Umiami has recently secured €32.5 million in funding in a Series A round, bringing its overall capital raised to an impressive €100 million in just three years.

© Umiami

Meat- and Fish Alternatives

Umiami Opens France’s First Commercial-Scale Facility for Plant-Based Whole Cuts

Umiami, the French leader in plant-based whole cuts, announces the opening of its much anticipated first commercial-scale manufacturing plant in Alsace, Eastern France.  The French food tech company states that its plant-based chicken and fish filet production expansion will solidify its position as a key player in European and North American markets. The new factory, a former Unilever production facility acquired by Umiami in 2022, occupies a space of 14,000 m2 and has an annual production capacity of 7,500 tons, which is planned to increase to 20,000 in the future. It currently employs a staff of 53, with the potential to reach 70 employees. The acquisition and rehabilitation of the facility has been possible through a €38 million investment, the support of investors and the French …


THIS Isn't Chicken Breast


Meat- and Fish Alternatives

THIS Celebrates Veganuary With New Plant-Based Chicken Breasts and Frozen Mince

UK alt meat brand THIS is celebrating Veganuary with the launch of two new retail products — THIS Isn’t Chicken Breast and frozen THIS Isn’t Beef Mince. Made from soy and pea protein, the plant-based chicken breasts can be oven-cooked or pan-fried. They are now available at Tesco. The frozen mince is a reformulated version of THIS’ popular chilled mince, and is made from soy protein. It joins the brand’s existing frozen range, which features plant-based chicken pieces, tenders, and pork sausages. The mince, which is high in protein and low in saturated fat, is now available at Morrisons. THIS has also partnered with BrewDog for Veganuary, helping the brewery chain launch a range of new menu options. This includes what are claimed to be …


VFC unbreaded vegan chicken


Meat- and Fish Alternatives

VFC Launches Vegan Chick*n Breasts & “First-to-Market” Chick*n Mince

UK-based brand VFC has launched a new range of “naked” unbreaded vegan chicken, with two products — Chick*n Mince and Chick*n Breasts — rolling out in the frozen aisle at supermarket chain Morrisons. The launch marks an expansion beyond VFC’s core range of southern-fried coated vegan chick*n. The brand hopes the products will reach a wider range of consumers, as they are suitable for multiple usage occasions. The new plant-based mince is claimed to be a first-to-market product, with 31g of protein per 100g and 65% less saturated fat than conventional chicken mince. It is also gluten-free. The chicken-style breasts are said to “replicate the shape, juicy texture, and taste of real chicken breasts”, making the swap to plant-based as easy as possible. “Our vegan …


grilled chicken breast with rice and fries

Vitor -

Cultivated Meat

Brazil’s State-Owned Embrapa Develops Cultivated Chicken & Cell Biobank

The Swine and Poultry Unit of the Brazilian Agricultural Research Corporation (Embrapa), which is carrying out a study about cultivated chicken, has announced it is developing a chicken breast fillet prototype that should be ready for nutritional and sensory analysis by the end of 2023.   Embrapa, established by the country’s federal government in 1973 for the sustainable development of Brazilian agribusiness, has been essential in Brazil’s poultry and swine production.  With the new challenges for sustainable development, food safety, meat quality, production traceability, restriction on antimicrobials, environmental protection, and animal welfare, the research organization is embracing cultivated meat R&D as part of its agenda. A biobank and a boneless chicken fillet Embrapa considers chicken meat one of the most versatile proteins consumed throughout the country and …


sacrifice nothing add for the vegetarian butcher

© The Vegetarian Butcher

Marketing & Media

The Vegetarian Butcher Debuts “Sacrifice Nothing” Ad Campaign on Spanish TV

The Vegetarian Butcher, Unilever’s plant-based meat brand, aired its TV commercial, “Sacrifice Nothing,” for the first time in Spain. The spot also highlighted El Gran Capo, the brand’s first vegan chicken breast for sale in the country. As in the spot’s English version, the TV ad in Spanish uses the tagline “sacrifice nothing” to deliver the brand’s intention of becoming a vegan butcher with a double message: the brand’s expertise in mimicking beef, pork, and chicken using vegetables without “sacrificing” meat’s real taste and by not “sacrificing” animals for their meat. The Vegetarian Butcher’s TV campaign intends to reinforce the brand’s mission found in its marketing ads and webpage: “The Vegetarian Butcher is the traditional butcher of the past but with the meat of the future. …




Meat- and Fish Alternatives

Lightlife Launches Unbreaded Plant-Based Chicken Breasts and Strips

Greenleaf Foods, owner of Lightlife and the plant-based arm of Canadian meat giant Maple Leaf, launches Lightlife Plant-Based Chicken Breasts and Plant-Based Chicken Strips. The products are made using high-moisture extrusion (HME) and are based on pea protein. The company’s plant-based chicken is available in the prepared foods department at 500 Whole Foods Market locations in North America and is also used by KFC Canada for its vegan fried chicken, a fixed menu item since January this year. “Lightlife Plant-Based Chicken Breasts and Strips deliver a chicken-like eating experience and versatility that is unmatched. These products reflect our vision of relentlessly evolving the product designs, utilizing ingredient technologies delivering on consumers’ expectations for taste, color and texture,” said Jitendra Sagili, Chief R&D and Food Technology …


Umiami has recently secured €32.5 million in funding in a Series A round, bringing its overall capital raised to an impressive €100 million in just three years.

© Umiami

Investments & Finance

Umiami Raises “Largest Ever” $30M Funding Amid Whole Cut Chick*n Scale-Up

Umiami, the French food tech startup, has raised what it claims is the largest ever Series A financing in Europe within the plant-based meat market. Rasing $30 million from investors including the French government, Umiami has also announced the industrialization of its plant-based chicken breast production. After two years of R&D, Umiami has now finalized its first whole chicken breast based on 100% plant proteins and will open an industrial R&D center near Paris in May 2022, in order to accelerate scale-up and portfolio expansion. The $30 million fundraising included the French Tech Seed Fund, managed on behalf of the government by Bpifrance. Umiami has developed a proprietary technology to create what the company says are the world’s first vegan whole-cuts, such as plant-based chicken …


Mogale Meat Co_ first cultivated chicken in Africa

©Mogale Meat Co

Cultivated, Cell-Cultured & Biotechnology

Mogale Meat Unveils Africa’s First Cultivated Chicken Breast

South Africa’s Mogale Meat reports to vegconomist that On March 30th, the company produced what it says is the first cultivated chicken not only in South Africa, but in all of the African continent. The chicken breast is composed of real chicken muscle and fat cells blended with what it refers to as a “mushroom matrix”. This is the first prototype to be showcased by the company and a signature wildlife meat product is set to be revealed later in 2022. Mogale announced in November last year that it was on track to make cultivated meat accessible to Africans as a solution to serious food security issues, with Africa’s population projected to double over the course of the next three decades. This week’s development, according …


Levi Roots Meatless Farm Jerk Chicken

Levi Roots ©Meatless Farm

Gastronomy & Food Service

Meatless Farm Partners with Levi Roots to Launch Vegan Restaurant, with Free Jerk Chicken!

Plant-based meat brand Meatless Farm has partnered with Dragon’s Den star Levi Roots to launch what it claims to be the UK’s first plant-based jerk chicken restaurant. Called The M***F*** Jerk Joint, the pop-up restaurant is opening for Veganuary 2022 and will offer free jerk chicken at the Shoreditch, London location.  British-Jamaican musician and entrepreneur Levi Roots found widespread fame after appearing on the TV program Dragons’ Den in 2007, raising funds to launch his Reggae Reggae Sauce. The collaboration with Meatless Farm comes as the alt meat brand launches its Plant-Based Chicken Breast, which will be available at the restaurant in two exclusive Levi Roots’ Caribbean recipes.  To celebrate the concept, Meatless Farm will be giving away free Meatless Jerk Chicken while stocks last …


Meatless Farm Plant-Based Chicken Breast

©Meatless Farm

Products & Launches

Meatless Farm and Planterra Foods Launch Whole Cut Chicken Products

Meatless Farm announces a plant-based chicken breast for the UK market this Veganuary, and JBS owned Planterra Foods, announces a plant-based chicken cutlet for around the same time for the US. Here we take a look at the two products, both aimed at the flexitarian consumer. UK: Meatless Farm Plant-Based Chicken Breast Meatless Farm’s first foray into white ‘meat’ is the new Plant-Based Chicken Breast, which will be available in Tesco and Asda on the UK market for Veganuary 2022. It was awarded Gold Winner of Casual Dining Innovation Challenge 2021 and is made with a blend of plant proteins such as wheat and pea. It can be cooked from chilled in the oven, pan or grill. Morten Toft Bech, Founder of Meatless Farm, said: …


Left: a typical chicken substitute produced by high-moisture extrusion. Right: Umiami’s chicken breast made with their proprietary technology. ©Umiami

Food & Beverage

Forget Extrusion. Umiami is Here.

Ever wondered why whole chicken breasts, tenderloins, or large cuts of fish don’t usually have a plant-based counterpart? The answer is simply because most current technologies are too limiting to achieve such products. And that’s exactly where the French startup Umiami comes in. The company is only months away from producing the world’s first whole-cuts at scale. What’s more, its products are available to other brands through private labelling. Tristan Maurel, CEO, and co-founder of Umiami, explains: “Until now, there were only two options: dry extrusion to create minced products such as burger patties or sausages, and wet extrusion to create small chicken-like pieces. However, no technology allowed to create thick fibrous whole cuts of meat.” “We’re only months away from being the first company …