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The Spoon

Daily news and analysis about the food tech revolution

Ag Tech

Zero Acre Farms Launches a Healthy Cultured Cooking Oil That Tastes Good and Saves the Planet

By his own admission, Zero Acre Farms founder Jeff Nobbs is a thinking man’s entrepreneur. And while he has taken a somewhat circumventous route to the world of healthy food and environmental well-being, diet and nutrition have always been at the forefront of his life.

“Looking backward, even in middle school, I was, you know, the weird kid who brought in chicken breast and radishes for lunch,” Nobbs told The Spoon in a recent interview. “And because I thought that was just the healthiest thing. And I didn’t drink sodas growing up because I thought they were bad. So why would I do something bad? Even then, it always kind of puzzled me that there was so much conflicting advice regarding diet and nutrition.”

Years later, with e-commerce and food industry successes under his belt, Nobbs’ Zero Acre Farm is bringing to market a cultured cooking oil (actually a multipurpose oil) that checks all the boxes. Not only is it healthier than alternatives such as corn oil, soybean oil, and canola oil, Nobb’s new entry into the market uses less water in its production and engages in no deforestation.

Some of the benefits of Zero Acre Farm’s oil include a higher smoke point than heart-healthy olive oil; heat-stable monounsaturated fats (35% more than olive oil; and low linoleic acid (aka 10x less “bad fats” than even avocado oil). By comparison, one cup of corn oil, one of the more common cooking oils, contains 28 grams of saturated fat and 199 grams of polyunsaturated fat.

Moving from e-commerce Extrabux to starting a healthy restaurant in 2015 in San Francisco allowed Nobbs to tap into his lifelong passion for food and forced him to “turn on the fire hose” and gather as much information as he could from varied sources.

“I did not want to make the same mistakes that others have made and learn from others,” Nobbs said. “So I gathered knowledge from my co-founders and a long list of people that each contributed a little bit. And I kind of take each conversation and create my own mosaic.”

One of the lessons Nobbs learned, which has been steadfast in his restaurant, Kitava, and now with Zero Acre, is that creating good-tasting food is as essential as providing health benefits and helping with climate change.

”We’re not going to bring products to market where people must make a sacrifice or where they feel like to do the right thing to the planet,” Nobbs explained. “I think it’s unrealistic to expect consumers to make a sacrifice on one of those critical areas such as taste, and we focused on that from the start of our product.”

Zero Acre Farms employs a fermentation process Nobbs says is between precision fermentation and biomass fermentation. Using his business acumen to its fullest, Zero Acre uses a third party to produce its product at scale, which the founder states will allow it to hit the ground running with a substantial supply of products.

“We’ve seen some companies start with the new product and have 150 units available for sale. We’re not taking that approach; we’re making thousands of units available for sale, and we’re at a commercial scale,” Nobbs says.

After its launch, Nobbs believes there are opportunities to produce food products—such as snack foods—that use cultured oil and a solid fat variety that could take the place of butter or margarine.

While Zero Acre Farms’ product is available today exclusively on its website, in the future Nobbs hopes to bring the product to retail.

With European Governmental Approval, Ynsect Moves Forward With Its Plan to Feed the World, Save the Climate

Will bugs save the world?

Save may be a strong word, but Paris-based Ynsect, a producer of insect protein and natural insect fertilizers, believes in the dual mission of feeding the world and protecting our diminishing climatic resources. That vision moves a step forward with backing from a European food safety agency and data that supports a change in consumer attitudes toward a diet containing bugs and insects.

According to Ynsect’s CEO Antoine Hubert, approval by the European Food Standard Agency for Ynsect’s Lesser mealworm for human consumption will allow his company to quickly move forward with its efforts to create its line of insect-based products as well as work with third-part food manufacturers.

“Our company was born from a passion for helping tackle climate change through real solutions. Insect protein, which can easily be incorporated as a powder into a whole range of products, is healthier than plant protein and more environmentally friendly than traditional animal proteins,” Hubert told The Spoon in a recent interview. “We’re excited to see the EFSA approval come through in line with consumer demands; conscious consumers become increasingly informed of better choices for both them and the environment.”

Coinciding with the EFSA green light results from an independent research firm gave further credence to Ynsect’s timing. OnePoll, a British market research company, surveyed consumers to gauge their willingness of participants to consume insects as an alternative source of protein. At first, only 59% were open to the idea, but after learning the benefits of insect consumption, over 70% responded favorably. More than half of vegans and vegetarians responded favorably once the benefits were explained.

Mealworms are the larval form of the mealworm and Buffalo beetles, an insect that Hubert says is rich in protein and fat. The mealworm as a bug has been part of Southeast Asian diets and can reproduce prolifically. Ynsect uses vertical farming techniques to “grow” these insects and deploys chemical-free produce to turn them into a range of products, including fertilizers and pet food. Recently, Ynsect expanded its footprint by acquiring Protifarm, a Dutch mealworm producer, and then by incorporating Nebraska-based Jord Producers, a start-up mealworm farm, into its portfolio.

Ynsect’s consumer product is called AdalbaPro, a minimally processed ingredient line offering meat replacement and protein fortification solutions. Working with European partners, AdalbaPro products are already in several baked goods, sports nutrition, pasta, and meat alternatives. AdalbaPro contains all essential amino acids, vitamins, and minerals as a high-quality animal protein.

As Hubert chronicles his company’s path, not only has it shown organic growth by evolving from a fertilizer/aquaculture company to pet food and then to a product for humans, but Ynsect’s approach has also overcome the issue other alternative protein companies face in building infrastructure. The company has carefully conducted its mealworm growing processing plan, which allows it to remain nimble for an opportunity in Europe and, hopefully, after governmental approval, the U.S.

To date, Ynsect has raised more than $400 million from such companies as OurCrowd, SuperNova Invest, and Caisse d’Epargne. The company also has captured the imagination of the real-life Iron Man, Robert Downey Jr. The actor/investor recently touted Ynsect’s product on Steve Colbert’s late-night show.

(Extract) Robert Downey Jr - The late Colbert show with Stephen Colbert

Germany-Based Mushlabs Scores An Infrastructure Partnership with Bitburger Brewery Group

Hamburg-based biotech startup Mushlabs may have created the perfect storm in its approach to creating a clean, nutrient-rich plant-based meat alternative. The company can hit the ground running without worrying about costly infrastructure and potential distribution partners by applying its proven technology and a sound business approach.

Mushlabs has announced a relationship with Bitburger Brewery Group, a large private brewery in Germany. Bitburger will provide capacity and sidestream byproducts from its beer production as raw materials. Mushlabs intends to enhance and use these local byproducts to cultivate edible mushroom mycelium in a precision fermentation process. The mycelium will be used to produce nutrient-rich, minimally processed foods.

“(Bitburger) has a valuable sidestream that would otherwise get burned to produce energy or go to cattle, but is also not necessarily super stable,” Thibault Godard, Chief Science Officer at Mushlabs, told The Spoon in an interview. “So we are offering them a solution to upcycle in a way that is also better for the planet.”

Godard boils the complex process down to a simple example: “I like the example of coffee. For instance, coffee has 80 to 90% of waste from the crop to the cup. And this is also something where you have valuable nutrients there that you can recycle and produce food. So we are basically taking the leftovers and injecting them into the food system.”

The approach—that is, using mycelium, which has a property that acts as a natural decomposing agent in precision fermentation to create a healthy plant-based protein is what Mushlabs called fulfilling the goal of a “circular economy.”

“In natural ecosystems, fungi recycle nutrients through a specific fermentation process that digests their surrounding biomass,” the company explained in a blog post. “At Mushlabs, we harness this process to produce food from agro- and food industries’ side streams (i.e., spent coffee grounds, fruit peels, and sugarcane bagasse). This is a unique form of food production with many potential applications for the circular economy, yielding tasty meat-alternative products.”

And then there’s the smart business angle. While other companies in similar adjacencies struggle to raise large sums of capital to scale out their facilities with large fermentation tanks, Mushlabs’ partnership with Bitburger will accelerate its growth. Using often underutilized brewing tanks, Mushlabs avoids the cost of new infrastructure. CEO and founder Mazen Rizk acknowledges collocating with Bitburger gives his company a giant boost.

“And not only saving the cost, but it’s also saving the time. Because if we now decide we want to build the facility, I think ordering steel would take you probably a year and a half because there are delays in even ordering steel. Then building a facility is very costly and takes time,” Rizk says.

“When you’re talking about food products. It would be best if you did it in the most economically viable way possible so we can find a sidestream that the mushroom can grow on,” Rizk says. “So part of it is understanding what kind of product you can do, what kind of taste, what kind of nutrition they provide. The other side is understanding which one is economically feasible. How can you produce it at a high yield and low cost to ensure that you have a food product that can go into the market at a price that people can afford?”

In June, the company also boasts a huge financial acknowledgment from the EU’s prestigious EIC Accelerator Program. More than 1,000 startups and small businesses from Europe applied to receive a share of €382 million in total capital. Seventh-four companies each will get funding of up to 17.5 million Euros, with Mushlabs receiving an eight-digit figure. Through the EIC Accelerator program, the EU aims to support technology startups that address societal challenges and drive breakthrough European innovations.

Tropic Biosciences Raises $35M For Gene-Editing & RNAi Platform Aimed at Developing Tropical Crops

Agriculture scientists have continuously worked to evolve coffee crops to battle an ever-changing climate for much of the past century.

Some of the most famous examples of these efforts are from the 60s and 70s, in which horticulturists and ag scientists worked to develop hybrids to fight against an invasive coffee tree fungus (called leaf rust) that was propagating across the coffee belt of Latin America. Plant-breeding work done by research centers in Portugal and Columbia helped to create hybrids that combined the flavor of Arabica flavor properties with the fungus-fighting properties of Robusta.

While this work resulted in much more robust coffee varietials that have produced the bulk of coffee over the past few decades, coffee breeders today are struggling to keep up with the accelerating change in climate across the world that is making it ever-harder for coffee farmers to grow their crops.

Enter gene editing. Newer technologies such as CRISPR utilize genetic manipulation techniques that involve changing an organism’s DNA, so instead of spending decades to create new varietals that combine the desirable characteristics of different breeds through traditional breeding techniques, gene editing can get there an order of magniture faster by editing out specific genetic traits.

However, gene editing still requires a significant amount of time to identify the host genes that need to be edited out. To accelerate this process even further, a company called Tropic Biosciences has developed a proprietary platform that combines gene-editing techniques such as CRISPR with another biotechnology process called RNA interference, or RNAi, to accelerate the gene discovery cycle and help develop new varietals much more quickly.

In a nutshell, Tropic Biosciences enables editing to a host’s DNA to alter the target of RNA interference, allowing for direct targeting of select target genes to degrade protein production. Genes that belong to the host (such as a gene that, for example, makes a crop more sensitive to high temperature) or genes that belong to viruses, pests, or fungi (like leaf rust) can be targeted in order to protect the host against these organisms.

The company’s unique platform (called GEiGS, short for “gene-editing induced gene-silencing”), is being used to develop its own product pipeline, which as you can probably guess by its name, is focused on tropical crop commodities such as coffee, bananas, and rice. The company is also working with other clients in the world of agriculture to license the GEiGS platform to develop new crops or avian flu resistance in poultry.

Tropic’s platform has attracted $35 million in new funding. The round, announced today, includes lead investor Blue Horizon and ADQ, Bloom8 (previously Rage Capital), Skyviews Life Science, Sucden Ventures, and Tekfen Ventures, among others.

Coming Out of Stealth, Paleo Unveils Six Animal-Free, GMO-Free Varieties of Heme

In 2024, imagine walking into Burger King and ordering a mammoth burger. No, not one that is bigger than your head; this Whopper will taste like the extinct proboscideans that roamed the earth millions of years ago. It’s all part of the magic from a Belgium-based food ingredient company called Paleo.

After two years, Paleo has come out of stealth mode to announce its technology to bring the authentic taste and aroma of meat and fish to plant-based meat and fish alternatives with a non-GMO, animal-free heme. As part of that announcement, the World International Property Organization has published Paleo’s patent application, finally allowing Paleo to share details of its precision fermentation technology. 

Hermes Sanctorum, CEO and co-founder of Paleo: “When we set out to create the ultimate animal-free meat or fish experience, we quickly zeroed in on heme. Without exaggeration, we can say that we cracked the code of heme, allowing us to produce GMO-free heme that’s bio-identical to the most popular meats and tuna – as well as mammoth.”

More about the mammoth burger shortly.

Heme, a precursor to hemoglobin, is an essential molecule found in every living plant and animal. In short, it makes meat taste like meat, giving it its mouthfeel and umami sensation. Paleo has created a bio-identical heme that, through precision fermentation, can be adapted to add a specific taste to beef, pork, chicken, and even fish. Heme is essential when it comes to resembling conventional meat products. Heme is responsible for the taste and color of meat. Before cooking, heme will give meat alternatives a red color that turns brown during cooking. Heme also offers superior nutritional value. The iron in heme is easier for the human body to absorb than iron in vegetables.

In an interview with The Spoon, CEO Sanctorum explains the process: “We make the yeast release the protein to the environment, which means you can separate your protein. It’s a pure protein that you have separated from the yeast cells, making it a non-GMO product. We can produce an animal protein identical to what you find in nature but on top GMO-free. So that’s, I think, our unique proposition.”

“It’s like basically like brewing beer,” Sanctorum goes on to explain. “Instead of making alcohol, it makes a protein that you want. Instead of brewing or making wine, it’s producing the animal heme.”

Although the company has been working on its technology since 2020, its patent announcement is a significant step forward that inches closer to realizing a finished product. Sanctorum expects to have market-ready products in 2023, even with the number of steps that need to be tackled. Given precision fermentation at scale is a cap-ex-heavy investment, one reason to share their patent with the world is to attract investors. To date, Paleo has raised $2.5 million in seed funding and $ 2.5M in seed funding and is working on a Series A round to bring its products to the market and broaden its portfolio. 

Another issue is the breadth of products. The ability to create a variety of hemes may sparkle in a press release, but, as Sanctorum acknowledges, focusing on one area to start is a more prudent approach for a young company. Part of that B2B process is working closely with prospective customers. “A lot will depend on demand from our clients,” he said. “We are talking to big and small food manufacturers like small ones, and it will be all about testing those heme proteins and to see how they behave in their commercial recipes.”

Opening its technology kimono also brings potential challenges for Paleo from other companies working on similar approaches. Impossible Foods filed a lawsuit against Motif Foodworks, claiming the company’s HEMAMI protein derived from precision fermentation infringed on Impossible’s patent for making plant-based burgers containing 0.1% to 5% heme protein. Sanctorum calls the legal battle a “side event” and refuses to let it impede his or Paleo’s vision moving forward.

Back to the mammoth burger. Creating hemes for popular foods of today’s world is obvious, but reaching back hundreds of centuries—the question is why?

“Well, it was basically it started as a challenge to us,” Sanctorum said. “I mean, we were thinking, okay, if we can make the obvious ones, can we do that for an ancient protein that doesn’t exist anymore?”

Perhaps the better answer is, why not?

Jellatech Announces Successful Production of Animal-Identical Cell-Based Collagen

From connective tissue, skin health, lunchroom JELLO, and your inner ear to injections to create fuller lips, collagen is one of a body’s vital chameleons. Until now, the best way to introduce this protein to your everyday health is by eating animal products or substitutes such as Keratin and other amino acid supplements.

Raleigh-based Jellatech has announced the development of a full-length, triple-helical, and functional collagen made from their own proprietary cell lines. Others have worked on a solution to create lab-based collagen, but Jellatech’s stands alone as bio-identical to the animal-based variety.

In a recent interview with The Spoon, Stephanie Michelsen, Jellatech CEO, explained that, like others wanting to make an impact in the alt-protein space, she looked for a white space that was undeveloped and in need of a solution.

“I came across collagen and its roots and gelatin because it’s a unique protein only found in animals. And we use it for such, I mean, a crazy number of different applications,” Michelsen said. “So, I saw it’s going to be a future problem, so let’s try to solve it using cellular agriculture.”

Jellatech’s process differs from the fermentation approach to building alternative proteins. “It’s not fermentation because fermentation is more like yeast or bacteria using big vats,” Michelsen explained. “We use mammalian cells and those cells, so in that way, it’s different.”

Given its role in health and pharma, it’s no surprise the global collagen market size was valued at USD 8.36 billion in 2020, according to Grandview Research. It’s a space that is precited to grow at a 9.0% rate from 2020 to 2028, and much of that growth comes from increasing demand from the cosmetics markets. With that in mind, Michelsen sees pharma as low-hanging fruit and why taking the business-to-business approach is the best way to start.

Rob Schutte, Head of Science for Jellatch, emphasizes that what gives his company an advantage over possible competitors is the two years’ worth of work they put in to build a perfect collagen replica. “We’re thrilled to see that our cell-derived collagen appears bio-identical to collagen derived from animals. Because of this, we have a wide range of exciting applications from biomedicine to cosmetics to food and beverage.”

Jellatech will face the same issues as other companies creating either plant-based or cell-based proteins—cost. The number of bioreactors and the infrastructure to support a complex process can be enormous to build at scale. Without being specific, Michelsen believes that smart growth and innovation can play a crucial role in managing capital expenses.

We hope to do some innovation on our own to try to drive those costs down,” she said. “It’s true; there’s there are a lot of steps to get there. We are soon moving into the pilot and commercial-scale sometime after that. But, you know, I think there are a lot of avenues to explore to be able to cut those costs down.”

PARC Spinout EverCase Uses Electric & Magnetic Fields to Store Food in Freezers Without Ice Crystals

If you’ve ever put meat or fish into a freezer, you’ve probably noticed it doesn’t look nearly as fresh once you thaw it out.

That’s because the process of freezing food alters and damages its structure at a cellular level. As the temperature drops, water molecules slow down, and ice crystal embryos form ice nucleation sites. From there, the ice spreads to freeze the entire piece of food. Water within the food expands by up to 9% when frozen, causing food cells to rupture. When frozen food thaws, nutrients and flavors leach out from the food, often in the form of drip loss (that red liquid dropping from a warmed piece of red meat).

But what if you could store and preserve food in a freezer at sub-zero temperatures and avoid the damage incurred by traditional freezing? That’s the idea behind a new startup called EverCase, a spinout from storied research and business incubator Xerox PARC.

The new company, announced on June 15th, is the result of almost a decade of research that started when Dr. Soojin Jun, a professor at the University of Hawai’i at Mānoa, got a three-year research grant from the USDA in 2013 to research the technology dubbed “Supercooling.”

Jun’s Supercooling technology utilizes pulsed electric and oscillating magnetic fields to cause water molecules within food stored at sub-zero temperature to vibrate, inhibiting the formation of ice crystals. The result is food that, when pulled out of a Supercool equipped freezer, has almost the exact look and texture of food that is fresh and not riddled with ice crystals.

Image Above – Left: Drip Loss from thawed traditionally frozen meat. Right: EverCase’s comparison of meat using different preservation techniques

Jun would eventually take his ideas to Xerox PARC where he would get help incubating them and preparing them for commercialization. The end result of that move is EverCase, a new spinout that plans to build systems with Supercooling that can be used in existing freezers.

You can watch a demo in the video below where EverCase shows a piece of frozen meat compared with a piece of meat stored using Supercooling technology.

EverCase Demo Video

The company is pitching nothing less than a revamp of the traditional “cold chain” supply network, where freezers, from packers to the retail storefront (and possibly even to the home), use Supercooling technology. The company’s pitch deck talks of a new category of smart packaging and a new preserved food category of ‘Supercooled foods.’ They also plan to work with refrigeration manufacturers and other OEMs to build Supercooling technology into freezers and refrigerators.

It’s an ambitious plan, but there’s no doubt there could be a market for technology that helps food sidestep some of the downsides of traditional cold chain freezer technology. The company does say its technology is “inexpensive to make,” but it’s still unclear to me what the total cost of upgrades for a restaurant, retailer, or food packer would be. Nevertheless, it is encouraging that EverCase says its technology works with existing freezers because forklift upgrades for the massive amount of installed freezer systems throughout a mature cold-chain network is a non-starter.

The company is headed up by Chris Somogyi, a former co-founder of cell-cultured seafood startup BlueNalu and business development exec at PARC, and other executives from IBM, Xinova, and PARC. According to the announcement, EverCase is in the process of a Series A funding round.

SuperMeat Believes An Open Source Approach to Cultivated Meat Will Benefit All

Lab-grown or cultured meat is a sexy topic that fulfills the dream of healthy eating while saving the planet’s precious resources. Most of the headlines focus on the companies in the four corners of the world waiting for regulators to wave the checkered flag. The more interesting story—at least for those who enjoy looking under the hood—is in the processes, supply chain, and partnerships vital to this promising industry.

To understand the drill-down of what it takes to go from harvesting animal cells to creating consumer-facing products, it’s valuable to speak with visionaries such as Ido Savir, CEO of Israel’s SuperMeat. In addition to his knowledge of cultivated meat, Savir’s background in IT provides him with a panoramic view of the infrastructure needed to build a successful B2B company.

While it might not qualify as an awe-inspiring announcement, SuperMeat recently received a grant from the Israeli Innovation Authority to establish an open-source high-throughput screening system for optimizing cultivated meat feed ingredients. As an analogy, think of it as a system that ensures cows or chickens receive only the best quality feed to produce larger quantities of high-grade meat or chicken. But there is a significant difference.

Savir explains that animals are inefficient producers of their products. “It’s just done more efficiently (in cultivated meat),” the SuperMeat CEO told The Spoon in a recent interview. “In traditional meat production, 70% to 80% of the cost comes from the feed, and animals are just not very efficient conversion machines.” To put it into perspective, the cost of animal component-free (ACF) feed can make or break those vying to play in this space.

Rather than compete with consumer-facing brands such as Future Meat, Eat Just, and Mosa Meat (to name a few), SuperMeat is taking a B2B approach. Working with established meat and poultry providers to build production facilities where companies with existing supply chains can quickly enter the future of the alt-meat market. SuperMeat has announced deals with Germany’s PHW Group and Migros in Switzerland. The Israeli firm is in discussion with potential U.S. partners to reach the stateside market by the end of 2023.

The decision to build a platform for cultivated meat rather than build its own consumer brand directly results from Savir’s tech background, and it is also why the new feed screening system is in the open-source approach. “From my background, and I really believe in open source, and I really believe in sort of a platform approach that can help bring not just one company but the industry forward,” Savir stated.

Also, speaking to his tech background, it’s clear Savir has learned the relationship between capital expenditures and profit. It’s not about cost; it’s about having the right model.

“The way I look at this, and it doesn’t matter how much the infrastructure costs,” he said. “What matters is how efficient and the return you can get from that money. Right. And if you can get that return in a reasonable time, it makes sense, no matter what the cost is. We have our cost of goods models that demonstrate that that makes sense.”

A trip to SuperMeat’s facility in Israel will yield more than a view of lab equipment and many steel fermentation tanks. The facility includes a small restaurant-like space called “The Chicken,” where potential business partners, consumers, and others can taste the lab-grown animal protein. Savir says it’s more than just a pretty place to show off.

“We’re trying to do things a bit differently,” Savir said. “We thought it was important for us and our potential clients, which are food companies, to have that full transparency and traceability.”

See video of the makeshift eatery below:

World's First Cultivated Meat Blind Tasting Full Reel

IKEA Tests Vertical Farms in Partnership With InFarm

Furniture retail giant IKEA is trialing vertical farm installations at three locations in Germany, according to an announcement made by Infarm. Customers at IKEA locations in Kaarst, Duisburg, and Munich-Eching will be able to watch the Infarm installation grow dill, curly parsley, and Italian basil in-store starting this week. According to the announcement, the herbs will be used in food served inside the store’s restaurant.

“Infarm’s concept convinced us because we can make the topics of sustainability and healthy eating tangible for our employees and customers in a prominent place in our furniture stores,” said Tanja Schramm, Country Food Manager IKEA Germany. 

It’s an interesting partnership given how much influence IKEA has in consumer furniture trends and retail. By showing off how they can use in-store farm systems to grow food for consumption in-store, IKEA could potentially encourage other retailers to embrace precision grow systems on-site.

That said, the news would be a lot more interesting if this signaled a potential push by the retailer to position vertical farming systems as a new category for consumers. The company has dabbled previously with its VÄXER/KRYDDA hydroponic systems, but unfortunately, the company has since discontinued those products.

But who knows? Maybe with others beginning to launch new kitchen systems designed around sustainable eating, this news signals that IKEA is starting to look for new ways to encourage consumers to embrace hyperlocal and tech-powered food production.

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.”

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.