New York

Helaina is ready to commercialise its animal-free lactoferrin for functional foods

Image courtesy of Helaina
Fermentation

Helaina Raises $45M to Commercialize First Precision-Fermented Human Lactoferrin

US precision fermentation company Helaina has raised $45 million in Series B funding to scale and commercialize its first product, effera Human Lactoferrin. Effera, claimed to be the first and only human lactoferrin available, is a bioactive ingredient that supports women’s health, active nutrition, and healthy aging. According to the startup, clinical and pre-clinical research indicates it is even more effective than bovine lactoferrin. The round, led by Avidity Partners, brought Helaina’s total equity funding to $83 million. Spark Capital, Ingeborg Investments, Tom Williams of Heron Rock, Barrel Ventures, Siam Capital, Relish Works, CF Private Equity, and Primary Venture Partners, among others, also backed the first company to put human proteins into food. Founder and CEO Laura Katz shared, “This infusion of new capital marks …

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New York City Health and Hospitals

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Health

Default Plant-Based Meals at New York City Health + Hospitals See Over 90% Patient Satisfaction

Since 2021, plant-based meals have been the default option for patients at New York City Health + Hospitals. Now, a new paper published in the American Journal of Lifestyle Medicine has found that the policy has high patient satisfaction, reduces greenhouse gas emissions, and lowers costs. Patient acceptance of the plant-based meals, which are the primary lunch and dinner option at 11 hospitals, is extremely high at more than 95%. Patient satisfaction is not far behind, reaching over 90%. Calculations indicate that the hospital system’s emissions have reduced by 36% as a result of the plant-based menu, while the cost of the plant-based entrees is $0.59 less than for meals containing animal products. This saved a total of $318,000 in 2023. The program has been …

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a plate with a steak takes center stage, representing the connection between meat consumption and environmental degradation Generative AI

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Fairs & Events

Plantega & World Animal Protection Join Forces to Promote Plant-Based Diets at Climate Week NYC 2024

The plant-based deli brand Plantega and the animal welfare organization World Animal Protection US are joining forces at Climate Week NYC 2024 to promote plant-based eating to protect animals and the planet. The collaboration aims to raise awareness about the “devastating” environmental impact of animal agriculture and the link between eating meat, dairy, and eggs and climate change. According to the non-profit, most climate decisions and strategies overlook industrial meat and dairy despite their significant role in GHG emissions and land use. Lindsay Oliver, Executive Director of World Animal Protection US, shares: “The growing accessibility of innovative animal-free proteins signals a culinary and environmental revolution. We’ve partnered with Plantega to prove that plant-based eating is not just easy and delicious — it’s the ultimate way …

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Swedish plant-based food company Havredals announces the launch of its plant-based meat range in the New York Metro area, following its debut in Virginia this February.

Havredals' fava chicken patty - Image courtesy of Havredals

Meat- and Fish Alternatives

Havredals’ Fava Bean Meat Range Rolls Out in New York Metro Area in Response to High Demand

Swedish plant-based food company Havredals announces the launch of its fava-bean meat range in the New York Metro area, following its debut in Virginia this February. Despite the decline of plant-based meat sales in the USA, Havredals says it has been experiencing strong demand for its great-tasting and affordable beef and chicken offerings crafted with fava beans, peas, and oats from regenerative farming, which, moreover, are soy, gluten, and GMO-free. Listed with Performance Food Group (PFG), the company’s distribution partner in the country, Havredals’ range is now available for food service customers across New York, New Jersey, Connecticut, and Pennsylvania, marking a substantial expansion in the Northeast. The Swedish company states, “This expansion highlights Havredals’ mission to drive positive change in the food industry, contributing …

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Plant Based World Expo

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Fairs & Events

Plant Based World Expo North America Sees Record Attendance From Buyers

Plant Based World Expo North America took place for the fifth time on September 11-12 at the Javits Center in New York City. This year’s event saw a record-breaking number of buyers in attendance, representing sectors such as food service, retail, hospitality, and distribution. Of the thousands of visitors at the show, two-thirds had direct purchasing power. Other key industry players also attended, such as senior executives from major companies, product developers, academic researchers, and government officials. An expanded Hosted Buyer Matchmaking Program helped buyers and exhibitors make business connections. The expo saw international participation, featuring exhibitors and products from countries such as Mexico, the UK, Italy, and Brazil. Key industry trends were revealed, including the growing shift towards whole food-based products. There was also …

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Clean Meat Terminal's website

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meat

Pythag Tech Launches the “Clean Meat Terminal,” All-in-One Platform for Deep Industry Data

New York’s Pythag Tech, a technology company dedicated to “all things cultivated meat,” announces the launch of a market intelligence platform — the Clean Meat Terminal (CMT) — designed specifically for the cellular agriculture industry. CMT is said to offer a comprehensive, reliable, all-in-one source of deep industry data, aiming to simplify the navigation of the sector’s complex landscape. It caters to anyone invested in cultivated meat from investors seeking opportunities to researchers needing the latest data or companies staying updated. Sami Nabulsi, CEO of Pythag Technologies, shares: “As skeptics of the cultivated meat industry persist, Pythag Tech launches CMT with the opposite view.” Sector-specific data Pythag’s platform offers sector-specific data for business and academic needs. The platform’s key features include: Detailed metrics and insights …

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Plantega opens flagship kitchen for corporate catering

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Food Service

New York’s Plantega Launches Flagship Kitchen for Corporate Catering and Events

Plantega, the New York brand offering turnkey plant-based deli-in-store solutions, has announced the launch of its first fully self-managed flagship kitchen. Called Plantega Kitchen & Catering (PKC), the kitchen will provide food for large group orders, corporate catering, and events across New York City. It has been launched in recognition of the fact that many meals in the city are consumed within offices, event venues, and other private institutions. Described as “highly tech-enabled”, PKC is optimized for both city-wide catering clients and local direct-to-consumer delivery. The launch follows a boom in workplace catering as workers increasingly return to the office. Plantega says PKC will allow organizations to serve options that are better for people and the planet, helping them reduce their food-related emissions. Additionally, the …

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chunk foods pastrami queen

© Chunk Foods
Gastronomy & Food Service

Chunk Foods Partners with Pastrami Queen to Launch Plant-Based Pastrami in NYC

Chunk Foods, a producer of plant-based whole cuts, has partnered with Pastrami Queen, the home of Anthony Bourdain’s favorite pastrami sandwich, to introduce a new plant-based pastrami option. Pastrami Queen’s location at Moynihan Food Hall will offer “The Prince powered by Chunk,” a sandwich featuring Chunk’s plant-based pastrami, traditional New York deli mustard, rye bread, and a pickle, This partnership is groundbreaking, Amos Golan, founder and CEO of Chunk Foods, stated, “We’re thrilled about this partnership with Pastrami Queen, a beloved NYC institution. We can’t wait for New Yorkers to try this innovative and exclusive menu item.” Pastrami Queen, established on Manhattan’s Lower East Side in 1956, has a long-standing reputation for its hand-carved pastrami and traditional Jewish deli fare. According to Chunk, this partnership …

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Chloe Coscarelli

Chloe Coscarelli © CHLOE
Food Service

Chloe Coscarelli Reclaims Her Place in NYC Vegan Food Scene With Opening of CHLOE

In a tale of redemption, celebrity vegan chef and cookbook author Chloe Coscarelli has opened her new vegan restaurant, CHLOE, at 185 Bleecker Street in New York City, the original site of her first restaurant, By Chloe.  Coscarelli, the first vegan chef to win Food Network’s “Cupcake Wars,” co-founded By Chloe with Samantha Wasser of ESquared Hospitality in 2015. The restaurant, which opened its first location in Greenwich Village, quickly gained recognition for its plant-based menu, leading to rapid expansion across New York, Los Angeles, Boston, and internationally to London and Canada.  An abrupt halt In March 2017, a legal dispute arose between Coscarelli and her business partners at ESquared Hospitality over the brand’s direction. According to the lawsuit, the company wanted to mass-produce her …

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Urban Dessert Lab

Courtney and Zan © Urban Dessert Lab
Sweets & Snacks

“World’s First Oat-Milk Ice Crème Shoppe,” Urban Dessert Lab, Debuts New Plant-Based Desserts

Urban Dessert Lab (UDL), the “World’s First Oat-Milk Ice Crème™ Shoppe,” has announced the expansion of its dessert menu with the introduction of several new plant-based desserts. The shop, owned by sisters Courtney Blagrove and Zan B.R., has gained recognition for its unique dessert offerings and was recently named one of ESPN’s Champion Black Businesses for 2024. The first UDL location opened in New York City’s Lower East Side in 2020. The shop quickly garnered attention from food enthusiasts and celebrities, leading to high demand for additional locations. Responding to customer requests, the founders chose West Hollywood, Los Angeles, for their second establishment, which opened in February of this year.  New summer menu UDL’s new summer menu includes a variety of plant-based, gluten-free, nut-free, dairy-free, …

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Califia Farms acquires the plant-based milk dispenser company Uproot

© Califia Farms
Investments & Acquisitions

Califia Farms Acquires Uproot’s “Turnkey” Plant-Based Milk Dispensers for Foodservice

California’s Califia Farms, a leading brand in the premium plant-based beverage market, has acquired the New York-based company Uproot Inc., which specializes in plant-based milk and dispensing solutions for foodservice operations. The acquisition will help Califa Farms expand its product and service offerings in the “Away From Home” market. The team from Uproot, including the founders, will join the Californian company. Kevin Eve and Jacob Conway founded Uproot to provide healthy plant-based beverages alongside sustainable packaging solutions. They created the “plantmilk” dispensing program to offer a complete service from product formulation and distribution to high-volume liters for cafeterias. Uproot’s machines, packed with oat, soy, and pea milk in chocolate flavor, are operational on over 150 college and university campuses and other dining locations. Kevin Eve …

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Mellody Neat

© Mellody
Food Service

Lewis Hamilton-Backed Neat Features MeliBio’s Bee-Free Hot Honey Sando

MeliBio, a bee-free honey producer, has announced that Neat, a prominent plant-based restaurant chain supported by Lewis Hamilton and Leonardo DiCaprio, has introduced a new menu item featuring MeliBio’s honey product, Mellody. The new dish, called the Hot Honey Sando and made with Mellody Spicy Habanero, is now available exclusively at Neat’s Nolita location in New York City. Darko Mandich, CEO of MeliBio, commented on the collaboration: “We are excited to see Mellody featured in Neat’s new Hot Honey Sando. This collaboration highlights the versatility and quality of Mellody, and aligns perfectly with our mission to create sustainable honey alternatives that help save the bees and protect biodiversity.” Mellody Spicy Habanero was launched earlier this year as the first vegan hot honey, joining the company’s …

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Plantega philly cheesesteak

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Cheese Alternatives

Stockeld Dreamery and Plantega Roll Out Cultured Cheddar at 60+ NYC Bodegas

Stockholm-based Stockeld Dreamery and New York City’s Plantega have announced a new partnership to distribute Stockeld’s Cultured Cheddar across more than 60 bodegas in New York City, enhancing the availability of plant-based cheese options in local convenience stores. Stockeld’s Cultured Cheddar will be incorporated into 18 of Plantega’s menu items, including breakfast sandwiches, burritos, chopped cheese, and Philly cheesesteaks. This product, known for its meltability, natural flavor, and creamy texture, was developed over four years in Sweden using fermentation and legumes. Nil Zacharias, founder and CEO of Plantega and a proponent of fermented foods, spoke on the advantages of cultured cheese, stating, “I’m a big fan of fermented foods, and it’s a no-brainer that a cultured cheese will perform better and be closer to dairy …

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Uncaged Innovations closes seed round for leather made from grain

© UNCAGED Innovations

Investments & Finance

UNCAGED Innovations Raises $5.6M for “World’s First” Sustainable Leather from Grains

New York-based UNCAGED Innovations today announces it has raised an oversubscribed $5.6M Seed investment for its sustainable leather made from grains. The round was co-led by Green Circle Foodtech Ventures and Fall Line Capital, with participation from Ponderosa Ventures, Golden Seeds, and existing investor InMotion Ventures, the investment arm of JLR (Jaguar Land Rover). This investment will be used to bring the product to market, increase production, and expand the team. The latest capital follows the company’s 2023 pre-seed round in which UNCAGED secured $2 million. Director and Head of Sustainability at JLR Rossella Cardone commented at the time, “This is in-line with our strategy on the sustainability and provenance of the materials we use. We must embrace new material possibilities, new processes, and new …

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Chunk Foods launches at Jaja Mexicana

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Food Service

Tacos & Chimichangas Filled with Chunk Foods’ Famous Vegan Steak Arrive on Menus at NYC Chain Jajaja Mexicana

New York-based vegan whole-cut pioneer Chunk Foods announces it has partnered with the NYC chain Jajaja Mexicana to bring tacos and chimichangas featuring Chunk Steak to all four Jajaja locations in NYC, in Lower East Side, West Village, Hudson Yards, and Williamsburg. Last year, the addition of Chunk Steak to menus at high-end steakhouses was successful to the degree that Charley’s Steak House ordered 100,000 units of Chunk Food’s plant-based steak, confident of its superior quality. “We are reshaping the steakhouse experience and catering to the expanding tastes and preferences of today’s consumers,” said Seth Miller, VP and CEO of restaurant group Talk of the Town at the time. Later that year, Talk of the Town group would go on to add Chunk Steak to …

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fermentation

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Cultivated, Cell-Cultured & Biotechnology

Report Identifies 5 Disruptive Technologies to Shake Up Fermentation Industry

Following a comprehensive review of the fermentation sector, Lever VC, a leading venture capital firm specializing in alternative protein investments, announces the release of its latest report highlighting the top technologies that could advance the production of fermented food and ingredients. Lever VC argues that despite notable advancements in CRISPR gene editing, AI and machine learning for bioinformatics systems, and high-throughput screening technologies, challenges remain in scaling up biological processes and lowering expenses to reach price parity with animal products. The new report pinpoints five cutting-edge technologies that offer potential solutions to overcome existing barriers to transform the growing biomass and precision fermentation industries: 1. Organism strain development with potential to increase productivity 10X Different methods, such as artificial intelligence/machine learning-trained algorithms or trial-and-error approaches, promise …

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MET Gala Neat Burger x Stockeld Dreamery x TiNDLE

© Neat Burger x Stockeld Dreamery x TiNDLE
Celebrities

Met Gala 2024 Showcases Plant-Based Dishes Featuring Impossible Foods, Neat, and Stockeld Dreamery

The 2024 Met Gala, held on Monday in New York City at The Metropolitan Museum of Art, continued its tradition of blending high fashion with high cuisine under the theme “Sleeping Beauty: Reawakening Fashion.” This year, the event’s menu was designed by caterer Olivier Cheng, who aimed to create a selection of dishes that echoed the enchanting and romantic elements of a classic children’s storybook. While the gala’s dinner menu featured an omnivorous section of dishes, the spotlight on plant-based offerings shone brightest at the afterparty held at Casa Cipriani. Here, attendees were treated to plant-based selections from Neat (previously Neat Burger), which included cheeseburgers featuring Stockeld Dreamery’s Cultured Cheddar, and TiNDLE Chick’n burgers and fingers.  Notable attendees The afterparty, which continued until the early …

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© Neat
Fast Food

Neat Burger Announces Rebrand to “Neat” with New Look and Focus on Fresh, Healthy Ingredients

Plant-based fast food concept Neat Burger has announced that it will rebrand to Neat, rolling out a new menu featuring “brighter, healthier and fresher” ingredients. The rebrand is a response to customer feedback and will feature a new look and feel at physical locations, along with the removal of self-service tablets in favor of more interactive customer service. In terms of menu offerings, the change will cater to growing consumer preferences for natural, whole food plant-based meals. The new concept was soft-launched at Neat Victoria and Neat Soho yesterday, February 12, and will officially open at these locations, along with Neat Camden, on February 19. Neat Wembley, along with the chain’s international locations in New York City and Milan, will follow later in the year. …

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Stockeld Dreamery

Image courtesy of Stockeld Dreamery

Products & Launches

Stockeld Dreamery Unveils MELT: Next Generation, Ultra Meltable, Cultured Plant-Based Cheddar Slices

After four years of extensive R&D, Stockeld Dreamery, a Swedish plant-based dairy company, announces the release of its latest development in New York City: MELT, cultured plant-based cheddar slices. MELT slices are made with traditional cheese fermentation and protein-rich pea milk. They are said to have a unique taste and texture, boasting a great cheddar flavor.  They contain 2g of plant protein per serving, which, according to Stockeld Dreamery, is higher than similar products in the market. In addition, they are free from allergens such as dairy, soy, and nuts. Melting twice as fast As explained by Sorosh Tavakoli, CEO and co-founder of the company, one of the exceptional features of its cheddar slices is their incredible melting properties. The slices melt twice as quickly as most top-selling …

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NFL players invest in robot-powered meat-free restaurant

© Kernel
Investments & Acquisitions

NFL Stars Invest in Chipotle Founder’s Robot-Powered Meat-Free Restaurant

Kernel, the robot-powered meat-free restaurant concept created by Chipotle founder Steve Ells, has received funding from two star NFL players. Chicago Bears quarterback Justin Fields (who is vegan) and New York Giants quarterback Daniel Jones have both invested in the company, receiving equity stakes in exchange. The first Kernel restaurant is set to open in the Flatiron District of New York City on February 12, at 315 Park Ave South. It will initially focus on lunch, opening from 11:30 am to 2:30 pm. Kernel previously raised $36 million in Series A funding in August; participants included Raga Partners, Willoughby Capital, Rethink Food, and Virtru. Improved efficiency Kernel aims to address inefficiencies in food service by using a semi-automated operational process, featuring a robotic arm to …

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