This Week in Food: Nespresso goes neutral, robot automation and female foodtech founders.

This Week in Food: Nespresso goes neutral, robot automation and female foodtech founders.

By
Arman Anatürk
September 18, 2020

This is a web-version of our weekly This Week In Food newsletter. Subscribe below to receive future editions straight to your inbox.

Yesterday, I took my first flight in over a year. For those who haven't flown in a COVID-era, here's the short: the airport was empty, the plane was full, the food was bad. Not sure what all the hype was about.

This Week In Food, we take a deep-dive into how robots can help automate across the food supply chain and take a moment to appreciate all the awesome female foodtech innovators in our industry.

The Digest

☕️ Every cup of Nespresso coffee will be carbon neutral by 2022, according to Nespresso CEO, Guillaume Le Cunff. Does that mean a carbon-neutral Nestle by 2030? One can dream.

🤖 Deep Dive: Will robots take over our jobs? This week get to grips with what’s driving this robot invasion and explore how they’re transforming the food value chain - from picking your produce to your cheeky Saturday night burger. (FoodHack+)

💸 Is your startup fundraising?Reach out to Arman about our startup - investor matchmaking and read this great resource by Foodboro on funding for food companies.

🙌Free food UK retail giant Tesco partnered with the food sharing app and social enterprise Olio in a drive to stop edible surplus food from going to waste in the UK and help feed more people in crisis in the local community. Discover the story behind one of the founders.

🇸🇬 Singapore is emerging as the foodtech capital of Asia, with the government investing S$100 billion in a bid to produce 30% of Singapore’s nutritional needs by 2030. But where has that money gone so far and will the momentum last?

🧬 Africa goes cell-based: Mzansi Meat Co has brought cruelty-free meat development to Africa, using cellular agriculture technology to produce cell-cultured protein products, perfect for a braai.

🍣 Cellular Sushi: Cellular technology is all the rage, as San Francisco-based Wildtype begins taking pre-orders from chefs for their cultivated sushi-grade salmon, which is sustainable and cruelty-free. It may be a while away from being commercially viable, but it’s an exciting step.

💤 Sleep better: Stress levels are on the rise and they’re affecting our sleep, so PepsiCo have created a relaxation drink to help consumers drop off at bedtime.

👲 Millennials are killing the ‘ethnic aisle’. And why grocery stores should open up their shelves to offer more visibility to cultural variety.

🌱 Big moves as Dutch plant-based brand Vivera is investing $35M to expand its product development, machinery and workforce as plant-based eating moves into the mainstream.

🍔 Shake Shack are shaking it up by introducing their first ever vegan burger to a few of their London menus. But you’ll have to be quick as it’s a limited edition!

🇦🇺 Veef: Australian plant-based meat brand Fenn Foods will be launching a carbon-neutral beef alternative before the end of the year. Let's hope they label it well as consumers are apparently struggling to understand the difference between a food product’s carbon footprint and its energy content.

🇮🇩 Plant-based innovators in Indonesia will soon be able to access funding and mentoring thanks to Singaporean startup Float Foods. Great news for Indonesian consumers, as nearly a quarter follow a plant-based or vegetarian diet.

🍄 Next pillar in protein: could a suite of microscopic microbial protein factories (yeast, bacteria, fungi, algae) give plants and animals a run for their money? It’s early days, says The Good Food Institute, but microbial fermentation is rapidly emerging as the 'third pillar' in the alternative protein industry.

🌶 Spicy Takeover In a deal worth up to €230m Spanish on-demand delivery company Glovo is selling its Latin American operations to German food delivery giant Delivery Hero who will acquire Glovo’s operations in eight markets — Peru, Ecuador, Costa Rica, Honduras, Guatemala, Argentina, Panama and the Dominican Republic. That's one way to takeover an entire market.

👟 Plant-based leather:
Reducing and repurposing waste is a hot topic, which is why materials science company PANGAIA have got it oh so right with their development of zero-waste vegan sneakers made from grape leather repurposed from the Italian wine industry’s waste. While you're at it, pick up a mycelium leather jacket to finish the look.

📦 Speaking of waste:
these six startups are making it their mission to fight the plastic waste crisis through innovative packaging solutions.

🔎 Innovation:
We love NPD here at FoodHack, and this article explores the top 25 ‘breakthrough innovations’ in Europe so far this year. No surprise that the list is made up of a mix of plant-based, healthy and indulgent food and drink products, in line with consumer trends, but there’s some great stuff in there to try if you haven’t already.

🥕 Healthy Snacking Revolution:
snacking options, especially for kids, are often under fire for their health credentials, particularly if labelled with the very misleading term ‘no added sugar’. UK challenger brand ChicP wants producers to be held accountable for unhealthy foods, and is fighting the fight with their range of zero-waste high veg content hummus, infused with ‘superfood’ ingredients for added health benefits.

📈 What's up: You may have noticed that a lot of this week’s news is plant-based, but it’s no surprise because consumer interest in veganism is at an all-time high in 2020, twice as popular as it was five years ago. In fact, plant-based companies have raised an unbelievable $1.5 billion through the first half of 2020.

📉 What's down: The restaurant industry. The National Restaurant Association has looked into pandemic-related activity and it’s a stark read, with 100,000 restaurants in the US now closed, and the industry set to lose $240 billion this year. However, others think that restaurants will come out of this situation more profitable, as the learnings from the pandemic bring about operational efficiencies.

📈 What else is up: After getting oversubscribed by x1000 on IPO, Nongfu Spring surges 85% over its listing price (reaching a valuation of Danone and momentarily making its founder China’s richest person). According to The Economist, China has seen an average annual consumption of bottled water increase from 41 liters in 2014 to 59 liters in 2019. Check out the list of fellow beverage billionaires below:

New in Funding

🥬 Infarm, who already harvest over half a million plants monthly from their network of vertical urban farms, have raised $170M in new investment. Their farms can deliver a crop equivalent to an acre of fresh produce in just 25m2 footprint, not to mention the massive savings on energy, water and labour. Urban farming is a huge trend as producers try to maximise space usage and minimise carbon footprint, so watch this space. (more on this next week in FoodHack+)

🌱 Brightseed
raised another $27M, taking their total funding to $52M, to build out an artificial intelligence-powered platform which aims to discover and identify phytonutrients beneficial to human health.

🥩
Plant-based meat start-up Fazenda Futuro secures $21.5M for global expansion. Fazenda uses artificial intelligence to help improve the taste and texture of its GMO-free and gluten-free plant-based meats alternatives, which are mainly made of pea protein and chickpea protein.

🍋 Hungry Harvest
raised $13.7M in their first round of investment, proving that waste reduction is an ever-growing consumer concern. They rescue ‘ugly’ produce and other staples from groceries, then repackage them to be sold or distributed to those in need.

☕️ Bulletproof
, the food, beverage, and supplement company that’s known for their high-fat coffee, just secured $13M in funding led by Beliv, Rocana Ventures, CAVU Venture Partners, and Trinity Ventures.

🍛
Virtual restaurant platform Kbox Global has raised £12M to expand its food delivery concept. The company has a network of ghost kitchens fulfilling orders from their restaurant brands, while they take care of the tech and delivery.

🐄 BinSentry
raises $7.7M to develop its feed sensors, which make distribution and delivery of feed more efficient and avoids issues with shortages or additional supply chain costs. Their solution can be installed in any feed bin in under ten minutes and doesn’t require a farm to have power or internet access on-site.

🎨
It seems like everyone’s crazy for fermentation, and Israel-based Phytolon are no different. They’re using it to create plant-based food colourings and have raised $4.1M to help them on their way.

🍻 Partake Brewing
taps $4M in funding to expand fast-growing non-alcoholic beer. Just as Molson Coors enters the non-alcoholic category.  Partake Brewing has been rapidly growing, posting a 250% increase in sales compared to a year ago. More insights on non-alc on FoodHack+

♻️ True Gum
raised $1.2M to develop plastic-free, plant-based chewing gum, meaning soon you’ll no longer need to worry about it staying in your stomach for years if you accidentally swallow it (I’m hoping I’m not the only kid lied to by my parents). Regular chewing gum takes around 1600 years to decompose, so True Gum’s alternative is definitely environmentally-friendly.

A more equitable and regenerated world ...

Meet this week top 5 product featured on FoodHack Discovery:

1️⃣ Maryiza by Forested Foods 🍯 Single-origin honeys for regenerative agroforestry.
2️⃣ PANVEGA Certified vitamin B12 enriched foods to complement flexitarian and plant-based diets.
3️⃣ Tiba Tempeh A natural plant-based protein made with soybeans, live culture and high in fibres.
4️⃣ ACTIPH Water The UK’s first high alkaline, ionised water. Supercharged to a pH 9.0+ ♻️100% Recyclable
5️⃣ Blendid The world first fully autonomous robotic food kiosk.

Have a product you'd like to get featured? Fill out the form here🔍

This is a web-version of our weekly This Week In Food newsletter. Subscribe below to receive future editions straight to your inbox.

Thanks to Nicola who curated today's newsletter.

Written by
Arman Anatürk

Lived across North America, Europe and Asia, leading to my questionable cooking style. Jumped two feet forward into the startup world in 2013, and haven't looked back since. Always on the hunt for the next story or inside scoop to cover - email me or connect on LinkedIn.

Become a FoodHack+ member to get unlimited access

  • Read Unlimited Articles
  • Access Member Directory
  • Get Event Discounts

This is a web-version of our weekly This Week In Food newsletter. Subscribe below to receive future editions straight to your inbox.

Yesterday, I took my first flight in over a year. For those who haven't flown in a COVID-era, here's the short: the airport was empty, the plane was full, the food was bad. Not sure what all the hype was about.

This Week In Food, we take a deep-dive into how robots can help automate across the food supply chain and take a moment to appreciate all the awesome female foodtech innovators in our industry.

The Digest

☕️ Every cup of Nespresso coffee will be carbon neutral by 2022, according to Nespresso CEO, Guillaume Le Cunff. Does that mean a carbon-neutral Nestle by 2030? One can dream.

🤖 Deep Dive: Will robots take over our jobs? This week get to grips with what’s driving this robot invasion and explore how they’re transforming the food value chain - from picking your produce to your cheeky Saturday night burger. (FoodHack+)

💸 Is your startup fundraising?Reach out to Arman about our startup - investor matchmaking and read this great resource by Foodboro on funding for food companies.

🙌Free food UK retail giant Tesco partnered with the food sharing app and social enterprise Olio in a drive to stop edible surplus food from going to waste in the UK and help feed more people in crisis in the local community. Discover the story behind one of the founders.

🇸🇬 Singapore is emerging as the foodtech capital of Asia, with the government investing S$100 billion in a bid to produce 30% of Singapore’s nutritional needs by 2030. But where has that money gone so far and will the momentum last?

🧬 Africa goes cell-based: Mzansi Meat Co has brought cruelty-free meat development to Africa, using cellular agriculture technology to produce cell-cultured protein products, perfect for a braai.

🍣 Cellular Sushi: Cellular technology is all the rage, as San Francisco-based Wildtype begins taking pre-orders from chefs for their cultivated sushi-grade salmon, which is sustainable and cruelty-free. It may be a while away from being commercially viable, but it’s an exciting step.

💤 Sleep better: Stress levels are on the rise and they’re affecting our sleep, so PepsiCo have created a relaxation drink to help consumers drop off at bedtime.

👲 Millennials are killing the ‘ethnic aisle’. And why grocery stores should open up their shelves to offer more visibility to cultural variety.

🌱 Big moves as Dutch plant-based brand Vivera is investing $35M to expand its product development, machinery and workforce as plant-based eating moves into the mainstream.

🍔 Shake Shack are shaking it up by introducing their first ever vegan burger to a few of their London menus. But you’ll have to be quick as it’s a limited edition!

🇦🇺 Veef: Australian plant-based meat brand Fenn Foods will be launching a carbon-neutral beef alternative before the end of the year. Let's hope they label it well as consumers are apparently struggling to understand the difference between a food product’s carbon footprint and its energy content.

🇮🇩 Plant-based innovators in Indonesia will soon be able to access funding and mentoring thanks to Singaporean startup Float Foods. Great news for Indonesian consumers, as nearly a quarter follow a plant-based or vegetarian diet.

🍄 Next pillar in protein: could a suite of microscopic microbial protein factories (yeast, bacteria, fungi, algae) give plants and animals a run for their money? It’s early days, says The Good Food Institute, but microbial fermentation is rapidly emerging as the 'third pillar' in the alternative protein industry.

🌶 Spicy Takeover In a deal worth up to €230m Spanish on-demand delivery company Glovo is selling its Latin American operations to German food delivery giant Delivery Hero who will acquire Glovo’s operations in eight markets — Peru, Ecuador, Costa Rica, Honduras, Guatemala, Argentina, Panama and the Dominican Republic. That's one way to takeover an entire market.

👟 Plant-based leather:
Reducing and repurposing waste is a hot topic, which is why materials science company PANGAIA have got it oh so right with their development of zero-waste vegan sneakers made from grape leather repurposed from the Italian wine industry’s waste. While you're at it, pick up a mycelium leather jacket to finish the look.

📦 Speaking of waste:
these six startups are making it their mission to fight the plastic waste crisis through innovative packaging solutions.

🔎 Innovation:
We love NPD here at FoodHack, and this article explores the top 25 ‘breakthrough innovations’ in Europe so far this year. No surprise that the list is made up of a mix of plant-based, healthy and indulgent food and drink products, in line with consumer trends, but there’s some great stuff in there to try if you haven’t already.

🥕 Healthy Snacking Revolution:
snacking options, especially for kids, are often under fire for their health credentials, particularly if labelled with the very misleading term ‘no added sugar’. UK challenger brand ChicP wants producers to be held accountable for unhealthy foods, and is fighting the fight with their range of zero-waste high veg content hummus, infused with ‘superfood’ ingredients for added health benefits.

📈 What's up: You may have noticed that a lot of this week’s news is plant-based, but it’s no surprise because consumer interest in veganism is at an all-time high in 2020, twice as popular as it was five years ago. In fact, plant-based companies have raised an unbelievable $1.5 billion through the first half of 2020.

📉 What's down: The restaurant industry. The National Restaurant Association has looked into pandemic-related activity and it’s a stark read, with 100,000 restaurants in the US now closed, and the industry set to lose $240 billion this year. However, others think that restaurants will come out of this situation more profitable, as the learnings from the pandemic bring about operational efficiencies.

📈 What else is up: After getting oversubscribed by x1000 on IPO, Nongfu Spring surges 85% over its listing price (reaching a valuation of Danone and momentarily making its founder China’s richest person). According to The Economist, China has seen an average annual consumption of bottled water increase from 41 liters in 2014 to 59 liters in 2019. Check out the list of fellow beverage billionaires below:

New in Funding

🥬 Infarm, who already harvest over half a million plants monthly from their network of vertical urban farms, have raised $170M in new investment. Their farms can deliver a crop equivalent to an acre of fresh produce in just 25m2 footprint, not to mention the massive savings on energy, water and labour. Urban farming is a huge trend as producers try to maximise space usage and minimise carbon footprint, so watch this space. (more on this next week in FoodHack+)

🌱 Brightseed
raised another $27M, taking their total funding to $52M, to build out an artificial intelligence-powered platform which aims to discover and identify phytonutrients beneficial to human health.

🥩
Plant-based meat start-up Fazenda Futuro secures $21.5M for global expansion. Fazenda uses artificial intelligence to help improve the taste and texture of its GMO-free and gluten-free plant-based meats alternatives, which are mainly made of pea protein and chickpea protein.

🍋 Hungry Harvest
raised $13.7M in their first round of investment, proving that waste reduction is an ever-growing consumer concern. They rescue ‘ugly’ produce and other staples from groceries, then repackage them to be sold or distributed to those in need.

☕️ Bulletproof
, the food, beverage, and supplement company that’s known for their high-fat coffee, just secured $13M in funding led by Beliv, Rocana Ventures, CAVU Venture Partners, and Trinity Ventures.

🍛
Virtual restaurant platform Kbox Global has raised £12M to expand its food delivery concept. The company has a network of ghost kitchens fulfilling orders from their restaurant brands, while they take care of the tech and delivery.

🐄 BinSentry
raises $7.7M to develop its feed sensors, which make distribution and delivery of feed more efficient and avoids issues with shortages or additional supply chain costs. Their solution can be installed in any feed bin in under ten minutes and doesn’t require a farm to have power or internet access on-site.

🎨
It seems like everyone’s crazy for fermentation, and Israel-based Phytolon are no different. They’re using it to create plant-based food colourings and have raised $4.1M to help them on their way.

🍻 Partake Brewing
taps $4M in funding to expand fast-growing non-alcoholic beer. Just as Molson Coors enters the non-alcoholic category.  Partake Brewing has been rapidly growing, posting a 250% increase in sales compared to a year ago. More insights on non-alc on FoodHack+

♻️ True Gum
raised $1.2M to develop plastic-free, plant-based chewing gum, meaning soon you’ll no longer need to worry about it staying in your stomach for years if you accidentally swallow it (I’m hoping I’m not the only kid lied to by my parents). Regular chewing gum takes around 1600 years to decompose, so True Gum’s alternative is definitely environmentally-friendly.

A more equitable and regenerated world ...

Meet this week top 5 product featured on FoodHack Discovery:

1️⃣ Maryiza by Forested Foods 🍯 Single-origin honeys for regenerative agroforestry.
2️⃣ PANVEGA Certified vitamin B12 enriched foods to complement flexitarian and plant-based diets.
3️⃣ Tiba Tempeh A natural plant-based protein made with soybeans, live culture and high in fibres.
4️⃣ ACTIPH Water The UK’s first high alkaline, ionised water. Supercharged to a pH 9.0+ ♻️100% Recyclable
5️⃣ Blendid The world first fully autonomous robotic food kiosk.

Have a product you'd like to get featured? Fill out the form here🔍

This is a web-version of our weekly This Week In Food newsletter. Subscribe below to receive future editions straight to your inbox.

Thanks to Nicola who curated today's newsletter.

Become a FoodHack+ member to get unlimited access

  • Read Unlimited Articles
  • Access Member Directory
  • Join a Global Community
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This is a web-version of our weekly This Week In Food newsletter. Subscribe below to receive future editions straight to your inbox.

Yesterday, I took my first flight in over a year. For those who haven't flown in a COVID-era, here's the short: the airport was empty, the plane was full, the food was bad. Not sure what all the hype was about.

This Week In Food, we take a deep-dive into how robots can help automate across the food supply chain and take a moment to appreciate all the awesome female foodtech innovators in our industry.

The Digest

☕️ Every cup of Nespresso coffee will be carbon neutral by 2022, according to Nespresso CEO, Guillaume Le Cunff. Does that mean a carbon-neutral Nestle by 2030? One can dream.

🤖 Deep Dive: Will robots take over our jobs? This week get to grips with what’s driving this robot invasion and explore how they’re transforming the food value chain - from picking your produce to your cheeky Saturday night burger. (FoodHack+)

💸 Is your startup fundraising?Reach out to Arman about our startup - investor matchmaking and read this great resource by Foodboro on funding for food companies.

🙌Free food UK retail giant Tesco partnered with the food sharing app and social enterprise Olio in a drive to stop edible surplus food from going to waste in the UK and help feed more people in crisis in the local community. Discover the story behind one of the founders.

🇸🇬 Singapore is emerging as the foodtech capital of Asia, with the government investing S$100 billion in a bid to produce 30% of Singapore’s nutritional needs by 2030. But where has that money gone so far and will the momentum last?

🧬 Africa goes cell-based: Mzansi Meat Co has brought cruelty-free meat development to Africa, using cellular agriculture technology to produce cell-cultured protein products, perfect for a braai.

🍣 Cellular Sushi: Cellular technology is all the rage, as San Francisco-based Wildtype begins taking pre-orders from chefs for their cultivated sushi-grade salmon, which is sustainable and cruelty-free. It may be a while away from being commercially viable, but it’s an exciting step.

💤 Sleep better: Stress levels are on the rise and they’re affecting our sleep, so PepsiCo have created a relaxation drink to help consumers drop off at bedtime.

👲 Millennials are killing the ‘ethnic aisle’. And why grocery stores should open up their shelves to offer more visibility to cultural variety.

🌱 Big moves as Dutch plant-based brand Vivera is investing $35M to expand its product development, machinery and workforce as plant-based eating moves into the mainstream.

🍔 Shake Shack are shaking it up by introducing their first ever vegan burger to a few of their London menus. But you’ll have to be quick as it’s a limited edition!

🇦🇺 Veef: Australian plant-based meat brand Fenn Foods will be launching a carbon-neutral beef alternative before the end of the year. Let's hope they label it well as consumers are apparently struggling to understand the difference between a food product’s carbon footprint and its energy content.

🇮🇩 Plant-based innovators in Indonesia will soon be able to access funding and mentoring thanks to Singaporean startup Float Foods. Great news for Indonesian consumers, as nearly a quarter follow a plant-based or vegetarian diet.

🍄 Next pillar in protein: could a suite of microscopic microbial protein factories (yeast, bacteria, fungi, algae) give plants and animals a run for their money? It’s early days, says The Good Food Institute, but microbial fermentation is rapidly emerging as the 'third pillar' in the alternative protein industry.

🌶 Spicy Takeover In a deal worth up to €230m Spanish on-demand delivery company Glovo is selling its Latin American operations to German food delivery giant Delivery Hero who will acquire Glovo’s operations in eight markets — Peru, Ecuador, Costa Rica, Honduras, Guatemala, Argentina, Panama and the Dominican Republic. That's one way to takeover an entire market.

👟 Plant-based leather:
Reducing and repurposing waste is a hot topic, which is why materials science company PANGAIA have got it oh so right with their development of zero-waste vegan sneakers made from grape leather repurposed from the Italian wine industry’s waste. While you're at it, pick up a mycelium leather jacket to finish the look.

📦 Speaking of waste:
these six startups are making it their mission to fight the plastic waste crisis through innovative packaging solutions.

🔎 Innovation:
We love NPD here at FoodHack, and this article explores the top 25 ‘breakthrough innovations’ in Europe so far this year. No surprise that the list is made up of a mix of plant-based, healthy and indulgent food and drink products, in line with consumer trends, but there’s some great stuff in there to try if you haven’t already.

🥕 Healthy Snacking Revolution:
snacking options, especially for kids, are often under fire for their health credentials, particularly if labelled with the very misleading term ‘no added sugar’. UK challenger brand ChicP wants producers to be held accountable for unhealthy foods, and is fighting the fight with their range of zero-waste high veg content hummus, infused with ‘superfood’ ingredients for added health benefits.

📈 What's up: You may have noticed that a lot of this week’s news is plant-based, but it’s no surprise because consumer interest in veganism is at an all-time high in 2020, twice as popular as it was five years ago. In fact, plant-based companies have raised an unbelievable $1.5 billion through the first half of 2020.

📉 What's down: The restaurant industry. The National Restaurant Association has looked into pandemic-related activity and it’s a stark read, with 100,000 restaurants in the US now closed, and the industry set to lose $240 billion this year. However, others think that restaurants will come out of this situation more profitable, as the learnings from the pandemic bring about operational efficiencies.

📈 What else is up: After getting oversubscribed by x1000 on IPO, Nongfu Spring surges 85% over its listing price (reaching a valuation of Danone and momentarily making its founder China’s richest person). According to The Economist, China has seen an average annual consumption of bottled water increase from 41 liters in 2014 to 59 liters in 2019. Check out the list of fellow beverage billionaires below:

New in Funding

🥬 Infarm, who already harvest over half a million plants monthly from their network of vertical urban farms, have raised $170M in new investment. Their farms can deliver a crop equivalent to an acre of fresh produce in just 25m2 footprint, not to mention the massive savings on energy, water and labour. Urban farming is a huge trend as producers try to maximise space usage and minimise carbon footprint, so watch this space. (more on this next week in FoodHack+)

🌱 Brightseed
raised another $27M, taking their total funding to $52M, to build out an artificial intelligence-powered platform which aims to discover and identify phytonutrients beneficial to human health.

🥩
Plant-based meat start-up Fazenda Futuro secures $21.5M for global expansion. Fazenda uses artificial intelligence to help improve the taste and texture of its GMO-free and gluten-free plant-based meats alternatives, which are mainly made of pea protein and chickpea protein.

🍋 Hungry Harvest
raised $13.7M in their first round of investment, proving that waste reduction is an ever-growing consumer concern. They rescue ‘ugly’ produce and other staples from groceries, then repackage them to be sold or distributed to those in need.

☕️ Bulletproof
, the food, beverage, and supplement company that’s known for their high-fat coffee, just secured $13M in funding led by Beliv, Rocana Ventures, CAVU Venture Partners, and Trinity Ventures.

🍛
Virtual restaurant platform Kbox Global has raised £12M to expand its food delivery concept. The company has a network of ghost kitchens fulfilling orders from their restaurant brands, while they take care of the tech and delivery.

🐄 BinSentry
raises $7.7M to develop its feed sensors, which make distribution and delivery of feed more efficient and avoids issues with shortages or additional supply chain costs. Their solution can be installed in any feed bin in under ten minutes and doesn’t require a farm to have power or internet access on-site.

🎨
It seems like everyone’s crazy for fermentation, and Israel-based Phytolon are no different. They’re using it to create plant-based food colourings and have raised $4.1M to help them on their way.

🍻 Partake Brewing
taps $4M in funding to expand fast-growing non-alcoholic beer. Just as Molson Coors enters the non-alcoholic category.  Partake Brewing has been rapidly growing, posting a 250% increase in sales compared to a year ago. More insights on non-alc on FoodHack+

♻️ True Gum
raised $1.2M to develop plastic-free, plant-based chewing gum, meaning soon you’ll no longer need to worry about it staying in your stomach for years if you accidentally swallow it (I’m hoping I’m not the only kid lied to by my parents). Regular chewing gum takes around 1600 years to decompose, so True Gum’s alternative is definitely environmentally-friendly.

A more equitable and regenerated world ...

Meet this week top 5 product featured on FoodHack Discovery:

1️⃣ Maryiza by Forested Foods 🍯 Single-origin honeys for regenerative agroforestry.
2️⃣ PANVEGA Certified vitamin B12 enriched foods to complement flexitarian and plant-based diets.
3️⃣ Tiba Tempeh A natural plant-based protein made with soybeans, live culture and high in fibres.
4️⃣ ACTIPH Water The UK’s first high alkaline, ionised water. Supercharged to a pH 9.0+ ♻️100% Recyclable
5️⃣ Blendid The world first fully autonomous robotic food kiosk.

Have a product you'd like to get featured? Fill out the form here🔍

This is a web-version of our weekly This Week In Food newsletter. Subscribe below to receive future editions straight to your inbox.

Thanks to Nicola who curated today's newsletter.

This is a web-version of our weekly This Week In Food newsletter. Subscribe below to receive future editions straight to your inbox.

Yesterday, I took my first flight in over a year. For those who haven't flown in a COVID-era, here's the short: the airport was empty, the plane was full, the food was bad. Not sure what all the hype was about.

This Week In Food, we take a deep-dive into how robots can help automate across the food supply chain and take a moment to appreciate all the awesome female foodtech innovators in our industry.

The Digest

☕️ Every cup of Nespresso coffee will be carbon neutral by 2022, according to Nespresso CEO, Guillaume Le Cunff. Does that mean a carbon-neutral Nestle by 2030? One can dream.

🤖 Deep Dive: Will robots take over our jobs? This week get to grips with what’s driving this robot invasion and explore how they’re transforming the food value chain - from picking your produce to your cheeky Saturday night burger. (FoodHack+)

💸 Is your startup fundraising?Reach out to Arman about our startup - investor matchmaking and read this great resource by Foodboro on funding for food companies.

🙌Free food UK retail giant Tesco partnered with the food sharing app and social enterprise Olio in a drive to stop edible surplus food from going to waste in the UK and help feed more people in crisis in the local community. Discover the story behind one of the founders.

🇸🇬 Singapore is emerging as the foodtech capital of Asia, with the government investing S$100 billion in a bid to produce 30% of Singapore’s nutritional needs by 2030. But where has that money gone so far and will the momentum last?

🧬 Africa goes cell-based: Mzansi Meat Co has brought cruelty-free meat development to Africa, using cellular agriculture technology to produce cell-cultured protein products, perfect for a braai.

🍣 Cellular Sushi: Cellular technology is all the rage, as San Francisco-based Wildtype begins taking pre-orders from chefs for their cultivated sushi-grade salmon, which is sustainable and cruelty-free. It may be a while away from being commercially viable, but it’s an exciting step.

💤 Sleep better: Stress levels are on the rise and they’re affecting our sleep, so PepsiCo have created a relaxation drink to help consumers drop off at bedtime.

👲 Millennials are killing the ‘ethnic aisle’. And why grocery stores should open up their shelves to offer more visibility to cultural variety.

🌱 Big moves as Dutch plant-based brand Vivera is investing $35M to expand its product development, machinery and workforce as plant-based eating moves into the mainstream.

🍔 Shake Shack are shaking it up by introducing their first ever vegan burger to a few of their London menus. But you’ll have to be quick as it’s a limited edition!

🇦🇺 Veef: Australian plant-based meat brand Fenn Foods will be launching a carbon-neutral beef alternative before the end of the year. Let's hope they label it well as consumers are apparently struggling to understand the difference between a food product’s carbon footprint and its energy content.

🇮🇩 Plant-based innovators in Indonesia will soon be able to access funding and mentoring thanks to Singaporean startup Float Foods. Great news for Indonesian consumers, as nearly a quarter follow a plant-based or vegetarian diet.

🍄 Next pillar in protein: could a suite of microscopic microbial protein factories (yeast, bacteria, fungi, algae) give plants and animals a run for their money? It’s early days, says The Good Food Institute, but microbial fermentation is rapidly emerging as the 'third pillar' in the alternative protein industry.

🌶 Spicy Takeover In a deal worth up to €230m Spanish on-demand delivery company Glovo is selling its Latin American operations to German food delivery giant Delivery Hero who will acquire Glovo’s operations in eight markets — Peru, Ecuador, Costa Rica, Honduras, Guatemala, Argentina, Panama and the Dominican Republic. That's one way to takeover an entire market.

👟 Plant-based leather:
Reducing and repurposing waste is a hot topic, which is why materials science company PANGAIA have got it oh so right with their development of zero-waste vegan sneakers made from grape leather repurposed from the Italian wine industry’s waste. While you're at it, pick up a mycelium leather jacket to finish the look.

📦 Speaking of waste:
these six startups are making it their mission to fight the plastic waste crisis through innovative packaging solutions.

🔎 Innovation:
We love NPD here at FoodHack, and this article explores the top 25 ‘breakthrough innovations’ in Europe so far this year. No surprise that the list is made up of a mix of plant-based, healthy and indulgent food and drink products, in line with consumer trends, but there’s some great stuff in there to try if you haven’t already.

🥕 Healthy Snacking Revolution:
snacking options, especially for kids, are often under fire for their health credentials, particularly if labelled with the very misleading term ‘no added sugar’. UK challenger brand ChicP wants producers to be held accountable for unhealthy foods, and is fighting the fight with their range of zero-waste high veg content hummus, infused with ‘superfood’ ingredients for added health benefits.

📈 What's up: You may have noticed that a lot of this week’s news is plant-based, but it’s no surprise because consumer interest in veganism is at an all-time high in 2020, twice as popular as it was five years ago. In fact, plant-based companies have raised an unbelievable $1.5 billion through the first half of 2020.

📉 What's down: The restaurant industry. The National Restaurant Association has looked into pandemic-related activity and it’s a stark read, with 100,000 restaurants in the US now closed, and the industry set to lose $240 billion this year. However, others think that restaurants will come out of this situation more profitable, as the learnings from the pandemic bring about operational efficiencies.

📈 What else is up: After getting oversubscribed by x1000 on IPO, Nongfu Spring surges 85% over its listing price (reaching a valuation of Danone and momentarily making its founder China’s richest person). According to The Economist, China has seen an average annual consumption of bottled water increase from 41 liters in 2014 to 59 liters in 2019. Check out the list of fellow beverage billionaires below:

New in Funding

🥬 Infarm, who already harvest over half a million plants monthly from their network of vertical urban farms, have raised $170M in new investment. Their farms can deliver a crop equivalent to an acre of fresh produce in just 25m2 footprint, not to mention the massive savings on energy, water and labour. Urban farming is a huge trend as producers try to maximise space usage and minimise carbon footprint, so watch this space. (more on this next week in FoodHack+)

🌱 Brightseed
raised another $27M, taking their total funding to $52M, to build out an artificial intelligence-powered platform which aims to discover and identify phytonutrients beneficial to human health.

🥩
Plant-based meat start-up Fazenda Futuro secures $21.5M for global expansion. Fazenda uses artificial intelligence to help improve the taste and texture of its GMO-free and gluten-free plant-based meats alternatives, which are mainly made of pea protein and chickpea protein.

🍋 Hungry Harvest
raised $13.7M in their first round of investment, proving that waste reduction is an ever-growing consumer concern. They rescue ‘ugly’ produce and other staples from groceries, then repackage them to be sold or distributed to those in need.

☕️ Bulletproof
, the food, beverage, and supplement company that’s known for their high-fat coffee, just secured $13M in funding led by Beliv, Rocana Ventures, CAVU Venture Partners, and Trinity Ventures.

🍛
Virtual restaurant platform Kbox Global has raised £12M to expand its food delivery concept. The company has a network of ghost kitchens fulfilling orders from their restaurant brands, while they take care of the tech and delivery.

🐄 BinSentry
raises $7.7M to develop its feed sensors, which make distribution and delivery of feed more efficient and avoids issues with shortages or additional supply chain costs. Their solution can be installed in any feed bin in under ten minutes and doesn’t require a farm to have power or internet access on-site.

🎨
It seems like everyone’s crazy for fermentation, and Israel-based Phytolon are no different. They’re using it to create plant-based food colourings and have raised $4.1M to help them on their way.

🍻 Partake Brewing
taps $4M in funding to expand fast-growing non-alcoholic beer. Just as Molson Coors enters the non-alcoholic category.  Partake Brewing has been rapidly growing, posting a 250% increase in sales compared to a year ago. More insights on non-alc on FoodHack+

♻️ True Gum
raised $1.2M to develop plastic-free, plant-based chewing gum, meaning soon you’ll no longer need to worry about it staying in your stomach for years if you accidentally swallow it (I’m hoping I’m not the only kid lied to by my parents). Regular chewing gum takes around 1600 years to decompose, so True Gum’s alternative is definitely environmentally-friendly.

A more equitable and regenerated world ...

Meet this week top 5 product featured on FoodHack Discovery:

1️⃣ Maryiza by Forested Foods 🍯 Single-origin honeys for regenerative agroforestry.
2️⃣ PANVEGA Certified vitamin B12 enriched foods to complement flexitarian and plant-based diets.
3️⃣ Tiba Tempeh A natural plant-based protein made with soybeans, live culture and high in fibres.
4️⃣ ACTIPH Water The UK’s first high alkaline, ionised water. Supercharged to a pH 9.0+ ♻️100% Recyclable
5️⃣ Blendid The world first fully autonomous robotic food kiosk.

Have a product you'd like to get featured? Fill out the form here🔍

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Thanks to Nicola who curated today's newsletter.

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