Bored Cow's milk original flavor

© Bored Cow

Cultivated, Cell-Cultured & Biotechnology

Bored Cow Celebrates Major Expansion as Animal-Free Milk Reaches All 50 US States

Tomorrow Farms‘ consumer brand, Bored Cow, has reached a significant milestone in its national expansion: its animal-free milk range — Chocolate, Strawberry, Vanilla, and Original — has launched in 2000+ additional stores and is now available in all 50 US states.  The expansion includes the introduction of a new 11-oz format for the Original flavor and new 4-pack mini cartons. Recently, Bored Cow added a range of animal-free yogurts in strawberry, vanilla, and passion fruit mango flavors to its lineup of animal-free dairy made with fermented proteins.  When Bored Cow launched two years ago, the products were only available through the company’s website. Later, in 2023, the brand hit a major milestone by securing listings in Sprouts Farmers Market. Then, the products gradually reached thousands of …

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NUTRIMAMI founder Frederik with Chuchu

Image courtesy of NUTRIMAMI

Fundraising

NUTRUMAMI Secures €450K Pre-Seed Funding to Pioneer a Brand New Ingredient Category, “Multi-Functional Plant Proteins”

NUTRUMAMI, a Danish startup developing a plant protein powder designed to replace the nutrients found in animal meat products, announces the successful closing of a €450K pre-seed funding round led by Kost Capital and Planetary Impact Ventures. Founded by Frederik Jensen, a fine-dining chef with over 12 years of experience in FMCG innovation, NUTRUMAMI states that it is pioneering a new ingredient category, “multi-functional plant proteins”. Jensen previously served as CIO and co-founder of CHEW in Boston. Head of Fermentation, Chuchu Huang, holds a PhD in microbiology and fermentation and previously worked at Mycorena and Novo Nordisk. Through a “unique cross-fermentation process”, for which the startup says it has a patent pending, NUTRIMAMI provides ingredients and flavors produced from sustainable resources to facilitate a reduction in …

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Cultivated meat company BioCraft Pet Nutrition, a manufacturer of pet food ingredients, announces that it has reached price parity with premium traditional meat

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Pet Food

BioCraft’s Cultivated Ingredients Achieve Price Parity with Premium Meat for Pet Food

Austrian cultivated meat company BioCraft Pet Nutrition, a manufacturer of cultivated ingredients for pet food, today makes an announcement claiming it has reached price parity with traditional premium pet meat products.  BioCraft says it has achieved a commercial price of $2.00 to $2.50 per pound of cultivated meat, making it competitive with premium meat for pet food. To put these prices in context, research by the Good Food Institute found that cultivated meat could be cost-competitive with some conventional meats by 2030 at a production cost of $2.92 per pound. CEO Shannon Falconer commented, “Achieving price parity and a robust nutritional profile for pets were the only elements holding back cultivated meat for the pet food industry — and BioCraft has now achieved both.” Rethinking …

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Switch Foods Abu Dhabi

© Switch Foods

Studies & Numbers

Report Highlights Role of Alternative Proteins in Enhancing Food Security in the UAE

The Dubai Future Foundation (DFF) has released a report outlining how alternative proteins could enhance food security in the UAE. Estimates cited in the report suggest that 374 million tonnes of meat will be needed to meet global demand by 2030, as incomes rise and the population continues to grow. The authors discuss the role of three categories — plant-based meat, precision fermentation-derived products, and cultivated meat — in addressing this demand. Plant-based meat According to the report, the market share of the plant-based meat sector has significantly increased and is expected to exhibit a compound annual growth rate of 20.6% globally by 2030. Some predictions estimate that the plant-based meat market in the MENA region will reach around $380 million in the next few …

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Kynda founders

© Kynda

Cultivated, Cell-Cultured & Biotechnology

Kynda: “We Can Impress Even Sceptical Consumers with Our Product”

Earlier today, German biotech Kynda announced it has commenced construction of a large-scale facility for the production of its mycoprotein product, Kynda Meat. Founded by Daniel MacGowan von Holstein and Franziskus Schnabel, Kynda’s biomass fermentation platform uses industry waste side streams to grow a strain of fungus in bioreactors in 48 hours —  a significant improvement over the industry standard of seven to ten days — and the process reportedly causes 700% less GHG emissions than pea protein. Just two weeks ago, Kynda announced, “After just 48 hours of fermentation in our 1,000-litre bioreactor, we have harvested high-quality mycelium that perfectly mimics chicken breast. Which we used to make some tasty Tuesday night tacos.” We spoke further with MacGowan von Holstein on the tacos, their …

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trader joes protein patties supermarket

© Kristina Blokhin - stock.adobe.com

Market & Trends

Experts Share Insights on Current State & Future Prospects of the Plant-Based Food Industry

Nourish Food Marketing and HRA Global hosted a joint webinar earlier this month to discuss the 2024 Food Trends Across the Atlantic Report. The webinar addressed the current state and future prospects of the plant-based food industry. The discussion, which featured Jo-Ann McArthur, President and Founder of Nourish Food Marketing, and Hamish Renton, Managing Director of HRA Global, covered various food trends in North America and Europe, including precision nutrition, plant-based meat and dairy, sustainable food production, and more. Key insights Key insights from the webinar regarding plant-based meat and dairy indicate that health, taste, texture, and environmental factors are driving demand. However, the honeymoon phase is over, and concerns about overprocessing are increasing. According to the report, 39% of UK consumers believe plant-based products …

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sacrifice nothing add for the vegetarian butcher

© The Vegetarian Butcher

Tourism & Travel

LSG Group & The Vegetarian Butcher Partner to Bring Plant-Based Meat to Onboard Dining

The LSG Group and The Vegetarian Butcher have announced a new partnership to introduce plant-based and vegan meals in airline catering. Through the collaboration, the LSG Group will offer its customers the ability to cater to vegetarians, flexitarian, and meat-loving passengers using The Vegetarian Butcher’s broad range of plant-based products that “allow people to continue to enjoy their favorite meat dishes without giving up the taste or texture.” Growing trend of plant-based diets The LSG Group is a leading provider of end-to-end onboard products and services. Its brand, LSG Sky Chefs, a classic catering and hospitality expert serving airline and train customers, delivers an impressive 308 million meals annually in 131 locations worldwide. The Vegetarian Butcher is currently joining LSG Sky Chefs at the ongoing …

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Spicy Beyond Burger Jalapeño

© Beyond Meat

Products & Launches

Beyond Meat Launches Spicy Beyond Burger Jalapeño in the UK

Beyond Meat has launched a new product, the Spicy Beyond Burger Jalapeño, at retailers across the UK. The launch comes as Europe continues to be Beyond Meat’s strongest market and a focal point for the business. The burger is described as “irresistibly juicy and delivering a spicy kick”. High in protein and made without soy, the NPD is aimed at all consumers who want to “continue eating what they love, no sacrifice required”; this includes meat-eaters, flexitarians, and vegans. The patty is said to be ideal for grilling, with Beyond Meat research indicating that 42.5% of respondents now serve or eat more plant-based foods at barbecues than they did five years ago*. “There is a growing trend for spicy foods in the UK,” said Ellie …

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Investments & Finance

Investment Climate Podcast: Rober Boer of Blue Horizon – How to Get Funded in 2024

In this new podcast series, co-produced by vegconomist, Alex Shandrovksy interviews investors about benchmarks for funding alt proteins in 2024 and uncovers the investment playbooks of successful Climate Tech CEOs and Leading VCs. Podcast Host Alex Shandrovksy is a strategic advisor to numerous global food tech accelerators and companies, including leaders in alternative protein and cellular agriculture. His focus is on investor relations and post-raise scale for agrifood tech companies. Episode one from last month can be found here. Episode 02: Blue Horizon’s Rober Boer In this episode, Alex talks to Robert Boer, director at Blue Horizon Corporation, a leading investment fund in alternative proteins. During the conversation, Robert shared the top mistakes founders make when approaching the fund and best practices for getting funded. Key …

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Lidl

©Lidl

Retail & E-Commerce

Lidl Study: Placing Meat Alternatives Next to Conventional Meat Significantly Increases Sales

A pilot study conducted by Lidl Netherlands in collaboration with Wageningen University and the World Resources Institute (WRI) has found that placing meat alternatives next to conventional meat significantly boosts sales. The study took place in 70 stores over a six-month period, and the results indicate that sales of meat alternatives increased by 7% during this time. The effect decreased somewhat as the study went on, but remained noteworthy. Meat sales also fell slightly, though this was not considered significant. When Lidl customers were interviewed in-store or asked to complete online questionnaires, most said they supported the strategy. The study results come as the retailer works to make 60% of its protein sales plant-based by 2030. “We know from the research that the visibility of …

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German B2B biotech Kynda announces that it has commenced the construction of a large-scale facility for mycoprotein near Hamburg, Germany. 

Image courtesy of Kynda

Cultivated, Cell-Cultured & Biotechnology

Kynda Breaks Ground on Hamburg Facility to Produce 2,500 Tons of “Kynda Meat” Annually

German B2B biotech Kynda announces that it has commenced the construction of a large-scale facility near Hamburg, Germany, for the production of its mycoprotein product, Kynda Meat. Using its fermentation tech, Kynda transforms a fungus strain (exempt from EU novel food regulations) and food industry by-products into a zero-waste mycelium ingredient within 48 hours. The new production facility will feature two 720 m² halls on a 6,200 m² site, where the biotech company will use its ‘plug and play’ bioreactors to ferment 2,500 tons of Kynda Meat annually. Daniel MacGowan-von Holstein, CEO and co-founder of Kynda, comments, “We’ve outgrown our current lab and fermentation facilities, which were ironically based in a former pig barn. We’re therefore thrilled to witness the expansion of our production facilities to continue …

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© Impossible Foods

Packaging

The Psychology of Colour in Traditional and Plant-Based Meat Packaging

You may not realise it, but when you’re browsing food products, the colour of a product’s packaging can subtly influence whether you purchase it. In its latest New Food Hub guide, ProVeg International explores how colour is used in marketing traditional meat products and contrasts these strategies with those of plant-based alternatives. The guide also analyses the impact of colour choices on consumers and presents successful examples from both categories. Which colours are used in traditional meat packaging? Traditional meat packaging uses the following colours to convey different qualities – from juiciness to trustworthiness and everything in between. Red: Conventional meat products often feature red in their packaging and branding. This colour is associated with the natural appearance of meat, signalling freshness and appetising qualities. …

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Roquette announces the launch of its first protein isolate derived from fava beans.

Image courtesy of Roquette

Ingredients

Roquette Launches its First Fava Bean Protein Isolate for Plant-Based Meat, Dairy & Baked Goods

Global plant-based ingredients company Roquette announces the launch of NUTRALYS Fava S900M for Europe and North America. The NPD is Roquette’s first protein isolate derived from fava beans and the latest addition to its NUTRALYS pea protein range and other rice F&B solutions. The new ingredient aims to expand food manufacturers’ plant protein options, enabling them to offer meat and dairy alternatives that cater to health-conscious and environmentally aware consumers without compromising on taste and indulgence. Romain Joly, Global Head of Proteins Business Line at Roquette, shares, “Part of the pulse family, fava beans have long been valued for their properties in textured applications, but in recent years, the focus has shifted to its ability to deliver high protein levels and leverage sensory attributes. Through …

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© Vaceslav Romanov - stock.adobe.com

Gastronomy & Food Service

Unilever Future Menus Report Highlights Crucial Role of Vegetables in Exciting and Inspiring American Diners

Unilever Food Solutions (UFS) recently unveiled its Future Menus Top North America Trends 2024 report, identifying key menu trends that will impact the US restaurant industry in the coming years. UFS focuses on providing chefs and operators with solutions and guidance to support menu planning, pricing, and culinary training, and is the professional foodservice unit of multinational CPG producer Unilever, which last year stated its target of achieving €1.5 billion in sales from plant-based products by 2025. The report highlights five key trends that are set to arrive on American menus and how operators can implement them in their establishments: Modernized comfort food Resource-saving menus without waste; Irresistible vegetables Local richness The new sharing Citing the PBFA’s State of Food Service report from last year, …

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RIND cambleu

© RIND

Cheese Alternatives

Brooklyn-Based RIND by Dina & Joshua’s Journey from Cheese Cave to Upscale Californian Supermarkets

Brooklyn-based vegan cheese company RIND by Dina & Joshua has secured a retail partnership with the upscale supermarket chain Erewhon in California. The launch will feature two of RIND’s 6.5-ounce mini-wheels, Classic Cambleu and Paprika, across Erewhon’s 10 locations starting at the end of this month. Founded in 2017 by Dina DiCenso and Joshua Katcher, RIND is a WBENC-certified and LGBTQ-owned brand. The company has garnered multiple Specialty Food Association (SFA) awards for its plant-based cheese, crafted in North America’s “first dedicated vegan cheese cave” in the Brooklyn Army Terminal, New York City. The brand uses a proprietary blend of plant-based ingredients, microbes, and cultures to replicate the complex flavors of traditional cheeses, complete with an edible mold rind. RIND’s Classic Cambleu combines the characteristics …

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The Israeli-based food-tech startup NewMoo has emerged from stealth mode, unveiling a plant molecular farming platform for producing caseins in agricultural plant seeds. 

Image courtesy of NewMoo

Cultivated, Cell-Cultured & Biotechnology

NewMoo Emerges from Stealth Using Plant Seeds as ‘Bioreactors’ to Grow Casein Proteins for Animal-Free Dairy

NewMoo has emerged from stealth mode, unveiling a plant molecular farming platform for producing caseins in agricultural plant seeds. “Our approach doesn’t require expensive bioreactor machinery to grow our proteins. The plant seeds themselves act as bioreactors,” explains the Israeli startup. Considered the “holy grail” of milk structure by the dairy industry, caseins are responsible for the taste and functional properties consumers love about cheese: melting, stretching, and bubbling. NewMoo claims that its caseins are equivalent to cow-derived proteins in terms of nutrition, composition, and functionality. By utilizing plants instead of cows for production, NewMoo offers a cost-effective, animal-free, and sustainable method for creating a wide range of dairy products, including cheese. Daphna Miller, NewMoo co-founder and CEO, comments, “This method of making previously animal-based foods …

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Ferrero to launch plant-based Nutella

© Ferrero/Nutella

Products & Launches

Ferrero to Launch Plant-Based Nutella in Italy

Italian multinational confectionery company Ferrero has revealed that it will launch plant-based Nutella in Italy this autumn. The announcement comes as Ferrero celebrates the 60th year of the iconic chocolate hazelnut spread. According to askanews, the new spread was presented to retailers earlier this month at the NielsenIQ event Linkontro in Sardinia. The recipe is reportedly very similar to the original, aside from the fact that milk powder has been replaced with an as-yet unconfirmed plant-based ingredient. Original Nutella will remain available. The plant-based Nutella is said to be aimed at flexitarians and lactose-intolerant people, and will reportedly be certified vegan. However, it appears that the spread will still contain palm oil, a controversial ingredient among ethical consumers. “We like to be a partner of …

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Dr. Zoe Mayer of the German Green party

Dr. Zoe Mayer © STEFAN KAMINSKI

Cultivated, Cell-Cultured & Biotechnology

Dr Zoe Mayer of Germany’s Green Party: “The Bottom Line is That We Greens Want to Support and Shape the Development of Cell-Cultured Meat”

Dr Zoe Mayer was already politically active in her youth. She joined the Alliance 90/The Greens party at the age of 14. The Karlsruhe-born politician has been a member of the Bundestag (the German federal parliament) since 2021. Animal welfare and climate protection are particularly close to her heart. If parts of society’s meat requirements can be provided by cell-cultured products, she believes that animal husbandry can be reduced and restructured. And that would be good for the animals and the climate. “The question is not whether cell-cultured meat will come, but how,” she says. In this interview, Dr Zoe Mayer talks about why she understands people’s fears about the new technology, why she expects to see a movement against cultured meat in Germany, and …

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Wagamama launches dishes made with Fable Food Co pulled shiitake

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Food Service

Wagamama Partners with Fable Food Co to Launch 4 Pulled Shiitake Dishes

Wagamama, an Asian-inspired restaurant chain in the UK, has partnered with Australian mushroom-based meat alternative brand Fable Food Co to launch four meat-free dishes. The new menu options are all made with Fable’s Pulled Shiitake, though only two are vegan-friendly: Pulled Shiitake Koyo Bowl — A bowl featuring mixed leaves, Fable pulled shiitake, beetroot, carrot, cucumber, radish, and edamame beans. The bowl is served with a creamy tofu and mustard dressing, and topped with crushed sunflower seeds and red chilli and miso sauce. Pulled Shiitake Crispy Otsumami — Six squares of crispy fried rice in a soy and yuzu dressing. The squares are topped with pulled shiitake, smashed avocado, edamame, and sriracha mayo, and are garnished with coriander cress. The two remaining dishes — Crispy …

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Plant-based meat by Fuji Oil

© Fuji Oil

Protein

Fuji Oil, Amano Enzyme & Nissin Foods Lead Japan’s Surge in Alt Protein Patent Rankings

By embracing innovation, Japanese companies are expanding their foothold in the alternative protein market. Nikkei Asia and the Tokyo-based research firm Patent Result analyzed a report on patents filed by companies and research institutions, giving each a score based on its value. Their analysis shows that three firms—Fuji Oil, Amano Enzyme, and Nissin Foods Holdings—ranked the 2nd, 6th, and 16th spots (as of April 2024) in the top 20 list of worldwide organizations filing patents related to technologies and methods to produce alternatives to animal products. What are these patents for? Fuji Oil According to Nikkei, the soy-protein innovator Fuji Oil holds patents for making plant-based butter and cheese. Fuji Oil employs a patented specialized Ultra Soy Separation process to make plant-based cheese and create low-fat soy …

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