Phytolon, an Israeli food-tech start-up founded in 2018, has announced it has secured $4.1 million in funding for its fermentation-based technology that produces plant-based food colours. Last week we reported that the GFI had released a report highlighting fermentation as a key concept for the realisation of a sustainable food system.
The Good Food Institute today issues its latest industry report, this time spotlighting the fermented foods industry. Globally in 2019, fermentation companies raised over 3.5 times more capital than cultivated meat companies and close to 60% as much as US plant-based meat, egg, and dairy companies that year.
Popular fermented yogurt brand Lavva tells us that this week marks a very exciting time for the much-loved brand: the launch of its first online store. “It’s our mission at Lavva to realize the full potential of plant-based food. And as of today, we are so proud to get Lavva straight to your doorstep!”
Better Nature, a UK brand specialising in tempeh and known for its popular vegan rashers and mince, is expanding its product range with Better Bites, now available in Saucy Stir Fry, Tantalising Taco and Moreish Masala flavours. The products are created with fermented lupin beans, as fermented food and drinks continue to trend globally.
Biosecience company Chr. Hansen has joined MISTA, a Californian-based startup optimizer focusing on the development of sustainable, innovative foods. Chr. Hansen aims to further develop fermented plant-based solutions and help to create a sustainable and resilient global food system to feed a growing population.