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Daily news and analysis about the food tech revolution

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Future Meat is cutting costs on mass production with an unlikely cellular approach

Founded in 2018, Future Meat stayed under the radar until last fall when their Series A funding round raised $14 million—including a sizable investment from Tyson Ventures. Now, just two years in, the Israeli start-up is expecting a major scale up in early 2021 and is optimistic about being among the first to gain FDA approval thanks to an uncommon cellular approach.

Commercial scale has been Future Meat’s priority from the start. “We know we can [culture meat]. The question is how much will it cost,” said Yaakov Nahmias, Future Meat Chief Scientific Officer told me in an interview earlier this month. “Do you really want to make a $25,000 steak?”

Key to its plan to ramp up biomass and cut costs, is a unique choice of starter cells. While most cultured meat start-ups rely on some form of stem or muscle cell, the basic building block of Future Meat’s products is the cell-type that makes up your connective tissue: fibroblasts.

“These are the cells that every time you get cut, they close that cut very fast,” according to Nahmias, who developed the fibroblast technology in his university lab.  

Stem cells are a popular candidate for cell culture because they can become any type of cell, but growing and maintaining them is very expensive, Nahimas said. “They’re what we call phenotypically unstable.” Meaning, stem cells don’t stay stem cells for long. In nature, they’re meant to be stem cells for a day or less before transforming into another cell type. To harness their potential or stabilize stem cells, many start-ups rely on gene editing, a method that Future Meat is avoiding. 

Fibroblasts, on the other hand, are phenotypically stable making them less volatile and easier to grow in mass quantities. And Future Meat has an extensive patent portfolio protecting the way they grow and direct these fibroblasts. They can accelerate a natural process called spontaneous immortalization where the cells DNA rearranges so that it can divide forever. And “by adding some food grade molecules” to the cellular medium they can pressure “the fibroblast to become fat cells or muscle cells,” Nahmias said.

Another key advantage of these connective tissue cells is that Future Meat can grow them in suspension, they don’t require surfaces to cling to. Many other mammalian cells, like muscle cells (myocytes), need something to hold on to, a sort of scaffolding, when cultured.  Culturing in suspension means no need for scaffolding and it significantly increases the biomass that can be cultivated in a single bioreactor. According to Kate Krueger, alternative protein consultant at Helikon Consulting, “Suspension cell culture has a lot of promise in reducing cost of manufacture.”

Today, Future Meat  bioreactor systems can reach yields of 33 percent, converting a third of their volume to mass every two weeks. “It’s possible to grow the mass of 100 chickens every two weeks in a bioreactor the size of a standard refrigerator,” Nahmias said. They’re also working on a hybrid product, a combination of plant protein and bioreactor-grown fat cells that they can produce at two tons per week. By the second quarter of next year they expect peak capacity to increase to half a ton every two weeks and for that to triple again by the end of 2021. 

For now Future Meat is all about getting to scale, market and a reasonable price point to validate their process and prove their tech. But the end-game for Future Meat is about developing a platform—think of it as the AWS of cultured meat. And the target customer isn’t just a new meat industry, it’s the old one. 

The idea is to integrate their technology into the existing supply chain. Even individual farmers looking to diversify could include a bioreactor as part of their operations, Nahmias said. But he expects involvement from meat and ingredient giants like Tyson and Cargill will be what finally catapults cultured meat into the mainstream. Future Meats’ game plan is to have the approved and affordable tech ready and waiting. “Because once it happens,” he said, “it’s going to move quickly.”

Barcelona’s Cubiq Foods Raises €5M to Produce Better-for-You Cultured Fat

Cubiq Foods, a Barcelona-based startup making cultured fats for food products, announced today that it had raised €5 million ($5.4 million) from Blue Horizon Ventures and Moira Capital Partners (h/t Tech.eu). This bumps the company’s total amount of funding up to €17 million ($18.4 million).

Founded in 2018, Cubiq Foods cultivates fats and fat/water emulsions for use in industrial food products. The process is very similar to what companies are doing with cultured meat, only they’re doing it with fat. Specifically, Cubiq Foods makes oils that are rich in omega-3s, which have a laundry list of health benefits.

With its new funding, Cubiq Foods will scale up the production of its fats to industrial levels. It aims to make its cell-based fats commercially available to companies around the world by the end of 2020.

In addition to its omega-3 fat, Cubiq also converts liquid oils — like olive oil — into solids, which are intended as replacements for vegan fats like coconut oil. This could have real benefits in plant-based meat, specifically. Many options on the market right now, like Beyond Meat and Impossible Foods, use coconut oil to give their ground “beef” a juicy richness. Coconut oil is high in saturated fat, which can raise cholesterol levels. Adding Cubiq Foods’ new fats to their products could help plant-based meat companies make their foods more healthy and better fight critiques around health they’ve struggled against over the past year.

During the COVID-19 pandemic, plant-based meat has been getting more attention than ever — and attracting a boatload of funding, to boot. In this climate, I doubt that Cubiq Foods will have difficulty finding alternative protein companies to partner up with.

Study: Consumers Willing to Pay 37 Percent More for Cultured Meat

A new study from Maastricht University (UM), where Dr. Mark Post created the world’s first cultured hamburger in 2013, suggests that consumers are willing to pay a premium for cell-based meat.

The study, published in PLOSONE this week, was based on a tasting that UM scientists held for 193 consumers in the Netherlands. It’s the first study on consumer reactions to cell-based meat that included a physical product to taste. The participants were first given a presentation on cultured meat, including the science behind its production and its environmental benefits. They were then given two samples of hamburger, one labeled ‘conventional’ and the other ‘cultured.” However, in reality both were traditional beef burgers.

Even though the samples were identical, all participants rated the flavor of the so-called ‘cultured’ hamburger higher than the ‘conventional’ one. Afterwards 58 percent of the tasters said they would be willing to pay extra — an average premium of 37 percent — for cultured meat.

The participants also noted that their main deciding factor to determine how much more they’d pay for cultured meat was information. The more they knew about the process behind cell-based meat production — and its global societal and environmental impact — the more they were willing to pay for it.

The study also delves a bit into the idea of disgust, which is often more dependent on cultural norms than actual taste (ex. Westerners won’t eat bugs, even though they’re super sustainable). Disgust is certainly one of the bigger challenges that cultured meat will face when it gets to market. Companies have to convince consumers to not only sample this newfangled product — meat grown from cells in bioreactors — but, at least initially, they’ll also have to pay more for it.

“The study shows… that consumers will eat cultured meat if they are served it,” Post noted in an email sent to The Spoon. Not only that, they might even be willing to fork over more money for it. That is, as long as they’re provided with enough information to understand what exactly cell-based meat is, and why it could be an appealing option.

Of course, when cultured meat does eventually hit the market — likely a few years from now in restaurants, a decade from now in supermarkets — companies won’t be able to sit down every consumer and give them a presentation on why it’s a good option for the planet. Instead, they’ll have to rely on marketing to get the word out. Maybe even rope in some high-profile celebrity and chef endorsers like Beyond Meat has done.

They’ll also likely have to face negative campaigns from Big Meat and its friends. The CCF, a lobbying agency with ties to meat corporations, has already aired harsh commercials tearing down plant-based meat. When cultured meat — which is actual animal tissue, just grown outside the animal — becomes available, you can bet that Big Meat will come out swinging. At that point, information (and misinformation) will become all the more important.

New Study Puts Cell-based Beef Grown on Soy Scaffolding to the Test

A study published today in the scientific journal Nature Food outlines a new way to give cell-based meat a realistic, well, meaty texture. In the study, which was authored by researchers from Israeli cultured meat company Aleph Farms and the Technion Institute of Technology, Israel, describe tests of a new 3D scaffold made of soy protein on which animal tissue can be grown. (Thanks for the tip, CNET.)

The scientists tested out the scaffold with bovine cells to create a sample that looked like beef muscle tissue. The scaffold is porous, which gives the animal cells space to latch on and grow their own interweaving matrix of tissue. It’s also edible and, since it’s made from soy, provides additional protein. Tasters in the study noted that the final product accurately mimicked the texture of beef and had a “meaty flavour.”

For those who don’t nerd out studying next-gen alternative protein, texture is one of the biggest hurdles facing consumer adoption of cell-based meat. Scientists may already be able to grow muscle and fat tissues, but putting them together in a way that emulates the texture of meat is a much trickier issue. That’s why most of the samples of cultured meat and seafood displayed during culinary demos thus far — shrimp dumplings from Shiok Meats, chicken nuggets from JUST, and beef burgers from Mosa Meat — have the texture of ground meat.

However, companies and scientists around the world are experimenting with new ways to grow animal tissue cells. Aleph Farms, whose researchers helped write the aforementioned study, has successfully grown cell-based steak, albeit in very thin cuts. Memphis Meats’ technology allows it to grow pretty realistic-looking cuts of cultured chicken. Atlast Foods uses mycelium (mushrooms roots) to create edible scaffolds on which to grow muscle cuts like beef. Researchers are also experimenting with materials like spinach, gelatin, and even LEGOs as cultured meat scaffolding material.

We’re still likely several years from tasting cell-based meat ourselves, no matter the texture. Before it can hit the U.S. market, cultured meat has to gain regulatory approval from both the FDA and the USDA — and we don’t know if the timeline might be slowed down by the current global pandemic. Looking on the bright side: maybe that equates to more time for researchers to continue to solve the cultured meat texture problem.

BlueNalu Nets $20M Series A to Accelerate Development of Cell-based Seafood

BlueNalu, the startup focused on creating seafood directly from fish cells, today announced that it had closed a $20 million in Series A funding. The round was co-led by Stray Dog Capital, CPT Capital, Clear Current Capital, and New Crop Capital. Combined with previous funding raised in 2018, this Series A brings BlueNalu’s war chest up to $24.5 million.

Based in San Diego, BlueNalu was founded two years ago to create a platform to grow a wide variety of seafood — fish, crustaceans, and more — from cell samples in large bioreactors. Since then, the company has been quite busy. Bluenalu hosted a culinary demo of its cell-based yellowtail back in December. A month later, they partnered with Nutreco, one of the world’s largest fish feed companies, to accelerate the scaling of its cultured seafood in order to bring it to market more quickly.

When is that exactly? The company has stated that they hope to start selling their cultured seafood products (maybe starting with yellowtail?) in two to three years. In five years they hope to break ground on their first large-scale production facility. That’s part of what they’ll use their new funding for, according to a press release emailed to The Spoon. BlueNalu will also channel its fresh funds into expanding its team and accelerating its product’s path to market.

With its significant Series A complete, BlueNalu is in an advantageous spot to become a leader in cell-based seafood production. Compared to its competitors, like Wild Type, Finless Foods, and Avant Meats, BlueNalu is working across multiple fronts — legislation, R&D, and supply chain — at a very quick pace. BlueNalu has also unveiled plans to build a 150,000 square foot facility which could produce 18 million pounds of their cell-based seafood per year. If that comes to fruition, it’ll be hard to compete with.

Then again, cellular aquaculture isn’t a zero-sum game. Cultured seafood (or meat, for that matter) isn’t even to market yet, so there are plenty of opportunities for multiple companies to debut their own cell-based fish, shrimp, and more. Plus many startups are focusing on a particular species, so there’s space for everyone to stake their claim.

A rep from BlueNalu told The Spoon that they think this is “the largest A round to be secured in the cell-based food industry.” (Memphis Meats secured a hefty $161 million last month, but that was a Series B.) Twenty mill is nothing to sniff at, but it’s a metaphorical drop in the bucket compared to the ocean of funding that BlueNalu will need to make their goal — scalable, sustainable, affordable cultured seafood — a reality.

Future Food: So… Lab-grown Breastmilk is a Thing Now

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Here is a sentence I never thought that I would type: It looks like lab-grown breastmilk might be a thing.

I first heard of this technology back in December when I interviewed the team behind TurtleTree Labs, a Singaporean startup that uses lactating mammary gland cells to produce milk. They can use the cells of any animal, but the company is starting with human breastmilk because a) it has a higher price point and thus can enter the market more quickly, and b) nobody else is doing it.

Then yesterday I spoke with BIOMILQ, a U.S.-based startup doing basically the same thing. However, while TurtleTree will eventually use its tech to develop a suite of milks, BIOMILQ is focused exclusively on developing human breastmilk.

It’s strange how quickly you get used to an idea. Back when I first heard about TurtleTree, I wrote a Future Food newsletter asking whether or not the world is ready to accept the idea of human breastmilk grown in a lab. (Conclusion: Maybe not yet, but soon.) Now that more companies are entering the space, I’m no longer questioning if people will accept this new technology, but when we’ll be able to put it to the test.

That’s why it’s so exciting to cover this space. Eating a “bleeding” plant-based burger sounds offputting, then Impossible Foods gets on the menu at Burger King. The idea of growing milk from genetically modified microbes starts out sounding far-fetched, then a few months later you’re eating ice cream made by Perfect Day.

Growing breastmilk in a lab might have a slightly longer adjustment period, but given the increasing interest in other cultured foods like meat and dairy, I really think it will become normalized. Provided these companies can actually scale and reach their pricing goals (admittedly, a big “if”), the technology could also have a massive potential in lower-income parts of the world without access to consistent infant nutrition.

Kind of makes you wonder what will become a “thing” next, huh?

Photo: Impossible Foods

Impossible Food claps back against Big Beef ad
If you’re one of those people who only watch the Super Bowl for the ads (guilty), you might have seen a very pointed spot attacking alternative meat. The next day Impossible Foods released a parody of that ad on YouTube.

You can see the full commercials here, but I’ll summarize and say that both featured spelling bees with cute kids having to spell words that are unappetizing ingredients — one found in meat alternatives, the other in beef. P’s and Q’s aside, it’s interesting (though not altogether surprising) these types of attack ads are happening at all. We’re used to seeing them around politicians, but meat? Not so much.

Clearly Big Beef and its friends are nervous about the growth of meat alternatives and are trying to throw money at the problem. Meat lobbying groups are already fighting plant-based meat in the courtroom over labeling restrictions, with Tofurky stepping up as leader of the resistance. It seems like Impossible is ready to do the same in the advertising field.

But fighting groups with funds hefty enough to pay for an ad during the Super Bowl ad will be a tough battle — alternative meat companies better come prepared for the fight.

Protein ’round the web

  • Canadian startup Noblegen has unveiled its first product: a plant-based “egg” that can work in scrambles as well as in baking (h/t FoodNavigator).
  • Purple Carrot, the plant-based meal kit company, is now including products from meatless meat brands Lightlife and Field Roast in its pre-prepped kits.
  • Ripple is launching a line of ice creams made with its signature pea protein-derived Ripptein (via Vegnews).
  • Israeli cultured meat company Aleph Farms is launching an educational center to educate consumers on cell-based meat.

Not sure what to get your S.O. for Valentine’s? How about some plant-based bacon? Prime Roots will be doing a one-day presale of its fungi-based “bacon” on February 14 — you can pick some up here while supplies last.

Eat well,
Catherine

Memphis Meats Raises $161M, Doubling Global Investment in Cultured Meat

Today Memphis Meats, a Berkeley, CA-based startup making cell-based meat, announced it has closed a $161 million Series B funding round. The round was led by SoftBank Group, Norwest and Temasek, with participation from big names like Richard Branson, Bill Gates, Kimbal Musk, Cargill, Vulcan Capital, Fifty Years, and more. In total, Memphis Meats has raised just over $180 million.

Talk about some serious moneys. According to an email from the Good Food Institute, this massive raise more than doubles the total amount invested in cultured meat globally (up until now, all companies combined had only raised $155 million).

With its fresh capital, Memphis Meats plans to build a pilot production facility and continue to push towards launching its first cell-based product.

As to when that will be . . . we don’t exactly know. Despite having the most funding of any cultured meat company, Memphis Meats still has yet to announce when it expects to launch its first product — or even what that product will be.

When I asked David Kay, Memphis Meats’ Senior Communications Manager, at SKS 2019 back in October, he said that there are two reasons they’re holding back on a concrete launch date. First, they want to wait until they can guarantee that their product is both tasty and scalable, so as not to scare off any curious consumers. Second — and perhaps more importantly — they’re going to wait until regulatory frameworks for cultured meat are solidly established.

According to multiple experts I’ve spoken to in the cell ag field, regulatory hurdles are the main reason that cell-based meat and seafood has not already gone to market (and one of the reasons it might first be sold in Asia). As the first cellular agriculture company in the U.S., Memphis Meats is operating with an abundance of caution so as not to derail the regulatory approval process. In fact, the startup is one of the founders of a new coalition to speed up cell-based meats’ path to market.

It may not have announced plans about when it’ll bring its meat to market, but Memphis is clearly already planning for a future where it’ll make massive amounts of product. The company joins BlueNalu and Israel-based Future Meat Technologies, both of whom have also announced plans to build large facilities to produce massive quantities of cell-based meat and seafood.

With $161 million more in its pocket, that future is looking a lot closer for Memphis Meats.

BlueNalu Partners with Nutreco to Advance Cell-based Fish ‘Feed’

BlueNalu, a cellular aquaculture company growing seafood in the lab, announced a partnership with Nutreco, one of the world’s largest fish feed companies, late last week.

Speaking with BlueNalu CEO Lou Cooperhouse at the time, he told me that working with Nutreco will help BlueNalu commercialize its cell-based seafood in two ways. First, BlueNalu can tap into Nutreco’s extensive knowledge of fish feed so that BlueNalu can optimize its media: the nutrient-dense “food” in which cell cultures are grown.

Though Nutreco currently focuses on feeding live fish, Cooperhouse said that their solution has very similar components to what BlueNalu uses to grow its fish cells in a lab. In fact, he claims that making food for cell cultures is even simpler. “If you’re feeding a living fish, they need certain ingredients to maintain skin, brain, etc,” he said. “But we’re only trying to feed cells that we need.” Think: muscle and fat cells. 

Once BlueNalu brings its cell-based fish to market — which he hopes will be within two years — Cooperhouse said that Nutreco could also serve as a supply chain partner for media ingredients. BlueNalu will need a lot of feed; in five years, the startup plans build a massive facility that will produce a whopping 18 million pounds of cell-baased seafood per year.

Media (or cell food) is typically one of the most significant hurdles for cell-based meat and seafood companies. Extracting cells from an animal is cheap; it’s growing them to a significant number in a short time frame that’s the real challenge. Currently media is quite costly, which is why cell-based meat is so costly (it’s typically at least 10x more expensive than animal meat).

Other companies are trying to solve the cell culture feed issue. Canadian startup Future Fields is developing an animal-free media to sell to cellular agriculture companies; in Japan, Integriculture is developing its own B2B feed solution. Some cellular ag companies, like JUST, are developing their own plant-based media internally.

The partnership with Nutreco could give BlueNalu a leg up over other cultured seafood companies. Nutreco’s expertise and existing supply chain could help the cell-based fish startup develop more efficient growth media, and scale it more quickly when the time comes.

But the partnership isn’t just beneficial for BlueNalu. It will also give Nutreco an “in” to the cell-based meat space, where it will join other large ingredient suppliers like Merck and Cargill. Talk about a big fish in a small pond.

New Age Meats, the First Company to Debut Cell-based Pork Sausage, Raises $2.7M

Yesterday New Age Meats, a cellular agriculture developing cultured meat, announced it had closed $2.7 million in seed funding. The round was led by ff Venture Capital and other investors include Agronomics Ltd, Sand Hill Angels, Supernode Ventures, Hemisphere Ventures, Kairos Ventures and SOSV, which previously invested in the company during New Age Meats’ time at the IndieBio accelerator program.

For now, the Berkeley-California-based company is focusing on cell-based pork. They’ve already made significant strides — New Age Meats did the first ever taste test of cell-based pork back in 2018 to positive reviews. They hope to bring a cultured meat product — probably pork — to market within the next couple of years.

According to CEO Brian Spears, who I spoke to earlier that year, their startup’s edge comes from harnessing automation and data science to optimize bioreactors — in short, to grow more meat more quickly. Prior to founding New Age Meats Spears, who has a background in engineering had started a research automation company. He claims that by harnessing automation they can dramatically speed up not only research for cultured meat, but can also press fast-forward on manufacturing. 

Not surprisingly, according to a press release New Age Meats will channel its seed round into investments in automation equipment and growing its team.

Over the past few months there’s been a lot of money funneled into cultured meat and seafood startups: Wild Type, Future Meat, Shiok Meats, and Meatable have all announced new funds over the past six months. And just today Mosa Meats, the company which debuted the first ever cultured hamburger back in 2013, announced it had formed new strategic partnerships to accelerate its launch date.

With so much new capital, it seems like the race to bring cell-based meat to market is heating up (despite the fact that there are still significant regulatory hurdles). TBD if New Age Meats’ focus on automation can help it win that race, but this new funding certainly won’t hurt.

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.

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

TurtleTree Labs is Creating All Kinds of Milk (Even Human Milk) in a Lab

When I first heard about TurtleTree Labs, a new self-described “clean milk” company based in Singapore, I assumed that the startup was creating milk proteins from genetically modified microbes, similar to alternative dairy companies like Perfect Day or New Culture.

Boy, was I wrong. “That’s very much not what we’re doing,” TurtleTree’s CTO Max Rye explained to me over the phone. Instead, their scientists are using cellular agriculture to grow mammary gland cells in a lab which actually lactate milk.

And by milk, we mean any kind of milk — not just cow milk. In fact, according to TurtleTree’s CEO Fengru Lin their first product will likely be human milk.

Yep, human. She said that they’ll focus on human breastmilk initially for a few reasons. One, it could sell at a much higher cost, so they could reach price parity more quickly than with, say, cow’s milk. For context, their cultured milk — any type — currently costs about $138 per liter to produce.

However, TurtleTree won’t be selling its cell-based milk directly to consumers. Instead, the company plans to license out its milk-producing technology, for which it has a provisional patent, to large dairy companies as a SaaS model.

Rye told me that since the milk is cell-based, there’s a huge amount of versatility to their product. Their scientists can play with the settings to create milk that’s lactose-free and has different cholesterol and fat levels. So, for example, they could make a healthier milk for those following strict diets, or an ultra-creamy options for gourmet chefs. 

The startup plans to have a media day in Q1 of next year to debut their first glass of milk, which will likely be human. It’ll be a while yet before they enter the market — two years, according to Lin. The startup has raised an undisclosed amount of funding and is in the midst of raising their seed round. 

TurtleTree’s decision to operate out of Singapore is a very conscious one. Not only were two of the four co-founders already based there, but the local government is very supportive of food tech initiatives. The country has a goal to produce 30 percent of its own food by 2030 (they currently import over 90 percent). As a result, the Singaporean government gives more support to startups to get new products to market more quickly. 

That could give TurtleTree an advantage against other dairy disruptors. As I mentioned at the beginning of the piece, TurtleTree isn’t the only company trying to make milk without the animal. Perfect Day or New Culture are both using microbes to create the protein building blocks of dairy — casein and whey — to create milk that’s genetically similar to the real thing. However, Rye said that TurtleTree has an advantage over these competitors because they can make milk “without having to break it down piece by piece.” Their technology is also species agnostic, meaning they can create milk of any animal without having to rebuild an entirely new process.

I understand why heading to market with cell-based human milk makes sense from a cost perspective, but I’m not sure how well it’ll be received — at least at first. People are pretty skeptical about eating lab-grown food to begin with. Developing a product that normally only comes from humans has a distinctly Soylent Green-y vibe that could be very off-putting to consumers. Especially as something to feed to their babies.

However, as cultured meat and other products hit the market and become more commonplace, maybe that perception will change.