Whole Cuts

Vladimir Mićković, Juicy Marbles

Vladimir Mićković © Juicy Marbles
Interviews

Juicy Marbles: “If Burgers Kickstarted the Plant-Based Revolution, Whole Cuts Are Going to Carry it All The Way Through”

At this point, Juicy Marbles should need no introduction for the majority of vegconomist readers. Based in Slovenia and enjoying distribution across the UK and US, these plant-based whole-cut steaks have been causing a stir since they arrived in 2021, as was the intention. Vladimir Mićković, co-founder and chief brand officer at Juicy Marbles, turned out to be a very characterful and quoteworthy interviewee! What is the story behind Juicy Marbles? I’m sure every “marble” could tell a different story, but we are all bound by a shared love of cooking. We come from a culture where food is inseparable from passion. There is this joie-de-vivre coursing through our veins, and feasting with friends and family is a way of celebrating life here. Meat was …

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Organisations and Brands:
steakholder foods banner for patent approval

© Steakholder Foods
Cultivated, Cell-Cultured & Biotechnology

Steakholder Foods Receives Patent Approval for Cultivated Meat Whole Cut Tech in Canada

3D-printed cultivated meat company Steakholder Foods (Nasdaq: STKH) announces it has received approval in Canada for its patent on Physical Manipulation of Cultured Muscle Tissue, a key technology to produce and bring cultivated meat whole cuts to markets. Already approved in the US, Australia, and New Zealand, the patent covers systems and methods for applying external forces to muscle tissue to develop high-quality complex structured meat. A game-changing technology Steakholder Foods CTO, Dan Kozlovski, commented: “Our patented systems and methods for physical manipulation of cultured muscle tissue have been a game changer in the cultivation of structured meat. By strengthening and enhancing the muscle tissues in a way that mimics a cow’s natural development, we can achieve a desired texture that drives consumer preference.” According to …

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Vegan Pork Sandwich

©Final Foods
Products & Launches

Final Foods Debuts ‘Gourmet’ Line of Whole-Cut Plant-Based Meats for Food Industry

Natural foods startup Final Foods announces the launch of its first line of plant-based, protein-rich meat alternatives. Made primarily for the food service industry, Final Foods says its clean-label products are created to offer chefs a wider range of formats with premium texture. Available online, the products are initially shipping to California and Nevada.  Unlike many protein alternatives that are usually sold in ground or crumbled form, Final Foods’ plant-based offerings come in slices and large cuts, which the company says makes them ideal for grilling, as well as stewing, sautéing and stir-frying.  Made from pea protein, the brand states its vegan meats are created from a simple extrusion process, which provides a more realistic and natural texture with no fillers.  Final Foods’ current offerings …

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scott-tassani-meati-president

Scott Tassani © Meati
Interviews

Meati: “Quickly Scaling to Become the US Market Share Leader in Plant-Based Meat by 2025”

Vegan whole-cut pioneer Meati has had an eventful time, to say the least, since we spoke with CEO Tyler Huggins back in March of this year. After raising $150M in Series C, launching fungi steaks and Carne Asada, and even being named in TIME’s Best Inventions of 2022, we just had to catch up with President Scott Tassani for another update from the masters of meaty mycelium. Can you give us a bit of background on your experience and how you landed at Meati? I worked in the food business through high school, and in my 30 years since graduating college. My career before Meati was spent with The Pillsbury Company and then General Mills – working in sales and brand development, spending my last …

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Organisations and Brands:
Umiami founders team

Founding team ©Umiami

Manufacturing & Technology

Umiami Acquires Former Unilever Site to Produce Plant-Based Whole Cuts in France

French alt-meat producer Umiami, which specialises in whole cuts of plant-based meats, has acquired a former Unilever production facility in its home country. Located in Duppegheim, the 14,000 m2 site will be Umiami’s first commercial-scale plant, after the opening of its innovation centre (featuring a pilot production facility) in June. The factory will be able to produce up to 22,000 tonnes of meat and seafood alternatives per year. According to Umiami, the new facility will be the only one in the world capable of producing plant-based versions of any type of meat or fish fillet. Production will begin in the second half of next year. Proprietary production process Extrusion, the most common method of making meat alternatives, is only able to produce small chunks or …

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Organisations and Brands:
juicy marbles' plant-based whole cut loin pictured on a wooden board and being cut by a man

© Juicy Marbles
Products & Launches

Juicy Marbles’ Whole-Cut Plant-Based Loin to Launch in the UK in Time for Christmas

Juicy Marbles‘ latest plant-based meat product, a whole-cut beef-style loin, will be available for UK customers to purchase over the festive season. The beef-style loin, which according to the company is the “biggest piece of plant-based meat ever conceived“, will go on sale via the company’s website from December 1st. Raw and unseasoned  Juicy Marbles’ whole-cut loin is a versatile piece of plant-based meat that can be grilled, broiled, or boiled. It can also be used to make broth, or cut into fillets, chunks, or slices. The main ingredients are non-GMO soy, sunflower oil, and beetroot powder, and the product has a Nutri-Score rating of A. It comes uncooked and unseasoned to allow customers to express their preferences and creativity. Plant-based whole-cut pioneer Although other …

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Organisations and Brands:
juicy marbles' plant-based raw whole cut loin product

© Juicy Marbles
Products & Launches

Juicy Marbles Reveals “Biggest Piece of Plant Meat Ever Conceived” With Whole Cut Loin

The Slovenian food tech company Juicy Marbles announces the e-commerce launch of its latest plant-based meat development, the Whole-Cut Loin.   The company, which creates raw and unseasoned premium meat cuts with fat-marbled layers, claims its new loin is the “biggest piece of meat ever conceived” for the plant-based whole-cut meat category. Juicy Marbles, considered a plant-based whole-cut pioneer after the commercial release of its first product – the industry’s first plant-based filet mignon – is now adding a new product with an unusual presentation to the category. Since its debut, the company has been shipping DTC across Europe, with a limited-release 1,000-pack sale in February and across the US market, where its products “sold out in just two hours” in June.  A versatile whole-cut …

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Organisations and Brands:
Meet-Future-chicken

© Meet Future
Startups, Accelerators & Incubators

Meet Future Wins Plant-Based Start-Up Competition With Fermented Mycoprotein Whole Cuts

Out of the 50+ startups that applied, Meet Future, an Estonian-based food tech that produces whole cut meat and seafood alternatives made from mycoprotein, was announced winner of the Plant-Based Start-Up Competition. Vevolution, a leading vegan marketplace and Plant-Based World Expo Europe, a B2B 100% plant-based food & beverage expo, selected Meet Future for its mycoprotein whole cuts, both of which are considered the second wave of plant-based alternatives. Next-gen whole cuts Triin Remmelgas and Andrean Razumovski founded Meet Future in 2021 to create the next generation of whole cut meat substitutes using fermented mycoprotein and clean-label recipes. Since then, the startup has developed a proprietary mycoprotein texturization technology to replicate animal tissue’s muscle and fibrous structure in its meat and seafood analogs. Meet Future’s first product …

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Adamo Foods develops steaks made from fungi

Image: Damir Omerović on Unsplash
Investments & Acquisitions

Adamo Foods Raises $620K For Ultra-Realistic Steaks Made From Fungi

UK-based food tech company Adamo Foods has secured $620,000 to further develop its meat-free steaks made from fungi. The new funding comes from three separate organisations. The first is the UK government’s research and innovation department, Innovate UK, which awarded Adamo one of its highly competitive Smart Grants. Adamo then went on to receive investment from venture capital fund Beeches Group. Finally, the company received further funding after being selected as the winner of the SHAKE Climate Change 2022 competition, which aims to support sustainable food innovations. Adamo produces its clean label steaks from mycelium (the root structure of fungi) using a proprietary fermentation process. Mycelium has a naturally fibrous, muscle-like texture, and is a rich source of protein and fibre. Mycelium-based whole cuts Worldwide, …

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A vegan whole-cut

©Rival Foods
Fundraising

Rival Foods Raises €6M for High Tech Vegan Whole Cuts

Rival Foods, a company dedicated to plant-based whole cuts, recently announced the completion of its €6M Series A funding round. The raised funds will be invested in developing new formulations with next-generation protein sources, scaling up its technologies, and expanding its operational capabilities.   Based in the Netherlands, it was founded in 2019 by Birgit Dekkers and Ernst Breel as a technology spin-off company from Wageningen University & Research. Rival Foods’ aim is to develop plant-based whole cuts and future products using new technologies and processes. Rival Foods claims that by developing technologies, equipment, processes, and product compositions, it can make plant-based whole cuts that deliver the same fibrous texture, rich mouthfeel, and juiciness experience of an animal cut. Its processes also can turn a wide …

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Organisations and Brands:
Adamo Foods

Image: Adamo Foods on Facebook
Fungi, Mushrooms & Mycelium

Adamo Foods: Sustainable Whole Cut Steaks Made From Fungi

UK-based company Adamo Foods has developed whole-cut steaks made entirely from mycelium, the root structure of fungi. According to the company, fungi grow at an exponential rate with minimal resources required. A proprietary fermentation process is used to transform the mycelium into large fibrous slabs with a very similar texture to meat. Some natural flavourings are then added to replicate the taste of steak. The finished product contains fewer than eight ingredients. Adamo says its aim is to fight climate change, improve global health, and boost food security. According to the company, it takes over 15,000 litres of water to produce a single kilogram of steak, whereas the footprint of mycelium meat is much smaller. The global fungi market Interest in fungi is rapidly increasing …

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Planted raises one of Europe's largest alt-protein rounds

© Planted
Investments & Acquisitions

Planted Raises £61M in One of Europe’s Largest Alt-Protein Rounds

Switzerland’s Planted has raised £61 million in Series B funding, achieving one of the largest alt-protein rounds ever to take place in Europe. The round was led by private equity firm L Catterton, with participation from existing investors including Vorwerk Ventures, Movendo, and footballer Yann Sommer. Planted will use the funding to accelerate its international growth, expand its product range, and build another production site. Planted produces whole-cut plant-based meats using ingredients such as peas, oats, and sunflower. The meat alternatives are made with a biostructuring approach, combining protein structuring with fermentation to produce clean-label whole cuts. The company says it is in the final stages of launching its new product range, which features plant-based chicken breasts, tenders, and patties. Planted is already established in …

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Iceland's Loki Foods develops plant-based cod

© Loki Foods
Investments & Acquisitions

Iceland’s Loki Foods Raises $650K for Whole Cut Plant-Based Cod

Iceland’s Loki Foods has raised $650,000 in its pre-seed funding round. Investors in the round included Sustainable Food Ventures, Kale United, VegInvest, and Lifely VC, among others. The alt-seafood producer, which claims to be the first of its kind in Iceland, will use the funding to further develop its plant-based Atlantic cod fillet. Loki Foods describes the white fish alternative as “plant-based cod that cooks like cod”, adding that it is high in protein, vitamins, and omega 3 and 6 fatty acids. The product is said to be better for the environment than conventional cod, requiring less land and water and generating less waste. Additionally, it is free of microplastics and other pollutants often found in conventional seafood. Whole-cut fish alternatives Worldwide, companies are taking …

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Meati Mushroom Steak

©Meati
Investments & Finance

Meati Foods Raises $150M in Series C Round Backed by Chipotle Mexican Grill

Meati Foods, the creator of Eat Meati whole-cut meat alternatives, has raised $150M in Series C funding to expand the production and accessibility of the brand’s whole-food, mushroom root proteins. The funds will help complete the company’s 100,000 sq. ft. Mega Ranch in Thornton, CO, which will begin to ship product in late 2022 and is capable of producing tens of millions of pounds of Meati protein each year. Additionally, the raise will support rapid growth through portfolio diversification and creating an omni-channel footprint by the end of 2023. Meati is also planning to break ground on a “Giga Ranch” – a single facility that can produce hundreds of millions of pounds of product annually.  Led by Revolution Growth, the round included participation from Chipotle …

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SeaSpire snapper close up

©SeaSpire
Cultivated, Cell-Cultured & Biotechnology

SeaSpire Unveils Bioprinted Plant-Based Whole Cut Snapper

SeaSpire, an Indian alt seafood startup, reveals a clean label whole-cut snapper alternative, claiming it is the first of its kind to produce bioprinted whole-cut whitefish products in the APAC region. SeaSpire, a foodtech producer of whole cuts of seafood alternatives, is establishing an operational base in India to cater to the APAC region and has an R&D base in New Zealand. The founders state that the snapper, its first product, was created using only seven clean label plant-based ingredients using its proprietary bioprinting platform. Over the coming months, the company will pilot-launch its first set of plant-based seafood offerings in India and New Zealand, focusing on building an alternative-seafood brand in the emerging APAC markets including Singapore and Australasia.  “We see greenfield opportunities when …

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