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Daily news and analysis about the food tech revolution

Education & Discovery

There’s More to Food Waste Innovation Than Tech, According to ReFED’s Dana Gunders

This being The Spoon, a lot of our discussions around food waste concern the innovative technologies that could help us eventually curb the multi-billion-dollar problem and meet national and international targets to halve food waste by 2050. But as we learned today at our Food Waste Insights and Innovation Forum, done in partnership with nonprofit ReFED, tech is only one piece of the solution. When it comes to food waste, true innovation is as much about new business models, behaviors, and ways of thinking as it is about advances in, say, machine learning or computer vision.  

Dana Gunders, the Managing Director and a founder of ReFED, kicked off the event by asking two important questions related to food waste: What is innovation, and what is the problem we’re trying to solve with it?

The second question is the easier one to answer, and Gunders called on some well-known stats as a way of explaining how “radically inefficient” our food system actually is:

  • 35 percent of all food in the U.S. goes uneaten
  • $408 billion annually is spent in the U.S. on food that is never eaten
  • More than 40 million Americans are considered food insecure

Food waste also accounts for 4 percent of U.S. GHG emissions (that’s 58 million cars worth’ of greenhouse gases), 14 percent of all freshwater use, 18 percent of all cropland use, and 24 percent of landfill inputs.

Citing data from Project Drawdown, Gunders pointed out that reducing food waste ranked first of 76 solutions meant to reverse climate change — ahead of plant-based diets, utility-scale solar, wind turbines, and other well-known contenders.

New innovations will help us reach those targets and cut down overall food waste, but as we learned at today’s event, “innovation” means different things to different stakeholders when it comes to food waste. “People talk about food waste as if it were one problem. It’s not,” Gunders said at the event. “This is a complex set of inefficiencies and we need a whole suite of solutions to address that.” Gunders is, of course, referring to the wide variety of ways in which food is wasted along the supply chain. Post-harvest food loss looks different from food thrown out at the grocery store. Both of those in turn look different than food that we dump down our kitchen drains. In all of these scenarios, food waste looks different, so it follows that the solutions will vary greatly based on which part of the supply chain they are aimed at.

Tech is one obvious tool when it comes to innovation, and at this point, companies are working with everything from machine learning and image recognition to hyperspectral imaging and sensors to fight food waste. These and other technologies can track waste, help retailers forecast more precisely, and even tell us which pieces of fruit will ripen soonest in any given crop. 

But, as mentioned above, technology is only one piece of innovation. Equally important are new processes and business models as well as what Gunders calls “cultural evolution.”

New business models around food waste have been emerging steadily over the last few years, many of them around grocery and/or restaurant services selling surplus food. This is a model popularized by the likes of Imperfect Foods, Too Good to Go, Flashfood, and many others. Upcycled products are another example, as is offering financial incentives to managers, as Sodexo is doing. 

Cultural evolution, meanwhile, refers to what Gunders called “innovation on a much simpler level.” It’s smaller actions that work together to make the public more aware of food waste and encourage changes in behavior. Signage in dining halls about food waste or allowing customers to taste a product before they buy it are two examples.

In the wake a of the pandemic, a new administration, and an increased sense of urgency around climate change and food equity, the culture in the U.S. right now is open to change. As Gunders pointed out, now is the time for businesses with food waste solutions to consider where they fit into these changes and how they might test their customers accordingly.

Motif FoodWorks Raises $226M to Improve the Taste of Plant-Based Proteins

Plant-based food tech company Motif FoodWorks has raised a whopping $226 million in Series B funding, according to an announcement sent to The Spoon. The round was co-led by Ontario Teachers’ Pension Plan Board, through its Teachers’ Innovation Platform, and BlackRock. Rethink Food and existing investors also participated in the round. To date, Motif has raised $345 million.

The company says its new funds will go towards three areas: research and development; scaling and commercializing its food tech; and expanding its number of people and facilities.

Through all of these areas, Motif’s underlying goal is to improve plant-based foods by developing novel food ingredients that lead to better texture, mouthfeel, and taste in products. The company does this via a mix of microbial engineering and precision fermentation.

Motif, which was spun out of bioengineering platform Ginkgo Bioworks, moved into its own facility in the Boston Seaport area last year, where it is focusing on R&D efforts. Meanwhile, just last month, the company announced it had acquired extrudable fat technology from private research firm Coasun to use in mimicking fat textures in plant-based meats. Additionally, Gingko is licensing prolamin technology from the University of Guelph. The prolamin tech will improve the texture of plant-based cheese so that it can melt, bubble, and stretch as easily as its traditional counterpart. 

This massive Series B fundraise comes at a time when retail sales of plant-based foods surpassed $7 billion. Even so, there’s room for improvement. Research from the Yale Program on Climate Change Communication and Earth Day Network found that 44 percent of consumers surveyed “don’t like the taste of plant-based foods.” However, two out of three said in the same research that they would be “willing to eat more plant-based foods instead of meat if plant-based foods tasted better than they do today.”

Fermentation technology, sometimes called “the third pillar” of alt protein, is a way to bridge the taste gap between traditional and plant-based meats. Ingredients made with biomass and/or precision fermentation can be combined with plant-based ingredients to achieve the kind of meat and dairy analogues that taste and feel as close to the real thing as possible.

Other companies, including Perfect Day, Change Foods, and Clara Foods are all working towards this goal, too.

Witness the Many Forms of Food Waste Innovation

This is the web version of our newsletter. Sign up today to get updates on the rapidly changing nature of the food tech industry.

Since the start of 2021, we’ve seen numerous developments that showcase how vast and varied the efforts to fight food waste have become. Sachets that slow food spoilage. Hyperspectral imaging to analyze avocados. Vodka made from old crackers. A skincare line. 

All of these examples (and many others) underscore both the need for innovation and the fact that we’re getting more of it nowadays when it comes to food waste. Food waste, after all, is a global problem with environmental, monetary, and human consequences. To mitigate climate change and build a more resilient food system, the planet needs to meet food waste reduction targets set down by the United Nations, the USDA, the EPA, and others, including the UN Sustainable Development Goal of cutting food waste in half by 2050 (UN SDG Target 12.3.1).

Even just a few years ago, both the issues and the UN goal were mere abstraction to many outside the food industry. After all, it’s hard to visualize statistics like “one-third of the world’s food goes to waste” or “food waste’s global footprint is 3.3 billion tons of CO2 equivalent of greenhouse gases.”

Fortunately, groups like the Natural Resources Defense Council (NRDC), ReFED, the World Wildlife Fund, and others have worked tirelessly over the last several years to bring the topic of food waste closer to center stage in the conversations about our food system. In fact, ReFED estimates that the total amount of food wasted in the U.S. has leveled off since 2016, while food waste per capita has decreased 2 percent over the last three years. Meanwhile, investment is slowly but surely trickling into the space, with companies like Apeel, Imperfect Foods, and Silo closing large rounds of funding in the last several months.

Still, there is a lot of work to be done, which is where innovation can play a big role. Food waste happens at every stage of the food supply chain, from items left in the field to rot to those dumped own the drain or sent to the landfill. To curb the waste, we need more investment in the kind of infrastructure that can measure, rescue, and recycle organic waste and prevent it from going to landfills and incinerators. We also need a huge collective effort from food producers, manufacturers, retailers, restaurants, capital providers, and others, with innovation at the center of those actions. 

Many are already bringing new technologies and processes to the food supply chain to try and make waste less possible. One need only glance briefly at the level of innovation currently happening around food waste to understand the breadth of entrepreneurs, companies, and agencies using their collective brainpower to build more food-waste-fighting solutions.

But rather than read a big ol’ list of companies, I instead encourage you to join us next week, on June 16, for the Food Waste Insights + Innovation Forum. The Spoon has teamed up with ReFed for the all-virtual event, which will include chats with experts across the food supply chain as well as panels and innovator demos.

At this event, we want to highlight innovators in the food waste space, acknowledging the work of companies developing everything from biosensing technology for the supply chain to shelf-life extension tools for grocery retailers to those evolving and improving the date-labeling system in the U.S. Add grocery order automation, upcycling, solutions to at-home food waste, and many other areas to that list.

The event will also connect innovators — whether you’re onstage or in the audience — with investors and capital, and will even include a session dedicated to how companies can go about raising money for their company. An open networking/demo time will also allow investors to ask one-on-one questions to innovators and vice versa.

Got ideas you want to share about how to reduce food waste? Or maybe you’re looking for a new idea or partner to help supercharge your own company’s efforts in this area, or you just want to learn more about this growing movement. Whichever the case, register today for this half-day event.

More Food Tech Headlines

LIVEKINDLY Collective Acquires Seaweed Burger Maker, The Dutch Weed Burger – The Dutch Weed Burger makes a range of meat analogs using seaweed as the hero ingredient. Terms of the deal were not disclosed.

Print a Drink 3D Prints Designs Inside a Cocktail, Develops Smaller Machine for Corporations – Print a Drink has created two working robots (one in the U.S. and one in Europe) that can print out custom designs inside drinks.

NPD: Shipments of Plant-Based Proteins to Restaurants Up 60 Percent Year Over Year – Shipments of plant-based proteins from foodservice distributors to commercial restaurants were up 60 percent year-over-year in April of 2021.

Barilla’s Venture Arm Is Launching the Fourth Cohort of Its Good Food Makers Accelerator. Applications Are Open

Pasta-maker Barilla’s Venture Group, BLU1877, announced this week that applications are open for the next cohort of its Good Food Makers accelerator. According to a press release sent to The Spoon, the forthcoming program will be BLU1877’s fourth since starting the accelerator in 2018 with San Francisco, California-based incubator Kitchen Town.

Past participants to the eight-week Good Food Makers program include Plant Jammer, Renewal Mill, and Regrained, among others. Typically, each startup chosen to participate in a cohort receives $10,000 to use for business growth during the program as well as mentorship opportunities and the possibility of further collaboration with Barilla. Those chosen for cohort four can expect the same set of benefits.

For this latest cohort, Good Food Makers is looking for companies developing solutions for the following:

  • Circular Economy: Companies developing circular-economy solutions for upcycling pasta regrind, wheat brand, and bread crust
  • Better Food Delivery: Solutions that improve the preparation, logistics, automation, packaging, and recipe development of food delivery
  • Digital Nutrition Guides: Digital platforms that address the nutrition and sustainability of food items
  • Easy Meal Routines: Healthy meal kits and services

Good Food Makers has always run small in terms of the number of companies it selects for each cohort. This time around, the program will pick one startup for each of the above topic areas. In addition to specializing in one of the topic areas, applicants should also have, according to the announcement, “proven business results” and the “ability to demonstrate transformative ideas and approaches to supporting a better food system.” As with past cohorts, Kitchen Town will help with the selection process.

The program will kick off in September. For now, all programming is virtual, though BLU1877 notes that there is a possibility of in-person collaboration depending on the location of the chosen teams and current COVID-19 regulations.

Applications are open through August.

MeaTech 3D Files a Patent for Printing More Cultivated Meat

Bioprinting startup MeaTech 3D has filed a patent with the United States Patent Office (USPTO) it says could significantly improve the manufacturing process for its cultivated meat.

The Ness Ziona, Israel-based company has since 2018 been developing a method for cultivated meat that relies on 3D bioprinting. Cells are extracted from the animal (without harming it) and transferred to bioreactors, where they multiply before getting differentiated into different cell types, such as fat and muscle. That process is, with some variation, akin to just about any company developing cultivated meat right now.

Where MeaTech’s method starts to differ is when the bio-inks come into play. The bio-inks are formed from the cell types mentioned above, like muscle and fat, and scaffolding material, which provides structural support cells can adhere to as they grow and mature. Once the inks are loaded into a 3D bioprinter, they are printed to, in MeaTech’s own description, “assemble cells as they would be found in a conventional cut of muscle.” The printed product is incubated to form tissue and eventually become a full cut of meat that goes to the consumer. 

Needless to say, nobody’s buying full cuts of steak from MeaTech on store shelves at the moment. The company has so far only printed a carpaccio-like layer of meat, which is considerably thinner than a ribeye-sized cut of meat. It will likely be years before the latter emerges as an actual product, though MeaTech has recently announced a pilot production facility that will help in this process.

The company’s main competitor in this area is Aleph Farms, also based in Israel. Earlier this year, Aleph said it had developed a 3D-printed ribeye cultivated steak. Elsewhere, however, many cultivated meat companies continue to focus on unstructured meat like grounds, nuggets, and patties.

MeaTech says the patent filed for this week will give the company more control during the printing process, increase printing speeds, and allow for a greater variety of inks. The end goal, of course, is to improve the manufacturing process overall in order to get the company closer to making whole cuts of meat. 

  

Precision Nutrition Startup DayTwo Raises $37M

Precision medicine startup DayTwo announced over the weekend a $37 million fundraise for its app that provides users customized diet recommendations based on their gut bacteria. New investors participating include Poalim Capital Markets, La’maison Fund and Micron Ventures. They were joined by existing investors including the aMoon VC fund, 10D, and Cathay Innovation Ventures. To date, DayTwo has raised $85 million including this round.

The new funds will go towards Israel-based DayTwo’s technologies that help those with diabetic and metabolic diseases. In particular, the funds will go towards further enhancing the company’s first product, a platform that uses artificial intelligence, microbiome sequencing, and other clinical measures such as surveys to provide customized food prescriptions for users with these diseases. Doing so will help users manage their blood sugar levels, which is critical for those with diabetes. 

Speaking to the Times of Israel, Adi Lev, DayTwo’s deputy CEO for Research & Development, said that the new funds will allow the company to continue its research on the links between bacteria in our bodies and diseases. DayTwo will also continue to develop the algorithms that are an essential part of the company’s platform. 

Users access food recommendations and meal plans via the DayTwo app. In the U.S., they can also scan the barcodes on food to find out more about the item in question.

This kind of precision nutrition, as the name suggests, offers consumers more granular food recommendations and diet plans that are based on factors unique to each individual’s body. Instead of drawing on data from outside sources (e.g., a wearable fitness device), these programs and solutions gather data from inside the human body. Genopalate does this through DNA analysis, while Sun Genomics and Viome are a little more like DayTwo in that they focus on users’ microbiome.

DayTwo, however, is currently the only company of this pack with a specific emphasis on those with diabetes and metabolic diseases. Currently, the company’s platform has about 70,000 users across the U.S. and Israel. In the U.S., the DayTwo is working with large employers and health plans. In Israel, a collaboration with Clalit Health is underway and one with Maccabi Health Services is expected for the future. 

Yum China’s New Program Will Teach Digital Skills to Children in Rural Areas

Yum! Brands spinoff Yum China is investing in more digital education for underserved areas. The company today launched its Digital Classroom Initiative that gives children in rural parts of China access to online classes that will teach coding and other digital skills. 

The digital divide between China’s urban and rural populations has narrowed somewhat in recent years. Still, the COVID-19 pandemic once again highlighted its existence, showing the disadvantages the rural population is at when it comes to online learning and, in some cases, access to the internet. 

Yum China says it will use its newly launched Digital Initiative program to provide children in the Hunan province with free computer equipment and instructor-led virtual coding courses. 

The company has been involved in bringing digital education to remote areas since 2019 when it began establishing digital classrooms with help from Leap Learner and the China Foundation for Poverty Alleviation. Yum China has been quietly expanding the program ever since, first in the Ningxia and Hunan provinces and now in the Hunan province. 

While highlighting his company’s own evolution in an increasingly digital restaurant industry, Yum China CEO Joey Wat talked in today’s press release of preparing rural youths with “much-needed skills to thrive in a digital world.” Increasingly, restaurants are part of that shift. The march of technology into restaurant kitchens, dining rooms, and off-premises experiences will create new types of digital jobs in these settings. Some companies are now training underprivileged groups with the kinds of skills they would need for such jobs but may not have the opportunity to gain on their own. Over in Berlin, Germany, Delivery Hero highlighted this recently when it launched its own program, the Tech Academy. 

For its part, Yum China says it will eventually expand its program across more rural areas of the country. 

A Spanish Dairy Company Has Launched a Startup Incubator to Help Cultured Milk Companies

Pascual Innoventures, the open innovation arm of Spanish dairy company Calidad Pascual, has launched what it says is the world’s first incubator program for cellular agriculture in the dairy industry. Dubbed Mylkubator, the program will select and work with startups hoping to change the dairy industry through the development of alternative proteins. 

The program, which is supported by investment network Eatable Adventures and technology partner CNTA, will choose up to 10 startups to join the six-month hybrid program. Either in-person or virtually (or both), companies will work with mentors and get access to Pascual’s R&D facilities to develop and test their products. 

On a high level, cultured milk is created by growing mammary gland cells in an external environment (like a bioreactor) that mimics the one found inside mammals (like a cow). Micronutrients get converted into milk, which can then be harvested and purified. The process requires expertise in a number of different areas, from cell-growth media to machine learning modules that can optimize the production process. Different types of milk, including cow’s milk and human breastmilk, can be made from this process.

To that end, novel growth media, cell-growth techniques, and improvement of cell lines are among the topics the program says it is looking to find companies. And in addition to cellular ag, startups working with fermentation-based solutions or developing applied technologies like machine learning and biorecators are also welcome to apply. 

In the realm of alternative protein, the number of well-known companies currently developing milk analogues via cellular agriculture is still pretty small, particularly in comparison to the glut of cell-based meat makers. Turtle Tree Labs and Biomilq are the most well-known companies at this point.

On the other hand, companies like Perfect Day and ReMilk make milk analogues via fermentation, a process now seen as the third-pillar of alternative protein.  

Startups working with both methods are invited to apply for Mylkubator’s program. Those chosen will get a chance to prototype, test and scale their products, in addition to meeting with mentors and potential investors. The application process is open now.

Mosa Meat Achieves an ‘Over 65x Reduction’ in Costs for Its Cultured Fat

Dutch cultured protein company Mosa Meat said over the weekend it has reduced the cost of its fat media by 66 times thanks to the work of a group the company refers to as its Fat Team. Without listing actual price numbers, Mosa Meat said its fat medium now costs 1.52 percent of what it did less than two years ago, in September of 2019.

In the cultivated meat-making process, the nutrient-rich growth medium fed to cells triggers those cells to grow into muscle, fat, and tissue, all of which are put together to create a final end product. A company might grow fat cells for use in its own meat analogues, or it could sell the fat as an ingredient to other businesses. Fat is also a crucial component in achieving a “meatier” taste, texture, and mouthfeel when it comes to cultured protein.  

Mosa Meat, of course, is well known as the company that created the world’s first cultivated hamburger back in 2013 — for a cool $325,000. A huge part of this cost was (and still is for many) the growth medium, which at the time was made using fetal bovine serum (FBS). FBS is as expensive as it is controversial. As the Good Food Institute puts it, “The use of animal-derived components in cultivated meat production has prohibitive economic, food safety, and ethical constraints.”

In July of last year, Mosa Meat said it had achieved a more than 80x cost reduction for its growth media, a milestone largely driven by the company’s ability to develop FBS-free media. The company now uses an “animal component free” media that is part of the reason the Fat Team was able to announce its own cost reductions recently.

“We’ve definitely checked yet another box on our journey towards a product that meets the expectations of critical meat lovers,” company cofounder Peter Verstrate said in this weekend’s announcement. 

Mosa Meat’s announcement comes not long after MeaTech 3D, an Israeli company, said it would produce cultivated fat at a new pilot production facility. Additionally, last month Mission Barns raised $24 million to build up a production facility in San Francisco for its cultivated fat business. Meanwhile, multiple companies, from Avant Meats to Future Meat, have announced price slashes in production costs over the last several months.

Lowering costs, whether of fat, medium, or other components, will help the entire cultured meat industry get products closer to price parity with their traditional counterparts. Price parity is only of many other milestones that have to be achieved in order to make cultivated meat a commercial reality. However, it is seen by many as an extremely crucial step in the process. 

Mosa Meat doesn’t yet have a timeframe for when it might have burgers in front of customers, or how much they’ll cost once that happens. At last check, the company was working with European regulators to get approval for its products. 

UAE: The Next Big Food Tech Hub?

Singapore may be getting all the headlines as the latest destination for food tech, but another up-and-coming place to watch is the United Arab Emirates (UAE). The country recently launched a major new food tech hub in Dubai meant to boost internal food security while also turning UAE into a global superpower for food tech. The facility includes laboratories, research centers, and prototype agricultural systems, all situated on a single campus.

Dubbed the Food Tech Valley, the project is the first phase of a wider initiative designed to assist the UAE with meeting its National Food Security Strategy 2051 targets. Among the Strategy’s goals are increasing food production and agriculture in the country, adopting more food technologies, achieving zero hunger in the UAE, and introducing legislation that improves nutrition while reducing waste.

Sheikh Mohammed bin Rashid Al Maktoum, Vice President and Prime Minister of UAE and Ruler of Dubai, launched the Food Tech Valley at the beginning of May. 

The facility, which was designed to physically resemble a head of wheat (see image above), is divided into four main areas:

  • A dedicated area for ag tech and engineering will include a vertical farm as well as projects on bioengineering, robotics, and automation.
  • A food innovation center that will function as an incubator for promising food tech startups and businesses. 
  • R&D facilities will be dedicated to a number of different topic areas that include making crops more drought-resistant, alternative protein production, 3D printing, and crop monitoring and analysis.
  • A food-storage system aims to make food storage, distribution, and transportation more efficient through the use of more technologies. 

The UAE’s Minister of State for Food Security, Mariam Al Mheiri, said the Food Tech Valley is “critical to the goal of achieving self-sufficiency and conserving essential resources.”

The UAE currently ranks 42 among 113 countries on the Global Food Security Index, which grades countries based on the affordability, availability, quality, safety. and resilience of their food systems. The Index lists “agricultural research and development” as a major challenge for the country currently. 

UAE is a bit like Singapore in that a lack of arable land makes traditional agriculture and livestock production difficult. While UAE isn’t quite as high-profile as Singapore in terms of food innovation, its entirely feasible that will change over the next several months and years. Already, vertical farming companies such as Vertical Field and AeroFarms are working in the country alongside local players. With the launch of the Food Tech Valley, many more companies, local and global, are expected to join.

Europe? The U.S.? Israel? Which Country Might Be Next to Approve Cultured Meat

This is the web version of our newsletter. Sign up today to get updates on the rapidly changing nature of the food tech industry.

Ever since Eat Just nabbed the world’s first regulatory approval to sell cultured meat in Singapore (and followed that milestone up by actually selling it), myself and many others have wondered which market will be next. 

The question was asked again this week when an article from Food Navigator zeroed in on Europe, noting, “Europeans want to know when it will be their turn: when will cultivated meat be served on EU plates?” It seems the most probable answer is three to five years. 

With Singapore already selling cultured meat at restaurants, five years seems a long time. But David Brandes, the Managing Director for Belgium-based company Piece of Meat, noted to Food Navigator that “bureaucracy and political interest” hold back the regulatory process, and that the European Food Safety Authority (EFSA)’s risk assessment process alone takes nine months.

Still, the European Commission has a clearly defined process for bringing cultured meat to market that is known as the Novel Food authorization, which makes it a logical market to try and bring a product into. For example, Mosa Meat, based in the Netherlands, has said it is focusing on Singapore and Europe for its first launches, specifically citing Europe’s Novel Food authorizations as a reason. Europe is also home to many other cultured meat companies, including Blue Biosciences, Mirai, and CellulaREvolution.

On the other hand, many have their sights set on the U.S. as the next destination for the sale of cultured meat. In 2019, the FDA and the USDA issued a formal agreement to jointly oversee regulation of cultured meat using existing frameworks. (The framework does not apply to cultured seafood, which is regulated exclusively by the FDA.)

U.S.-based companies are still leading the cultured meat industry, too, and have attracted huge amounts of investment in the recent past, including Memphis Meats’ $161 million round in 2020, BlueNalu’s $60 million fundraise, and, of course, Eat Just’s recent $200 million fundraise. The latter — still the only cultured meat company in the world cleared to sell a product — hasn’t explicitly said it will next launch commercially in the U.S. In a recent conversation, Eat Just founder and CEO Josh Tetrick only hinted, saying “I think it’s more likely than not that we’ll see clearance sometime in the next two years. I hope it’s this year — we’re going to be ready if it is. But it’s hard to tell.”

Additionally, California-based BlueNalu has said its products will launch in the second half of 2021, though it hasn’t yet said where. And an organization known as the Alliance for Meat, Poultry, and Seafood Innovation, which includes Memphis Meats, New Age Meats, Eat Just, and others, is dedicated to advancing the reach of cultured meat in the U.S.

Let’s also keep one eye on Israel. While its a smaller market than the U.S. or Europe, the country is like Singapore in that its government is very keen on advancing cultured meat. That includes Prime Minister Benjamin Netanyah, who in December of last year became the first head of state to taste cultured meat. He noted at the time that Israel will “become a powerhouse for alternative meat and alternative protein.”

Israel is also home to the world’s first restaurant dedicated to cultured meat, SuperMeat’s The Chicken. No products are sold their. Rather, consumers apply to gain entry then give detailed feedback in exchange for tasting the company’s cultured meat product. (Spoiler alert: it’s chicken.) 

There are also a growing number of companies coming from Israel, including Aleph Farms, Future Meat, and MeaTech 3D, which already publicly trades on the Tel Aviv stock exchange. 

Worth noting is that MeaTech 3D has also filed to go public in the U.S., which may suggest where its sights are set in terms of initial commercialization. Future Meat, too, has also said it plans to launch in the U.S. by 2022 via restaurants and direct-to-consumer sales. So while Israel may not necessarily be host the world’s second commercial sale of cultured meat, it may well provide the companies doing so elsewhere. Say, in the U.S.

Other Headlines

Tyson’s Raised & Rooted Expands into Plant-Based Burgers, Brats and Italian Sausage. Tyson Foods’ plant-based protein brand, announced today that it is expanding its lineup with three new offerings: burgers, Bratwurst and Italian sausages. 

Sweden: Stockeld Dreamery Launching First Plant-Based Cheese This Week. Plant-based cheese startup Stockeld Dreamerly, will launch its first product, Stockeld Chunk, at select stores in Stockholm, Sweden on May 6. 

OmniFoods Plans to Launch Its Plant-Based OmniPork Products in the U.S. This Year. OmniPork, the plant-based meat line from Green Monday subsidiary OmniFoods, will launch in the U.S. later this year.

Givaudan and Bühler Open “Protein Innovation Centre” in Singapore

Flavor/fragrance company Givaudan and food processing company Bühler, announced this week they have opened the doors on their APAC Protein Innovation Centre at the existing Givaudan Woodlands site in Singapore. The facility will serve as a place to develop plant-based protein tailored to Asian consumers tastes and preferences. 

The goal is to bring together food processing companies, startups and researchers to develop more and better ways to produce alternative proteins. The Centre includes Bühle’s extrusion and processing equipment and a kitchen and flavor laboratory by Givaudan. The two Switzerland-based companies said that initially the facility will be able to produce 40 kilograms of plant proteins per hour.

The space includes a wet and dry extruder, a product development kitchen, storage facilities, and a viewing area where visitors to the Centre can watch live demonstrations. 

Givaudan and food processing company Bühler first announced the Centre back in February of 2020. Much has happened since then, and I’m not just talking about the pandemic. Over the last year or so, alternative protein companies from around world have flocked to Singapore to establish various innovation and R&D centers. That list now includes Perfect Day, Oatly, ADM, Avant Meats, and Eat Just. 

Singapore is currently trying to make more of its food production local. Currently, about 90 percent of the city-state’s food is imported. The government has set up the 30×30 initiative, which aims to produce 30 percent of Singapore’s food locally by 2030. These factors make Singapore an especially innovation-friendly environment when it comes to the development and regulation of alternative proteins.  

Givaudan and Bühler’s new facility will specifically focus on helping companies from the APAC region develop and scale their alternative protein solutions.