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The Spoon

Daily news and analysis about the food tech revolution

Future Food

My Family Tried JUST’s Plant-based Egg. Reviews were Mixed

While grocery shopping in an Ohio Kroger with my extended family this week, my eyes set upon something intriguing in the egg aisle. It was a container of JUST Egg, a plant-based substitute made from mung beans meant to scramble just like the real thing.

Since last holiday break my family did a White Castle Impossible slider taste test, I thought that this year we should keep the tradition going and try out a new alternative protein product. So I added a container JUST Egg to my cart.

I scrambled up a couple of regular eggs in some neutral oil to compare to the JUST Eggs, and kept the salt amount the same on both. The JUST Egg took a bit longer to coagulate than the regular egg but once it did, the textural cooking experience was quite similar. Almost undistinguishable.

JUST Egg on the left, traditional eggs on the right. [Photo: Catherine Lamb]

In fact, texture was the number one thing my family commented on. While almost everyone sniffed out the real egg, they still commented that the JUST Egg had a creamy texture almost eerily similar to the real thing.

The flavor, however, was not quite as successful. While everyone enjoyed the JUST Egg — one even preferred it — no one said that it would have fooled them. “Put some cheese on it, and I might not know the difference,” said my dad.

Clearly our family isn’t the only one to like JUST Egg. The plant-based substitute is now available at Costco, Whole Foods and Kroger, plus over 500 foodservice spots. It’s even on menus at Le Pain Quotidien as part of an eggless frittata. To keep up with the growth, JUST just (lol) acquired a 30,000 square foot manufacturing facility in Minnesota to amp up production.

JUST Egg may not have fooled my family, and at its price — $7.99 for a 12-ounce container — I doubt it’ll become a regular fixture in our fridge. However, the crew still liked JUST Egg well enough to finish the whole thing. And we’re a crew that really loves our eggs.

Maybe tomorrow I’ll scramble the rest of the JUST Egg into breakfast burritos and see if it’s more popular.

2019 Was the Year Plant-Based Food Went Mainstream (and Got More Delicious)

Last year, odds were you’d heard of one, maybe two plant-based meat companies — if you’d heard of them at all. But over the past twelve months, plant-based food — especially meat — has blown up big time. It’s on more grocery shelves, at more fast-food restaurants, and in more media stories than ever before. In fact, I’d say that 2019 was the year that plant-based food truly went mainstream.

Plant-based food didn’t suddenly appear out of the ether on January 1st, 2019. Impossible Foods was already serving meatless sliders at White Castle, Beyond Meat patties were already in a myriad of restaurants and retailers, and Oatly was the alt-milk darling of coffee shops everywhere.

But 2019 kicked things off with a bang when Impossible Foods was named “Best of the Best” by Engadget at CES 2019. We were there to sample Impossible’s new recipe 2.0, which it unveiled at the tech conference (yes, it was delicious). While there we also got to interview Impossible’s CEO Pat Brown, who told us that next up, the startup would be tackling steak.

Beyond Meat launched its own version 2.0 around the same time, following it up a few months later with its (very realistic) Beyond Beef. This summer the El Segundo, California-based company became the first plant-based meat company to go public. And it crushed expectations. Beyond had the highest IPO pop since the 2008 financial crisis, and its shares have continued to soar (with a few fluctuations here and there).

Photo: Beyond Meat.

Plant-based meat became a lot more easily accessible this year. Impossible made its retail debut in L.A. this September, while Beyond continued to expand its retail footprint — even into Costco. Fast-food really embraced meatless meat this year; Burger King began serving Impossible Whoppers, Carl’s Jr. rolled out its Beyond Famous Star, and KFC drew huge crowds when it sold Beyond Fried Chicken for one day at a single location in Atlanta. In Canada, McDonald’s and Wendy’s experimented with plant-based burgers of their own.

Outside of meat, other plant-based products also flourished this year. Oatly continued to grow in the U.S. — so much so it had to open up two new facilities to meet demand. JUST also grew the footprint of its plant-based egg scramble, expanding into hundreds of retailers (including Costco) as well as fast-casual restaurant Le Pain Quotidien and the hot bar of Whole Foods.

2019 was also the year that Big Food began to muscle its way in on the plant-based craze. Tyson launched Raised & Rooted, a line of blended burgers and meatless “chicken” nuggets. Nestlé launched the Incredible burger in Europe (and in McDonald’s in Germany and Israel), and the Awesome burger in the U.S. through its Sweet Earth brand. Kellogg‘s and Hormel unveiled their own takes on realistic plant-based burgers and ground “beef.”

Photo: MorningStar Farms

The growth of plant-based food wasn’t limited to the U.S. market. Europe saw a number of animal alternative companies hit the market and expand their reach this year. Plant-based food companies set their sites on Asia in particular, recognizing a massive market with a huge hunger for meat (and protein in general). Both Beyond and Impossible have been slowly expanding in Asia. Locally, Green Monday grew the footprint of Omnipork, a plant-based pork alternative developed specifically for Asian consumers. (We tried it, and it was quite tasty.) Most notably, it became the first major meatless meat to enter the Chinese market.

Not all was rosy for plant-based foods over the past 12 months, however. Products like Impossible Foods and Beyond Meat took a lot of heat from critics who think their products are too processed and unhealthy. Shortages from Impossible Foods and Oatly also had consumers throwing the brands some shade, though it hasn’t seemed to cool their popularity. Finally, spurred by powerful meat lobbies, over a dozen states also passed legislation restricting what terms plant-based meat could use on its labels — though as of now those laws have been overturned in Mississippi and tabled in Arkansas.

To keep up with all of the plant-based action, 2019 was also the year we started Future Food; a weekly newsletter dedicated to exploring the latest alternative protein news and trends. Subscribe if you like! 2020 is already shaping up to be an exciting one.

Lab-Made Cheese Maker Legendairy Raises $4.7 Million

Legendairy Foods, which ferments microorganisms into cheeses with the same process used for making insulin, has raised $4.7 million from a group of investors that include German drugs and tech company Merck KGaA (not to be confused with the American drug company, Merck) and UK-based investment company Agronomics.

The Berlin-based startup told Bloomberg it has already created prototypes of mozzarella and ricotta. The company’s process involves mixing microorganisms and sugar, fermenting them into milk protein and creating dairy products such as cheese. It also plans to integrate plant-based ingredients into its products.

“The food industry has crossed an inflection point — for the first time in human history, we are capable of producing real dairy products without the need of breeding and raising animals,” Raffael Wohlgensinger, co-founder and CEO of Legendairy, said in an investor release. He added that the company will “fully leverage our core technology and bring our delicious, animal-free cheese to market in the coming years.”

Legendairy, which says it is Europe’s first cellular agriculture company developing lab-grown dairy products, joins a growing group of startups dedicated to removing animals from the process of creating milk. Perfect Day, which this month raised $140 million in Series C funding, creates dairy products with genetically engineered microbes and plans to sell its products to foodmakers. Another company that creates dairy from genetically engineered microbes is New Culture, which closed a $3.5 million seed round. It plans to sell its cheeses into high-end restaurants. Meanwhile, TurtleTree Labs is creating milk in a whole different way: actually growing mammary gland cells in a lab to produce milk.

It’s clear that in the coming years, there will be plenty of options besides nut- and soy-based milk and cheeses for those who forgo animal-derived dairy products.

DishDivvy to Expand Homemade Food Marketplace to Utah

Talented cooking hobbyists of Utah, you’ve got a new potential side hustle. Yesterday DishDivvy, a marketplace which connects home cooks with hungry neighbors, announced that it had begun operations across Utah.

DishDivvy is a mobile app that lets preapproved home cooks sell food to local consumers. The startup helps home cooks get certified and onboarded onto their platform. They also handle all ordering and payment internally, and can even help arrange for home delivery. Utah will be the second territory for Glendale, CA-based DishDivvy, the first being its home state of California.

DishDivvy wasn’t the first company to try and create a cottage food marketplace. Josephine was an early entrant in the food sharing economy, similarly connecting home cooks with hungry consumers. Due to regulatory issues they were forced to suspend operations at the end of 2017. However, with the passage of California law AB-626 (which was pushed forward by Josephine’s team), DishDivvy was able to commence operations in California at the end of 2018.

Utah has just passed a similar law with H.B. 181, The Home Consumption and Homemade Food Act. Under the law, home cooks in Utah are “exempt from any state, county, or city licensing, permitting, certification, inspection, packaging, and labeling requirements,” provided they comply with certain requirements set in the law. Therefore Utah residents, like Californians, are now able to sell homemade food directly from their home — as long as they have the proper permits to do so and follow some basic rules (food must be for home consumption, sold directly to consumer, etc).

We at the Spoon have been intrigued by the idea of a home cook marketplace for awhile. It’s an interesting way to give people a supplementary revenue source, keep money within a community, and connect neighbors, all while cutting down on food waste. That’s why we named DishDivvy one of our FoodTech 25 for 2019.

Last June, when Mike Wolf wrote about AB 626, he noted that “California often leads the country when it comes to forward-leaning legislation” and that the new law “could open the door for nationwide legalization and give a framework for home food entrepreneurs.” It seems like California has indeed opened that door for Utah — and I’m guessing we’ll see some more states pass laws to welcome cottage food industry in 2020.

Is Grocery Shopping’s Future Bringing Your Own Containers? Pete and Gerry’s Is Finding Out.

A trip to the grocery store creates a trail of packaging, much of which is plastic, that is mostly destined for a dump, sometimes a recycling center, and sadly, too often, the ocean.

Some supermarket chains are trying to do their part to reduce waste, with the latest being Giant Eagle, which has pledged to phase out single-use plastics by 2025. However, moves like these, while noble, don’t account for the waste produced by the packaged products on store shelves, from cans of beans, pints of ice cream or cartons of eggs. That latter one is getting some attention now from Pete and Gerry’s, the organic egg company.

The company announced in a press release yesterday that it has been trialing a reusable egg carton at co-op food stores in New Hampshire and Vermont. The cartons are made of recycled, durable, BPA-free plastic that can be washed at home and reused repeatedly, according to the release. Once a consumer buys the carton for $2.99, they can fill it up from the Pete and Gerry’s display of loose eggs, which are discounted from a standard dozen. More than 500 of the cartons have been sold, Fast Company reports.

Pete and Gerry’s said that an average American who eats 279 eggs per year would save more than 1,800 cartons from entering the recycling and waste stream by using the reusable carton. On a larger scale, if every one of the 327 million American did so, more than 594 billion cartons would be out of circulation. Pete and Gerry’s said that it’s looking to bring the program to more stores.

One aspect of a reusable anything is that customers must bring it with them whenever they go shopping. At their core, these items inconvenience the customer. And introducing them requires companies to be brave enough to add some friction between them and a transaction. 

One company doing so is Blue Bottle Coffee, which announced last week that “by the end of 2020, all of our US cafes will be zero waste.” The company means it: it asks customers to bring their own reusable cups, or will charge them a deposit to use one of the cafe’s, and will sell whole bean coffee in bulk to customers with their own containers rather single-use bags.

Eventually, our standard should require the use of reusable containers. The tactic taken by many food companies is to switch to materials that are more easily recycled. Clearly, this won’t be good enough. Recycling has proven to be ineffective while the world continues to drown in plastic.

The future of food shopping should be a little more difficult for everyone, especially for those who can afford it, for the sake of the planet. “Zero-waste stores” are already attempting this, demanding that their customers bring their own containers. Larger grocery chains and consumer packaged goods companies need to step up and expand efforts such as the delivery service Loop, which utilizes reusable containers.

The planet has suffered because of our thirst for convenience. It’s time for more companies to step up and demand customers give up some of that convenience.

Daring Foods Brings ‘Plant-based Chicken 2.0’ to U.S., Gets $10M Investment

Yesterday, Daring Foods, a startup that makes plant-based chicken, announced it is partnering with foodservice protein supplier Rastelli Foods Group to enter the U.S. market. Rastelli will invest $10 million in Daring in a deal that’s part finance and part infrastructure. The supplier will also have the exclusive rights to sell Daring Foods’ products to restaurants and retailers.

Daring Foods was founded three years ago in Scotland as a clean-label alternative to one of the world’s favorite meats: chicken. The startup began selling their Daring Pieces, which contain 14 grams of protein per serving, in the U.K. earlier this year. They have since relocated to be based out of New York and are pivoting to focus on the U.S. as their core market in the wake of the Rastelli deal.

Daring makes its bite-size signature meatless chicken from only five ingredients: soy, water, sunflower oil, salt, and natural flavoring. Daring’s co-founder and CEO Ross Mackay believes that this clean-label approach, along with their product’s realistic taste, will help the company stand out amongst competitors. “It’s plant-based chicken 2.0,” he said.

The deal with Rastelli will also certainly help. Mackay explained that Daring can tap into the distributor’s nationwide connections in the U.S. to ramp up and forge distribution partnerships very quickly.

Quite quickly, as it turns out. Daring Foods will begin rolling out its Daring Pieces nationwide in February 2020. Mackay told me that Daring is also developing new flavor profiles for its Pieces, including lemon & herb, as well as larger breast cuts. 

Chicken seems to be the next big faux meat, and plenty of companies are jostling to become the Beyond Meat of bird (including Beyond Meat itself). Seattle’s Rebellyous sells its plant-based nuggets wholesale to cafeterias, and NUGGS delivers its meat-free nuggets directly to consumers’ doorsteps. Swiss startup Planted makes plant-based chicken from four ingredients, though those won’t be available in the U.S. anytime soon.

Big Meat is also getting in on the alternative chicken craze: Tyson debuted its Raised & Rooted meatless chicken nuggets earlier this year, and Purdue’s new Chicken Plus is a blend of chicken and plant protein.

It’s too early to say if Daring’s products will taste good enough to stand out in the crowd of plant-based chicken options out there. But with the company set to enter the U.S. market next year, we’ll certainly have ample opportunity to put them to the test.

Cellular Aquaculture Startup BlueNalu Unveils Cell-Based Yellowtail in Culinary Demo

Today BlueNalu, a San Diego-based startup developing seafood from fish cells through a process called cellular aquaculture, announced that it has done a culinary demo of its cultured yellowtail amberjack.

In a press release the company called the demo a “milestone” to support its plans to introduce cell-based seafood to market within the next two years. BlueNalu CEO Lou Cooperhouse noted that the company has also internally tested mahi mahi and red snapper.

Several other companies have already done taste tests of their cell-based seafood. Wild Type organized a dinner featuring its cultured salmon earlier this year. In Asia, Shiok Meats debuted dumplings containing cultured shrimp in March, and just last month Avant Meat unveiled its cell-based fish maw (edible swim bladders of fish) at the Future Food Summit in Hong Kong.

However, it seems that BlueNalu’s fish is unique in that it acts just like traditional fish in all cooking techniques, whether it’s served seared or steamed or raw. As Cooperhouse noted in the release, “we don’t believe that any other company worldwide has been able to demonstrate this level of product performance in a whole-muscle seafood product thus far.” In the tasting, the so-called “medallions” of yellowtail were prepared cooked in tacos and seafood bisque, as well as acid cured in a poké dish. Wild Type’s salmon, by contrast, can’t be cooked to high temperatures or else it falls apart.

Photo: BlueNalu

BlueNalu’s next step is to scale, scale, scale. They’ll have to move pretty quickly to meet their incredibly ambitious plans that include a goal to break ground on a facility which will produce 18 million pounds of cell-based seafood within the next five years.

While a successful culinary demo doesn’t necessarily mean that BlueNalu will be able to achieve that goal in that timeline, it’s certainly a promising first step.

Enrichables Powdered Protein and Kale Packets Let You Make Any Meal “Healthier”

If I had my druthers, I would eat mac & cheese for dinner several times a week. However, since I’m adult and know that’s not exactly a healthy dietary choice, I usually opt for a more balanced meal.

But what if I could health-ify my mac & cheese? That’s the promise that offered by Pampered Chef, a kitchen equipment and dry goods company owned by Berkshire Hathaway, with its new Enrichables line. Enrichables are packets of nutrient-dense powders meat to be added to your normal meals, from smoothies to soups to dips, to make them healthier.

The line’s first two flavors, Pea Protein and Kale & Fiber, launched in October of this year. According to Sandy Wolner, Pampered Chef’s in-house food and trend innovator, the company decided to start with these two products because they’re universally appealing. “Right now, everyone is trying to get more protein into their diet,” she told me over the phone last week. “And everyone knows that kale is a very nutritious vegetable.” 

The pea protein packet contains 10 g of pea protein, and the Kale & Fiber pack has 2 cups of kale, which contains vitamins A, C, and K, as well as 8 grams of chicory root fiber. And that’s it. I like that the packets are made of super-simple, transparent ingredients, unlike lots of other meal supplements and protein powders. The Enrichables packets are also vegan and free from soy, gluten, and nuts.

Left: Enrichables Pea Protein. Right: Enrichables Kale & Fiber. (Photo: Catherine Lamb)

Pampered Chef sent me some Enrichables so I could try them for myself. The first thing I noticed after opening up the box was the size of the packets themselves. I imagined they would be a little bigger than a sugar packet, maybe the size of a tea bag. However, the Enrichables packs are about 5-inches by 4-inches — significantly larger than I’d expected. In fact, they were a little too large to fit into my pocket or slip into my outer backpack pocket, which made keeping them with me on-the-go slightly inconvenient.

Reading the back of the packets, I realized that Enrichables aren’t single-serve. Each one is meant to be incorporated into a recipe that feeds four. That might work well if you’re a parent trying to sneak some fiber and protein into your family dinner, but as someone who mainly cooks just for herself, it was slighly awkward to keep these partially-used packets around my kitchen or office kitchen.

So how did it taste? On the whole, not bad. In fact, both powders chiefly tasted like nothing — and that’s a good thing.

I tried them stirred into a plain lentil soup — one-fourth of a packet in each serving. The Kale & Fiber pack turned my soup vaguely green but didn’t really affect the flavor, which was nice. Similarly the Pea Protein didn’t taste like much and didn’t have the bitterness that sometimes goes along with pea protein. However, it did thicken my soup so much that it became a paste, which was slightly unappetizing. That could be an issue if I was adding the Pea Protein powder to smoothies or other liquids.

Left: Enrichables Kale & Fiber. Right: Enrichalbes Pea Protein (Photo: Catherine Lamb)

That hiccup aside, my lunch tasted good. I’m not sure how much of a difference 2.5 grams of protein powder and a half-cup of kale, the equivalent of one-fourth of each packet, will really make in my overall health. It could’ve just been in my head, but I did finish my lunch feeling uncharacteristically virtuous and full.

Placebo or no, I think Enrichables concept is an interesting way to tap into a few food trends we’ve been seeing here at the Spoon. First, it fits into the move towards so-called “clean label” products with shorter, more transparent ingredient lists. Enrichables is also taking advantage of growing consumer demand for protein, specifically plant-based protein. Finally, Enrichables plays into the overarching trend for mealtime convenience. Want more fiber in your meal? Just sprinkle on this powder and you’re set in an instant.

As for me, I think I’ll use the rest of my Enrichables packet on some mac & cheese for dinner tonight. Hey, it’s healthy!

Future Food: Are We Okay with Breast Milk Grown in a Lab?

This is the web version of our weekly Future Food newsletter. Subscribe to get the most important news about alternate and plant-based foods directly in your inbox!

“Wait, human milk?”

I thought I’d misheard the two of the co-founders of TurtleTree Labs, a Singaporean company that creates milk from lactating mammary gland cells, as they described their product line.

But I had not. “Yep, any kind of milk,” said their CTO Max Rye. That encompasses everything from the usual suspects like cow to more niche products like sheep, goat, or even human breast milk.

In fact, TurtleTree’s first product — which they’ll be taste testing in early 2020 — will be milk made from human mammary gland cells. They chose breast milk because it will allow them to enter the market at a higher price. Right now a liter of any of their cell-based milk (any kind) costs just under $200. That’s incredibly steep compared to plant-based dairy, but on par with Prolacta, a service that pasteurizes and resells human milk to feed newborn babies in hospitals.

As a company, TurtleTree is remarkable for a few reasons. Firstly, as far as I know, it’s the first company to make cell-based milk. Perfect Day and New Culture are using a type of fermentation to create milk proteins, while plenty of others rely on plants to imitate dairy’s creaminess. TurtleTree, however, is using cellular agriculture to grow the milk directly, cutting out the middleman.

Two — they are making human milk. It’s a polarizing concept; everyone I’ve spoken to about it so far was pretty grossed out by the idea. Consumers are getting used to the idea of eating meat grown in a lab, but they might not be as open to a lab-grown alternative of something that’s typically made by humans. Especially something meant to be fed to babies.

It’s early days in the cellular agriculture field. And though I haven’t experienced it myself, I know that nursing children can be a frustrating, painful and difficult process for many women. As the idea of consuming cell-based foods becomes more accepted, I wouldn’t be surprised if the idea of cell-based baby milk becomes less polarizing, too.

If a startup tells me it’s working on human meat though? That one might be a bridge too far.

A plant-based burger from Upton’s Naturals

Put a label on it
This week the Plant Based Foods Association (PBFA) released the first standard for the labeling of plant-based meats. Basically, its goal is to create a consistent labeling protocol across the entire alternative meat industry. The standard says that alternative meat companies can use meat terms in on their labels — sausage, chicken, etc. — as long as they include appropriate qualifiers, like “vegan” or “plant-based.”

The PBFA’s new standard is clearly in response to recent legal battles meant to make it impossible for companies to use terms like “burger” or even “meat” when labeling their product, even if they make it clear that it does not, in fact, include meat.

So far, over a dozen states have passed meat labeling restriction laws. But the PBFA and others are fighting back. Just a few months ago PBFA member company Upton’s Naturals won a victory against the state of Mississippi, which was trying to regulate plant-based meat labeling language.

Clearly, the PBFA is hoping that by setting out a universal standard for alternative meat labeling will help the entire industry as they fight for their right to use basic language like “burger” and “sausage.” We’ll see if that will be enough to deter Big Meat.

Photo: Perfect Day

Big funding for animal-free meat & milk
Two startups creating animal-free products announced some major new funding this week.

First, Meatable, a Dutch cultured meat company, let fly that it had raised $10 million. A few days later Perfect Day, a startup developing animal-free dairy using genetically engineered microbes, announced a whopping $140 million Series C.

Obviously the Perfect Day funding is far more significant, at least in terms of numbers. But it also makes sense: Perfect Day has already brought its first product — flora-based ice cream — to market. Meatable has yet to publicly share a prototype.

When I spoke with Perfect Day co-founders Perumal Gandhi and Ryan Pandya about their Series C, they told me that this is just the start of a series of upcoming announcements. “We’ve got lots coming up,” Pandya said. “Q1 [of 2020] is going to have to have really juicy stuff.”

I can’t wait to find out just what that “juicy stuff” could entail (flora-based cheese, please?). In fact, I expect to see a lot more meaty (lol) funding announcements coming into the alternative protein space over the next few months, especially in emerging fields like flora- and cell-based foods. 2020 is going to be an interesting one.

Photo: Siggi’s new plant-based yogurt.

Protein ’round the web

  • Icelandic yogurt company Siggi’s launched a new plant-based line with high protein and low sugar.
  • Nutriati, a company that makes plant protein ingredients, announced that it had raised a $12.7 million Series C.
  • Beyond Beef is hitting shelves in Canada (via VegNews).
  • Apparently McDonald’s could be selling more than 250 million of its plant-based PLT’s if it expanded them into its U.S. stores (h/t RestaurantDive)
  • Motif FoodWorks is partnering with the University of Queensland to research ways to make better textures in meat alternatives.

Eat well,
Catherine

JUST Acquires Facility to Expand Protein Manufacturing for Plant-based Egg

Alternative protein company JUST today announced it has acquired a new 30,000-square-foot facility in Appleton, Minnesota to expand its manufacturing capacity. Terms of the deal were not disclosed.

The plant, previously operating as Del Dee Foods, had already been working with JUST to manufacture proteins used as the building block of its JUST Egg, a plant-based liquid that scrambles just like real eggs. With the acquisition, JUST will be able to hire more workers, staff more shifts, and build out the facility to increase manufacturing capacity.

According to JUST’s Head of Communications Andrew Noyes, the startup had already invested millions of dollars in the factory. After the acquisition, they will be able to create an infrastructure for JUST Egg protein production that is “dependable, efficient and expandable as we plan for future growth.”

In and of itself, this isn’t especially remarkable news. But it does speak to the need for plant-based food companies to ensure that they have reliable, scalable sources for protein manufacturing — especially as consumer demand for flexitarian alternatives continues to skyrocket.

Players like Beyond Meat, Oatly and Impossible Foods have all experienced product shortages over the past few years. And consumers were not happy. For now, JUST Egg’s footprint is still relatively small, at least compared to plant-based giants like Beyond Meat and Oatly. It’s available in U.S. retailers like Kroger, Whole Foods, and Safeway, as well as over 500 foodservice locations. It’s also sold in Hong Kong, Singapore, Canada and parts of China.

However, the company is smart to start investing heavily in manufacturing infrastructure — before the demand outpaces their supply. Especially as it prepares to enter the European market.

Motif FoodWorks Partners with University of Queensland to Revamp Texture of Plant-based Foods

For plant-based meat companies, successfully imitating the texture of real meat is one of their greatest challenges. Yesterday, Motif FoodWorks, a B2B animal-free ingredient development company, announced it will partner with The University of Queensland in Australia to help companies create better-textured meat alternatives.

Motif FoodWorks develops ingredients for plant-based foods using fermentation technology. It seems that now the company, a spinoff of Ginkgo Bioworks, is focusing on more than just the ingredients themselves, but how they’ll work together to create a realistic faux-burger, steak, etc. The initiative will last for three years.

According to a press release, the company will create new textures through a technique called in vitro processing, which is based on in-lab testing in test tubes, petri dishes, etc. Mike Leonard, CTO at Motif FoodWorks told me that they will explore “a range of relevant technologies and ingredients,” including microbial fermentation, to better “develop an understanding of the fundamental drivers of perception of plant-based meat analogs.” Basically, they’re trying to determine exactly how people experience the texture of meat and how to replicate that experience using non-animal ingredients.

Plenty of other alternative protein companies out there are trying to solve the texture problem. Redefine Meat and Novameat leverage 3D printing to emulate muscle fibers, while companies like Atlast Foods and Prime Roots use mycelium (mushroom roots). Leonard said that Motif would be experimenting with a wide range of technologies to replicate meat’s texture, including some based around their core fermentation technology, though he didn’t say whether it would include 3D printing or mushrooms.

As I’ve covered in my Future Food newsletter (you subscribe, right?), replicating textures is one of the biggest hurdles for companies developing alternative meats. With this partnership, Leonard said that Motif is hoping to “close the critical delta between the sensory experience of texture in meat products and their plant-based analogs.” If they’re serious about helping alternative protein companies on their R&D journey, they’re smart to start factoring texture into the equation in a serious way.

Perfect Day Closes $140M Series C to Expand Animal-Free Dairy Production

Perfect Day, a startup producing animal-free dairy using microbes, today announced it has closed a $140 million Series C funding round. The round was led by Temasek with participation from past investors.

This more than doubles the total amount of funding for the Berkeley-based startup, which raised a $34.8 million Series B earlier this year. Its total money raised is now $201.5 million.

Perfect Day uses genetically engineered microbes to ferment the protein building blocks of dairy, like casein and whey. It then combines them with fat and water to create milk that’s genetically identical to the real thing. Since it’s neither made from plants (plant-based) or grown from animal tissue (cell-based), the startup has coined a new term for its products: flora-based.

Perfect Day will use its new funds to accelerate growth by upping its production capacity, deepening partnerships and developing new products. “We’re trying to scale the supply chain and bring this to the world in a big way,” co-founder and CEO Ryan Pandya told me over the phone last week. Their goal is to be making thousands of metric tons of the proteins by 2022 (right now they’re making tens of tons). The company currently works with food giant ADM to help manufacture its dairy proteins in larger quantities.

Photo: Perfect Day

It also debuted its first product earlier this year: a limited line of ice creams made with Perfect Day’s flora-based milk. (I tried them, they were delicious.) Based on photos sent to us by the company, Perfect Day has also developed animal-free cream cheese, feta, and cheese spread, in addition to straight-up milk.

Though its first product was branded by and sold by Perfect Day, the startup actually plans to sell its dairy B2B to large food companies. We won’t have to wait too long to find out whom that will be — Perfect Day will announce its first commercial partnerships early in 2020. The company is also developing animal-free milk fat which will allow it to create a wider range of flora-based dairy products using only its fermentation technology.

The flora-based dairy space is quite young (the only other player is New Culture). Once Perfect Day uses its sizeable hunk of new funding to scale up and establish a few big-name partnerships, however, flora-based dairy might not be such a niche anymore.