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The Spoon

Daily news and analysis about the food tech revolution

Catherine Lamb

Report: How Microbiome and DNA-based Personalized Nutrition Will Change the Way We Eat (Spoon Plus)

The “first wave” of personalized nutrition is already here. These are companies that use data from wearable devices to track consumers’ weight, exercise quantities, temperature and other factors that can shape food and beverage suggestions.

The next step, or “second wave,” on the evolutionary path of personalized nutrition will get even more granular in terms of the information about each individual that services can pull and analyze. Instead of drawing on data from wearables, third-party companies will use information gathered from inside individual bodies, either from gut microbes or DNA sequences. Using this data, companies will be able to create truly personalized diet plans driven by lab results and deep analysis, instead of the more generalized metrics that are available through wearables. These second-wave services can create meal journeys that are absolutely unique to each individual based not on of general trends or self-reported data but actual biology.

This report will examine the biomarker-driven, personalized nutrition landscape. It will examine key drivers, market players, opportunities and challenges, and make forward-looking predictions about what this market will look like over the next 12 months, 5 years and 10 years.

Companies profiled in this report include Viome, Sun Genomics, Genopalate, DNANudge, DayTwo and Nylos.

This research report is exclusive for Spoon Plus members. You can learn more about Spoon Plus here.

How a Materials Scientist Invented an Edible Way to Keep Your Avocados Ripe for Longer (Spoon Plus)

Apeel just raised $250 million from investors including celebrities like Oprah Winfrey and Katy Perry. I spoke with Rogers a few days before they announced the funding to learn more about how he, a materials scientist, got the idea to switch from creating solar panels to developing produce technology. We also got into bigger discussions around food waste, how tech is mitigating it, and the ways in which COVID is affecting our relationship with food (and waste).

The interview is an exclusive offering for Spoon Plus members. You can learn more about Spoon Plus here. 

Food Tech News: Recipe Personalization, Curbside Pickup, and Cultured Seafood

Happy food tech news day! I hope it’s a sunny one where you are.

This week we’ve got stories on a new partnership for DNA-based personalized recipe suggestions, funding for cell-based seafood, and ALDI’s expansion of curbside grocery pickup. Enjoy!

Side note: This will be my last foodtech news dispatch for The Spoon! I’m moving on and will miss you all greatly.

GenoPalate and Edamam team up to further personalized dining
Personalized nutrition platform GenoPalate has partnered with Edamam, a nutrition data service, to make the world’s largest food and recipe database for those trying to eat a healthier diet. Through the partnership, GenoPalate customers will be able to better recommend recipes to their users, and Edamam will move “more seriously into the nutrigenomic space.” Beginning in the fall of 2020, GenoPalate members will be able to access information Edamam through both mobile and web.

ALDI to expand curbside pickup to 600 stores
Grocery chain ALDI announced this week that its Curbside Grocery Pickup service would be available in 600 stores across 35 states by the end of July. Customers shop for groceries online, select the closest location which offers curbside pickup, and choose a time for pickup. They drive into their designated parking spot and a grocery employee will put their groceries into their car. Maybe next they’ll start exploring geofencing?

Photo: BlueNalu

Sumitomo Corporation of America invests in BlueNalu
Sumitomo Corporation of Americas (SCOA) has joined the Series A financing round for ‘cellular aquaculture’ company BlueNalu. The startup, which makes cultured seafood from fish cells, announced a $20 million Series A round back in February of this year. SCOA will help BlueNalu expand its production capacity and create global distribution partnerships.

Some (Bittersweet) Personal News

The coronavirus pandemic is leading to massive shakeups everywhere you look. But my life change was already in motion long before the words “social distancing” even entered our vocabulary.

I’m going to business school! Which, sadly, means that this is my last day with The Spoon. I’m headed to school with plans to continue on in food tech. After graduation, I’ll work to make the way we eat more equitable, sustainable, and delicious. I hope you’ll keep in touch.

Cue the sappy music! It’s flashback time.

I was the Spoon’s first full-time employee when I joined the team over two years ago. My colleagues have been the best part of working here: Mike Wolf, fearless leader, never without his backpack; Chris Albrecht, sharp-witted editor and lover of 90’s alt-rock references; and Jenn Marston, a silver-haired elf who also just happens to be a kick-ass writer.

This team has taught me everything I know about tech reporting: how to always think critically, and most importantly how to get to the point. (Yes, I’ll do that soon, I promise.) I will be forever grateful for their guidance, humor, and wisdom.

I feel especially blue that I’m leaving the Spoon at such an exciting time. We just launched Spoon Plus, which is our premium content platform full of deep-dive interviews, analytical hot takes, and surveys revealing the current state of the food system. Obviously I’m biased, but I think it’s worth subscribing to if you haven’t already.

SKS, our global foodtech summit, is also going virtual this fall! That means you may not get those coveted soft t-shirts (so soft!), but taking SKS online opens up so many possibilities in terms of attendees, speakers, and networking. It’ll be awesome. 

Considering the state of the world right now, we need innovation around food — and people shedding light on the innovators — more than ever. I’m sad that I won’t be able to join the team as they move forward to catalyze and report on the future of food.

But I’m not disappearing into the ether! I hope I can continue to be a resource for The Spoon and our broader community. I really love the group of foodtech nerds we’ve built at The Spoon and will be an active member for life. Feel free to reach out to me on LinkedIn to stay in touch.

Stay safe and stay hungry.

Miss you already,
Catherine

COVID Could Usher in a New Trend: Frozen Food as Medicine

It seems that Americans are turning to frozen food during the coronavirus pandemic. Last month, the American Frozen Food Institute (AFFI) reported that sales of frozen food jumped 94 percent in March of 2020 compared to a year before, and continued to rise by 30 percent in April.

Granted, considering the source it’s best to take the report’s numbers with a grain of salt. But this growth actually makes a lot of sense. Frozen food keeps for a long time. Americans are wary of grocery stores and worried about feeding their families, so it follows that they’d stock up on staples that can last for months and be ready when needed.

Curious to see if this was an opportunity for more curated frozen meals, this week I spoke to Christine Day, CEO of healthy frozen meal company Performance Kitchen, about how COVID has affected their sales.

“Every week the volume is picking up,” Day told me. While they had to halt their business with Delta Airlines, for whom they provided some meals for first-class passengers, she said that their online business is up over 200 percent.

Day said that when the pandemic first hit, consumers were stocking up with lots of bulk food. Then there was a phase of over-indulgence: there was “a lot of lasagnas,” she said. Now, Day thinks we’re at a phase when consumers are shifting away from bulk and comfort food to seek out healthier choices.

At the same time, consumers are still looking for convenience. Meal kits can offer that to some degree, but they require preparation and also have a relatively short lifespan in terms of how long it takes for the food to go bad. Frozen meals offer more flexibility. “When you buy a frozen meal you have a choice if your plans change,” said Day.

Performance Kitchen has two branches: Performance Kitchen and Performance Crafted (formerly called Eat Local). Both focus on providing nutritionally balanced frozen meals for specific dietary needs: keto, maternity, vegan, etc. Performance Kitchen makes wholesale meals for sale in 10,000 grocery stores nationally and online. Performance Kitchen Crafted, on the other hand, is a physical store where consumers can come and shop for branded frozen meals. It has six brick and mortar locations in Seattle.

Since COVID has forced those stores to shut their doors, Day said that Eat Local has pivoted to D2C sales and curbside pickup. Before the pandemic they only delivered to the West Coast, but they rolled out national shipping three weeks ago.

Performance Kitchen is not only positioned to tap into the rise in frozen food demand, but also new interest in a burgeoning trend: food as medicine. “People are really focused on immunity health, recognizing that issues like diabetes, hypertension, etc. increase our risk,” Day said. She credited this focus with one of the reasons they were seeing so many more sales during the COVID pandemic.

What’s remains to be seen is if the success of frozen meals, specifically those offering a food as medicine angle, will continue post-coronavirus.

Steward is a Crowdfunding Platform for Small, Sustainable Farms

During this pandemic consumers have been trying to shop from local farms more than ever. And yet these farms — small, family-owned operations — are having a tough time scaling up and pivoting to serve increased demand from new sales channels.

One thing that might help is if they had easier access to funding. An online platform called Steward is trying to help sustainable farms attract more capital. Steward lets individuals invest in pre-vetted local farms via its website. The company also recently launched new software to allow farmers to sell directly to consumers and even raise funds for projects, like building a new barn or expanding CSAs.

Dan Miller, the CEO and founder of Steward, told me over the phone recently that he got the idea for his company after he heard from lots of individuals who wanted to support sustainable local food systems, but weren’t sure exactly how. “There were way too many intermediaries,” he said. 

Steward funded its first farm, an urban farm in Detroit, in 2017. Since then they’ve funded 15 more farms with a total of $3 million. Over 50 farms also use Steward’s software for their own fundraising ventures. 

“Funding is hard to come by,” said Miller. “Traditional [investment] sources are focused on big commodity farmers, and sustainable farmers are often dismissed as not serious enterprises.” The reality, he argues, is that if farmers get access to the capital they need they can grow enormously.

On the flip side, it’s also hard for individuals to figure out how to invest in farms. Miller said that the business is “heavily regulated,” and that Steward simplifies the process. He told me that the majority of their investors are individuals who go in for a few hundred to thousand dollars.

Photo courtesy of Steward

Right now, individuals have two ways to invest through Steward. They can either invest in the Steward Farm Trust, which is a portfolio of loans picked by the Steward team. They receive interest payments from the loans of 8 to 10 percent. People can also look through the farms on Steward’s platform and invest individually, but Miller said that’s trickier because it involves regulatory hurdles (read: is probably not for the casual investor).

Steward makes money by charging farmers a 2 percent origination fee for investment, and collecting a 1 percent servicing fee yearly from investors. They also make money from the SaaS side of the business, which costs $95 per month. Thus far Steward is self-funded.

COVID is upending the entire food system and prompting consumers to examine where their food comes from in a way they might not have pre-pandemic. According to Miller, sustainable farms are benefiting from this emphasis on transparency. “We’ve seen boosted sales on all of the farms that we support,” he said.

To adapt to this spike in sales, small farmers are facing new challenges. They need to set up e-commerce sites to fulfill new demand, and figure out how to sell produce now that restaurant sales are down.

“They need capital to up their production,” Miller told me. He hopes that Steward will be able to provide some of that capital to help sustainable farms continue to grow, in COVID and beyond.

GOOD PLANeT raises $12M for Meltable Plant-based Cheese Made from Coconut

GOOD PLANeT Foods, a company that makes plant-based cheese, announced yesterday that it had raised a $12 million Series A round. The funding was led by Cleveland Avenue with participation by GreatPoint Ventures, Tasseo Consumer, Stray Dog Capital and Lever VC. This is the company’s total funding announced to date.

Based in Seattle, GOOD PLANeT makes vegan cheese — from shredded mozzarella to sliced cheddar — that doesn’t contain any soy, nuts, or GMOs. Instead, it’s made from coconut oil and potato starch plus natural flavorings.

Since it’s coconut oil-based the cheese will melt, which not all vegan cheeses, especially those made from nuts, can do. However, that also means that it’s high in saturated fat: a one-ounce serving of GOOD PLANeT’s shredded mozzarella contains 5.6 grams of saturated fat, or 28 percent of your daily recommended value.

GOOD PLANeT’s cheese is sold at major retailers like Walmart, Costco, and Whole Foods nationwide. With its new funding, GOOD PLANeT will expand production and reach.

We haven’t tasted GOOD PLANeT’s cheese ourselves, so I can’t pass judgment on how close it comes to the real thing. However, I’ve tried other coconut oil-based cheese before and find that it falls short, both on texture and flavor.

Cheese is one of the trickier products to successfully make vegan and tasty. Several startups out there, like Noquo Foods and Grounded Foods, are experimenting with new ingredients and formulations to make a better cheese alternative. On the more high-tech side, New Culture, Legendairy, and Perfect Day are using microbes to recreate actual dairy proteins to make cheese without the animal. However, none of these options are to market yet.

GOOD PLANeT’s funding does illustrate the continued interest in animal alternatives, even during COVID-19. Since the start of the pandemic we’ve seen meat alternative companies attract significant amounts of investment as consumers flock to plant-based foods in the grocery store. Now it seems that dairy alternatives are also getting in on the action.

We Tried the Plant-based Chicken Nuggets from High Tech Startup Rebellyous

Even though I technically have more time to cook during quarantine, there are some days when my motivation to scrounge up a meal is exactly zero. On those days, I turn to my freezer — frozen burritos, pre-made meals, and ravioli are always ready to go when I need them. Now I have a new staple to add to my freezer: plant-based chicken nuggets from Rebellyous Foods.

If you’re not familiar, Rebellyous is a plant-based meat company that’s reinventing manufacturing technology to make meat alternatives more scalable. After launching in 2017, the Seattle-based startup began selling its first product, a plant-based chicken nugget, to hospital and office cafeterias.

But with COVID-19 essentially closing down their marketplace, Rebellyous quickly pivoted to begin offering its nuggets on retail shelves. Last week the vegan nuggets hit the freezer sections of several small retailers in the Seattle area. A pack of 30 nuggets costs $5.99. The plant-based nuggets have a protein content comparable to regular chicken nuggets and are meant to be just as easy to prepare — whether in a corporate dining hall or a home kitchen.

A bag of Rebellyous plant-based nuggets. [Photo: Catherine Lamb]

This week I was able to put that assertion to the test when I received a sample of Rebellyous’ frozen nuggets. I reached for the nuggets when I was feeling especially hangry, hoping that they wouldn’t take forever to cook. The package suggests three cooking methods: Bake, Pan Fry, or Deep Fry. It explicitly notes not to consume the nuggets raw or microwave them, which I assume would be bad for their texture.

I decided to bake my nuggets. I preheated the oven to 425°F, shook out a some nuggets onto a bare baking sheet, and popped them into the oven. Eight minutes and one flip later, and the nuggets were ready. They did stick to the baking sheet a little bit, so next time I would line the pan with parchment paper.

I’ve tasted Rebellyous’ nuggets before, so I knew what to expect. But in the past they’ve always been prepared by an air fryer; I was skeptical that my oven would provide the same crunchy exterior.

Happily I was wrong. The nuggets had a crisp, crunchy coating and a juicy interior that almost exactly mimics the nuggets I grew up eating in my elementary school cafeteria. It’s almost uncanny. The nuggets were tasty enough that I didn’t even feel the need to use a dipping sauce, though a side of barbecue would have been delicious.

Rebellyous’ nuggets post-bake. [Photo: Catherine Lamb]

I just enjoyed one serving, which is six Rebellyous nuggets. One serving has 160 calories, 7 grams of fat and 14 grams of protein (Rebellyous uses wheat protein). The serving didn’t look like a whole lot on my plate, but they actually filled me up quite nicely. Since they have a relatively low calorie and fat count, you could double the serving size or just eat them as a snack.

Rebellyous is certainly heading to retail at an opportune time. Sales of plant-based meats have increased dramatically during the pandemic, as meat prices spike and people search for healthier foods. A handful of plant-based companies have also raised funding over the past few weeks, including Rebellyous itself.

Rebellyous is actually cashing in on three food trends right now: plant-based meat, comfort food, and frozen food. Consumers are looking for food that keeps well, prepares easily, and satisfies. Rebellyous ticks all of those boxes, and has the bonus that it’s kid-friendly (a boon for parents working from home).

I may not be a kid, but after trying them I’m a fan of Rebellyous’ nuggets. The fact that they cook in ten minutes, require no prep, taste satisfying and provide a hearty serving of protein means that they’ve definitely earned a spot in my freezer rotation.

Rebellyous’ nuggets are only available in the Seattle area for now. If you buy a pack, please leave us a comment and let us know what you thought!

Apeel Sciences Raises $250M to Extend Produce Shelf Life

Apeel, the startup that makes a natural coating to extend the shelf life of fruits and vegetables, announced today via a release emailed to The Spoon that it had raised $250 million in fresh financing. The round was led by GIC with participation from Viking Global Investors, Upfront Ventures, Tao Capital Partners and Rock Creek Group. Celebrities Oprah Winfrey and Katy Perry have also joined as minority, non-participatory investors.

Founded in 2015, Apeel is fighting the global fresh food waste problem by creating a foodsafe powder coating out of plant oils which, when applied to produce, can double or triple their lifespan. The “peel” functions as a barrier to keep water in and oxygen out, fighting the two main causes of produce rotting. Each fruit or vegetable has its own proprietary coating.

Currently, Apeel avocados are available in retailers in the U.S., including 1,110 Kroger stores. Last year the company launched its Apeel-treated avocados on store shelves in Denmark and Germany. In Germany it also offers coated mandarins and oranges.

Apeel’s CEO James Rogers also told me in an interview last week that, in addition to citrus and avocados, the company also has coatings for asparagus and cucumbers in the works.

Extending the lifespan of fresh produce can not only cut down on food waste but can also equate to major savings for retailers. So it’s no surprise that Apeel isn’t the only company working to make your fruit stay fresh for longer. StixFresh has a sticker that can extend produce shelf life by two weeks, and Hazel Technologies makes packaging inserts for bulk fruit and vegetable harvest boxes to slow ripening. Perhaps most similar to Apeel, Italian company Sufresca also makes an edible coating which it claims can extend produce shelf life by several weeks.

According to Rogers, Apeel distinguishes itself by using only edible, natural elements to “copy the way that Nature does it.” They also develop different coatings for each fruit or vegetable to optimize its lifespan. “Every piece of produce is a living, breathing thing, [and] it needs its own optimized little microclimate in order to survive optimally,” said Rogers.

Food waste is one of the leading contributors to global warming, and fresh foods — like fruit and vegetables — are one of the most common foods to go to waste. Of course, wasting food is also bad news for a grocery store’s bottom line — and consumers, for that matter.

Thus far, both consumers and grocery stores seem to be on board by Apeel’s products. Rogers told me that when markets put signs indicating that their produce has been coated with Apeel, they see double-digit increases in sales. “That starts to make sense when you realize that a lot of people are pricing waste into their purchase decisions.”

Today’s raise brings Apeel’s total funding to $360.1 million. With its new capital, Apeel will continue to focus on expansion in U.S. and Europe, but it will also allocate funds to support its initiatives in Sub-Saharan Africa, Central and South America.

Food Tech News: Nestlé Opens Plant-based Meat Factory in China, Home Chef Data Breach

It’s certainly an odd Memorial Day weekend, what with most of us unable to travel or gather on beaches or rooftops or invite our friends over to grill. But hopefully it’s a relaxing one for you, nonetheless.

Did you know that a proven way to make any holiday weekend better is to kick it off with some food tech news? This edition has stories on Home Chef’s data breach, Nestlé’s first plant-based meat factory in China, and some new celebrity investors for vegan tuna company Good Catch. Enjoy!

Home Chef confirms data breach
Meal delivery service Home Chef confirmed this week that it had indeed suffered a data breach (h/t Techcrunch). The company stated that the names, email addresses, phone numbers, mailing addresses of some of its customers were hacked, along with the last four digits of their credit cards. Not all of its users were affected. The stolen information was published online, along with other hacked data from 10 other companies.

Photo: Nestlé

Nestlé to open plant-based meat factory in China
CPG giant Nestlé announced plans this week to build a new plant-based meat manufacturing site in Tianjin, roughly 72 miles outside of Beijing (h/t Fortune). This will be Nestlé’s first production facility for plant-based products in Asia. The company noted that the food sector has undergone a “quiet revolution” over the past few years, as consumers turn to more environmentally friendly foods — like plant-based meat.

Photo: Good Catch Foods

Plant-based seafood company reveals celebrity investors
Gathered Foods, the company behind plant-based seafood company Good Catch, announced a new group of celebrity investors this week. The list includes big names like Woody Harrelson, Paris Hilton and Lance Bass. Good Catch’s vegan tuna is available at 4,500 retailers in the US and UK, and the company plans to expand to more international locations in 2020. The celebrity investment news comes four months after Good Catch announced a $36.8 million Series B financing round with investors including General Mills.

First Beer, Now Meat: How Yeast Can Help Us “Reinvent Our Food Structures”

Yeast is a hot topic of conversation these days: where to find it, what you’re baking with it, and how to create your own at home.

Sudeep Agarwala, a yeast geneticist at Ginkgo Bioworks, has you covered for that last one. He rose to Twitter fame not long ago after tweeting DIY instructions for how to make yeast out of what’s hiding in your cupboard.

But Agarwala knows a lot more about yeast than just how to hack it to make your own sourdough. For that reason, we invited him to speak at our latest virtual event, From Sourdough to The End of Meat.

Agarwala started off his presentation with a massive timeline outlining the evolution of humans. He specifically pointed to 10,000 BC — the time when we first started to use yeast to ferment food and drink. Our newfound love of yeast completely changed the trajectory of how we ate food, ushering in new foods like bread and beer. “We’re now at an age when we’re thinking about reinventing our food structures yet again,” Agarwala said.

If you’re curious about how yeast will shake up our food system, you should watch the whole conversation. You can find the recording here. Here are a few big takeaways (featuring a guest appearance by yours truly!):

Yeast could mean the end of meat
Ginkgo Biowork’s spinoff company, Motif Foodworks, uses microbes like yeast to create the flavor elements that can better mimic meat. According to Agarawala, technology can help make meat alternatives taste even more like the real thing.

Only recently, said Agarwala, has yeast technology evolved to the point where it actually has a shot at replacing the key flavors of meat. “I may get in trouble for saying this,” he said. “We’re on the verge of eliminating meat from our diets altogether.”

Yeast isn’t the only microbe out there
“I love yeast, but there are other microbes that are working for us as well,” noted Agarwala. He pointed to air protein, which can sequester carbon from carbon dioxide, as well as microbes that can fix nitrogen. These technologies leverage microbes to not only produce an output, such as protein, but also reduce the ecological cost of creating food.

Algae and bacteria are also able to make other foods (like your kombucha SCOBY). “There’s a whole microbial world sitting in your kitchen cupboard,” Agarawala pointed out.

What about my sourdough starter???
Bread makers, don’t worry — Agarwala had plenty of insight into how we’re all working with yeast during the pandemic. But he also had some thoughts on why sourdough starters could be an important tool for the future of fermentation in general.

“Yeast is a technology,” he said. “Maybe now that we’re seeing this technology growing on our counters, it is going to be more comfortable to think about, ‘What else can this technology do for us?'”

Perhaps since we’re all obsessed with yeast now, consumers will be more open to new foods grown from microbes — such as meat — down the road.

Our next Spoon Virtual Event is on May 28th at 10am PT, where Spoon founder Mike Wolf will speak with the Design for Food team at IDEO about how we design for a more resilient food system in a post-COVID world. Sign up here.

Melissa Snover of Nourished on How 3D Printing is the Key to Personalized Food (Spoon Plus)

Since Nourished lies at the intersection of two burgeoning food tech trends — personalization and 3D printing — I reached out to Snover to learn more about Nourished. In our interview she clued me in on how they settled on 3D printing (fun fact: she actually invented the first ever 3D food printer!), why she’s not rushing to link up with DNA analysis, and sets the scene for a futuristic vision where your health is managed autonomously by wearables and home 3D printers.

It was a super cool conversation that gives real insight into where we’re at right now, both in the 3D printing and personalization spheres. You can read the full transcript of my conversation with Snover, complete with synced audio. I also excerpted some of the most noteworthy parts of our conversation below. 

This Spoon Plus Deep Dive conversation is available only to Spoon Plus subscribers. Purchase a Spoon Plus membership to get access to this exclusive content and much more.