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Daily news and analysis about the food tech revolution

The New CPG

Food Tech News: Lettuce Glow, Plus More Expansions for Food Tech Companies

Since most of us are still relatively homebound, it’s no surprise much of the food tech news of late has been about grocery, grocery delivery, farming at home, and big food brands going the direct-to-consumer route.

Herewith, the latest developments in those areas from around the web this week:

Lettuce Grow’s Farmstand Gets a Glow

Lettuce Grow, a smart-garden company founded by Jacob Pechenik and Zooey Deschanel, announced this week a new accoutrement for all your at-home farming needs. The company is launching its Glow Rings LED indoor grow lights as an add-on to its Farmstand hydroponic vertical garden. The garden, which we covered back when it was first released, previously lacked any lighting technology and had to be kept outside. The addition of the Glow Ring means those would-be agtech enthusiasts with no outdoor space can try their hand at the indoor smart-farming concept. 

Giant Food Stores grows Mid-Atlantic footprint | Supermarket News

A Giant Partnership for Union Kitchen

Grocery chain Giant Food is expanding its partnership with Washington, D.C.-based food accelerator Union Kitchen. The chain will offer more products from Union Kitchen participants — all of whom are food and bev producers — through its grocery delivery program. For shoppers, it means access to more locally made and/or grown goods.

JUST Is Expanding to More U.S. Stores . . . Again

Eat JUST, the company behind plant-based egg product JUST, said this week via an email to The Spoon that it is in the midst of what it calls its largest expansion yet. By the end of September, the company will have its products at “more than 17,000 points of retail distribution” across the U.S., a 40 percent increase that includes stores like Walmart, Kroger, Albertsons, and Safeway. Food Lion, Giant Food, and many other local stores are also on the list.

Lufa Farms Unveils the ‘World’s Largest Rooftop Greenhouse’

Lufa Farms hit a noteworthy milestone recently. The Montreal, Quebec-based agtech company opened its fourth and largest indoor farm, and is “the world’s largest rooftop farm” (h/t Modern Farmer).

For this new farm, which is located in the Saint-Laurent borough of Montreal, Lufa Farms says it has has doubled its production capacity for fresh vegetables, adding 163,800 square feet for a total of 300,000 square feet of growing space. 

The new facility started full production early in August of this year and, according to the official press release that came out at the end of last week, now yields 25,000 pounds of produce each week. The greenhouse grows 10 varieties of tomato and 3 varieties of eggplant.

Since its inception in 2009, Lufa has been fine-tuning its process around farming on commercial rooftops. That means it doesn’t use new any new farmland in order to grow crops, which is an important point in any discussion about sustainable farming. The greenhouses use an irrigation system that recirculates water and what it calls “the passive energy savings of simply being on an urban rooftop.” 

That urban setting also means produce is closer to the consumers buying it. To that end, Lufa has a subscription service that provides customers with a weekly basket of produce in addition to an online farmer’s market where the company sells its crops as well as food items from partner food producers. Users can either have their goods delivered to their own doorstep for a $5 fee or designate one of Lufa’s pickup points nearby. 

More and more urban greenhouses are cropping up as the food industry looks to supplement — though not necessarily replace — more traditional forms of agriculture. Gotham Greens is another notable player in this space, having recently opened its latest high-tech greenhouse, a 100,000 square-foot space in Baltimore earlier this year. Element farms uses the greenhouse format to grow spinach, and in Morehead, KY, AppHarvest is building out a massive facility that will provide produce and employment to the surrounding Appalachia area.

For its part, Lufa said it’s seen a surge in popularity for its own greens thanks to the pandemic. In response, Lufa launched a seven-day service, tripled its home delivery capacity, and added new local markets as well as team members. No one is sure what direction the pandemic will next turn in, though given its recent developments, Lufa seems well-poised to weather the uncertainty.

Video: 50 Million Plant-Based Eggs Later, Eat Just Keeps Innovating

Between massive disruptions to the supply chain and growing evidence of COVID-19’s zoonotic origins, it’s little wonder that both demand for and investment in plant-based protein choices has escalated to previously unseen heights in the last several months.

Helping lead the charge and change in the way we humans get our proteins is Eat Just, a San Francisco-based company whose plant-based egg product is on store shelves everywhere between Whole Foods and Costco. The company now has its sights set on international expansion and, more importantly, on further helping us humans understand the negative impacts of our over-reliance on animal proteins. Those impacts include (and are definitely not limited to) further harm to the planet and the likelihood that COVID-19 won’t be the last pandemic we see.  

“There’s a collision that’s happening between human beings and animals and that collision is causing a spillover that is increasing the risk profile of our food systems,” Eat Just founder and CEO Josh Tetrick explained to me over a Zoom chat recently.

Eat Just was one of the early innovators in the new generation of plant-based food and one of the only companies with plans for both plant-based and cultured protein products. Given all that, I wanted to get Tetrick’s take on the current state of the market and how things are changing as the pandemic situation plays out.

Watch the video below to see our full conversation, where we discuss:

  • The versatility of the egg and how we can replicate it using plant-based alternatives
  • How the pandemic is changing the way consumers think about not just the foods they eat but where those foods come from
  • The recent United Nations report that outlines how our increasing demand for animal protein is the number one driver of zoonotic diseases
  • How plant-based protein companies can work alongside — not replace — established CPGs and other food industry players to spark change in the way we eat

Walmart, Tesco, and Other Food Brands Join the Consumer Goods Forum’s Food Waste Coalition

As the world’s food waste issue becomes more urgent, food companies up and down the supply chain are under pressure to deliver solutions that address the problem and help consumers change their behaviors in their grocery stores and homes. One such effort that surfaced this week is the Consumer Goods Forum’s Food Waste Coalition, which has a goal of “halving per capita global food loss at the retailer and consumer levels,” according to an announcement from CGF.

The Coalition, as it’s being called, includes 14 initial members, many of them major food retailers, including Walmart, Ahold Delhaize, Sainsbury, and Tesco. (See the full list of companies below.)

Through their participation in the Coalition, these companies are currently addressing three commitments:

  • To measure and report food loss data by 2021
  • To help scale up Champions 12.3’s “10x20x30” initiative, which supports UN SDG 12.3 that aims to halve global food waste by 2030
  • To address post-harvest food waste and develop new strategies to curb it

Worldwide, the food waste problem has been steadily gaining attention over the last couple years in the form of food producers and tech startups bringing potential solutions to market. There’s a good reason for this uptick in activity: Roughly 1.3 billon tons of food is wasted globally each year, totaling about $990 billion in economic losses. There are also profoundly disturbing environmental and human costs to food waste: food waste’s global carbon footprint is estimated to be 3.3 billion tons of CO2 equivalent of greenhouse gases. That’s to say nothing of food insecurity. In the U.S. alone, rescuing even 15 percent of the food we waste could feed 25 million Americans. In developed countries, the majority of food waste happens at the consumer levels, in retail or in the home.

The new Coalition is a pick of international companies that will also create regional groups to drive change at a local level. “Given the magnitude of the problem of food waste, CGF members are committed to reducing food loss in their own supply chains,” the Coalition states on its website.

The full list of initial companies includes Ahold Delhaize, Barilla, Bel Group, General Mills, Kellogg Company, Majid Al Futtaim, McCain Foods, Merck Animal Health, Metro AG, Migros Ticaret, Nestlé, Sainsbury, Tesco, and Walmart.

This isn’t CGF’s first foray into the food waste category. It has worked in the past with Champions 12.3, publishing a report in 2017 about the potential return on investment from food waste and calling for more standardized date labels on food items.

The Coalition hasn’t yet named any specific strategies around how it will tackle the food waste problem.

The good news is that there are an increasing number of innovative options for the Coalition to choose from as there are many startups are tackling food waste throughout the supply chain. Apeel’s produce-coating technology helps extend the shelf life of produce. AI-based technology like that of Afresh helps stores better manage fresh inventory, so less goes to waste. And food rescue apps like Karma help keep extra food from restaurants out of landfills.

Hopefully, this new Coalition can use some of its resources to join that effort and develop new solutions and processes that get people to not just think about but also act on their behaviors around food waste. 

Food Tech News: New Meals from Sun Basket, a Dr. Pepper Shortage, and Virtual Concession Stands

These days, food tech news is flying by at breakneck speed — sort of like how I’ll be doing this weekend on my paddle board. Before that can happen, though, here are a few last bits of intel from the past week to keep you up to date on your food tech, whether you’re spending the weekend lakeside, curbside, or on your couch. Just don’t plan on a Dr. Pepper to go with it.

Sun Basket launches no-prep meal kits.

Meal kit company Sun Basket this week launched its Fresh & Ready line of products, which the company says can go straight into the microwave or oven and be ready in as little as six minutes. This new line is available as part of Sun Basket’s weekly meal plan subscription, and maintain the company’s focus on fresh, organic ingredients sourced from family-owned farms.  

Refill brings virtual concessions stands to Ohio high schools.

Refill, a company that makes virtual concession stand technology for things like sporting events, announced this week it is testing out its platform in Ohio high schools. The system uses features like contactless ordering and payments to make the process of grabbing grub during a ballgame more efficient and socially distanced.

Kroger is launching a marketplace strategy.

Kroger will double its online grocery inventory through a new digital marketplace strategy. The move, which is an obvious bid to compete with Target, Amazon, and other online heavyweights, will initially focus specialty retailers with natural, organic, and international products. The launch will also include housewares, toys, and other items.

There’s a Dr. Pepper shortage. 

Hang tight, soda lovers. Dr. Pepper had to reassure fans this week that its products would be back on store shelves in full force soon. “We’re doing everything we can to get it back into your hands,” the company tweeted, adding that it’s working with distributors to do so.

Plant-Based Meat Company THIS Has Surpassed Its £2M Crowdfunding Goal — With Time to Spare

Plant-based meat company THIS has more than surpassed its £2 million (~$2.6 million USD) target goal on crowdfunding platform Seedrs. So far, the London, U.K.-based company has raised over £3 million — and has 40 days left to go on its campaign (h/t Plant Based News). 

THIS, which raised £4.7 in March of this year, calls itself a plant-based meat company for meat lovers. It only launched in 2019, but already has its plant-based chicken nugget and bacon products in stores at 2,000 retailers across the U.K., including those of Tesco, Waitros, and Ocado. The company has some presence in restaurants, too. Its products are made from soy bean protein, water, and pea protein. The inclusion of other ingredients, such as vegetable extracts, food additive Maltodextrin, and potato starch, varies from one product to the next. 

With the money it’s raising via its Seedr campaign, THIS hopes to expand further into supermarkets and across more restaurant chains, though the campaign does not list specific names. The company noted that it is also “building a formidable innovation engine within the company” to develop more plant-based meat products. 

THIS says it’s on a mission to make “hyper-realistic plant-based food that mimics meat in taste, texture, and appearance.” But while the company may have picked a good time to launch their campaign, it’s also a highly competitive year for plant-based protein. Thanks in no small part to the pandemic, investment in plant-based proteins is up: $1.1 billion up, according to investor network FAIRR’s recent report. Over $907 million of that figure has been invested in plant-based protein alternatives so far in 2020.

And where the alt-protein space was once the territory of mostly burgers, more and more companies have lately come to market with other meat substitute products. Simulate, which raised $4.1 million in July, also makes chicken nuggets. In the bacon realm, THIS will compete with Hooray Foods and Prime Roots, and possibly Beyond, if rumors are to be believed. 

THIS’s fundraising campaign on Seedr is still in private phase and will go public in the coming days.

Food Tech News: Kroger Pilots Contactless Pay, How QSRs Could Change the Whole Food System

Had your fill of food tech news for the week? Of course you haven’t. With that in mind, here are a few more bits and bites to carry your appetite for food tech through the weekend.

Kroger Launches Contactless Payments

Kroger launched a pilot for contactless payments in Seattle, WA this week. The test will take place in the grocery retailer’s QFC division, and allow customers to use their mobile phones to pay for groceries. The system accepts a number of payment types: Apple, Google, Samsung, Fitbit, and mobile banking apps. 

Microsoft and Land O’Lakes Bringing More Tech to Rural Areas

Farming technology is all well and good, but farms first need to have access to broadband. As AgFunder points out, 18 to 40 million Americans do not have that connectivity, especially those in rural areas. To address that issue, Microsoft and Land O’Lakes said this week they are working together to bring more connectivity to farms and rural areas.

Hostess Opens Innovation Lab

Hostess Brands has opened a new innovation lab in Kansas that employs researchers, product testers, and bakers creating new kinds of snack cakes. The lab will test and develop new prototypes for food products, which means we could well have a new kind of Twinkie in our hands in the future.

How about now no cow?

If QSRs swapped beef with alternative proteins in their products, they could completely alter the food system. That’s the premises of an excellent new article from Wired, which outlines the problems with our over-reliance on beef and how fast-food chains can use their wide availability and low prices to change consumer attitudes about meat.

DouxMatok To Bring Its More-Efficient Sugar to North American Food Products

Israeli food tech company DouxMatok has entered into a deal with a North American sugar refiner to manufacture commercial quantities of its “more efficient” sugar, according to Food Navigator. The first products containing this sugar are expected to hit the market early in 2021. 

DouxMatok’s Sugar Reduction Solution uses the food additive silica to carry sugar molecules and make a food taste sweeter than it would using a comparable amount of plain sugar. Using this method, food companies could use less sugar in their products, since the sugar-infused silica diffuses the sweet taste more efficiently. DouxMatox says food companies can typically use about 40 percent less sugar in their products and still get the same sweet taste.

The company told Food Navigator this week that it is currently working on a second-generation version of its product that will use a more “clean label” fiber than silica (which passes through the body once the sugar is metabolized). While he couldn’t name specifics, DouxMatok founder Eran Baniel said this new carrier for the sugar molecules is definitely a fiber and that it is “slightly more effective than silica in certain applications.”

Nor did Baniel say which North American sugar refiner his company has teamed up with to get its first products in the market. The company struck a deal with Südzucker in Europe in 2018. The North American partner will be announced in October.

While it doesn’t exactly take science to understand the harmful effects of sugar on the human body, many companies are leveraging science to create alternatives. Joywell Foods uses protein found in the “miracle berry” to create an alternative sweetener. Alluose is another sugar alternative, and one Magic Spoon uses to sweeten its kids-cereal-for-adults product.

DouxMatok’s silica product currently works with baked goods, confections, chocolates, and a few other products. According to Food Navigator, the company hopes to find a similar sugar-reduction method and technology for “high-water activity products” like sodas and juices.

The Real California Milk ‘Snackcelerator’ Opens Applications for Dairy Startups

You’ve heard about the uptick in snacking thanks to the pandemic. But perhaps no one is taking the rise of snacks more seriously than the California Milk Advisory Board (CMAB). Today, the organization announced the return of its product innovation competition dubbed the Real California Milk Snackcelerator. 

The competition looks for food producers that integrate the flavor and functionality of California dairy products into snacks. A blog post outlining the contest lists several products that “speak to the type of innovation” CMAB “is looking for.” Those products include a Keto- and diabetes-friendly ice cream treat, probiotic snack bars, Kombucha yogurt, and something called “cheese wraps.”

“The goal of this competition is to tap into our global obsession with snacking to inspire new ideas and help clear the hurdles to bringing these products to market,” CMAB CEO John Talbot said in today’s press release. 

As of the end of June, snack consumption was up 8 percent, according to NPD. And in today’s press release, CMAB cites Mondelez International, which recently found that 59 percent of adults worldwide prefer snacking to meals.

Companies interested in CMAB’s competition should have products that use cow’s milk as their first ingredient and making up 50 percent or more of their formula. Companies that win must commit to producing their products in California, using California dairy farms for milk. 

Up to eight companies will get “up to $10,000 of support” to develop a prototype as well as mentorship and guidance around packaging, distribution, marketing, and other areas of running a food business. They also receive an all-expenses-paid “business development trip” where they will tour dairy farms and meet individuals in that industry. The overall winner gets “up to $200,000 worth of support to get their new product to market.”

While the snacks market is thriving, the dairy industry has had a rougher time of it lately. U.S. milk sales have been declining for decades, especially with the rise of plant-based alternatives. Two major milk producers so far, Dean Foods and Borden Dairy, have filed for bankruptcy.

However, sales of dairy rose thanks to the pandemic: From January through July 18, U.S. milk retail sales were up 8.3% to $6.4 billion, according to Nielsen. And the sector definitely has its pockets of innovation, with a notable example being the Dairy Farmers of America’s startup accelerator, which has a similar mission statement to that of CMAB: to bring more agility and innovation into the dairy sector.

Still, dairy companies have a long haul ahead of them. Finding nimble, innovative startups with new approaches to dairy products could help the industry stay relevant at a time when alternative protein is steadily on the rise. Feeding into the highly popular market for snacks doesn’t hurt, either. 

Applications for the Snackcelerator are open until August 28, 2020.

We Tasted Brave Robot, The Ice Cream Made From Animal-Free Dairy

Last month when the founders of Perfect Day announced they’d launched a spinout called The Urgent Company to create science-forward food products that are earth-friendly, I got an email asking me if I’d like to try their first product: Brave Robot ice cream.

I figured why not? While I may not be a professional ice cream critic, the hundreds of gallons I’d logged in my life solidly place me in the ice cream enthusiast category.

In case you’re not familiar with the concept of animal-free dairy, here’s how Catherine Lamb described Perfect Day’s dairy, which is the same formula used in the new Brave Robot line up:

Perfect Day makes its dairy by genetically modifying microflora to produce the two main proteins in milk: casein and whey. They combine the dried proteins with plant fats, water, vitamins and minerals to make a lactose-free product that has the same properties — taste, consistency, and nutritional breakdown — of milk.

A few days later, the flavor lineup that landed on my doorstep was as follows: Vanilla, Buttery Pecan, PB ‘N Fudge, and Hazelnut Chocolate Chunk. I immediately got to “work”.

Any combo of peanut butter and chocolate usually can’t miss, so that’s where I started. It didn’t disappoint. The thick veins of fudge and peanut butter were as yummy as they sound, and maybe more importantly, the science-forward ice cream didn’t taste weird, or well, science-y, at all.

A scoop of Brave Robot vanilla

The other flavors were just as tasty. The nutty flavor of Hazelnut with big chocolate chunks was my son’s favorite, and my wife liked the crunchy Butter Pecan. Vanilla was vanilla, but in a good way.

After trying all four, I can say all were smooth and creamy, flavorful and, most importantly, tasted just like dairy-based ice cream. I’ve had lots of plant-based ice cream, and while most taste pretty good (if you’re ever in Seattle, I’d strongly recommend Frankie & Jo’s coconut milk ice cream), none had ever fooled my taste buds into thinking they weren’t made with dairy. Not so with Brave Robot.

My family all liked Brave Robot too, but unlike me, they didn’t care as much about the impressive science behind it. Sure, I tried to explain to them how it had the same proteins found in dairy but without the downsides of milk (like lactose), but they just nodded, said ‘huh’, and spooned more into their mouth. To them, it was just good ice cream.

And I suppose that’s the point.

As Cell-Based Protein Becomes a Reality, What to Call it Gets Increasingly Important

Last week we briefly covered news about a Rutgers study that found “cell-based” the best descriptor for lab-grown seafood products. Further thought and reading on the matter leads me to believe the study’s findings have implications for labeling across all of the cell-based protein space, not just seafood.

Here’s a quick recap: A new study by Rutgers in the Journal of Food Science recommends “Companies seeking to commercialize seafood products made from the cells of fish or shellfish should use the term ‘cell-based’ on product labels.”

The study, commissioned by cell-based seafood company BlueNalu, claims to be the first of its kind evaluating how to label alternative seafood products in a way that both appeals to consumers and meets regulatory requirements around product naming. The study was done by William Hallman, a professor who chairs the Department of Human Ecology at Rutgers-New Brunswick’s School of Environmental and Biological Sciences. He noted this week that participants in the study were able to tell the label “cell-based” apart from ones like “wild caught” or “farm raised,” and that those participants still believed the cell-based products were as nutritious as the others. 

Other names tested in the study were “cell-cultured seafood” and “cultivated seafood,” as well as phrases like “cultivated from the cells of ____” and “grown directly from the cells of ____.”

It’s not hard to understand why “cell-based seafood” resonates the most with consumers. The above phrases lack the kind of concise description needed for food products, and terms like “cultivated seafood” are rather muddy in terms of describing what goes into making the product. 

This question of labeling is only going to get bigger as cell-based proteins move further from concept and into a culinary reality for average consumers. We’ve already seen this play out to some degree with plant-based proteins. About a year ago, large meat corporations were pushing hard to ban their plant-based counterparts from using words like “burgers” and “sausages” on packaging. As we wrote previously, “Big Meat trying to quash alterna-meats’ popularity by telling companies how they can or can’t label themselves feels protectionist and ineffective, not to mention desperate, at this point.” 

And that was before the pandemic. Since COVID-19 hit and shed an uncomfortably bright light on issues in traditional meat production, demand for alternative proteins has been through the roof. Just this week, investment network FAIRR released a report stating investment in alt-protein for the first half of 2020 is nearly double the amount for all of 2019. That includes cell-based protein.

Whether Big Seafood pushes back on labeling now that more cell-based seafood is coming to market remains to be seen. It will certainly have a lot of opponents if it does. BlueNalu just announced a new facility designed for commercial production of its alt-seafood products. Wild Type raised a $12.5 million Series A round last year for its cultured salmon, and Shiok Meats just partnered with Integriculture to scale up production of lab-grown shrimp. And those are only the seafood-focused players in the cell-cultured protein space.

Big Seafood aside, effective labeling of all these products — and all cell-based protein products, really — will be key to appealing to new consumers who may not have previously known about cell-based meat and dairy, and that it’s just as nutritious as the real deal. When it comes to finding a name for these alt-protein items, that could be the most difficult and most rewarding challenge companies face.  

Food Tech News: Cell-Based Seafood and a New Documentary on Urban Farming

Whether your weekend plans involve golf, Instagram listening parties, or baking yet-another loaf of quarantine bread, add a side dish of food tech news to your agenda to get things started. Here are a final few bits from this past week. 

Call It Cell-Based Seafood

A consumer study by Rutgers University professor William Hallman has found that “cell-based” is the preferred term for describing seafood made from cells grown in a lab. Other labels up for consideration were “cultivated,” “cell-cultured,” “cultured,” and “produced using cellular aquaculture.” The final text of the study, which was funded by BlueNalu, a company in the cell-based fish game, will be published in the near future.

Stop & Shop Launches a Digital Nutrition Program

Joining in the trend of offering nutritionists for grocery shoppers, Stop & Shop this week announced its Nutrition Partners program. The free program will be 100 percent digital at first, connecting shoppers with registered dietitians. It will also offer webinars, recipes, cooking demos, and other nutritional education online. In the event we ever make it out of the pandemic, the program will eventually be available in-person.

JUST Heads to Canada

JUST, makers of the plant-based egg that uses mung bean as its main protein, announced its expansion into Canadian grocery stores. According to an email sent to The Spoon, the company will launch its frozen folded egg product in Whole Foods and Walmart stores in Toronto, Vancouver, Victoria, and Ottawa. JUST is also working with regulators to bring its pourable egg product into Canada, too.

2-Min Trailer for "Hearts of Glass – A Vertical Farm Takes Root in Wyoming"

Watch: New Documentary Follows Urban Farm Workers With Disabilities

A new documentary, “Heart of Glass,” will air on over 200 TV stations this month to coincide the 30th anniversary of the Americans With Disabilities Act (July 26). The film details the story behind the creation of Wyoming indoor vertical farm Vertical Harvest, which provides employment for persons with disabilities. Check the trailer above and mark your calendars.