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Daily news and analysis about the food tech revolution

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Alt. Protein Round-up: Upside’s New Cultivated Meat Plant, Plant-Based Hard-boiled Egg

It was another action-packed week in alt-protein, including the launch of one of the industry’s largest production facilities to date for cultivated meat and the unveiling of a new plant-based hard-boiled egg.

If you missed them earlier, don’t worry – we’ve got you covered. Here are some of the week’s biggest stories from the world of alternative protein:

Upside Foods unveils cultured meat innovation center

Cultivated meat company Upside Foods (previously Memphis Meats) announced this week that it had completed its Engineering, Production, and Innovation Center. Located in Emeryville, California, the 53,000 square foot facility can produce up to 50,000 lbs of cultivated meat product per year. The facility is also flexible: Any species of meat or seafood in both whole-cut and ground form can be produced. Upside expects the facility to be fully operational by the end of the year.

Future Farm raises $58 million

Brazilian-based Future Farm (also called Fazenda Futuro), an alternative meat startup, closed a $58 million Series C round this week. The round was led by BTG and Rage Capital, with participation from XP Inc., Monashees, Go4It Capital, Turim MFO, and Enfini Ventures. The company will use the funding to expand its product availability to retailers throughout the U.S. and Europe. Additionally, Future Farm will begin developing dairy alternatives like milk and butter.

Yali Bio comes out of stealth mode to discuss future synthetic fat products

San Francisco-based startup Yali Bio aims to address the environmental concerns of both animal products and tropical oils by producing a synthetic, plant-based fat product. Apart of the Illumina Accelerator program (which runs from September 2021-March 2022), Yali Bio combines synthetic biology and genomics to develop its products. Read the full article here.

Migros launches plant-based hard-boiled egg. Watch this video to see how it’s made

The new egg, called The Boiled, is the latest from the company’s plant-based product line, V-Love. According to the announcement, The Boiled is made with fourteen different ingredients but gets its protein punch from soy. The alt-egg will be on sale this month in stores across Switzerland in four-packs and will retail for 4.40 Swiss Francs (~$4.84). Read the full article and watch the video here.

Ingredient optimized raises Series A funding to expand protein enhancement tech

Ingredient Optimized is a different kind of protein startup. While others in the space are focused on perfecting plant-based burgers and growing more protein-rich peas, the biotech company uses a novel process to alter the physical structures of proteins, making them easier for the body to absorb. Read the full article here.

Meet Bloom, a Machine That Aims to Make Growing Spirulina at Home as Easy as Brewing Coffee

Spirulina is a blue-green algae considered a “superfood” due to its nutrient density, and it contains iron, B vitamins, and Vitamin E. A start-up called Canopi launched an Indiegogo campaign for its countertop machine named Bloom, which enables people to cultivate spirulina in their own kitchens.

Canopi aims to make growing spirulina with its system is just as easy as brewing coffee. Once the user adds water, a nutrient tablet, and living spirulina culture to the Bloom’s two growing pods, the machine optimizes light, heat, and airflow to create a perfect environment for spirulina to bloom.

With Bloom’s mobile app, users can track the growth of the spirulina, and be notifed once it is ready to harvest. After day five, users can simply press a button on the machine to turn the liquid spirulina into a paste. This paste can then be used in smoothies, soups, dressings, sauces, water, or even frozen into cubes for later.

The double pods provide a total of 10 grams of spriulina every five days (the recommended serving size is 5 grams), which equates to 14 servings per month. The Early Bird pre-order price for Bloom is £174 GBP (~$237 USD), and it comes with three months worth of nutrients.

In 2018, we covered a company called Spirugrow that had launched a campaign on Kickstarter for its at-home spirulina growing machine. This machine was bulky and costs €471 ($549 USD). Spirugrow, as The Spoon predicted, failed. Rob Russell, one of the creators of Bloom, said that the company learned from Spirugrow’s mistakes, and used this to inform its own machine design. Bloom is cheaper, smaller, and appears to be more streamlined compared to Spirugrow.

Of course that’s if and when they deliver the product. While Canopi has finished the Bloom design, they still need to go through testing and ramp up manufacturing. As readers of The Spoon know, manufacturing is usually the most challenging phase for young hardware startups.

Finally, although Bloom seems like an overall better design and concept compared to Spirugrow, it still begs the question: is there enough demand for homegrown spirulina? According to its Indiegogo campaign, there might be. Bloom has raised $116,987 USD of its $20,462 target, exceeding its goal by 571 percent. There are four days left in the campaign, and preorders for Bloom are still available.

Yali Bio Comes Out of Stealth Mode to Discuss Future Synthetic Fat Products

While alternative protein products are generally considered more environmentally friendly than animal-based products, there are a few ingredients in this plant-based space that raise concerns. Tropical oils like coconut and palm oil, which are commonly used as the fat alternatives to animal-based products, have become notorious for being a cause of deforestation and habitat destruction in Asia.

San Francisco-based start-up Yali Bio aims to address the environmental concerns of both animal products and tropical oils by producing a synthetic, plant-based fat product. Apart of the Illumina Accelerator program (which runs from September 2021-March 2022), Yali Bio combines synthetic biology and genomics to develop its products.

This week, I spoke to Yulin Lu, one of the co-founders of Yali Bio, who said, “We think plant-based meat and dairy will just never be great without tailored fats.” What Lu means by this is that companies too often rely on generic fats like coconut, palm, or canola to craft alternative dairy, cheese, and meat products, when in reality, all of these products need fats tailored for each purpose to be great.

So what is Yali Bio’s secret ingredient for its synthetic fat? Yeast. This ingredient is fed sugar in bioreactors, where a lipid biosynthesis mechanism occurs within the cells. Yali Bio is an early-stage company, so it is unable to disclose more information about its technology and process.

Lu has previously worked for big players in the alternative protein space, like Eat Just and Impossible. One thing he realized with Impossible and Beyond’s meat analogs is that as soon as you cook them, the fat (which is mostly coconut oil) seeps out of the product and into the pan. When you bite into one of these burgers, you’ll still get some of the fat, but a lot has already melted out, resulting in a drier product.

A few other companies are focused on making better and more tailored fats in the alternative protein space. In September, MeaTech 3D announced that it has filed a provisional patent application with the United States Patent and Trademark Office for its new stem cell manipulation technology used to create fat cells. Melt&Marble, previously known as Biopetrolia, announced in August that it has raised $$876,000 USD to continue to develop its fermentation-based fats for plant-based foods. Earlier this year, Mosa Meat unveiled that it was able to reduce the cost of developing its fat media by 66 times.

Many of these companies making alternative fats are going the cultivated cell route, which means they will have to go through the regulatory approval process. Yali Bio is using plant-based ingredients, therefore eliminating the need for government regulatory approval. This means we may be seeing Yali Bio’s synthetic fats in alternative protein products before companies like MeaTeach and Mosa Meat.

Alt. Protein Round-Up: Smoked Salmon, Funding Rounds, and Brave Robot’s Cake Mix

Alternative protein news has been dropping in faster than fall leaves, and so we’ve gathered some of this week’s top stories, including Revo Foods’ product launch, Aquacultured and Daring Foods’ funding rounds, and Brave Robot’s new cake mix.

Revo Foods launches plant-based salmon in Austrian grocery stores

This week, plant-based seafood startup Revo Foods launched its alternative salmon product in the Austrian supermarket chain Billa Plus. The product now available on retailer shelves is Revo’s plant-based smoked salmon, made from a base of pea protein and algae oil. Additionally, Revo Foods recently appeared on the Austrian show “2 Minuten 2 Millionen” (similar to Shark Tank), where the company garnered interest from potential investors. In 2022, the company has plans to launch plant-based tuna, smoked salmon spread, and sashimi products.

Aquacultured raises $2.1 million in oversubscribed seed round

Alt-seafood startup Aqua Cultured has raised $2.1 million in pre-seed funding. Unlike many other alt-seafood startups using a straight plant-based or cell-cultured approach, Aqua Cultured uses microbial fermentation techniques to create whole-muscle cut seafood alternatives. The company has developed formulas for tuna, whitefish, squid, and shrimp that leverage its novel fungi as the primary ingredient. Investors include Supply Change Capital, Aera VC, Sustainable Food Ventures, Hanfield Venture Partners, Lifely VC, Conscience VC, Kingfisher Capital, Big Idea Ventures. $2.1 million, a nice pre-seed raise, is even more impressive considering the company only started last month.

Brave Robot releases cake mix

Brave Robot, the first consumer products spinout of precision fermentation platform company Perfect Day, unveiled a new product this week, the “Climate Hero Super Cake.” The yellow cake mix uses the same animal-free milk protein found in the company’s ice cream and replaces the equivalent of three eggs. The mix – which is packaged in a compostable bag – contains other standard ingredients like wheat flour and sugar and requires added oil and water to prepare. One bag of the mix makes two 8-inch round cakes and costs $18.

Daring raises $65 million, launches in Walmart

Daring Foods, a plant-based chicken brand, announced this week that it has closed a Series C round totaling $65 million, and that it will launch its products in Walmart. The round was led by Founders Fund, with D1 Capital Group, and celebrities such as Naomi Osaka, Cameron Newton, Steve Aoki and Chase Coleman participating. This brings the company’s total funding to $120 million. Daring’s plant-based chicken will be available in 3,000 Walmart locations nationwide.

IBM Partners With McDonald’s, Acquires McD Tech Labs to Automate Drive-Thru Orders

Over the summer, McDonald’s announced that it was trialing automated ordering at 10 Chicago, Illinois locations. Now, it appears that we will be seeing automated ordering at more locations sooner than later. Today, IBM announced that it has partnered with McDonald’s to continue to develop automated drive-thru orders and acquired its proprietary McD Tech Labs. The financial details of the acquisition were not disclosed.

McDonald’s acquired Apprente, a voice technology company, in 2019, and shortly after developed McD Tech Labs based on Apprente’s tech. This technology uses artificial intelligence to process drive-thru orders and then sends the order to the kitchen, where it is fulfilled by staff.

What is the benefit of using an AI-powered ordering system? In the trial run at the Chicago locations, McDonald’s found an 85 percent accuracy rate with orders and about 20 percent of orders needing staff assistance. AI can also help reduce customer wait time and free up employees to assist elsewhere in the restaurant.

In addition to the acquisition of McD Tech Labs, IBM will assist in the continued development of the Automated Order-Taking (AOT) technology and work on additional languages and dialects.

Consumers have traditionally voiced a certain degree of hesitancy in interacting with artificial intelligence. However, in Datassential’s AI & Menus report, it found that 43 percent of consumers found voice ordering technology unappealing initially, but after experiencing it, 68 percent were satisfied with the tech.

McDonald’s operates nearly 14,000 locations throughout the U.S, and it was not disclosed when a large rollout of the AOT technology might occur. IBM stated in the press release that it will help the quick-service chain accelerate the deployment of the AOT technology across different markets.

Cometeer’s Flash Frozen Coffee is the Best Thing in My Freezer

Despite my few years of working as a barista in the past, I definitely don’t consider myself a coffee expert of any sort. In fact, I am someone who loves the flavor of a generic-tasting dark roast. What is important to me, however, is the quality of the coffee I’m drinking. I am willing to spend a few extra bucks on coffee from a local roaster, organic coffee beans, or just a quality cup of coffee made with care.

So when I caught wind of a company called Cometeer that not only works with some of the best roasters in the country, but also delivers the brewed end product using flash-frozen pucks, I was more than a little intrigued.

The company’s frozen coffee pucks contain 26 grams of coffee, and are brewed with Cometeer’s proprietary extraction process. To preserve the flavor and aroma, the coffee extract is flash-frozen at negative 321 degrees. The pucks, which are individually packed in aluminum capsules, can be stored in a freezer for up to 18 months.

Cometeer is strict with its verbiage when it comes to describing its product, and for good reason. Its coffee pucks are neither instant coffee nor coffee concentrate, but just flash-frozen, coffee extract. Instant coffees can have that old, and even burnt, flavor. Coffee concentrates, in my opinion, can be too acidic and make me feel jittery. 

The company shipped me five boxes, with each 8-puck box offering a different roast:

  • Bird Rock Coffee Roasters, Timor (decaf)
  • Counter Culture Coffee, Indido (light)
  • Equator, Mocha Java (dark)
  • George Howell Coffee, Alchemy (dark)
  • GGET, Chelbesa (light)

In total, I received 40 coffee pucks, which were kept frozen in the shipping process with dry ice. The instructions had me run hot water over the capsules for 10 seconds, peel the lid back, and plop the frozen coffee puck into a glass mug. I then poured 8 oz of boiling water over the puck and, just like that, I had a fresh cup of hot coffee.

As a dark coffee lover, my favorite roasts were the Mocha Java (dark roast) and Alchemy (medium roast). I loved how convenient and consistent the coffee was. I’ve never figured out the perfect ratio for making french press or pour-over coffee, and I enjoyed not having to measure anything except for the water when making Cometeer’s coffee.

I’ve avoided using a Keurig due to its plastic pods, but appreciated that Comeeter’s 100 percent aluminum capsules are fully recyclable. Keurig pods must be separated apart to be recycled, but the aluminum pods have no plastic and can just be dropped in the recycling bin.

When it comes to price, each puck costs $2, which ends up being cheaper than a coffee from a coffeeshop. However, using the pucks ends up being more expensive than making coffee from grounds. In my opinion, the taste and convenience make it worth the price, and see this product as something handy to keep in the freezer.

Although we have officially entered hot coffee season, the pucks would also be a great way to make a quick iced coffee or iced latte. Once the pucks are melted, they can simply be poured over ice and water, or ice and milk.

My boyfriend, the coffee snob between us, thoroughly enjoyed the light roasts and was soon making two cups of the Cometeer a day. A friend who I offered the Alchemy dark roast thought the flash-frozen coffee was freshly brewed in my kitchen. 

This week, Cometeer raised $35 million in a Series B round of funding, and plans to use the new capital will be used to increase manufacturing capabilities and expand its relationship with roasters. They’ve also dropped the waitlist from its website so now anyone can order a box of coffee pucks, so if you want to try Cometeer, the first box purchased costs $48 ($64 after your first order) for four boxes containing eight capsules and free shipping.

Alt. Protein Round-Up: Hybrid Chorizo Sausages and Impossible’s Burger Stand

Government programs around the globe are increasingly getting more involved in the alternative protein space. This month, the Danish government allocated 1.25 billion kroner (~$194 million USD) for research into plant-based proteins. A few weeks ago, the USDA awarded Tufts University $10 million to establish “a cultivated protein center of excellence”. Most recently, a European agency called REACT-EU set aside $2 million in funding to help decrease the costs of producing cultivated meat (see below).

In this Alt. Protein Round-up, we also have news pieces on Mission Barns’ product unveil, Black Sheep Foods plant-based lamb, Impossible Meat’s burger stand, and ADM’s investment into precision fermentation.

Mission Barns and Silva Sausages unveil first product

Cultivated fat producer Mission Barns and sausage manufacturer Silva Sausages unveiled their first product produced in partnership: chorizo sausages. The sausages are a hybrid product, made with undisclosed plant proteins and Mission Barn’s proprietary cultivated fat. This is the first production run of the product, and this trial exemplified that the companies have the capabilities to produce the sausages on a large scale. In the multi-year partnership, Mission Barns will use Silva’s facilities (which can produce up to 50,000 lbs of sausage per day) and distribution network. There is no date set for an official launch of the hybrid chorizo sausages

European REACT-EU grants $2 million for “Feed for Meat” project

The “Feed for Meat” project was started by Nutreco and Mosa Meat, and it aims to lower the cost of producing cultivated meat. The European REACT-EU recovery assistance program just awarded the project $2 million to support efforts in commercializing cultivated eat throughout Europe. This funding will specifically be used for R&D efforts for reducing the costs of cultured cell media. This component is typically the most expensive part of cultured meat; however, Mosa Meat has shared that it has successfully reduced the cost of one of the growth nutrients by 98 percent.

Black Sheep Foods Launches Plant-Based Lamb in San Francisco Restaurants

This week, alternative protein startup Black Sheep Foods’ plant-based lamb made its debut in San Francisco restaurants. The launch is a big step for the Black Sheep team, which wants to offer more variety to plant-based meat eaters. “Our first product is lamb because it’s both alien and familiar in America,” company co-founder Sunny Kumar told The Spoon this week over Zoom. “Everyone knows about lamb, but no one really eats it at a high cadence.” Read the full article here.

ADM Invests in Acies Bio to expand precision fermentation capabilities

Global nutrition and agriculture company, ADM, invested in the Slovenian biotechnology company, Acies Bio through its venture capital arm ADM Ventures. One of Acies Bio’s specialties is precision fermentation technology for food and agricultural applications, and this technology will be used to assist ADM accelerate its own precision fermentation projects. Making use of Acies Bio’s microbial capabilities and contract manufacturing services, ADM aims to meet the growing demand for products developed through microbial fermentation.

Impossible Foods Opens a Burger Stand in Seattle’s Climate Pledge Arena

This week Impossible and Climate Pledge Arena, the world’s first net zero-carbon sports arena, announced that the Impossible patty had been named the venue’s official burger. They also announced Impossible is opening two branded food stands in the home of the NHL’s newest franchise, the Seattle Kraken. Read the full article here.

Fruit Cells, Space Bread, and Cultured Meat Cartridges: Deep Space Food Challenge Announces Phase 1 Winners

On planet Earth, we face the challenge of feeding a rapidly growing population that is set to reach 9.7 billion people by 2050. In space, we face the challenge of feeding astronauts traveling through the galaxy for an extended period of time. Novel and innovative food technology could offer viable solutions in both realms.

For the first time ever, NASA and CSA (Canadian Space Agency) have come together this year to host the Deep Space Food Challenge. Companies competing in the challenge must be able to offer a solution to feeding at least four astronauts on a three-year space mission. The solutions should be able to achieve the greatest amount of food output (that is palatable and nutritious) with minimal input and waste. In addition to being used in space, the solution must also improve food accessibility on Earth.

This week, the winners of Phase 1 were announced:

MANUFACTURED FOODS

  • Astra Gastronomy
  • Beehex
  • BigRedBites
  • Bistromathic
  • Cosmic Eats
  • SIRONA NOMs
  • Space Bread
  • µBites
  • ALSEC Alimentos Secos SAS
  • Electric Cow
  • Solar Foods

BIO CULTURE FOODS

  • Deep Space Entomoculture
  • Hefvin
  • Mission: Space Food
  • KEETA
  • Natufia x Edama

PLANT GROWTH

  • Far Out Foods
  • Interstellar Lab
  • Kernel Deltech
  • Nolux
  • Project MIDGE
  • RADICLE-X
  • Space Lab Cafe
  • AMBAR
  • Enigma of the Cosmos
  • JPWORKS SRL
  • LTCOP
  • Team π

Many companies that were selected as Phase 1 winners use technologies that have steadily gained popularity in the food tech space, like 3D printing, using bioreactors for cultured protein, and vertical farming. In-demand “future food” ingredients like fungi, microbes, cultured cells/meat, and insects were also popular amongst competitors.

Out of the 28 winners, here are some of our favorites:

Beehex (Columbus, Ohio) – Some of you may remember Beehex for their work on a 3D pizza printer for NASA. For this competition, Beehex is proposing a UFF (Universal Food Fabricator) which can dehydrate plants and cultured meats into powder form foods, store them into hermetically sealed cartridges for 5+ years, and 3D print with the stored food in cartridges when needed.

Deep Space Entomoculture (Somerville, Massachusetts) – In this company’s proposed food system, dry-preserved insect cells will be brought up into space. Using a suspension bioreactor, the insect cells, along with other ingredients, will be reactivated and used to create traditional meat-like analogs.

Space Bread (Hawthorne, Florida) – As the name aptly suggests, this company’s tech allows for crew members to create bread in space. This food system includes a multifuntional plastic bag that is used to store and combine ingredients, and then bake a roll.

Mission Space Food: This company is making a system that will cultivate meat in space using pluripotent stem cells using cell cryopreservation and bioreactor. The creators say the system can can grow beef as well as be adapted to grow other meats such as pork or lamb.

AMBAR – (Bucaramanga, Colombia) – Operating as a small-scale ecosystem, AMBAR’s growing cabinet contains different compartments for various plants. Within this system, both terrestrial and aquatic are able to be grown for food.

Hefvin (Bethesda, Maryland) – This company produces berries by growing fruit cells in a nutrient rich media. Spherification (the culinary process used to shape liquid into squishy spheres) is used to encase different cells to create a full berry, complete with skin and pulp.

Space Cow: (Germany) – this company makes a system converts CO2 and waste streams straight into food, with the help of a food grade micro-organisms and 3D printing.

Each U.S. winner of Phase 1 has been awarded $25,000 to continue working on their solution and is invited to continue on to the Phase 2 competition.

Supplant is Expanding its Fiber-Based Sugar Throughout the US Following $18M Raise

Americans have a problem: we consume way too much sugar (about 57 pounds a year on average) and not nearly enough fiber (only about 5 percent of the population ingests enough). The Supplant Company aims to offer a solution to this issue with its sugar made from the fibers of agricultural side streams like corn, wheat, and rice.

At the start of this week, The Supplant Company announced that it has raised a $18 million Series A funding round. Celebrity investors like Ayesha Curry (actress) and Chris Paul (Basketball player) joined this round, along with Manta Ray, EQT, Khosla, Felicis, Coatue, Y Combinator, Agfunder, and more. This brings the company’s total funding to $27 million.

I spoke with Dr. Tom Simmons, the CEO and founder of The Supplant Company, earlier this week to discuss the latest funding round and what the next steps will be for the company. When asked what the next year will look like for the company, Simmons said the “…we’re really sort of focused on driving further rollouts of the product, so more products, and more places more consumers having them. And of course the scale-up size. There’s a whole load of technical work going on behind the scenes by all the scientists to ramp up production and use different feedstocks as well.”

The Supplant Company launched in the U.S. in June 2021 in partnership with Chef Thomas Keller and his restaurants in California and New York. The company’s sugar is currently still being used in the dessert dishes at these restaurant locations. Now, Supplant’s sugar is being used at You’re a Cookie (Illinois), Cookie Fix (Alabama), Sweet Republic (Arizona), Bakeology (California), and RiverSea (Virginia).

The Supplant Company is both business-to-business (B2B) and business-to-consumer (B2C), although it has primarily focused on business partnerships since its launch. I asked Simmons when I could buy a bag of Supplant’s sugar in say, my local Whole Foods, and he said, “We’re not planning to sell sugar anytime soon directly to consumers, maybe at some point in the future. We don’t think it’s where the big business opportunity nor the big social opportunity is.” Americans consume a shocking average of 71 grams of sugar per day, and Simmons sees most of this sugar consumption mostly stemming from foods, like cookies, cake, ice cream, and other sweets, that the consumers purchase outside of the home.

A few other companies in the food tech space are attempting to tackle the issue of individuals consuming too much added sugars. DouxMatok uses sugar reduction technology for its Incredo Sugar product, and launched its sugar-reduced products in April of this year. Better Juice uses enzymatic technology to reduce the amount of sugar in natural juices. Siggi’s, a company known for its Icelandic skyr cultured dairy products, released what it called a “Palate Training Kit” to help consumers reduce their sugar intake.

As The Supplant Company continues to rollout its sugar in the U.S., it will also work on developing new products. Simmons mentioned that the company will release new products in the not-so-distant future, including some that are not sugar.

Update: This article previously stated that The Supplant Company had raised $25 million USD in its most recent funding round, but the correct amount it has been updated to reflect is $18 million.

Oishii is Bringing its Specialty Indoor Strawberries to Los Angeles

The Omakase Berry is a varietal of strawberry grown in Japan known for its creamy texture, level of sweetness, and aromatic qualities. Courtesy of Oishii, a controlled environment agriculture (CEA) company that grows strawberries, Omakase Berries are coming to Los Angeles.

Oishii currently has two indoor farm locations on the East Coast in New York and New Jersey, and the new Los Angeles facility will be the first on the West Coast. According to the press release sent to The Spoon, Oishii is the “only vertical farming company to have perfected the strawberry at commercial scale”. Its indoor farms use zero pesticides, and its strawberries are a carbon-neutral crop.

When we last wrote about Oishii in April 2021, an eight-pack of the Omakase Berries cost $50. Unfortunately, heading west hasn’t resulted in lower prices, despite the company’s stated plans that it had plans to start growing an “everyday berry” that would be offered at a more affordable price. If you want to order the berries in Los Angeles, they are still set at the same expensive price.

With its focus on strawberries and other fruits and vegetables, Oishii stands apart from other indoor farm companies which mainly grow leafy greens and herbs. In October 2020, Driscoll and indoor farm company, Plenty, announced their partnership to start growing strawberries indoors. Hopefully, once Plenty makes it berries commercially available and Oishii develops an “every day” strawberry, consumers will have access to a more affordable indoor-grown strawberry.

The Omakase Berries are available for pre-order on Oishii’s website. The berries are available at a restaurant called Destroyer in Los Angeles.

The Spoon & CES Bring Food Tech To The World’s Biggest Tech Show For First Time Ever

Each January for the past couple of decades, I’ve packed up my suitcase and headed to the Nevada desert to take part in the world’s biggest tech show, CES.

I’m not alone. CES is the singular tech show that pretty much every major industry attends along with those who watch and follow those industries.

This includes the food world. Many remember the debut of the Impossible 2.0 burger in 2019, a watershed moment for both the company and the plant-based meat industry. There’s also been food robots, ice cream makers and much more that have made a big splash at the big show.

However, up until this year, any food professionals coming to CES were attending despite the lack of a dedicated food technology and innovation area in the exhibition space or in the conference tracks. Because CES is *the* great convener in the tech world, we felt food tech needed representation. This led The Spoon to rent out the ballroom of Treasure Island for a couple of years running to produce Food Tech Live. We wanted to give the food industry a central place to connect and check out the latest and greatest in food innovation.

But now that’s all about to change as food tech hits the big time this coming January. CES announced in June that food tech is going to be a featured theme for the first time ever at the big show. We couldn’t be more excited, in part because we will get to see even more cool food tech innovation, but also because CES has chosen The Spoon as the dedicated CES partner for the food tech exhibition and conference portions of the show!

We’re busy helping to develop a half-day conference and talking to lots of companies about coming to show their products at the four day CES food tech exhibition and we can’t wait to show what we’ve helped CES build.

But we need your input too! If you are interested in showing off your latest and great food and kitchen-related product or solutions, make sure to let us know. Just head over to this form on the SKS website and drop us a line. We’ll get right back to you and let you know how you can be a part of food tech at CES.

You can read more about the program below with our official announcement, or just drop us a line to see how to get involved.

We’ll see you in Vegas!

Food tech has arrived at CES®. Leaders in kitchen, food and cooking are coming together in Las Vegas from January 5th to January 8th at CES  2022 to examine how technology is changing the global food chain. CES has teamed up with The Spoon, the leading food tech media and events partner to showcase, demo and discuss the way technology has transformed the world of food. 

While we’re sure the excitement and buzz around food tech will be everywhere, we are working with CES on two key initiatives at the show, including: 

  • The Food Tech Exhibit, an exhibit space showcasing the latest innovations and demonstrating new products from across the kitchen and food tech spectrum. This will be live on the CES show floor in the Venetian Expo. 
  • The CES Food Tech Conference, presented by The Spoon, will bring together visionary thinkers, chef entrepreneurs, appliance vendors, delivery and food retail disruptors at CES 2022. Each session will highlight the innovation and disruption happening across the food industry as a result of tech advancements like artificial intelligence, machine learning, automation, mobile accessibility and more. 

CES is fast approaching — and there are many ways to get involved before, during and after the show. The CES Food Tech presented by The Spoon area will focus solely on companies building the future of food and cooking. Booth spaces are diverse in terms of size and ability to customize – get in touch and we’ll work with the CES exhibitor team and our team to ensure you put together a space that serves you. 

If you aren’t able to secure a demo or company/showcase spot but still want your brand to be part of the inaugural year of food tech at CES, you can sponsor the CES Food Tech Conference on Day 2 of CES in the Venetian. Conference tickets for CES programming will be on sale soon. 

Alt. Protein Round-Up: Kingdom Supercultures Raises $25M, The EVERY Company Launches Animal-Free Eggs,

Plant-based foods and alternative protein products are often associated with a reduced carbon footprint. This week, the government of Denmark hopped on board with this ideology: the government will invest 1.25 billion kroner (~$194 million USD) into plant-based foods as part of a climate agreement aimed at reducing greenhouse gas emissions.

For this week’s alternative protein round-up, we gathered up some of the top news of the week from around the alt-protein world, including Clara Foods’ rebrand and the launch of The EVERY Company, Kingdom Supercultures’ Series A round, Burger King’s new menu item, and Revo’s plan for a 3D printer factory.

Clara Foods Becomes The EVERY Company, Launches Animal-Free Egg Protein

Clara Foods, one of the early pioneers building nature-equivalent proteins using precision fermentation technology, announced this week it is rebranding to the EVERY Company and is launching its first animal-free egg product called ClearEgg, an egg protein product targeted at the protein beverage market. Read full article here.

Kingdom Supercultures raises $25 million

New York-based Kingdom Supercultures announced this week that it has raised $25 million in a Series A round to fund the development of microbial cultures. The company is developing what it calls “Supercultures”, which are microbial-based ingredients to improve the texture, flavor, and functionality of plant-based products and consumer packaged goods. The new capital will be used to expand its ingredient portfolio and R&D facilities in Brooklyn, New York.

Burger King will soon serve up Impossible nuggets

Burger King made headlines when it first began serving the Impossible Whopper two years ago. This week, the fast casual restaurant chain announced it will begin trialing Impossible nuggets in three U.S. cities on October 11:  Des Moines, Boston, and Miami. The nuggets are made from a base of wheat flour and soy protein, and will be served in a pack of eight. Burger King is the first fast food chain to offer Impossible’s newest product, and the nuggets will be available for a limited amount of time.

Revo Foods shares plans for 3D-printed factory

Austrian startup Revo Foods produces plant-based fish products, and some of its prototypes are created with a 3D printer. The company is in the process of developing a plan to boost its production capacity and scale its 3D printing technology. The company’s idea is to have a production-scale facility wit interconnected 3D printers stacked on one another. This week, The Spoon spoke with te CSO of Revo Foods, Theresa Rothenbücher to hear more. Read the full article here.