CELL AG TECH Sushi/ FIsh

©CELL AG TECH

CELL AG TECH Joins with Canadian Research Firm CCRM to Scale Cell-Based Fish Manufacturing

CULT Food Science, an alt-protein investment platform, announces its portfolio company CELL AG TECH is collaborating with the Centre for Commercialization of Regenerative Medicine (CCRM) to efficiently scale CELL AG’s cultured seafood manufacturing. CELL AG has also been named a winner in Canada’s AcCELLerate-ON competition for its work on scaling fish muscle stem cells in 2D and 3D. As part of the signed agreement, CELL AG and CCRM’s scientists will work on developing a cost-effective and efficient process for growing fish cells in bioreactors. A leader in regenerative medicine-based technologies, CCRM’s cell manufacturing knowledge and ability to apply regenerative medicine principles to cell culturing will accelerate CELL AG’s development processes and improve product quality, the startup says.  Though the scaling of cell-based fish and seafood …

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BIOMILQ Co-Founders

Leila Strickland & Michelle Egger ©BIOMILQ

BIOMILQ Says Its Cell-Cultured Breast Milk Could Be Ready in 3-5 Years

BIOMILQ, a biotech startup producing human breast milk from cultured cells, reveals its technology is on pace to reach the market in the next three to five years. Aiming to disrupt the $52 billion infant formula industry, BIOMILQ is working to combine the nutrition of breast milk with the convenience and practicality of formula.  Based in North Carolina, BIOMILQ raised $21M in Series A funding in 2021 from backers that included Bill Gates’ Breakthrough Energy Ventures. To make human milk outside of the body, BIOMILQ grows mammary cells from sample breast tissue and milk provided by local donors, reports CNN Business. The cells are then cultivated in flasks and fed nutrients before incubating in bioreactors, which provide additional nourishment and growth requirements, stimulating the cells …

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CHKP Chickpea Yogurts

©CHKP Foods

Global Vegan Yogurt Market to More Than Double Over Next Decade

A recent market report states that the global market for vegan yogurt is currently valued a US$ 2.2 billion and is set to increase at a robust 8.9% CAGR, reaching a market valuation of US$ 5.1 billion in 2032, with offline sales accounting for the dominant share. Dairy-free yogurts are being launched using milk obtained from grains, seeds, and nuts such as coconut, hazelnuts, macadamia, almond, pistachios, pili, and cashew, as well as from flax, soy, and hemp seeds. Recent product launches in vegan yogurt Silk, a Danone subsidiary, launched a vegan range of Greek yogurts consisting of Vanilla, Strawberry, Lemon, and Blueberry, produced with a coconut milk base, stating that until now, so far plant-based alternatives have ” struggled to deliver” in terms of …

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naturli' créme fresh

Image: Henrik Lund on LinkedIn

Naturli’ Créme Fresh Named Vegan Product of the Year

Naturli’ Créme Fresh has been named Vegan Product of the Year by the Danish Vegan Association, after receiving more votes than any other product nominated. Made from rapeseed oil combined with seasonings such as onion and tarragon vinegar, the sour cream alternative is said to be ideal for adding the final touch to salads. The product is available from some Danish supermarkets and online retailers. Naturli’ expands Naturli’ is a Danish plant-based brand that was established in 1988. The company now offers a huge range of products, from vegan butter and spreads to meat alternatives such as burgers. Naturli’ has expanded as far afield as Australia, where it recently opened a new plant-based site in Sydney. The facility produces beef and chicken alternatives for the …

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Chobani Oat Drinks four flavors

©Chobani

Chobani Says “It Does Not Make Sense to Be in the Dairy Milk Business at This Time”

Chobani, a leading dairy foods brand, has ended production of its latest line of dairy milk products after less than three months. The US yogurt brand will return focus to its key product lines, including its growing range of oat-based milks and other plant-based products.   Chobani gained fame across North America for popularizing Greek yogurt, however, in recent years it has expanded into new markets including oat milk, oat-based yogurt, plant-based coffee creamers, and vegan probiotic drinks. The company recently launched a new dairy product line, Chobani Ultra-Filtered Milk, but has now dropped it. The company has not revealed the exact reasons for the discontinuation.  As first reported by Food Dive, one possible reason could have been rising inflation, although with the conventional dairy industry …

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Nature's Fynd Yellowstone Park/ Buffalo

© Nature's Fynd

Nature’s Fynd Awarded $4.76M Grant to Expand Fermentation Tech to Rural Farmers

Nature’s Fynd, a food company growing novel Fy™ protein from fermented microbes, has received a $4.76M grant from the Bill and Melinda Gates Foundation to introduce its fermentation technology in low- and middle-income farming communities. Intended to bolster global food security, the multi-year grant will support the development of inde­pen­dent fer­men­ta­tion-based pro­duc­tion units that can provide more income and nutritional benefits to rural farmers.  “Decentralizing fermentation” According to the company, approximately 1/3 of the world’s food is produced by 500 million small farming households in Asia and Sub-Saharan Africa. However, most of these households live off of less than $2 per day and manage less than five acres of land, limiting farmers’ opportunities to diversify their income and invest in greater production. By decentralizing the production …

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Remilk

©Remilk

Remilk Announces “World’s Largest” Full-Scale Alt Dairy Facility in Denmark

Remilk, the dairy industry disruptor, is to construct what it claims will be the world’s largest full-scale precision fermentation facility in Denmark. Remilk will produce non-animal dairy protein for use in products like cheese, yogurt, and ice cream, in volumes equivalent to 50,000 cows each year. The new facility represents the next major milestone in alt dairy, not just for Remilk but also the whole sector, in order to offer animal-free dairy products identical to their traditional counterparts but free of lactose, cholesterol, and hormones. The announcement of the new facility comes on the back of the Israeli company’s recent $120 million oversubscribed Series B funding round. Remilk has pioneered a yeast-based fermentation process to produce non-animal milk proteins for use in dairy products traditionally …

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Sacred Serve Tiger Nut Gelato

©Sacred Serve

Sacred Serve’s Superfood Vegan Gelato Comes in First 100% Recyclable Ice Cream Cartons

Sacred Serve, a Chicago-based non-dairy gelato brand, is an independent company singlehandedly changing the definition of healthy and sustainable ice cream. Founded in 2017 by Kailey Donewald, Sacred Serve specializes in organic, superfood vegan gelato that comes in the world’s first zero-plastic, 100% biodegradable ice cream cartons. Its products can be found at a growing number of US retailers, including Whole Foods Market, and can also be shipped online.  Handcrafted, healing ingredients On a mission to bring “function intro frozen indulgence”, Sacred Serve crafts its gelato from young Thai coconut meat – a high-fiber ingredient that provides a rich and creamy texture without the need for gums or stabilizers. Thai coconuts are also an excellent source of electrolytes, MCT’s and other potent minerals and nutrients. …

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Malibu Mylk Pink Smoothie

©Malibu Mylk

Malibu Mylk Creates Flax Mylk – World’s First High-Fiber Milk Made From Whole Flaxseeds

Malibu Mylk, a California-based non-dairy beverage brand, introduces Flax Mylk, the first-ever milk produced from whole, organic flaxseeds. Available in 700 US grocery stores, Flax Mylk’s shelf-stable products are also sold online through Thrive Market and malibumylk.com. While established brands like Good Karma already offer flax-derived milk alternatives, Malibu says its products are the first to preserve the entire flaxseed in the end product without straining. Rich in fiber, flax is a 4,000-year-old superfood that is a top source of vegan omega-3 fatty acids. The mighty seed is also believed to contain anti-inflammatory properties, help lower cholesterol, improve heart health and soothe digestive ailments.  Malibu’s Flax Mylk is completely allergen-friendly and made without gums, oils or synthetic vitamins. Instead of refined sugar, the brand’s sweetened …

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Nuts for Cheese Whole Foods Market

©Nuts for Cheese

Canada’s Nuts for Cheese Reports 50% YOY Growth as US Expansion Continues to Accelerate

Nuts for Cheese, Canada’s leading manufacturer of artisan, organic dairy-free cheese, is rapidly expanding its award-winning product line across US natural channels. Boasting double-digit sales growth, the brand also plans to release its first non-dairy cream cheese in 2022.  Nuts for Cheese sells a range of innovative and versatile cheeses that can be sliced, shredded, spread or melted. Handcrafted with traditional aging techniques, its products are made from organic cashews, coconut oil and sunflower oil. Popular varieties include:  Un-Brie-Lievable (Coconut and cashew blend) Black Garlic / Smoky Gouda (Both feature vibrant, hand-painted rinds) “Super Blue” (Marbled with spirulina)  Chipotle Cheddar (A bit spicy, infused with chipotle adobo sauce)  “Exciting” launches coming The company reports it has seen 50% year-over-year sales growth as it increases distribution …

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Perfect Day BioHive The Gateway

BioHive at ©The Gateway

Perfect Day to Open Second US Location and Biotech Hub in Salt Lake City

Biotech and alt dairy leader Perfect Day, one of the highest funded companies in alt protein and the first to develop animal-free milk protein, announces the debut of its second US base in Salt Lake City. Construction is underway on the 60,000 square foot state-of-the-art facility space in The Gateway’s BioHive center, a growing campus for life sciences companies that will provide the base for Perfect Day’s second US location after Berkeley, CA and help develop its Enterprise Biology platform.  The fast-growing Enterprise Biology arm offers scale-up production, IP licensing, strain services, and other services, enabling other companies to benefit from Perfect Day’s biotech innovations. A recent example of this alt protein synergy in action is Betterland Foods, a US foodtech company, that recently developed …

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Wicked Kitchen Ice Cream

©Wicked Kitchen

Wicked Kitchen Launches First-to-Market Lupin-Based Ice Cream in 2,000+ Kroger Stores

Wicked Kitchen, a 100% plant-based and flavor-forward global food brand, announces its new chef-crafted ice creams, sticks and cones are now available in 2,200 Kroger and Kroger-owned grocery stores including Ralphs, Fry’s, King Sooper and Fred Meyer. “Extraordinary creaminess” Wicked states the new ice cream, which is made from a unique base of lupin beans, represents the first such product to launch on the US market. Thanks to a proprietary blend of ingredients, Wicked’s ice creams offer exceptional creaminess, mouthfeel and flavor compared to other non-dairy ice cream brands, the company asserts.  The products debuting in Kroger and Kroger-branded stores include:  Ice cream pints in four flavors – Vanilla, Chocolate, Mint Chocolate Chip, and Cookie Dough. Chocolate & Almond Sticks – Sweet vanilla plant-based ice …

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Fora Faba Butter

©Fora

Market For Vegan Butter to Almost Double in Value to $4.8Bn

A recent report finds that the current global market for vegan butter will almost double in the decade between now and 2032, with oat milk type in the lead, cashew increasing in popularity in the US, Almond witnessing growth in India, and unsalted to emerge in Australia. Key points from the report The current market is valued at $2.7 billion and this is projected to increase at a CAGR of 5.7% between 2022 and 2032, surpassing US$ 4.8 Bn by 2032. The study reveals that in terms of product type, the oat milk segment is anticipated to witness robust growth, with leader Miyoko’s Creamery producing plant-based butter with cultured oat milk and a hint of sea salt. In terms of flavor, flavored vegan butter sales …

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GFI State of Industry 2022

©GFI

GFI’s 2022 State of the Industry Reports Reveal Record Global Investment in Alt Seafood

The Good Foods Institute (GFI) has released its annual State of the Industry Report covering the fields of cultivated, fermented and plant-based proteins, as well as alternative seafood. The report’s biggest findings are summarized here.  Asia Dominates Alt-Seafood Global investments in alternative seafood soared in 2021, nearly doubling the total amount invested in 2020. By far, the greatest concentration of investment and research activity took place in the Asia Pacific (APAC) region, where the majority of the world’s fish is consumed, and where startups and investors see the most lucrative opportunities. New Crop Innovations  The past year saw a surge of interest in novel crops outside of wheat, soy and peas with high protein content and protein functionality. Aquatic crops such as microalgae, seaweeds and …

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The Goods Mart Founder

Image courtesy of Rachel Krupa

Meet The Goods Mart: A Socially Conscious Vegan-Friendly Convenience Store

Convenience stores are notorious for selling quick and delicious but downright unhealthy (and mostly non-vegan) foods. The Goods Mart has set out to transform the gas station mini-mart model by vending a plethora of healthier, socially responsible and eco-friendly snacks. Founded by PR consultant Rachel Krupa in 2018, The Goods Mart sells products through both brick-and-mortar stores and shipped curated boxes, with a vast inventory that is approximately 80% plant-based.  Healthy and affordable What truly makes The Goods Mart exceptional is curation – Krupa individually selects non-GMO and clean-label brands based on several considerations, including taste, brand story and packaging. To make healthier snacking more accessible, Goods Mart also prioritizes affordability across its offerings, with prices starting at $0.49 and ranging up to no more …

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