumer products because Remilk has the same characteristics, nutrition, and flavor profile with the advantage of being non-animal, thus free of lactose, cholesterol, hormone, and antibiotic residues.”

Remilk is far from alone in the world of precision-fermented dairy. Others include Real Deal Milk, Change Foods, Imagindairy (also in Israel), Formo, and betterland foods. A list of plant-based milk startups would be run several pages.

Fermentation May Be Centuries Old, But It’s Attracting a Whole Bunch of New Money ($1.69 Billion to Be Exact)

You know what they say: everything old is new brewed again.

At least that’s true when it comes to fermentation, that ancient food and beverage production process that is currently an overnight sensation. It is going well beyond the time-honored probiotic-rich staples of sauerkraut, kefir, pickles, miso, yogurt, and kombucha. The process of fermentation is being utilized in the creation of alternative, sustainable proteins to take the place of meat, eggs, seafood, and dairy. And it’s projected to get even more significant in its scope and revenue.

Data in The Good Food Institute’s 2021 State of Fermentation Industry Report points to the growth of fermentation as a traditional means to create probiotic-rich foods and plant-based products. According to the report, a total of $1.69 billion was invested in 54 fermentation-based startups in 2021.

Other data from GFI’s report:

  • Fifteen known startups dedicated to fermentation for alternative proteins were founded in 2021, along with new suppliers focused on fermentation-enabled alternative protein ingredients.
  • Eighty-eight known companies are now dedicated to fermentation-enabled alternative proteins, increasing 20 percent from the number of known companies in 2020.
  • 2021 saw the first growth-stage fundraising in the fermentation industry, including three deals >$200 million.

It’s important to understand that fermentation is not a single process but is three separate processes. Traditional fermentation (used to make pickles, kombucha, and sauerkraut) uses live organisms (such as the fungus Rhizopus to make tempeh or a SCOBY to brew kombucha) to modulate ingredients to create a product rich in flavor and texture. One established company, Miyoko’s Creamery, uses fermentation to make its line of alternative protein dairy products.

 A second process, biomass fermentation, takes advantage of the properties of certain microorganisms that quickly create large quantities of protein. The resulting protein can be used as a standalone product or an ingredient, which is the focus of most companies in this area. An example of a company employing biomass fermentation is SACCHA, a  German company using spent brewer’s yeast to create an alternative vitamin-rich protein that can be used to develop animal-free metal. Colorado-based Meati Foods uses mycelium (a mushroom root) to create a fibrous material that resembles meat.

 Precision fermentation, the third method, is perhaps the segment in this area with tremendous potential and is a focus of major investments. In precision fermentation, microbes create “cell factories” to build specific functional ingredients. Precision fermentation can produce enzymes, flavoring agents, proteins, vitamins, natural pigments, and fats. EVERY Company is an example of this process in which precision fermentation creates a substitute for traditional egg whites.

The GFI chart below shows the different types of fermentation as they relate to alternative proteins and highlights different possible products enabled by each.

One of the most significant stumbling blocks for the more advanced fermentation methods is the buildout of large-scale facilities to tackle production. A growing number of companies are in the process of recently completing or midst such construction, which points to 2023 as a timeframe in which production could begin to fulfill a growing market.

GFI’s report points to these as examples of completed projects and ones in the process of buildout:

  •               The Protein Brewery, Netherlands, completed 2021
  •               The Better Meat Co., California, completed in 2021
  •               Nature’s Fynd, Chicago, targeted for 2022-2023
  •               Mycorena. Sweden, expected to be completed in 2022
  •               Solar Foods, Finland, to be completed in 2022        

 With all the noise about the more advanced forms of fermentation, the value and growth of products in the “traditional fermentation” space have been overlooked. The kombucha market has skyrocketed with a focus on health, especially during the COVID-19 scare. According to Absolute Reports, the global Kombucha market size is estimated to be worth $2.1 billion in 2022 and is forecast to be $6.1 billion by 2028, with a CAGR of 19.7%.

 And an old fermented standby, sauerkraut, also brings in big dollars. According to Verified Market Research, the sauerkraut market was valued at $8.7 billion in 2019 and is projected to reach $14.1 billion by 2027, growing at a CAGR of 5.74% from 2020 to 2027.

UPSIDE’s New Investment Dollars Pushes The Company To the Front of the Cultivated Meat Line

Picture this: It’s late 2023, or perhaps 2024. Renowned Austin pitmaster and entrepreneur Aaron Franklin finishes up tending to his smokers after a long night of preparing to feed the onslaught of barbeque fans. Those queued up along Branch Street in East Austin are in for a surprise; that day, instead of the usual prime brisket rubbed with Aaron’s secret coffee-based rub, the star of the day is meat that comes from a place other than a ranch and slaughterhouse. Welcome to the world of cultivated meat.

In such a scenario, UPSIDE Foods is likely to be at the forefront of cultivated meat choices for restaurants and later consumers. Armed with an additional $400 Million in Series C financing, the Berkeley, Calif.-based company is among the leaders in the cultivated meat, poultry, and seafood industry. With these new funds, UPSIDE (formerly Memphis Meats), reaches the milestone of a $1 billion valuation. The funds will be used to expand its production footprint, additional R&D for the next generation of products, consumer education, and enhance its supply chain.

Yes, it is a gamble to fund companies in the cultivated meat space given the lack of governmental approval in the form of the FDA and USDA. Amy Chen, UPSIDE’s COO, admits she has no crystal ball, regarding when cultivated meat will get the green light in the U.S., but is confident the market demand will encourage governments-not just in the U.S.—to provide thoughtful oversight without becoming a roadblock.

“We have had years of extensive dialogue and collaboration with the regulators,” Chen told The Spoon in a recent interview. “We are fully confident that globally there is a market for it and there are eager governments that will pursue it.”

The Series C round is co-led by Temasek, a global investment company headquartered in Singapore, and the Abu Dhabi Growth Fund (ADG), a new investor. Other new investors include Baillie Gifford, Givaudan, John Doerr, SALT fund, and Synthesis Capital. They are joined by existing investors Bill Gates, Cargill,  Cercano Management, CPT Capital, Dentsu Ventures, Singapore-based global investor EDBI, Kimbal and Christiana Musk, Norwest Venture Partners, SoftBank Vision Fund 2, SOSV’s Indie Bio, and Tyson Foods.

Chen is especially proud of the large cross-section of investors that represent varied interests from venture firms to companies entrenched in the agricultural space that produce conventional meat and poultry. It is that wide range of support, she believes, that will help in consumer education as well as a long-term presence in the new food chain.

That said, there’s a lot of work that goes into convincing consumers to bite into a new type of food that is, to say the least, unconventional. Chen suggests that there is a group of early adopters in place ready to sample something new that offers a premium taste while providing the start of a solution to creating a more sustainable global food supply.

“When I think about the adoption of any new technology,” UPSIDE’s COO commented, “There are always the cutting-edge early adopters. Folks who have two characteristics – one is they love food and are open to the next thing in food with an openness to innovation and new things. The other trait is being aware and an interested in addressing some of the challenges of conventional meats.”

The bottom line for Chen is the fact that her company’s cultivated meat has the taste of the real thing. “One of the things I am super passionate about, coming from the food world, is the taste of the Product,” she said.  “Ultimately, if it doesn’t taste good when the consumer puts it into their mouth, we have lost the journey.”

UPSIDE is not alone in this quest to bring cultivated meat to the masses. There’s Brazil’s JBS, Israel’s SuperMeat, GOOD Meat, and Mosa Meats, just to name a few. There are also other companies offering technology to aid in the process that facilitates the cultivation process. According to the Good Food Institute, 21 new companies in the cultivated meat space launched in 2021, a 32% increase from the previous year.

 Approval from the FDA comes in the form of a “no questions” letter from the FDA, followed by the USDA’s investment in plant inspection and labeling guidelines. Beyond those hurdles, there are other questions: will cultivated meat be considered Kosher/Halal (given there is no ritual slaughter)? And how will this new product be merchandised in stores? Does it belong in the current meat section alongside 80/20 ground round? Lastly, how will vegans react? No animal is killed, so how will those avoiding all things steak, hamburgers, et al react?

Only time will tell.

Mikuna Foods Hopes Its New Funding Will Take Its Superfood Chocho To New Heights

If there’s a category of superfoods that has the potential to surpass super, Mikuna’s line of chocho protein products aspires to claim that title. The competition is intense, but the uses for a clean, gluten-free, low-glycemic, multipurpose powder-like food go well beyond juices and smoothies.

“Chocho is the future of plant-based proteins, and as we look ahead to the brand’s product and innovation pipeline, Mikuna is poised to lead the plant-based industry back to its clean, whole food roots,” company CEO Tara Kriese said in a company statement.

 Chocho is a lupin that, once milled, becomes a protein-rich powder. It is indigenous to South America in the Andes Region, particularly in Ecuador and Peru (where it is known as Tarwi). Mikuna’s founder, Ricky Echanique, is a fifth-generation farmer from Ecuador who suffered from digestive issues. He found the answer in his backyard, discovering that this plant provided solutions to his ailments. After discovering the power of this superfood, it became Echanique’s mission to bring chocho to the world.

 Kriese, a former SVP for plant-based meat company Impossible Foods, brings her market knowledge and personal passion to the company. In an interview with The Spoon, the CEO spoke about her daughter, whose multiple life-threatening childhood allergies took her to the plant-based, clean food world long before it was fashionable.

 After being introduced to Echanique in 2020 and learning of Mikuna and chocho, Kriese knew she was on to something big. “I couldn’t believe that no one was using this amazing crop,” she said. And it’s no one-trick pony, something borne out by the company’s relationship with Erewhon, which features the protein in juices that it features in its in-house Tonic Bar and in juices it sells in the store.

 The well-known Los Angeles-area gourmet supermarket’s use of chocho is part of Mikuna’s current multipronged strategy, which will evolve with its new investment dollars. The company sells its original or pure product along with vanilla and cacao varieties direct to consumers via its website. They also are available at Amazon and in retailers and foodservice locations across Arizona, Colorado, Hawaii, Michigan, Ohio, Texas, and California.

Mikuna’s seed round investors include Olympians and World Champion athletes like Leticia Bufoni, professional skateboarder and six-time X Games gold medalist, professional surfer, and three-time world champion Mick Fanning; and professional snowboarder and Olympic gold medalist Sage Kotsenburg.

“I’ve always wanted a protein powder that’s clean, and Mikuna is as clean as it gets with just one simple ingredient, chocho,” says Professional Surfer Mick Fanning. “With Mikuna, I’m investing in both the future of nutrition and our planet, and to join such an impressive community of individuals to support Mikuna’s growth was a natural fit for me.”

Backed by more than hype, Kriese senses that, like her, when consumers learn of the power and versatility of this Andrean superfood, they will have a “chocho moment” just as she did.