Chicago

Tristan Maurel, CEO and co-founder of SWAP, t

Tristan Maurel, © SWAP
Interviews

SWAP: “By Launching in North America, We’re Diversifying Our Presence and Positioning SWAP as a Global Leader in Plant-Based Protein”

French plant-based whole-cut producer Umiami announced its rebranding to SWAP last month, with the aim of facilitating the company’s expansion overseas. The new name, which doubles as a call to action encouraging consumers to opt for plant-based proteins, will support SWAP’s growth beyond plant-based chicken into other meat and fish alternatives. The company recently opened France’s first commercial-scale plant-based whole-cut factory and achieved B Corp status. Since its founding in 2020, SWAP has raised €100 million, aiming to scale operations, particularly targeting the US market. We spoke to Tristan Maurel, CEO and co-founder of SWAP, to find out about the rebranding and the company’s recently revealed Chicago launch. Can you walk us through the decision to rebrand from Umiami to SWAP? What does the new …

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AQUA Cultured Foods' tuna

© AQUA Cultured Foods
Fermentation

​​AQUA Cultured Foods Debuts its Unique, Raw ‘Tuna’ at Chicago Michelin Restaurant

After achieving GRAS status earlier this year, AQUA Cultured Foods‘ long-awaited, fermentation-derived alternatives to raw seafood have finally launched into foodservice. Mama Delia, a Michelin Bib Gourmand restaurant in Chicago owned by Chef Marcos Campos Sanchez, has introduced AQUA Tuna as part of the restaurant’s ‘Atún Crudo’ (raw tuna) dish. The dish comes with potato strings and fried eggs, but it can be vegan upon request. Atún Crudo is just the beginning for AQUA’s Tuna in Chef Campos’s kitchen, as he plans to explore additional uses to highlight the product’s versatility. “The taste is just… really like tuna. Even better than the frozen tuna you find in the market,” said Chef Campos. “I think they did an amazing job creating something that looks exactly like …

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Impossible Foods Impossible Quality Meats

© Impossible Foods
Food Service

Impossible Foods Debuts First In-Person Foodservice Concept at XMarket in Chicago

Impossible Foods has announced the launch of its first foodservice industry concept, Impossible Quality Meats. The pop-up restaurant, located in the XMarket Food Hall in Uptown Chicago, will officially open on Tuesday, August 13, offering a range of plant-based dishes made from Impossible’s meat alternatives.  The Impossible Quality Meats menu will feature options like the Impossible Breakfast Sausage Sandwich, Impossible Asian Style Meatballs, and the Impossible Chicago Style Hot Dog, among others. For dessert, the pop-up will offer Oatly Soft Serve in flavors such as vanilla, chocolate, and a swirl of both. Peter McGuinness, president and CEO of Impossible Foods, explained the company’s motivation behind this new venture: “Impossible began as a foodservice brand, launching our flagship beef product in 2016 with some of the best …

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AQUA Cultured Foods

© AQUA Cultured Foods
Fermentation

AQUA Cultured Foods’ Fermented Fish-Free Seafood Receives GRAS Allowing Sale in US

Chicago-based alternative protein company AQUA Cultured Foods has announced that its fish-free seafood, created through fermentation, has been deemed safe for human consumption. The company’s cellulose-based products have been self-affirmed as Generally Recognized as Safe (GRAS) following a review by an independent panel of scientific and toxicology experts. This GRAS status allows AQUA Cultured Foods to sell its products in the United States. Cellulose-based alt seafood AQUA’s fish-free seafood, which includes tuna and scallops, is primarily composed of cellulose grown through biomass fermentation. This method allows the products to closely replicate the texture and appearance of traditional seafood. The company’s offerings are clean-label, consisting of minimal ingredients. AQUA’s scallops are made from water, cellulose, and plant-derived flavors designed to mimic the oceanic notes of real …

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IFT First

Supplied by Anne Palermo
Fairs & Events

Guest Post: Top Trends from IFT FIRST 2024 – Shaping the Future of Food with AI and Novel Ingredients

Anne Palermo, a two-time founder and industry leader, brings a unique perspective to the food and beverage industry with her extensive experience in both food tech and consumer packaged goods (CPG). Her career is marked by a commitment to improving global health and ensuring that nutritious food is accessible to everyone. By combining her expertise in innovative technologies with a focus on social responsibility, Anne works to advance industry best practices while making a positive impact on global well-being. After attending the IFT FIRST Annual Event and Expo in Chicago last week, Anne rounds up the top industry trends presented at the conference that are shaping the future of food. Last week was the annual IFT FIRST (Food Improved by Research, Science, and Technology) conference …

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Dutch food tech pioneer Revyve to debut yeast-based egg replacer for plant-based burgers in Chicago

© Alessa Joseph - Image courtesy of revyve
Cultivated, Cell-Cultured & Biotechnology

Revyve Introduces “Super Clean” Yeast-Based Egg Replacer for Plant-Based Burgers at IFT First 2024

Dutch food tech company Revyve announces it will debut its high-performance, clean-label egg replacer designed to enhance the texture of plant-based burgers at IFT First 2024. The ingredient, made with Revyve’s yeast proteins, is said to mimic the functionality of egg whites (heat-set gelling, binding, and emulsification), delivering the sensory experience consumers expect in plant-based meat. According to the Dutch company, its egg replacer — the first to be available on a broad commercial scale — is sustainable, price-competitive, designed for easy use with standard processing equipment, and compliant with all international regulatory requirements. Edgar Suarez Garcia, Revyve’s CTO and co-founder, shares, “At Revyve, we have taken yeast functionality to the next level. Revyve offers exceptional heat-set gelling, binding, and emulsification. Burgers retain water and …

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Future of Protein Production panel

Image courtesy of Nick Bradley
Plantbased Business Hour

Future of Protein Production 2024 on the Plant based Business Hour

Host of The Plantbased Business Hour and CEO of VegTech Invest, Elysabeth Alfano, was recently on a panel at the Future of Protein Production conference in Chicago. Elysabeth was on the panel discussing investing in food systems transformation with Aleh Manchuliantsau, Founder and CEO of Planetarians, Fengru Lin, CEO and co-founder of TurtleTree, and Alex Shirazi, co-founder and director of the Cultivated Meat Symposium. At the links below you can listen to their panel discussion. Audio clip: https://x.com/ElysabethAlfano/status/1787871566950195407 Podcast link: https://podcasts.apple.com/us/podcast/future-of-protein-production-2024/id1512473843?i=1000654300710 Below is a transcript of an audio clip from the episode. Alex Shirazi: There have been a lot of discussions about the downturn in investment in 2024, so that’s what we’re going to jump into. You know, have we seen different types of investment come into …

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Better Balance Better Dog arrives in Chicago retailers

© Better Balance

Retail & E-Commerce

Award-Winning Better Dog Lands on Shelves at Chicago Grocery Stores Marking In-Store Retail Debut for Better Balance

Better Balance, a subsidiary of Sigma, headquartered in Spain and Mexico, announced recently that its Better Dog™ is now available at a number of Chicago grocery markets, including Cermak Fresh Market, Pete’s Market, and Tony’s Fresh Market. While the brand has previously focused on foodservice, with partnerships including Chicago’s Kale My Name restaurant and the Sushi Roll restaurant chain in Mexico, this launch marks the brand’s debut in traditional in-store retail. The favored plant dog in multiple regions The Better Dog, created with pea protein and free from gluten and soy, was first introduced in Spain in 2022. Five months later it became the number one selling product in the hot dog and sausage category, claims the brand. Additionally, upon its introduction at Kale My …

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FOPC logo

© Future of Protein Production
Fairs & Events

Join Us at The Future of Protein Production Chicago, April 24th & 25th

Join us at The Future of Protein Production Chicago, which takes place at McCormick Place on April 24th & 25th. Hear from over 85 speakers about the latest developments in alternative proteins. With more than 400 delegates expected and more than 40 exhibiting companies, this conference and exhibition boasts an industry-leading agenda that showcases the latest innovative breakthroughs to help accelerate the commercialization and scaling of alternative proteins. The conference was established to connect companies that are developing technologies to take alternative proteins to new levels in terms of taste and texture, cost of production, scale and efficiency, nutritional profile, and sustainability. Take part to discover the latest industry trends, learn from industry experts, and grow your business. The senior executive-level conference presents an unbiased opportunity …

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Rebellyous chicken cafeteria

© Rebellyous
Food Service

Rebellyous Foods Partners with Chicago Schools to Serve Plant-Based Chicken for National Nutrition Month

Chicago Public Schools (CPS), one of the United States’ largest school districts, has partnered with Rebellyous Foods to serve plant-based chicken and waffles in approximately 100 of its schools. This initiative, which started in March to coincide with National Nutrition Month, utilizes Rebellyous Foods’ plant-based chicken products to expand the nutritional and sustainable options available to students. Illinois has implemented initiatives that support the adoption of plant-based menu options in schools. In 2022, the state announced a bill (House Bill 4089), which mandated that all the state’s school districts would need to provide plant-based meals on request that met federal nutrition guidelines. The state has also been at the forefront of alternative protein development, with UPSIDE Foods announcing that it would build its first commercial …

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Daniel Staackmann and Nicole Sopko, founders of Upton's Naturals

Daniel Staackmann and Nicole Sopko, © Upton's Naturals
Interviews

Upton’s Naturals: “Building a Brand That is On Pace With Transformation Means We Are Still Here and Still Viable”

Upton’s Naturals is an independently owned company and a trailblazer in the plant-based food industry, established in Chicago back in 2006. Initially launching onto the market with an Italian-flavored seitan, the company has since expanded its offering to include a range of flavors and products, such as the Updog, a plant-based hot dog alternative, and various jackfruit innovations. Founders Daniel Staackmann and Nicole Sopko, also known for her work with the PBFA, focus on simplicity, vegan values, and the use of real, recognizable ingredients. Due to this, and despite the fluctuating dynamics of the plant-based market, the company has continued to thrive, recently reporting a consistent upward trajectory in sales, growing 600% from 2013 to 2022. Uptons states that its slow and steady approach has …

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Clever Carnivore has raised $7 million in seed round funding to expand and scale its operations.

© Clever Carnivore
Investments & Acquisitions

Clever Carnivore Secures $7M to Expand its “Astoundingly” Low-Cost Cultivated Pork Production

Chicago’s first cultivated meat company, Clever Carnivore, has raised $7 million in seed round funding to expand and scale its operations. The company has developed a platform to cultivate pork at low costs. Led by former Tyson Foods executive Russell Thomas, VP of product development, Clever Carnivore has created a prototype, the Clever Bratwurst, that it plans to unveil in early 2024. The biotech’s expansion plans include relocating its inaugural lab operations in Lincoln Park to a larger nearby facility with a 500 L bioreactor capacity and space for a test kitchen. “We’ve been tracking and investing across the global cultivated meat sector since the first such company launched eight years ago, and we haven’t seen anyone come remotely close to Clever Carnivore’s astoundingly low current …

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The Bettering Company cannabis edibles

© The Bettering Company
Investments & Finance

The Bettering Company Secures $6.7 Million in for Luxury Vegan Cannabis Edibles

The Bettering Company, a Chicago-based luxury cannabis edibles brand, has announced the successful completion of a $6.7 million funding round, propelling its total funding to $11 million. Founded by Mark Cozzi and Drake Nickell, the company is set to launch its THC-infused gummies in the fall of 2023, with initial plans to hit dispensaries across Illinois.  The funding, which encompasses investments from experienced venture capitalists, cannabis industry specialists, and consumer packaged goods investors, will be allocated toward two primary objectives. Firstly, the completion of The Bettering Company’s state-of-the-art commercial kitchen facility in Rockford, Illinois, is a priority. Secondly, the company intends to bolster its management team by recruiting top-tier talent in sales, marketing, and food production. The cannabis market In 2022, Americans spent an estimated …

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© UPSIDE Foods
Company News

UPSIDE Foods Announces its First Commerical Cultivated Meat Plant in Illinois

UPSIDE Foods, has officially chosen Glenview, Illinois, just outside of Chicago, as the location for its first large-scale commercial production facility.  This 187,000-square-foot plant, named “Rubicon,” will serve as a hub for the production of cultivated chicken products, marking UPSIDE’s first commercial-scale production. Moreover, the company has ambitious plans to diversify its product offerings by expanding into other meat varieties and whole-textured formats in the future. The company states it selected the name Rubicon with an appreciation for its historical significance as a point of no return, reflecting its commitment to redefine the future of food. Several factors drove the decision to establish its facility in this area. Firstly, Glenview’s strategic location offers significant logistical advantages, with major transportation crossroads facilitating efficient production, distribution, and …

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Better balance x kale my name

Image supplied by Kale My Name
Gastronomy & Food Service

Better Balance Continues Foodservice Expansion with Award-Winning Restaurant Collab

Since its US launch last year, plant-based food brand Better Balance has secured many global strategic partnerships, helping to build brand awareness and transform restaurant menus. The newest collaboration with award-winning Chicago restaurant Kale My Name marks yet another milestone in the brand’s mission to bring flavorful plant-based alternatives to consumers worldwide.  From the beginning, Better Balance recognized that partnerships were key to shaping its brand. Last year, it teamed up with Mexican chain Gorditas Doña Tota and 7-Eleven, and even helped Civitas Metropolitano become the first plant-based stadium in mainland Europe.  Most recently, Better Balance announced a new partnership with Kale My Name, becoming the first restaurant in the United States to offer its Better Hot Dog. The pea protein-based hot dog is gluten-free, …

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Natures Fynd cheese spread on bagel

© Nature's Fynd
Company News

Nature’s Fynd Receives Health Canada’s Approval to Market Alt Products Powered by the “Fungus from Yellowstone Park”

Chicago-based Nature’s Fynd has received authorization from Health Canada, the federal department responsible for national health standards and policy, to commercialize its alt meat and dairy products made with a novel fungi protein called Fy. Nature’s Fynd grows its fungi protein using proprietary fermentation and a fungus called Fusarium strain flavolapis, discovered in Yellowstone Park’s geothermal springs. The novel protein is used as a whole ingredient to make animal-free foods. According to Health Canada, the product approval came after a comprehensive assessment of Fy Protein’s safety for human consumption. In the USA, Nature’s Fynd received FDA greenlight for its fungi ingredient in March 2021.  Similarly, the Canadian food company Smallfood also discovered a wild microalgae strain capable of producing premium proteins through biomass fermentation. The company is …

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PlantX Market Storefront

©PlantX Market

Gastronomy & Food Service

PlantX to Open XMarket Food Hall as Chicago’s “Largest Vegan Food Hall” This Summer

Plant-based digital platform PlantX (CSE:VEGA) announces it has partnered with restaurant developer Macromia Group to launch Chicago’s largest vegan food hall. The XMarket Vegan Food Hall will feature a multi-concept, 6,500 sq. ft space and is scheduled to open in early September.  Located in Chicago’s Uptown neighborhood, XMarket Vegan Food Hall will offer six unique dining concepts, including a coffee bar serving PlantX’s Portfolio Coffee and a bodega-style grocery store with a Good Planet cheesemonger. The hall will also feature a central bar with plant-based bar food and wine pairings provided by VeganWines.com. “Chicago has emerged as one of the largest vegan and health-conscious communities in North America, making it an ideal location to introduce our all-in-one vegan food hall concept,” said PlantX CEO, Lorne Rapkin. …

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Michelin starred Chef Manrique joins Aqua Cultured Foods to launch exceptional alt seafood

© Image provided
People

Michelin Starred Chef Manrique Joins Aqua Cultured Foods to Launch “Exceptional” Alt Seafood Whole Cuts

Aqua Cultured Foods, a pioneer of alt–seafood whole cuts set to launch commercially for the first time in January 2024, has announced the appointment of renowned chef Laurent Manrique as its inaugural culinary advisor. The Chicago-based food tech develops a new type of animal-free seafood using a technology that leverages a fungi strain and fermentation to transform unprocessed organic matter into realistic alternatives of tuna, whitefish, calamari, shrimp, and scallops.  In his new role, Chef Manrique will ensure that Aqua’s developments have the best possible flavor, texture, color, and overall appeal to be a one-to-one seafood replacement and win over consumers.  Chef Manrique is a French restaurateur and owner of Café de la Presse, a popular French restaurant in San Francisco. He earned two Michelin stars for three consecutive years (2006-2008), …

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Plant-based steak

©Land Lovers
Meat- and Fish Alternatives

Meet Land Lovers: A Startup Looking to Disrupt the US Meat Market With the “Most Realistic Plant-Based Steak”

With plant-based burgers largely conquered, the alt-meat industry is increasingly turning its focus to the more difficult but highly lucrative realm of whole muscle cuts, which make up the majority of meat sales in the US and beyond.  One of the newest and most exciting entries to this category is Land Lovers, a Chicago-based startup determined to revolutionize the US meat market with “extraordinary” whole cuts of plant-based steak.  Formerly known as ALCHEMEAT, Land Lovers is led by chef and food industry veteran Dr. Huan Xia. Using patented technology, the company produces whole cuts of plant-based meat that look and taste exactly like premium beef. Its versatile product, made from wheat and soy protein, is said to offer a realistic alternative to beef in virtually …

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Joe Buonavolanto

Joe Buonavolanto III/ Image supplied by Buona
Interviews

Buona and Upton’s Naturals: “The Beefless Sandwich Has Created Its Own Category for Us, Resonating with Both Vegans and Non-Vegans Alike”

As far as institutions go, few are as revered and beloved as Chicago’s Buona Italian Beef. Since its founding in 1981, the family-owned and operated restaurant chain has established itself as a top destination for indulging in one of the city’s most popular street foods, Italian beef sandwiches. Having become famous for serving extremely meaty sandwiches, Buona shocked fans everywhere when it released a fully vegan version of its iconic Original Italian Beef, made with Upton’s Naturals seitan, in the spring of 2021. It wasn’t prepared for the response – in less than 24 hours, the Plant-Based Italian Beefless Sandwich sold out 1,800 pounds of seitan at multiple locations due to “overwhelming” customer demand, with fans enthusing the plant-based beef was indistinguishable from the original. …

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