Daily news and analysis about the food tech revolution
HERO, a Shanghai-based alternative protein company, announced today that it has raised an $850,000 pre-seed round of funding. Global commodities and co-manufacturing company, Cremer, as well as Lever China Fund […]
Future Meat Technologies announced today it has brought the production cost of its cultured chicken breast product to under $10. The company has also raised an additional $26.75 million in […]
This is the Spoon’s weekly restaurant tech wrapup. Sign up today to get the Spoon delivered to your inbox. This being a newsletter about restaurant tech, I normally spend more time on […]
A couple short weeks after getting regulatory approval to sell cultured meat in Singapore, Eat Just announced last night it has made the first commercial sale of its GOOD Meat […]
Non-profit XPRIZE today launched a four-year-long competition to transform the global meat industry. Done in partnership with ASPIRE, the project management pillar of Abu Dhabi’s Advanced Technology Research Council (ATRC), […]
The range of alternative meats grown in a lab widens every month, and now we have companies attempting lab-grown beef, chicken, seafood, brisket, and even kangaroo. Could human meat be […]
So far, 2020 has been the year of the direct-to-consumer boom when it comes to food and beverage products, with major CPGs, restaurants, plant-based meat companies, and others setting up […]
Beyond Meat announced today two new iterations of its plant-based burger, with one version offering a more “meaty” experience and the other being a more nutritious version of it burger, […]
Wow, what a first day at Smart Kitchen Summit. We learned that the recipe is alive and well (sorry, Tyler Florence), hacked together new kitchen products with Scott Heimendinger and […]
This is the web version of our weekly newsletter. Subscribe to receive the best food tech news delivered direct to your inbox! In a normal world, with Labor Day behind […]
Usually, you serve steak with mushrooms. But on my recent visit to SALT Bistro in Boulder, CO, I ordered a steak made out of mushrooms. Well, fermented fungi to be […]
Food ingredient innovator Motif FoodWorks announced today it has struck partnerships with two universities to further research the properties of plant-based foods and develop technologies to improve elements like texture. […]
