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plant-based

February 10, 2021

UNNICO to Soon Launch Plant-Based Dairy Products In Terra Cotta Packaging

There are plenty of plant-based yogurts on the market at this point, and a lot of them are really good. However, for those who are health or environmentally conscious, many of these yogurts pose a problem — sugar content and plastic. Some yogurts can contain up to 20 grams of sugar, and plastic is the most common packing for yogurt. UNNICO is entering the crowded plant-based yogurt to provide a sugar-free plant-based yogurt packaged in ceramics.

I spoke with Nicolas Riggio, the founder of UNNICO, on the phone this week to talk about the company’s products and the upcoming market launch. Riggio said that the company will be launching six initial products in the market sometime in March or April. UNNICO’s oat-based yogurt will come in four flavors, plain, bourbon vanilla, strawberry, and mixed berry. The coconut cream yogurt will come in three flavors, strawberry cheesecake, caramel salt, and cookies and cream. None of the yogurts will contain added sugars but will use an alternative sweetener called allulose that doesn’t raise blood sugar at all.

The initial plant-based cheese product will be an almond and pea protein-based cream cheese that contains 3 grams of protein, with more flavors to come in the future. The company will also have one dessert, a dark chocolate ganache made from coconut milk with only 6 grams of sugar.

What really differentiates UNNICO’s products from other plant-based dairy products is the terra cotta packaging. All of the previously mentioned products will come in terra cotta packaging. When UNNICO’s D2C platform and subscription service is up and running, consumers can order these products and then ship back the terra cotta packaging to receive a discount on future orders. The used terra cotta will then be recycled to make materials like bricks. This idea is reminiscent of Heineken’s old rectangle-shaped bottles; the bottles were designed so once empty, they could be used to build homes in impoverished areas.

There are several plant-based yogurt companies that use an alternative to plastic, like Coconut Cult and Culina for example. Both of these coconut-based yogurts come in glass packaging, which is nice because the glass jars can be re-used. Although glass is considered more sustainable than plastic, it still takes a decent amount of energy to produce glass and also transport it.

When UNNICO’s products launch in early spring, they will first be available in grocers, delis, and stores in the New York metro area. The yogurts and ganache will retail for $3.69-$3.89, with the cream cheese costing $6.99.

January 26, 2021

Beyond Meat and PepsiCo Partner Up for Plant-Based Snacks Joint Venture

Beyond Meat and PepsiCo announced today that they are forming the PLANeT Partnership, LLC, a joint venture that will develop snacks and beverages made from plant-based protein. Financial terms of the partnership were not disclosed.

The PLANeT Partnership will lean on Beyond Meat’s plant-based protein food expertise and PepsiCo’s massive marketing and commercial sales infrastructure to scale any new product options created.

There are a couple of ways to interpret this news. First, PepsiCo’s involvement is another example of how plant-based protein is going mainstream. According to the Good Food Institute’s 2020 Plant-Based Market Overview, “grocery sales of plant-based foods that directly replace animal products have grown 29% in the past two years to $5 billion.” And those numbers were released before the pandemic, an ongoing event that’s spurred explosive sales of plant-based foods. Meticulous Research projected sales of plant-based foods would “grow at a CAGR of 11.9% from 2020 to 2027 to reach $74.2 billion by 2027.”

So it makes sense for PepsiCo to partner with a well-known brand in the plant-based food space to get in on some of that sweet plant-based money.

In addition to money, there’s another “green” aspect to the partnership: sustainability. One of the main benefits of plant-based foods is that they take less of a toll on the planet. PepsiCo isn’t exactly known as a steward of the environment (though it does run its Greenhouse Accelerator program), and creating the PLANeT Partnership allows them to get a little eco-halo effect and create a line of snacks that will appeal to conscious consumers.

I’m curious to see what role the direct-to-consumer sales channels play in all this. Both PepisCo and Beyond Meat launched D2C channels last year. Obviously PepsiCo has deep in-roads with traditional retail, and in-store is where the big money is. But as shoppers get comfortable with buying more of their groceries online, the PLANeT Partnership has an opportunity to build a robust D2C channel from the ground up and own more of its customer relationship and data.

But mostly, I’m interested to see what actual food comes out of this partnership. Having been in the Beyond Meat test kitchen, I know firsthand that its culinary team is remarkable and have no doubt they could come up with tasty treats.

Now we just need to see if this PepsiCo + Beyond Meat endeavor will get Coca-Cola and Impossible Foods to announce their own partnership.

January 6, 2021

Jimmy Dean Launches Plant-Based Patty Sandwiches at Sam’s Club

Jimmy Dean, a US-based pork producer owned by Tyson Foods, announced today the launch of its new plant-based patty breakfast sandwiches at Sam’s Club and other undisclosed retailers. The company will be launching two different breakfast sandwiches with one already available in stores, and the other launching in Spring 2021.

The breakfast sandwich launched at the end of December 2020 is the Plant-Based Patty, Egg & Cheese Croissant Sandwich. Jimmy Dean is known for its breakfast patties and links, and this new product provides a meat-free breakfast alternative that still maintains a high amount of protein. The plant-based patty is made from soy protein, and egg whites, and the sandwich also includes American cheese and eggs, clocking in at 13g of protein.

Launching sometime in Spring 2021, the Plant-Based Patty & Frittata Sandwich totals 15G of protein and features a vegetable and grain patty made from black beans, quinoa, brown rice, soy protein, and egg whites. This sandwich uses an English muffin base, and also includes a spinach and egg frittata and American cheese. Although the sandwiches are not vegan friendly, they are suitable for those who follow a flexitarian or vegetarian diet.

Jimmy Dean is certainly not the first large meat producer to launch plant-based options. With the plant-based meat category being valued at $939 million in 2020 and a survey showing that 50% of consumers have tried plant-based meat, it makes sense for meat producers to add plant-based options to their portfolio. The largest producer of meat in the world, JBS, owns Planterra, which created a brand called Ozo that has an entire line of meatless burgers, grounds, and meatballs. Smithfield Foods, one of the largest pork producers in the world, launched a line of plant-based proteins through the brand Pure Farmland. Other meat producers such as Tyson, Hormel, and Cargill have also produced meatless products.

Located in the frozen aisle within Sam’s Clubs, the Plant-Based Patty, Egg & Cheese Croissant Sandwich comes in a pack of 12 and retails at $11.65. The Plant-Based Patty & Frittata Sandwich comes in a 4-count pack has a suggested retail price of $7.29, and it is currently undetermined which retailers this sandwich will launch in this upcoming spring.

December 30, 2020

Plant-Based E-Commerce Site PlantX Expands To US and Israel

Vancouver-based PlantX, an e-commerce site for plant-based groceries, recently announced its expansion into the US and Israel as well as new brick-and-mortar locations. I had the opportunity to speak this week with Sean Dollinger and Alex Hoffman, the co-founders of PlantX, to discuss the details of the company’s expansion news.

PlantX launched this year and has been operating its e-commerce site in Canada, and now the service is expanding to sell groceries to consumers in the United States and Israel. To accommodate these new channels, the company will be opening brick-and-mortar stores that will serve as shipment fulfillment centers. The US location will be based in San Diego, California, while the Israel location is currently undisclosed.

Hoffman emphasized that the stores will be much more than a grocery store or fulfillment center though; their primary focus will be to provide a learning center that educates consumers on a plant-based diet. The physical location will also include onsite kitchens for meal delivery service and a coffee shop serving plant-based items. To encourage the continued use of its e-commerce site, PlantX customers can actually go shop in these physical locations and can use their phones to scan QR codes and have the groceries delivered to their house.

The demand for purchasing groceries online has certainly soared during the pandemic; online grocery shopping hit a record of $7.2 billion in sales over the summer. PlantX is among a number of smaller e-commerce sites for plant-based only products like GFTO it’s Vegan, Billion Vegans, and Vegan Essentials; however, none of these companies offer physical locations that customers can visit.

Dollinger said that it is the company’s goal to have a brick-and-mortar location in every country, enabling consumers to use the e-commerce site throughout the world. In addition to the main flagship locations in each country, PlantX will be opening smaller franchise locations that will serve as grocery stores, fulfillment centers, and learning centers sometime in the future.

August 17, 2020

Impossible, Brave Robot, Magic Spoon. Are We Near a Tipping Point for New Foods?

To borrow from Phil Collins, there is definitely something in the air when it comes to the food in our kitchens. While I don’t think we are fully there yet, it feels like we are the cusp of major changes to what we eat at home.

I got to thinking about this last week when I noticed my day started eating a bowl of Magic Spoon‘s “healthy” sugary cereal and ended with a few bites of Brave Robot’s non-animal flora-based ice cream.

Neither of these products existed little more than a year ago. Both sell direct to consumer. And both are new formulations of old standbys angling to replace existing products we currently stock in our cupboards.

Oh, and both are delicious.

They are also expensive. It’s $40 for four boxes of Magic Spoon and $58 for four pints of Brave Robot. That’s WAY too expensive to be mainstream right now. So even though my kitchen carries these items, I recognize that I am a very off to the side as an edge case.

It would be cliché to say that we’re in the first inning of this food tech game and that prices will come down as those companies scale up. Of course they will. The point of this post is that we aren’t in first inning any more.

In addition to new cereals and ice cream, my freezer is full of Impossible and Beyond plant-based meat, I drink oatmilk, I enjoy JUST egg products, I’ve become addicted to Pig Out plant-based pork rinds, and I’m anxiously awaiting the day Loca will sell its plant-based cheese online.

All of these products feel mature. They aren’t almost there, they’re here, and they have arrived at just the right time and they are at scale. Sales of plant-based foods were already growing before the pandemic, which added some rocket fuel to the mix. And now, these new foods don’t have to rely on traditional retail infrastructure to reach consumers. Brands can market on social media and sell directly through their own websites. Like Magic Spoon and Brave Robot, Impossible has its own sales channel, as does Pig Out and Beyond will soon be following suit.

This is good because consumers are getting used to buying their food online. The pandemic pushed people into record amounts of grocery e-commerce. And now that we’ve been doing it for months and formed new habits, the idea of buying food — especially non-produce items — online is almost second nature.

There is still a ways to go, I’d call this the end of the first quarter, and dominance perpetuates itself, so existing big CPG players will remain big (think: Oreos and Doritos and such). But looking at where we are now, the next generation of food products becoming our new normal is no longer against all odds (the superior Phil Collins song).

July 14, 2020

Check Out This Insanely Detailed Market Map of the Alt-Dairy Landscape

Sometimes a picture tells a thousand words.

And in the latest alt-dairy landscape map from NewProtein.org, there’s a whole industry wrapped up in one highly detailed image.

NewProtein.org, which is run by Olivia Fox Cabane, has been creating these market maps for a few years, and just like those of our friend Brita Rosenheim (see Brita’s food tech market map from last year), they are amazingly detailed and help you to get an idea of the scope of this fast-growing industry.

One good way to see just how fast the category is expanding is to compare this version (1.6) to the previous one published just a couple months ago (1.5). Since that last edition Fox Cabane’s team has added algae, amaranth, barley, chickpea, microflora and pumpkin to name a few to alt-milks. Also, the oat milk category has exploded from around 40 to over 50 milks alone!

And it’s not just milk. The map details cheeses by type — wheels, blocks and wedges, sliced, shredded & grated and spreads — and breaks down down alt-butters, creamers, yogurts and frozen desserts.

One concern I had early in the pandemic was what its potential impact could be on alternative, plant-based food; the continued investment in the category has laid any potential concerns to rest. Yesterday morning we heard of another investment in cauliflower cheese startup Grounded Foods and today Oatly announced a monster $200 million round. This type of investment has been repeated over and over in the past few months and, as this up to date market map shows, the space continues to grow at an astounding pace.

You can see the full map in detail by clicking here. And make sure to check out NewProtein.org for this map and others.

July 7, 2020

SavorEat Plans to Build an Appliance For The Home That Prints & Cooks Meat

“That’s our goal,” said Vizman when I caught up with her via a zoom call. “Where we can also have, next to a microwave, we can have machines that you know can create variety of products.”

But to get there, first her company is working on building a product that can print and cook food instantly for a large quick service food chains, starting with one of the biggest in Israel, BBB (Burgus Burger Bar).

“We are about to start this testing it in their facility within a year, while we believe that we will be commercialize it in a larger scale two years from closing the financial round that we are now running.”

That financial round Vizman is looking to close is a $3.5 million seed round led by a company called Next Food, an Israel based food tech investment fund. Next Food led SavorEat’s pre-seed round of $1.75 million.

3D printed meat has gained momentum over the past couple years, especially, it seems, in Israel. SavorEat joins two other venture funded Israel based 3D meat printing startups in Redefine Meat (formerly Jet Eat) and Meatech, a company which prints cultured meat cells into steak.

Two things set SavorEat’s technology apart from those and other 3D meat printing startups. The first is the company’s binder, which is a proprietary plant-based cellulose. The cellulose is combined with other ingredients such as plant-based fats and protein to make the final product.

“We’re using the cellulose to bind a variety of fats and proteins and other tastes and flavors and combine a very stable emulsion,” said Vizman.

The other big differentiator for SavorEat’s technology is that it prints and cooks simultaneously, which allows the company’s printers to make a fully cooked piece of 3D printed meat like you might see produced by a futuristic appliance like that in the TV show Upload.

The food comes out “ready to be eaten,” said Vizman. “We’re printing one layer, then we cook one layer, print one layer, cook one layer. So at the end, you get something that’s ready to be consumed.”

This print and cook technology, according to Vizman, will give the cook a high degree of precision of over the final print.

“The nice thing about that is that you can also control the way you cook it. You can decide whether you want it medium, you want in rare, well done. How you want to cook it in the you want to grill it from the inside and rare from the outside.”

The company’s technology was invented by Oded Shoseyov, a serial inventor and entrepreneur who spends much of his time spinning out new ideas from his research lab at Hebrew University. Shoseyov is SavorEat’s chief science officer. Shoseyov and Vizman are joined by other executives from companies like Stratasys (3D printing) and IFF/Frutarom (flavors).

The full interview with Vizman, where we go in depth on the company and its technology, can be read below if you are a Spoon Plus subscriber. Find more information here about subscribing to Spoon Plus. 

June 25, 2020

Plant-Based Sushi Startup Ocean Hugger Foods Falls Victim to COVID-19, Ceases Operations

COVID-19 has claimed another food-related business, this time plant-based seafood startup Ocean Hugger Foods.

The company, which had raised $500,000 in late 2019, had been gaining traction through much of 2019 for vegan sushi products as it reeled in wins at select Whole Foods and quick service restaurants such as Ahipoki.

But once COVID-19 hit, the bulk of the company’s customers closed down for months and, as a result, Ocean Hugger couldn’t survive.

The company disclosed the news via an open letter on its website. From the letter:

Due to the COVID-19 health crisis our world is facing, and the fact that our company sells exclusively to foodservice customers (such as university and corporate cafeterias, and restaurants) who are suffering greatly during this time, it is with tremendous sadness that we must report that Ocean Hugger Foods must cease operations.

The company had launched its second product at last year’s National Restaurant Show, a vegan eel sushi (unami). The product followed its original ahimi (the company’s plant-based “tuna” sushi).

While some food companies that rely heavily on food service were able to sustain themselves through ramped up restaurant delivery or by pivoting to direct to consumer channels, Ocean Hugger didn’t benefit much from either of these alternative models. Sushi is the type of food most prefer to eat fresh and in-venue, and it certainly isn’t the type of product that could be delivered direct to consumer through order-by-mail.

While Ocean Hugger wasn’t the only company with plant-based sushi alternatives, they were maybe the most well known and seemed to be on a good trajectory before COVID-19.

With restaurants in the US and other markets slowly reopening, hopefully other startups who have been struggling like Ocean Hugger can start to sell their products again. However, with some markets starting to see an increasing number of COVID cases as people start heading to restaurants, chances are we’ll probably see some future COVID-related casualties.

June 3, 2020

Motif Foodworks Wants To Make Better Fat For Your Plant-Based Burger

While many people think fat is bad, it’s actually a critically important part of what makes many foods taste good.

That’s especially true when it comes to meat. The juiciness and wonderful mouthfeel you experience when you bite into a steak or burger is basically fat doing its job.

Makers of plant-based meat usually rely on coconut oil or cocoa butter to replicate fat and it does an ok job, but plant-based fat has a long way to go to become more animal-like in how it tastes and cooks.

Motif Foodworks, the food ingredient building-block spinout of Ginkgo Bioworks, wants to change that. The company just announced a new partnership with the University of Guelph where they will work over the next 12 months to find and develop ways to make plant-based fats more like the real stuff.

Their work will include making plant-based fat act more like animal fat so it solidifies at room temperature and recreates more realistic”marbling” in plant-based meat products. The company will also work on ways to make plant-based cheese more “meltable and elastic.”

Under the terms of the partnership, Motif has exclusive options to license or acquire any of the novel technologies developed during the 12 month period.

While partnerships like this usually fly under the radar, we’re still early in the game when it comes to plant-based meat, and the type of research Motif and the University of Guelph will be doing is critical to close the gap. Beyond, Impossible, and other plant-based household names have done a good job so far in making tasty replications of our favorite animal-based products, but the reality is we’re still firmly entrenched in the uncanny valley of fake meat where the end result is still at least 10 percent off from the real thing. That turns off many of those who would otherwise be converts to plant-based meat.

Hopefully this deal will help us close the gap and make the fake stuff tastier and more meat-like.

May 27, 2020

GOOD PLANeT raises $12M for Meltable Plant-based Cheese Made from Coconut

GOOD PLANeT Foods, a company that makes plant-based cheese, announced yesterday that it had raised a $12 million Series A round. The funding was led by Cleveland Avenue with participation by GreatPoint Ventures, Tasseo Consumer, Stray Dog Capital and Lever VC. This is the company’s total funding announced to date.

Based in Seattle, GOOD PLANeT makes vegan cheese — from shredded mozzarella to sliced cheddar — that doesn’t contain any soy, nuts, or GMOs. Instead, it’s made from coconut oil and potato starch plus natural flavorings.

Since it’s coconut oil-based the cheese will melt, which not all vegan cheeses, especially those made from nuts, can do. However, that also means that it’s high in saturated fat: a one-ounce serving of GOOD PLANeT’s shredded mozzarella contains 5.6 grams of saturated fat, or 28 percent of your daily recommended value.

GOOD PLANeT’s cheese is sold at major retailers like Walmart, Costco, and Whole Foods nationwide. With its new funding, GOOD PLANeT will expand production and reach.

We haven’t tasted GOOD PLANeT’s cheese ourselves, so I can’t pass judgment on how close it comes to the real thing. However, I’ve tried other coconut oil-based cheese before and find that it falls short, both on texture and flavor.

Cheese is one of the trickier products to successfully make vegan and tasty. Several startups out there, like Noquo Foods and Grounded Foods, are experimenting with new ingredients and formulations to make a better cheese alternative. On the more high-tech side, New Culture, Legendairy, and Perfect Day are using microbes to recreate actual dairy proteins to make cheese without the animal. However, none of these options are to market yet.

GOOD PLANeT’s funding does illustrate the continued interest in animal alternatives, even during COVID-19. Since the start of the pandemic we’ve seen meat alternative companies attract significant amounts of investment as consumers flock to plant-based foods in the grocery store. Now it seems that dairy alternatives are also getting in on the action.

May 21, 2020

If The End of Meat is Here, What’s Next?

The New York Times ran an Opinion piece this morning entitled ‘The End of Meat is Here” that soon had that phrase trending on Twitter. The piece was written by Jonathan Safran Foer, novelist and author of the book Eating Animals.

The full article is definitely worth a read, but here, I’ll just summarize Safran Foer’s key points:

  • Animal agriculture is one of the leading causes of global warming.
  • We don’t need animal protein to survive and thrive.
  • Family farms will not suffer if factory farming goes away.

He also dives into why COVID-19, in particular, is shedding light on the problems that come with industrial meat farming. He points to the high amounts of infection within meat slaughterhouses, and how farmers are forced to euthanize animals as said slaughterhouses close. For these reasons, Safran Foer states, the sun might finally be setting on meat.

“Our hand has been reaching for the doorknob for the last few years. Covid-19 has kicked open the door,” he writes. “At the very least it has forced us to look.”

If the time of meat is ending, what’s next?

That’s where foodtech will come in. Here’s what I envision the End of Meat could look like, based on recent shifts we’ve seen during COVID-19:

Mostly plant-based

If traditional factory-farmed meat goes away, plant-based meat certainly seems like the most viable replacement. Consumers are already familiar with it, from industry veterans like Tofurky to disruptors like Impossible Foods and Beyond Meat. It’s so ubiquitous that you can even get an Impossible Whopper at a Burger King drive-thru.

In fact, since the start of the COVID-19 pandemic, sales of meat alternatives have skyrocketed. In response that growing demand — and the fact that its restaurant partners are struggling — Impossible Foods has rapidly increased its retail footprint. Big Food companies like Cargill are also entering the space with their own plant-based plays. And smaller startups, like Rebellyous and Plantible, are taking new funding to accelerate their commercialization timelines.

Right now companies are developing technologies to make realistic plant-based versions of everything from steak to raw tuna. Are they perfect? Not yet. But with more investment, within the next decade or so consumers could theoretically buy any and every type of meat — just made from plants. It’s a self-fulfilling prophecy: the more consumers turn towards meat alternatives, the better they will be.

Finally time for blended meat?

Blended meat, which is made from a combination of animal meat and plant-based protein, could be a stop-gap on the transition away from factory-farmed meat. Consumers who aren’t ready to switch over to a diet of Impossible burgers and Rebellyous nuggets could wean off meat with blended beef burgers and chicken nuggets.

Right now there aren’t a ton of companies offering blended meat products. However, two of the biggest meat producers in the world — Tyson and Perdue — launched lines of hybrid products over the past few months. If the pandemic continues to throw a wrench into meat production, it would make sense for more leading meat companies to develop blended products to both stretch their own meat supply and lower their costs.

Photo: Raised & Rooted blended burgers from Tyson Foods

Futuristic protein sources

Not all meat alternatives will rely on plants as their protein source. Companies like Motif Foodworks are using fermentation of microbes to create bespoke proteins — and other elements — to more accurately mimic meat. Some companies, like Air Protein and Solar Foods, are even using carbon dioxide to create protein.

As the popularity of meat alternatives grows, producers will likely explore new inputs beyond just pea and soy protein. Fermentation could be a key to unlocking more evolved, more affordable alt-meat.

Coming soon: cell-based meat

We’ll know that the End of Meat is truly here when cell-based meat comes to market. Or at least when it becomes semi-affordable and accessible.

After all, if consumers can buy a steak that tastes like a cow, cooks like a cow, and is made of cow cells, will they really care if it came from a cow or from a lab? There is certainly some consumer resistance to the idea of cultured meat. But as COVID-19 sheds light on some of the less savory aspects of meat production — especially in slaughterhouses — I’m guessing that eating meat grown in sterile lab conditions could seem a lot more appealing.

Regulatory issues are the biggest hurdle for cultured meat right now. We’re at least a year from cell-based meat hitting the market, and likely a decade away from it reaching price parity with real meat. But if COVID-19 continues to cause meat prices to spike then cultured meat could actually reach price parity sooner than expected.

Photo: Impossible Foods

So what’s next?

Safran Foer’s piece argues why it’s time for the End of Meat. But how exactly will it come about? That’s a lot more complex.

Meat won’t disappear all at once with a fiery bang. Instead, we’ll likely see a gradual transition from traditional meat to meat alternatives, including plant-based and blended meat. That’s actually good news for the disruptors making alternative protein. Plant-based and cell-based meat will have to increase production astronomically to fulfill consumer demand for protein left behind by industrial meat. And once cultured meat comes into its own, the need for factory farmed meat will be all but gone.

That will be when the End of Meat can indeed transition into the Dawn of Meat Alternatives.

May 20, 2020

The Plant-based Meat Innovators and Startups Database (Spoon Plus)

But what about the constant stream of innovators bringing their products to market? Companies big and small from around the world are launching plant-based meat products of their own, trying to carve out a piece of the lucrative pie before the market becomes too saturated.

The offerings go far beyond burgers — companies are also creating plant-based seafood and developing next-generation protein ingredients to power these new meat alternatives.

To give you a clearer picture of the playing field, we’ve created a database naming the companies making plant-based meat, fish, and protein ingredients across the globe.

This sortable database includes the following fields: Company Name, Protein Category, Website, Year Founded, Region, City/State or City/Country, Company Summary, Location of Product Availability, Total Funding.

You can apply filters to search the database by keyword and also sort by category such as region, protein type and more.

The Plant-based Meat Innovators and Startups Database is available to Spoon Plus members. You can learn more about Spoon Plus here. 

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