KARANA jackfruit expands into retail in singapore, debuts at plantega in NYC

Image courtesy of KARANA

Studies & Numbers

Multiethnic Asian Survey Reveals Consumer Preference for Plant-Based Proteins Over Cultivated Meat and Insect-Based Products

A unique multiethnic Asian population survey supported by the Singapore Ministry of Education Academic Fund Tier 1, exploring consumer acceptance of alternative proteins, shows that participants are most willing to consume plant-based meat, over cultivated meat and insect-based products. Conducted among 1,224 adult Singaporean citizens — 75% Chinese, 15% Indian, and 10% Malay participants — the research delves into the drivers and barriers to consuming alternative protein foods to shed light on ways to promote more sustainable diets. Through an online survey, researchers identified various factors influencing alternative protein food consumption, including familiarity and acceptance, attitudinal factors such as food neophobia, drug residue concerns, zoonotic diseases,  food curiosity, “unnaturalness,” and distrust in gene technology, and lastly, willingness to pay for these alternatives. Plant-based leads the way The …

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Chickpea flour in a bowl and a bag of raw chickpeas

© Supplant Foods

Manufacturing & Technology

India’s Supplant Foods Secures Patent for Functional and Flavorless Chickpea Flour

Supplant Foods, a company based in India that sources, processes, and markets high-quality plant-based ingredients, announces that it has secured a patent for a method to produce a high-performance chickpea flour for plant-based alternatives and gluten-free foods. Developed by Supplant Foods’ team of researchers and experts, the patented process enhances the functionality of chickpea protein, effectively eliminates the compounds responsible for undesired off-flavors, and removes the color, expanding its use for food and beverages. Headquartered in Pune, Maharashtra, Supplant Foods has access to raw materials and low-cost quality manufacturing, allowing it to create a long-term, sustained value chain of sustainable products. The company has distribution partners in the US, Canada, Mexico, UK, and Australia, in addition to India.   The taste challenge Despite the health and sustainability …

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Eclipse Foods bonbons

© Eclipse Foods

Products & Launches

Eclipse Foods Launches Plant-Based Ice Cream Bonbons in US, “eclipseco” Debuts in Japan

Plant-based ice cream brand Eclipse Foods has announced the launch of a new product line, Eclipse Bonbons. This new addition to its portfolio introduces a series of non-dairy ice cream bonbons, developed by an award-winning chef to mimic the creamy texture and rich flavors traditionally associated with dairy-based ice cream. These bonbons combine ultra-creamy non-dairy ice cream with a velvety chocolate shell and a variety of crunchy toppings, designed to provide a luxurious taste experience. The launch will feature three flavors: Chocolate Hazelnut Truffle, Peanut Butter Pretzel, and Coffee Almond Crunch, which are scheduled for release in March 2024 in select US grocery stores. Thomas Bowman, the co-founder and CTO of Eclipse Foods, commented on the company’s dedication to producing plant-based alternatives that replicate the …

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India's cultivated meat startup Biokraft Foods has announced a strategic collaboration with ICAR-Directorate of Coldwater Fisheries Research (DCFR) to create cultivated snow and rainbow trout products.

© Subin-Sailendran - stock.adobe.com

Cultivated Seafood

Biokraft Foods Partners with ICAR-DCFR for Cultivated Trout Products in India

Indian cultivated meat startup Biokraft Foods has announced a strategic collaboration with ICAR-Directorate of Coldwater Fisheries Research (DCFR) to create cultivated snow and rainbow trout products — two species that hold significant commercial value in the Indian market. Through the collaboration, ICAR-DCFR will develop the fish cell lines, and Biokraft Foods will create final products using 3D bioprinting and customized bioinks.  The ICAR-DCFR is India’s pioneer research institute working toward sustainable development of cold water aquaculture, management, and conservation of hill stream fishes. It operates under the Indian Council of Agricultural Research. Cultivating meat in India The novel food regulatory body in India, the Food Safety and Standards Authority of India (FSSAI), is already working to set a regulatory framework for approving cell-based foods, including cultivated …

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Pluri announces that it has secured a patent from the Israel Patent Office for its System for its 3D bioreactor plant cells technology.

© Pluri

Company News

Pluri Receives First-Ever Patent for 3D Bioreactor Technology in Plant Cell Cultivation

Pluri (Nasdaq:PLUR) (TASE:PLUR), parent company of the recently launched cell-based coffee biotech PluriAgtech, announces that it has secured a patent from the Israel Patent Office for its “System for 3D Cultivation of Plant Cells and Methods of Use.” Pluri claims this is the first-ever patent approval for 3D bioreactor technology in plant cell cultivation. Pluri’s 3D technology enables the cultivation of plant cells in bioreactors to develop sustainable and disease-free plant material for various sectors, from sustainable agriculture to healthcare.   According to the company,  approximately one-fifth of the 50,000 medical plants used today are on a list of threatened species, while climate change and restricted access to fresh water threaten temperature-sensitive crops such as coffee and cacao. Yaky Yanay, Pluri’s CEO and President, commented: “PluriAgtech’s patented …

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UMAMI Bioworks and Shiok Meats, have merged to establish a combined entity that will bring cultivated seafood closer to commercial viability.

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Company News

UMAMI Bioworks & Shiok Meats Merge to Commercialize Cultivated Seafood

Two cultivated seafood pioneers from Singapore — UMAMI Bioworks and Shiok Meats — have merged to establish a combined entity that will bring cultivated seafood closer to commercial viability. The strategic merge, believed to be the first in the cultivated seafood space, will leverage UMAMI Bioworks’ advanced production technologies with Shiok Meats’ research in crustacean cell cultivation. By combining their expertise, the companies expect to enhance go-to-market efficiencies, expand commercial opportunities, and accelerate regulatory approvals to introduce cultivated seafood products in the region while providing a production alternative to industrial fishing and aquaculture. Mihir Pershad, the CEO of UMAMI Bioworks, will lead the new company as CEO. He will be supported by global seafood investment leaders Hatch Blue and Aqua-Spark, who will join the company’s …

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Ivy Farm Gyoza dish

© Ivy Farm

Cultivated Meat

BSF Enterprise and Ivy Farm Partner to Produce Cultivated Meat in China

Two UK firms, BSF Enterprise, owner of the UK clinical and cell ag company 3D Bio-Tissues (3DBT), and the cultivated meat company Ivy Farm Technologies, have partnered to fundraise, produce, and scale cultivated meat in China. BSF Enterprise (LSE: BSFA) (OTCQB: BSFAF) announced that the commercial agreement involves securing investment to help Ivy Farm enter the Chinese market and find key manufacturers to develop various cultivated meat products. Last year, BSF Enterprise formed a separate entity (BSF HK) and opened an office in Hong Kong to develop a distribution and partner network to commercialize its products and launch cultivated meat in the country. China consumes over 100 million tons of meat (with pork as the preferred meat), which is more than a quarter of global meat consumption, representing a …

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Koralo launches a new mycelium and microalgae fish fillet in South Korea

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Fermentation

Koralo to Launch New F!sh in More Restaurants in Seoul Following 5,000L Production Milestone

Koralo, a German B2B alternative seafood startup operating a subsidiary in South Korea, announces a milestone in the production of its flagship product called ‘New F!sh’, a mycelium-based fish fillet that debuted in Seoul last December.  According to Koralo, it has successfully scaled its patented co-fermentation biomass process to 5,000 L on existing equipment manufacturers (OEM) with local partners in South Korea. The company’s fermentation process harnesses the nutritional properties of microalgae to feed mycelium, replicating the natural diet of fish. This innovative process enables the creation of fish-like tasting and nutrient-rich alternatives in a sustainable process, emitting less CO2 and using less water than plant proteins. Clean-label and nutritious fish  New F!sh is said to be rich in nutrients, including omega-3, complete protein, probiotics, and …

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a photo of shrimp

© Klevermeat

Cultivated, Cell-Cultured & Biotechnology

India to Set Regulatory Framework to Move Forward Cultivated Meat & Seafood

As reported by the Good Food Institute, the Food Safety and Standards Authority of India (FSSAI) is setting a regulatory framework for the approval of cell-based foods, including cultivated meat and seafood. The development of regulations by FSSAI marks a significant step to move forward cultivated meat while joining other countries’ efforts to regulate its safety through a predictable and clear regulatory path to market. In India, the Central Marine Fisheries Research Institute has launched a cultivated fish project and the Department of Biotechnology and the Centre for Cellular and Molecular Biology supports cultivated meat research.   The cultivated meat and seafood industry in India is still in its early stages, but it has the potential to benefit from the country’s thriving pharmaceutical sector.  Ingredients for cultivated meat …

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Azuma Foods has launched a new plant-based fish lineup --- Just Like Fish Series.

© Azuma Foods

Meat- and Fish Alternatives

Azuma Foods Launches Plant-Based Seafood Range “Future Fish” in Japan

Azuma Foods, a Japanese food manufacturer with over 50 years of experience creating innovative Japanese cuisine, has launched a new plant-based seafood lineup, Future Fish, under its brand Green Surf. The new range comprising tuna, salmon, and squid aims to offer alternatives made without animal ingredients to lessen the strain on marine resources caused by fishing while helping consumers reduce their seafood consumption, says the Japanese food manufacturer. The Azuma Foods R&D team crafted the new plant-based fish alternatives using konjac (a starchy root vegetable) flour, salt, locust bean gum (seeds from the carob tree), and trehalose (a type of sugar) to mimic the authentic taste and texture of real fish. The fishless products come refrigerated and sliced. They can be used in multiple recipes, including sashimi, marinated fish …

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Eat Just/ GOOD Meat Singapore Chicken

©Eat Just/GOOD Meat

Cultivated Meat

GOOD Meat Temporarily Pauses Cultivated Chicken Production in Singapore

Amended 4 March: The company wishes to emphasize that production is simply paused temporarily, and it plans to resume production and service to consumers very soon. GOOD Meat, the cultivated meat division of the US company Eat Just, has temporarily paused the production of cultivated chicken in Singapore. The Straits Times revealed that GOOD Meat’s primary facility and a new $61 million plant in Bedok, which was scheduled to open in Q3 of last year, have been closed as the company reconsiders its strategy in Asia. The company also canceled the construction of a JUST Egg production plant in an industrial state in Singapore.  Huber’s Bistro, which started offering GOOD Meat chicken at the beginning of 2023, is currently not carrying it anymore, although a …

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BVeg Foods expands internationally

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Market & Trends

Indian Consumers Increasingly Embrace Plant-Based Foods in 2024

Indian consumers are increasingly demanding plant-based dishes, according to Corporate Executive Chef Rakesh Sethi of Radisson Hotel Group. Sethi told Hotelier India that plant-based foods would be one of the most significant trends in fine dining this year, predicting a “noteworthy surge” in the number of dishes containing plant-based meat or other plant proteins. He said that protein alternatives were increasingly being used within Indian cuisine, noting that this was part of a global trend towards meatless diets. This shift is highlighted by the fact that international food and hospitality fair Aahar — which takes place in New Delhi — is set to include plant-based meat and other plant proteins this year, seemingly for the first time. Additionally, Veganuary India reported in December that it …

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Pluri develops cell-based coffee at industrial scale

© Pluri

Cultivated, Cell-Cultured & Biotechnology

PluriAgtech Introduces Cell-Based Coffee to Provide an Alternative to Traditional Production

Israeli biotechnology firm Pluri, formerly Pluristem, (Nasdaq, TASE: PLUR) has launched PluriAgtech, a subsidiary leveraging plant cell culture to grow sustainable coffee and break away from traditional farming methods.  As global warming continues to impact the coffee industry, shrinking viable land for cultivation and increasing demand leads to higher prices and less production.  According to the company, by 2050, land for coffee production will be reduced by half, and 30% must shift to higher altitudes since Arabica plants are temperature-sensitive. Moreover, the rising demand for coffee significantly impacts the environment, resulting in deforestation and increased water and pesticide use.  PluriAgtech claims it can produce high-quality “real” coffee at scale while reducing water usage by 98% and growing areas by 95%, thus preventing deforestation and making …

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plant-based yogurt in a glass bowl

© Nishihama – stock.adobe.com

Milk- and Dairy Alternatives

Research Finds Novel Method of Improving Gelling and Texture Properties of Soy Yogurt

Chinese researchers have developed a new approach to improving the properties of soy yogurt through different processing techniques. The study investigated the impact of three factors — the soybean proteins 7S and 11S, homogenization pressure, and glycation modified with glucose — on the gelling of soy yogurt. Homogenization is the process of making two non-soluble liquids the same throughout, while glycation involves attaching a sugar to a protein through covalent bonding (the sharing of electron pairs between atoms). The results indicate that using a 7S/11S globulin-glucose conjugate at a 1:3 ratio, combined with a homogenization pressure of 110 MPa, significantly improves the properties of soy yogurt. The resulting product has better characteristics than soy yogurts made using additives such as pectin or maltodextrin. “These findings provide …

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70/30 Food Tech pack shots

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Market & Trends

Chinese Alt Protein Sector Could See “Pivotal Chapter” in 2024

This article was compiled with insights from Rouyu Wu, Director of Innovation and Investment at Dao Foods. 2024 looks set to be a pivotal year for the Chinese alt protein sector, with companies facing a combination of challenges and opportunities. Here, we take a look at some of the most significant trends predicted for the months ahead. Regulatory approval There are indications that China’s National Health Commission may be speeding up its regulatory approval process; last year, it accepted applications for 22 novel food ingredients and issued solicitation drafts for 17 new ingredients. Two of the submitted applications were accepted the same year, suggesting an accelerated review speed. Approved ingredients included nutmeg protein, yeast protein, and fermentation-derived Human Milk Oligosaccharides (HMOs) for use in infant …

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Infinite Roots team

Cathy Hutz (co-founder), Philipp Tigges (CFO), Dr. Mazen Rizk (founder and CEO) and Dr. Thibault Godard (co-founder) © Infinite Roots

Company News

Mycelium Tech Infinite Roots Announces Strategic Partnership with Pulmuone

Mycelium tech company Infinite Roots, formerly Mushlabs, announces a strategic partnership with Pulmuone, a leading food manufacturer from South Korea. Together, the companies intend to develop innovative protein products specifically tailored to the needs and taste preferences of the South Korean market. Infinite Roots has developed a patented method to use mycelium in innovative ways for food production. Just last month, the German startup secured $58 million in an oversubscribed Series B round, said to be Europe’s largest-ever investment in mycelium. On the other hand, Pulmuone, known for its tofu products, owns the Nasoya brand, famous for its plant-based steak line Plantspired which is hugely popular domestically as well as in the US, and is catering to the increasing interest in plant-based products in the …

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a 2kg prototype of cultivated meat by TissenBioFarm .

© TissenBioFarm

Cultivated, Cell-Cultured & Biotechnology

South Korea’s Ministry of Food and Drug Safety Accepting Submissions for Cultivated Meat Approval

South Korea’s Ministry of Food and Drug Safety (KFDA) has announced that it has opened an application process for the approval of cultivated meat after implementing cultivated food regulations and a framework to provide companies with guidelines. The news came after the KFDA revised and published the “Temporary Standards and Standards for Food Products,” stipulating the procedure for approving raw materials “made using technology,” such as cell and microbial cultures.  Cultivated food ingredients became eligible for certification as food ingredients through the revision of the Enforcement Rules of the Food Hygiene Act in May last year. Previously, they were only allowed for R&D purposes. However, under these temporary standards, cultivated food ingredients could be approved for sale for the first time. Sam Lawrence, GFI Vice President of Policy …

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© Day 8

Ingredients

Israel’s Day 8 Secures Funds for Leaf Protein-Based Ingredient Extracted from Upcycled Crops

Israeli startup Day 8 has secured $750,000 pre-seed funding from The Kitchen FoodTech Hub to introduce a functional ingredient made from the leaf protein Rubisco for plant-based dairy, meat, and other food applications. The young startup was founded last year by Daniel Rejzner (CEO) and a former executive at Solbar (a leading soy manufacturer) Dana Marom (CTO) to unlock the future of delicious plant-based foods with earth’s most abundant and nutritious protein, Rubisco. All green leaves, from spinach to kale to the small Lemna (duckweed), contain small quantities of Rubisco. Day 8 claims that it has developed a unique extraction method to produce a flavorless white powder that contains the best nutritional qualities of Rubisco and its functional capabilities, such as emulsifying, foaming, and gelling, which surpass the capabilities …

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Cultivated ingredients producer Simple Planet

© Simple Planet

Cultivated, Cell-Cultured & Biotechnology

Simple Planet Raises $6M for Cultivated Ingredients in Oversubscribed Funding Round

South Korea-based Simple Planet, a producer of cultivated ingredients, has raised $6 million in an oversubscribed pre-series A round. Participants included POSCO CAPITAL, DCP Private Equity, EASY Holdings, Hyundai Venture Investment, and more. A previous $1.5 million investment led by Pulmuone takes Simple Planet’s total funding to $7.5 million, which is particularly impressive in light of the challenging investment climate. Some of the funding will be used to build a facility for the mass production of Simple Planet’s high-concentrate cultivated meat powder. The remainder will be used to optimize development processes, enter global markets, and gain regulatory approvals. Simple Planet’s technologies include a suspension cell-culture platform with 13 cell lines from cows, pigs, chickens, and fish. The company launched a convenience food brand, Balboa Kitchen, …

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Prefer bean-free coffee

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Cultivated, Cell-Cultured & Biotechnology

Prefer Raises $2M for Bean-Free Coffee Made With Upcycled Ingredients & Fermentation

Singapore-based startup Prefer has raised $2 million to scale up the production of its bean-free coffee. The round was led by Forge Ventures, with participation from Better Bite Ventures, Sopoong Ventures, SEEDS Capital, Entrepreneur First, and Pickup Coffee. Prefer’s coffee alternative is made by using microbes to ferment upcycled ingredients such as waste bread, soy milk pulp, and spent brewer’s grain. The resulting mixture is then roasted and ground, using a proprietary process that provides a similar taste and aroma to conventional coffee. Sustainable and affordable The aim is offer a more sustainable alternative to coffee, which has a high carbon footprint and is heavily affected by climate change. Changing weather patterns and increased demand are expected to drive up coffee prices in the coming …

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