This Week In Food: Credit Suisse & Cargill Get Bullish On Plant-Based

This Week In Food: Credit Suisse & Cargill Get Bullish On Plant-Based

By
Nicola Spalding
June 11, 2021

This is a web version of FoodHack's 'This Week In Food' newsletter. Sign up here to receive the next edition to your inbox.

The Digest

📈 What’s Up: According to new data released by the NPD Group, shipments of plant-based proteins from foodservice operators to restaurants increased 60% YOY in April 2021, driven by both availability and price.

📉 What’s Down: Cargill CEO Dave MacLennan has said that he expects plant-based proteins will cannibalise its meat protein business, as the firm’s analysis shows that plant-based proteins will be at 10% market share within three to four years.

🌱 A new report by Credit Suisse forecasts that global plant-based food sales will be 100 times larger than present by 2050, climbing from $14B to $1.4T within 30 years.

Funding

I🚚 German grocery delivery startup Flink, which promises to deliver items in under 10 minutes, raised $240M last week, just six months after inception. It is currently active in 24 cities across Germany and will use the funding to further expand its operations. 

🐓 SIMULATE, the firm behind the distinctive NUGGS plant-based chicken brand, raised $50M series B funding to triple its team, speed up its R&D, scale up its manufacturing and expand internationally.

🍎 Finnish food intelligence startup Veri raised a combined €3.2M pre-seed and seed funding round to expand its health monitoring service internationally. Its device provides real-time feedback on food choices and gives its users deep insights by analyzing personalised blood sugar levels in the context of exercise as well as sleep habits. 

💸 Find all 14 funding rounds of the week here 

Science & Tech

Credit: BZ Berlin

🦍 Berlin-based on-demand delivery startup Gorillas’ riders are staging protests after an employee was fired on Wednesday, allegedly without adequate warning. Gorillas is working through the allegations with the Berlin worker’s council.

🇯🇵 DoorDash has announced its expansion into Japan, its first foray into the Asian market. It is beginning its operations in the country by servicing just over a million people in Sendai, a city in the northeast of Japan. 

🍼 Singapore-based TurtleTree Labs is preparing to commercialise its first human cell-based milk component, lactoferrin, which plays an important role in brain development and inflammatory responses.

💸 Israeli startup Seedo Corp, through its subsidiary Saffron Tech, is cultivating saffron indoors. One of the most expensive spices in the world, saffron is often said to be more valuable than gold, is difficult to harvest and there is a tricky black market for fake saffron, too, because the real stuff can only (currently) be grown in five places in the world.

🖨 Check out this video animation of Revo Foods’ 3D food printing production line, which will have multiple printers connected together for large scale production with almost 0% waste.

💡 Applications are closing soon for Stage II of the EIT Food Global Food Venture Programme. Stage II Business Incubation is designed to incubate very early-phase or idea-phase ventures in food & agriculture space by PhD students. Successful applicants will learn how to turn their initial idea into a viable food and agtech business through 6 months of tailored mentoring and coaching.


Sponsored by Big Idea Ventures

4 Days Left: Applications to Big Idea Ventures closing soon

Big Idea Ventures, the part-VC/part-accelerator is calling on the most innovative companies working on plant-based food or ingredients, food technology, and cellular agriculture technology to apply to their accelerator.

Undecided wether to apply? Here's a few reasons why you really should:

💸 BIV invest $200K USD in each participating company.
🤝 Their LPs including AAKBühlerGivaudanTyson Ventures, and more.
🔬 You'll get unparalleled support from their team of in-house experts.
🎓 There's ample mentorship from a network of industry professionals.

👀 They have an impressive track record of alumni.

Plus, It's free.

Apply here before June 14th at 11:59pm EDT to fast-track you growth with Big Idea Ventures.


Plant-Based

Credit: OMNI

🐟 Hong Kong’s Green Monday is expanding its OmniFoods offer with the launch of OmniSeafood, a brand new line of six plant-based fish products, including the world’s first plant-based batter-free fish fillet. Read this thread on why it's a big deal.

🧪 Geltor has unveiled what it claim’s is the world’s first real vegan collagen for the food and beverage industry, different from plant-based ‘collagen builder’ or ‘collagen booster’ formulations on the market because it’s an exact match to the bioactive amino acid core of Type XXI collagen. 

🐟 Cell-based seafood firm Finless Foods has expanded its portfolio with a new plant-based tuna product made from nine whole, plant-based ingredients that are cooked and seasoned to recreate the taste and texture of tuna.

🔥 British tempeh brand Better Nature has launched a BBQ-friendly range of ribs, rashers, roasts and kebabs, which are all both carbon and plastic-negative, meaning they offset more than they produce. 

🍄 The Better Meat Co. unveiled its brand new mycoprotein fermentation facility, a 13,000 square foot plant which it has been secretly developing for three years to produce thousands of pounds a month of the meat substitute protein.

🍔 Livekindly Collective is acquiring Amsterdam-based The Dutch Weed Burger, which uses seaweed to make plant-based meat alternatives, to scale internationally in the UK, Nordics, and the US and Canadian markets, alongside entering into Asia. 

🥛 Israeli startup Imagindairy Ltd. is creating real dairy products through precision fermentation, without cows. Its proprietary technology recreates nature-identical, animal-free versions of whey and casein to produce dairy alternatives.

🇩🇪 The world’s first ever plant-based Burger King outlet opened in Cologne this week. BK has partnered with Unilever-owned The Vegetarian Butcher to serve meatless Whoppers, plant-based nuggets and dairy-free Ben & Jerry’s ice cream.

🌱 British snack brand Perkier has launched the UK’s first probiotic snack bar, which is plant-based, gut-friendly and made with natural ingredients, to meet growing demand for healthier snacking options.

Big Food

🍖 Tyson Foods has made its first foray into the Asian plant-based meat market with its First Pride brand, which has offered frozen chicken, beef and fish products in Malaysia for nearly 15 years. In the same week, the giant pledged to achieve net-zero emissions throughout its supply chain by 2050.

👾JBS paid $11m in ransom money following a targeted cyberattack last week which temporarily took out its meat processing operations in North America and Australia.

🍕 Dr Oetker has released its first vegan Ristorante frozen pizza in the UK, to meet growing consumer demand for convenient plant-based options.

👋 Tesco and Carrefour are parting ways. They have agreed to end their three-year global purchasing allowance on 31st December, and have not stated any reason for the split other than that it is not related to Brexit.

Trends: Alt-Eggs

Alternative-eggs haven't had the same coverage as alt-meats or milks. But The Good Food Institute estimates that the plant-based egg sector is currently worth $27 million, and from 2019-2020 it experienced a growth rate of 168 percent. 

🔎 This week in FoodHack+, we're taking a closer look at the alt-egg innovators:

- 2x case studies (JUST Egg, EggField)
- The good, the bad, and the figures behind alt-egg innovation.

- The big food egg producer, who launched a plant-based subdivision. 
- A list of 20+ companies in the space

Find out more about how hatching egg substitutes is a growing market, one that’s sure to be lucrative for investors and popular with certain segments of consumers.


How did you like today's email?

Love it 😁 Meh 😐 Hate it 🙁

Curated by Nicola & Arman

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This is a web version of FoodHack's 'This Week In Food' newsletter. Sign up here to receive the next edition to your inbox.

The Digest

📈 What’s Up: According to new data released by the NPD Group, shipments of plant-based proteins from foodservice operators to restaurants increased 60% YOY in April 2021, driven by both availability and price.

📉 What’s Down: Cargill CEO Dave MacLennan has said that he expects plant-based proteins will cannibalise its meat protein business, as the firm’s analysis shows that plant-based proteins will be at 10% market share within three to four years.

🌱 A new report by Credit Suisse forecasts that global plant-based food sales will be 100 times larger than present by 2050, climbing from $14B to $1.4T within 30 years.

Funding

I🚚 German grocery delivery startup Flink, which promises to deliver items in under 10 minutes, raised $240M last week, just six months after inception. It is currently active in 24 cities across Germany and will use the funding to further expand its operations. 

🐓 SIMULATE, the firm behind the distinctive NUGGS plant-based chicken brand, raised $50M series B funding to triple its team, speed up its R&D, scale up its manufacturing and expand internationally.

🍎 Finnish food intelligence startup Veri raised a combined €3.2M pre-seed and seed funding round to expand its health monitoring service internationally. Its device provides real-time feedback on food choices and gives its users deep insights by analyzing personalised blood sugar levels in the context of exercise as well as sleep habits. 

💸 Find all 14 funding rounds of the week here 

Science & Tech

Credit: BZ Berlin

🦍 Berlin-based on-demand delivery startup Gorillas’ riders are staging protests after an employee was fired on Wednesday, allegedly without adequate warning. Gorillas is working through the allegations with the Berlin worker’s council.

🇯🇵 DoorDash has announced its expansion into Japan, its first foray into the Asian market. It is beginning its operations in the country by servicing just over a million people in Sendai, a city in the northeast of Japan. 

🍼 Singapore-based TurtleTree Labs is preparing to commercialise its first human cell-based milk component, lactoferrin, which plays an important role in brain development and inflammatory responses.

💸 Israeli startup Seedo Corp, through its subsidiary Saffron Tech, is cultivating saffron indoors. One of the most expensive spices in the world, saffron is often said to be more valuable than gold, is difficult to harvest and there is a tricky black market for fake saffron, too, because the real stuff can only (currently) be grown in five places in the world.

🖨 Check out this video animation of Revo Foods’ 3D food printing production line, which will have multiple printers connected together for large scale production with almost 0% waste.

💡 Applications are closing soon for Stage II of the EIT Food Global Food Venture Programme. Stage II Business Incubation is designed to incubate very early-phase or idea-phase ventures in food & agriculture space by PhD students. Successful applicants will learn how to turn their initial idea into a viable food and agtech business through 6 months of tailored mentoring and coaching.


Sponsored by Big Idea Ventures

4 Days Left: Applications to Big Idea Ventures closing soon

Big Idea Ventures, the part-VC/part-accelerator is calling on the most innovative companies working on plant-based food or ingredients, food technology, and cellular agriculture technology to apply to their accelerator.

Undecided wether to apply? Here's a few reasons why you really should:

💸 BIV invest $200K USD in each participating company.
🤝 Their LPs including AAKBühlerGivaudanTyson Ventures, and more.
🔬 You'll get unparalleled support from their team of in-house experts.
🎓 There's ample mentorship from a network of industry professionals.

👀 They have an impressive track record of alumni.

Plus, It's free.

Apply here before June 14th at 11:59pm EDT to fast-track you growth with Big Idea Ventures.


Plant-Based

Credit: OMNI

🐟 Hong Kong’s Green Monday is expanding its OmniFoods offer with the launch of OmniSeafood, a brand new line of six plant-based fish products, including the world’s first plant-based batter-free fish fillet. Read this thread on why it's a big deal.

🧪 Geltor has unveiled what it claim’s is the world’s first real vegan collagen for the food and beverage industry, different from plant-based ‘collagen builder’ or ‘collagen booster’ formulations on the market because it’s an exact match to the bioactive amino acid core of Type XXI collagen. 

🐟 Cell-based seafood firm Finless Foods has expanded its portfolio with a new plant-based tuna product made from nine whole, plant-based ingredients that are cooked and seasoned to recreate the taste and texture of tuna.

🔥 British tempeh brand Better Nature has launched a BBQ-friendly range of ribs, rashers, roasts and kebabs, which are all both carbon and plastic-negative, meaning they offset more than they produce. 

🍄 The Better Meat Co. unveiled its brand new mycoprotein fermentation facility, a 13,000 square foot plant which it has been secretly developing for three years to produce thousands of pounds a month of the meat substitute protein.

🍔 Livekindly Collective is acquiring Amsterdam-based The Dutch Weed Burger, which uses seaweed to make plant-based meat alternatives, to scale internationally in the UK, Nordics, and the US and Canadian markets, alongside entering into Asia. 

🥛 Israeli startup Imagindairy Ltd. is creating real dairy products through precision fermentation, without cows. Its proprietary technology recreates nature-identical, animal-free versions of whey and casein to produce dairy alternatives.

🇩🇪 The world’s first ever plant-based Burger King outlet opened in Cologne this week. BK has partnered with Unilever-owned The Vegetarian Butcher to serve meatless Whoppers, plant-based nuggets and dairy-free Ben & Jerry’s ice cream.

🌱 British snack brand Perkier has launched the UK’s first probiotic snack bar, which is plant-based, gut-friendly and made with natural ingredients, to meet growing demand for healthier snacking options.

Big Food

🍖 Tyson Foods has made its first foray into the Asian plant-based meat market with its First Pride brand, which has offered frozen chicken, beef and fish products in Malaysia for nearly 15 years. In the same week, the giant pledged to achieve net-zero emissions throughout its supply chain by 2050.

👾JBS paid $11m in ransom money following a targeted cyberattack last week which temporarily took out its meat processing operations in North America and Australia.

🍕 Dr Oetker has released its first vegan Ristorante frozen pizza in the UK, to meet growing consumer demand for convenient plant-based options.

👋 Tesco and Carrefour are parting ways. They have agreed to end their three-year global purchasing allowance on 31st December, and have not stated any reason for the split other than that it is not related to Brexit.

Trends: Alt-Eggs

Alternative-eggs haven't had the same coverage as alt-meats or milks. But The Good Food Institute estimates that the plant-based egg sector is currently worth $27 million, and from 2019-2020 it experienced a growth rate of 168 percent. 

🔎 This week in FoodHack+, we're taking a closer look at the alt-egg innovators:

- 2x case studies (JUST Egg, EggField)
- The good, the bad, and the figures behind alt-egg innovation.

- The big food egg producer, who launched a plant-based subdivision. 
- A list of 20+ companies in the space

Find out more about how hatching egg substitutes is a growing market, one that’s sure to be lucrative for investors and popular with certain segments of consumers.


How did you like today's email?

Love it 😁 Meh 😐 Hate it 🙁

Curated by Nicola & Arman

This is a web version of FoodHack's 'This Week In Food' newsletter. Sign up here to receive the next edition to your inbox.

The Digest

📈 What’s Up: According to new data released by the NPD Group, shipments of plant-based proteins from foodservice operators to restaurants increased 60% YOY in April 2021, driven by both availability and price.

📉 What’s Down: Cargill CEO Dave MacLennan has said that he expects plant-based proteins will cannibalise its meat protein business, as the firm’s analysis shows that plant-based proteins will be at 10% market share within three to four years.

🌱 A new report by Credit Suisse forecasts that global plant-based food sales will be 100 times larger than present by 2050, climbing from $14B to $1.4T within 30 years.

Funding

I🚚 German grocery delivery startup Flink, which promises to deliver items in under 10 minutes, raised $240M last week, just six months after inception. It is currently active in 24 cities across Germany and will use the funding to further expand its operations. 

🐓 SIMULATE, the firm behind the distinctive NUGGS plant-based chicken brand, raised $50M series B funding to triple its team, speed up its R&D, scale up its manufacturing and expand internationally.

🍎 Finnish food intelligence startup Veri raised a combined €3.2M pre-seed and seed funding round to expand its health monitoring service internationally. Its device provides real-time feedback on food choices and gives its users deep insights by analyzing personalised blood sugar levels in the context of exercise as well as sleep habits. 

💸 Find all 14 funding rounds of the week here 

Science & Tech

Credit: BZ Berlin

🦍 Berlin-based on-demand delivery startup Gorillas’ riders are staging protests after an employee was fired on Wednesday, allegedly without adequate warning. Gorillas is working through the allegations with the Berlin worker’s council.

🇯🇵 DoorDash has announced its expansion into Japan, its first foray into the Asian market. It is beginning its operations in the country by servicing just over a million people in Sendai, a city in the northeast of Japan. 

🍼 Singapore-based TurtleTree Labs is preparing to commercialise its first human cell-based milk component, lactoferrin, which plays an important role in brain development and inflammatory responses.

💸 Israeli startup Seedo Corp, through its subsidiary Saffron Tech, is cultivating saffron indoors. One of the most expensive spices in the world, saffron is often said to be more valuable than gold, is difficult to harvest and there is a tricky black market for fake saffron, too, because the real stuff can only (currently) be grown in five places in the world.

🖨 Check out this video animation of Revo Foods’ 3D food printing production line, which will have multiple printers connected together for large scale production with almost 0% waste.

💡 Applications are closing soon for Stage II of the EIT Food Global Food Venture Programme. Stage II Business Incubation is designed to incubate very early-phase or idea-phase ventures in food & agriculture space by PhD students. Successful applicants will learn how to turn their initial idea into a viable food and agtech business through 6 months of tailored mentoring and coaching.


Sponsored by Big Idea Ventures

4 Days Left: Applications to Big Idea Ventures closing soon

Big Idea Ventures, the part-VC/part-accelerator is calling on the most innovative companies working on plant-based food or ingredients, food technology, and cellular agriculture technology to apply to their accelerator.

Undecided wether to apply? Here's a few reasons why you really should:

💸 BIV invest $200K USD in each participating company.
🤝 Their LPs including AAKBühlerGivaudanTyson Ventures, and more.
🔬 You'll get unparalleled support from their team of in-house experts.
🎓 There's ample mentorship from a network of industry professionals.

👀 They have an impressive track record of alumni.

Plus, It's free.

Apply here before June 14th at 11:59pm EDT to fast-track you growth with Big Idea Ventures.


Plant-Based

Credit: OMNI

🐟 Hong Kong’s Green Monday is expanding its OmniFoods offer with the launch of OmniSeafood, a brand new line of six plant-based fish products, including the world’s first plant-based batter-free fish fillet. Read this thread on why it's a big deal.

🧪 Geltor has unveiled what it claim’s is the world’s first real vegan collagen for the food and beverage industry, different from plant-based ‘collagen builder’ or ‘collagen booster’ formulations on the market because it’s an exact match to the bioactive amino acid core of Type XXI collagen. 

🐟 Cell-based seafood firm Finless Foods has expanded its portfolio with a new plant-based tuna product made from nine whole, plant-based ingredients that are cooked and seasoned to recreate the taste and texture of tuna.

🔥 British tempeh brand Better Nature has launched a BBQ-friendly range of ribs, rashers, roasts and kebabs, which are all both carbon and plastic-negative, meaning they offset more than they produce. 

🍄 The Better Meat Co. unveiled its brand new mycoprotein fermentation facility, a 13,000 square foot plant which it has been secretly developing for three years to produce thousands of pounds a month of the meat substitute protein.

🍔 Livekindly Collective is acquiring Amsterdam-based The Dutch Weed Burger, which uses seaweed to make plant-based meat alternatives, to scale internationally in the UK, Nordics, and the US and Canadian markets, alongside entering into Asia. 

🥛 Israeli startup Imagindairy Ltd. is creating real dairy products through precision fermentation, without cows. Its proprietary technology recreates nature-identical, animal-free versions of whey and casein to produce dairy alternatives.

🇩🇪 The world’s first ever plant-based Burger King outlet opened in Cologne this week. BK has partnered with Unilever-owned The Vegetarian Butcher to serve meatless Whoppers, plant-based nuggets and dairy-free Ben & Jerry’s ice cream.

🌱 British snack brand Perkier has launched the UK’s first probiotic snack bar, which is plant-based, gut-friendly and made with natural ingredients, to meet growing demand for healthier snacking options.

Big Food

🍖 Tyson Foods has made its first foray into the Asian plant-based meat market with its First Pride brand, which has offered frozen chicken, beef and fish products in Malaysia for nearly 15 years. In the same week, the giant pledged to achieve net-zero emissions throughout its supply chain by 2050.

👾JBS paid $11m in ransom money following a targeted cyberattack last week which temporarily took out its meat processing operations in North America and Australia.

🍕 Dr Oetker has released its first vegan Ristorante frozen pizza in the UK, to meet growing consumer demand for convenient plant-based options.

👋 Tesco and Carrefour are parting ways. They have agreed to end their three-year global purchasing allowance on 31st December, and have not stated any reason for the split other than that it is not related to Brexit.

Trends: Alt-Eggs

Alternative-eggs haven't had the same coverage as alt-meats or milks. But The Good Food Institute estimates that the plant-based egg sector is currently worth $27 million, and from 2019-2020 it experienced a growth rate of 168 percent. 

🔎 This week in FoodHack+, we're taking a closer look at the alt-egg innovators:

- 2x case studies (JUST Egg, EggField)
- The good, the bad, and the figures behind alt-egg innovation.

- The big food egg producer, who launched a plant-based subdivision. 
- A list of 20+ companies in the space

Find out more about how hatching egg substitutes is a growing market, one that’s sure to be lucrative for investors and popular with certain segments of consumers.


How did you like today's email?

Love it 😁 Meh 😐 Hate it 🙁

Curated by Nicola & Arman

This is a web version of FoodHack's 'This Week In Food' newsletter. Sign up here to receive the next edition to your inbox.

The Digest

📈 What’s Up: According to new data released by the NPD Group, shipments of plant-based proteins from foodservice operators to restaurants increased 60% YOY in April 2021, driven by both availability and price.

📉 What’s Down: Cargill CEO Dave MacLennan has said that he expects plant-based proteins will cannibalise its meat protein business, as the firm’s analysis shows that plant-based proteins will be at 10% market share within three to four years.

🌱 A new report by Credit Suisse forecasts that global plant-based food sales will be 100 times larger than present by 2050, climbing from $14B to $1.4T within 30 years.

Funding

I🚚 German grocery delivery startup Flink, which promises to deliver items in under 10 minutes, raised $240M last week, just six months after inception. It is currently active in 24 cities across Germany and will use the funding to further expand its operations. 

🐓 SIMULATE, the firm behind the distinctive NUGGS plant-based chicken brand, raised $50M series B funding to triple its team, speed up its R&D, scale up its manufacturing and expand internationally.

🍎 Finnish food intelligence startup Veri raised a combined €3.2M pre-seed and seed funding round to expand its health monitoring service internationally. Its device provides real-time feedback on food choices and gives its users deep insights by analyzing personalised blood sugar levels in the context of exercise as well as sleep habits. 

💸 Find all 14 funding rounds of the week here 

Science & Tech

Credit: BZ Berlin

🦍 Berlin-based on-demand delivery startup Gorillas’ riders are staging protests after an employee was fired on Wednesday, allegedly without adequate warning. Gorillas is working through the allegations with the Berlin worker’s council.

🇯🇵 DoorDash has announced its expansion into Japan, its first foray into the Asian market. It is beginning its operations in the country by servicing just over a million people in Sendai, a city in the northeast of Japan. 

🍼 Singapore-based TurtleTree Labs is preparing to commercialise its first human cell-based milk component, lactoferrin, which plays an important role in brain development and inflammatory responses.

💸 Israeli startup Seedo Corp, through its subsidiary Saffron Tech, is cultivating saffron indoors. One of the most expensive spices in the world, saffron is often said to be more valuable than gold, is difficult to harvest and there is a tricky black market for fake saffron, too, because the real stuff can only (currently) be grown in five places in the world.

🖨 Check out this video animation of Revo Foods’ 3D food printing production line, which will have multiple printers connected together for large scale production with almost 0% waste.

💡 Applications are closing soon for Stage II of the EIT Food Global Food Venture Programme. Stage II Business Incubation is designed to incubate very early-phase or idea-phase ventures in food & agriculture space by PhD students. Successful applicants will learn how to turn their initial idea into a viable food and agtech business through 6 months of tailored mentoring and coaching.


Sponsored by Big Idea Ventures

4 Days Left: Applications to Big Idea Ventures closing soon

Big Idea Ventures, the part-VC/part-accelerator is calling on the most innovative companies working on plant-based food or ingredients, food technology, and cellular agriculture technology to apply to their accelerator.

Undecided wether to apply? Here's a few reasons why you really should:

💸 BIV invest $200K USD in each participating company.
🤝 Their LPs including AAKBühlerGivaudanTyson Ventures, and more.
🔬 You'll get unparalleled support from their team of in-house experts.
🎓 There's ample mentorship from a network of industry professionals.

👀 They have an impressive track record of alumni.

Plus, It's free.

Apply here before June 14th at 11:59pm EDT to fast-track you growth with Big Idea Ventures.


Plant-Based

Credit: OMNI

🐟 Hong Kong’s Green Monday is expanding its OmniFoods offer with the launch of OmniSeafood, a brand new line of six plant-based fish products, including the world’s first plant-based batter-free fish fillet. Read this thread on why it's a big deal.

🧪 Geltor has unveiled what it claim’s is the world’s first real vegan collagen for the food and beverage industry, different from plant-based ‘collagen builder’ or ‘collagen booster’ formulations on the market because it’s an exact match to the bioactive amino acid core of Type XXI collagen. 

🐟 Cell-based seafood firm Finless Foods has expanded its portfolio with a new plant-based tuna product made from nine whole, plant-based ingredients that are cooked and seasoned to recreate the taste and texture of tuna.

🔥 British tempeh brand Better Nature has launched a BBQ-friendly range of ribs, rashers, roasts and kebabs, which are all both carbon and plastic-negative, meaning they offset more than they produce. 

🍄 The Better Meat Co. unveiled its brand new mycoprotein fermentation facility, a 13,000 square foot plant which it has been secretly developing for three years to produce thousands of pounds a month of the meat substitute protein.

🍔 Livekindly Collective is acquiring Amsterdam-based The Dutch Weed Burger, which uses seaweed to make plant-based meat alternatives, to scale internationally in the UK, Nordics, and the US and Canadian markets, alongside entering into Asia. 

🥛 Israeli startup Imagindairy Ltd. is creating real dairy products through precision fermentation, without cows. Its proprietary technology recreates nature-identical, animal-free versions of whey and casein to produce dairy alternatives.

🇩🇪 The world’s first ever plant-based Burger King outlet opened in Cologne this week. BK has partnered with Unilever-owned The Vegetarian Butcher to serve meatless Whoppers, plant-based nuggets and dairy-free Ben & Jerry’s ice cream.

🌱 British snack brand Perkier has launched the UK’s first probiotic snack bar, which is plant-based, gut-friendly and made with natural ingredients, to meet growing demand for healthier snacking options.

Big Food

🍖 Tyson Foods has made its first foray into the Asian plant-based meat market with its First Pride brand, which has offered frozen chicken, beef and fish products in Malaysia for nearly 15 years. In the same week, the giant pledged to achieve net-zero emissions throughout its supply chain by 2050.

👾JBS paid $11m in ransom money following a targeted cyberattack last week which temporarily took out its meat processing operations in North America and Australia.

🍕 Dr Oetker has released its first vegan Ristorante frozen pizza in the UK, to meet growing consumer demand for convenient plant-based options.

👋 Tesco and Carrefour are parting ways. They have agreed to end their three-year global purchasing allowance on 31st December, and have not stated any reason for the split other than that it is not related to Brexit.

Trends: Alt-Eggs

Alternative-eggs haven't had the same coverage as alt-meats or milks. But The Good Food Institute estimates that the plant-based egg sector is currently worth $27 million, and from 2019-2020 it experienced a growth rate of 168 percent. 

🔎 This week in FoodHack+, we're taking a closer look at the alt-egg innovators:

- 2x case studies (JUST Egg, EggField)
- The good, the bad, and the figures behind alt-egg innovation.

- The big food egg producer, who launched a plant-based subdivision. 
- A list of 20+ companies in the space

Find out more about how hatching egg substitutes is a growing market, one that’s sure to be lucrative for investors and popular with certain segments of consumers.


How did you like today's email?

Love it 😁 Meh 😐 Hate it 🙁

Curated by Nicola & Arman

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