This Week in Food: From latest Donuts innovations to Impossible Foods rumoured $10B IPO

This Week in Food: From latest Donuts innovations to Impossible Foods rumoured $10B IPO

By
Nicola Spalding
April 9, 2021

The Digest 👀👀👀👀

🐓New Secret Sauce Episode: Discover how Scottish entrepreneur Ross Mackay, Co-Founder and CEO of Daring Foods is working to remove chicken from our food system with plant-based alternatives. In the episode: Why he moved from Glasgow to LA, how to raise funding for your plant-based business, managing a company in hyper growth (from 2 to 30+ people in a year).


📈 What’s Up:

- New SPINS data released by the Good Food Institute and the Plant Based Foods Association reveals that plant-based food retail sales were worth $7B in 2020, marking a 27% growth year-on-year.

- Plus, according to a new report by Paris-based food tech insight consultancy DigitalFoodLab, the European food tech industry raised €2.7 billion in 2020, maintaining the figure raised in 2019 in spite of the pandemic, driven in the main by the triple-digit growth in the alternative protein sector.

- On a different note, researchers now expect the total value of alcohol e-commerce across 10 global markets, including the US, to exceed $40 billion by 2024. That’s after the figure reached $5.6 billion in 2020, up from $3 billion in 2019.


📉 What’s Down:

On-premise restaurant dining is down as 91% of American consumers surveyed by OpenTable confirmed they would like restaurants to offer takeout and delivery options even after the pandemic subsides.

💸 Funding: A big week in FoodTech funding, see all 16 rounds here and 3 M&A’s from Swiggy $800M round to the plant-based seafood brand that closed an additional $26.35M and Swiss-based “high tech modular workplace refreshment solution” that closed an undisclosed round.

📣 Marketing of the week: Plant-based making it mainstream - from Impossible’s 15 second national video ad campaign to Eat Just’s GOOD Meat featured here on Nas Daily (a popular video blogger)

🐟 With Seaspiracy still ringing in people’s ears, here’s two points of view on the documentary worth reading: by the Guardian and another by Sustainable Fisheries

🧫 Speaking of Seaspiracy - could this be what the future of fish looks like (looks pretty good to me)

Startup News 💡


Source: Wildgood


🍦 New York-based startup Wildgood is making plant-based frozen desserts from olive oil. Developed by Greek artisanal ice cream maker Sotiris Tsichlopoulos, who sourced premium olives from his family’s groves to create a range of plant-based ice creams with low saturated fat, creamy mouthfeel and no taste of olive oil.

🎃 Chicago snack startup Blake’s Seed Based is making allergen-free snacks from pumpkin seeds, sunflower seeds and brown flax seeds, having identified a gap in the market for healthy products tailored to those with nut allergies.

👩‍🎓ProVeg Incubator just released its latest cohort. Nine pioneering companies will take part in its intensive 12-week program and access 1-on-1 mentoring, expert-led workshops, marketing support, the Incubator’s extensive network of industry contacts, and up to €200,000 in funding.

🧗‍♀️Vegan Women Summit and Impossible Foods are joining forces to launch a new initiative aimed at highlighting female pioneers in the fields of food tech and sustainability. Women Building the Future is looking for nominations from diverse backgrounds across the food, agriculture and sustainability industries to be selected for the program.

😸Food Network star Bobby Flay has launched a cat food brand inspired by his Maine Coon cat Nacho. Made by Nacho has a well-balanced mix of ingredients that puts quality protein sources first. To make the brand attractive to humans, Flay has made sure the ingredients are thoughtfully and sustainably sourced and that the food is made in the U.S.

😷AgriFoodTech in times of COVID. Discover how 6 agrifoodtech startups have navigated lockdowns and COVID restrictions and the impact its had on their business.*

*sponsored by F&A Next

🌱 Plant-Based


Source: Impossible


🥩 Impossible Foods is launching its first TV ad campaign - We Are Meat - to target meat eaters and challenge the concept that meat must come from animals. It aims to raise brand awareness in line with its massive US retail roll out, which means that 90% of Americans are now within ten minutes of an Impossible Burger. 

🍔The plant meat giant is also reportedly prepping for a $10B IPO, having raised $1.5B in the private market. Impossible Foods’ backers to date include venture capital investors Khosla Ventures and Horizon Ventures, alongside celebrities Serena Williams and Jay-Z.

🇨🇳 Beyond Meat has announced the opening of its new Chinese production facility, its first outside the US, signalling its intentions to target the country’s fast-growing alternative protein consumer market.

🐷 Hong Kong’s Green Monday’s food tech arm, OmniFoods, has launched OmniMeat in Australia. The plant-based pork analogue is available in local supermarkets and major Asian supermarkets across the country, with plans for further expansion later this year.

🥛 Danone-backed plant-based food business Forager Project unveiled a range of organic dairy-free ice creams, made with cashew milk, free from lactose, soy and gluten.

🍩 Dunkin’ is launching 40 vegan doughnuts at all its Belgium and Netherlands locations, with plans for further European expansion. The range has ring and filled doughnuts, and includes vegan versions of consumer favourites.

🧀 Getting creamy. A great (and long read) by Wired spotlighting two plant-based dairy innovators - Stockled Dreamery and Perfect Day - who are crafting a more creamy plant-based future of cheese 

🕴Big Food


🍜 Nestlé has opened a new plant-based meal solutions manufacturing facility in Malaysia, marking its second Asian site, to cater to the rising local demand for plant-based foods.

🍩 Krispy Kreme Doughnut Corp. is teaming up with Mondelez International, Inc. to launch its latest innovation: two limited-edition Oreo cookie glazed doughnuts, one ring and one filled, both delicious.

🥃Booze giant Diageo is collaborating with glass manufacturer Encirc to trial a glass whisky bottle which could reduce the carbon impact of its bottle production by up to 90%. The firm claims the new bottle is the lowest carbon footprint glass bottle for a Scotch whisky brand.

🥛Starbucks is facing an Oatly shortage due to unexpected demand, just one month after it launched the plant-based milk at its outlets nationwide. Oatly hopes that its new Utah-based production facility will help it to catch up with the continued growth.
🏨Marriott’s Fairfield Inn brand is testing a vending machine replacement for its breakfast buffet, to limit customer contact and ensure food hygiene in the wake of the pandemic.

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The Digest 👀👀👀👀

🐓New Secret Sauce Episode: Discover how Scottish entrepreneur Ross Mackay, Co-Founder and CEO of Daring Foods is working to remove chicken from our food system with plant-based alternatives. In the episode: Why he moved from Glasgow to LA, how to raise funding for your plant-based business, managing a company in hyper growth (from 2 to 30+ people in a year).


📈 What’s Up:

- New SPINS data released by the Good Food Institute and the Plant Based Foods Association reveals that plant-based food retail sales were worth $7B in 2020, marking a 27% growth year-on-year.

- Plus, according to a new report by Paris-based food tech insight consultancy DigitalFoodLab, the European food tech industry raised €2.7 billion in 2020, maintaining the figure raised in 2019 in spite of the pandemic, driven in the main by the triple-digit growth in the alternative protein sector.

- On a different note, researchers now expect the total value of alcohol e-commerce across 10 global markets, including the US, to exceed $40 billion by 2024. That’s after the figure reached $5.6 billion in 2020, up from $3 billion in 2019.


📉 What’s Down:

On-premise restaurant dining is down as 91% of American consumers surveyed by OpenTable confirmed they would like restaurants to offer takeout and delivery options even after the pandemic subsides.

💸 Funding: A big week in FoodTech funding, see all 16 rounds here and 3 M&A’s from Swiggy $800M round to the plant-based seafood brand that closed an additional $26.35M and Swiss-based “high tech modular workplace refreshment solution” that closed an undisclosed round.

📣 Marketing of the week: Plant-based making it mainstream - from Impossible’s 15 second national video ad campaign to Eat Just’s GOOD Meat featured here on Nas Daily (a popular video blogger)

🐟 With Seaspiracy still ringing in people’s ears, here’s two points of view on the documentary worth reading: by the Guardian and another by Sustainable Fisheries

🧫 Speaking of Seaspiracy - could this be what the future of fish looks like (looks pretty good to me)

Startup News 💡


Source: Wildgood


🍦 New York-based startup Wildgood is making plant-based frozen desserts from olive oil. Developed by Greek artisanal ice cream maker Sotiris Tsichlopoulos, who sourced premium olives from his family’s groves to create a range of plant-based ice creams with low saturated fat, creamy mouthfeel and no taste of olive oil.

🎃 Chicago snack startup Blake’s Seed Based is making allergen-free snacks from pumpkin seeds, sunflower seeds and brown flax seeds, having identified a gap in the market for healthy products tailored to those with nut allergies.

👩‍🎓ProVeg Incubator just released its latest cohort. Nine pioneering companies will take part in its intensive 12-week program and access 1-on-1 mentoring, expert-led workshops, marketing support, the Incubator’s extensive network of industry contacts, and up to €200,000 in funding.

🧗‍♀️Vegan Women Summit and Impossible Foods are joining forces to launch a new initiative aimed at highlighting female pioneers in the fields of food tech and sustainability. Women Building the Future is looking for nominations from diverse backgrounds across the food, agriculture and sustainability industries to be selected for the program.

😸Food Network star Bobby Flay has launched a cat food brand inspired by his Maine Coon cat Nacho. Made by Nacho has a well-balanced mix of ingredients that puts quality protein sources first. To make the brand attractive to humans, Flay has made sure the ingredients are thoughtfully and sustainably sourced and that the food is made in the U.S.

😷AgriFoodTech in times of COVID. Discover how 6 agrifoodtech startups have navigated lockdowns and COVID restrictions and the impact its had on their business.*

*sponsored by F&A Next

🌱 Plant-Based


Source: Impossible


🥩 Impossible Foods is launching its first TV ad campaign - We Are Meat - to target meat eaters and challenge the concept that meat must come from animals. It aims to raise brand awareness in line with its massive US retail roll out, which means that 90% of Americans are now within ten minutes of an Impossible Burger. 

🍔The plant meat giant is also reportedly prepping for a $10B IPO, having raised $1.5B in the private market. Impossible Foods’ backers to date include venture capital investors Khosla Ventures and Horizon Ventures, alongside celebrities Serena Williams and Jay-Z.

🇨🇳 Beyond Meat has announced the opening of its new Chinese production facility, its first outside the US, signalling its intentions to target the country’s fast-growing alternative protein consumer market.

🐷 Hong Kong’s Green Monday’s food tech arm, OmniFoods, has launched OmniMeat in Australia. The plant-based pork analogue is available in local supermarkets and major Asian supermarkets across the country, with plans for further expansion later this year.

🥛 Danone-backed plant-based food business Forager Project unveiled a range of organic dairy-free ice creams, made with cashew milk, free from lactose, soy and gluten.

🍩 Dunkin’ is launching 40 vegan doughnuts at all its Belgium and Netherlands locations, with plans for further European expansion. The range has ring and filled doughnuts, and includes vegan versions of consumer favourites.

🧀 Getting creamy. A great (and long read) by Wired spotlighting two plant-based dairy innovators - Stockled Dreamery and Perfect Day - who are crafting a more creamy plant-based future of cheese 

🕴Big Food


🍜 Nestlé has opened a new plant-based meal solutions manufacturing facility in Malaysia, marking its second Asian site, to cater to the rising local demand for plant-based foods.

🍩 Krispy Kreme Doughnut Corp. is teaming up with Mondelez International, Inc. to launch its latest innovation: two limited-edition Oreo cookie glazed doughnuts, one ring and one filled, both delicious.

🥃Booze giant Diageo is collaborating with glass manufacturer Encirc to trial a glass whisky bottle which could reduce the carbon impact of its bottle production by up to 90%. The firm claims the new bottle is the lowest carbon footprint glass bottle for a Scotch whisky brand.

🥛Starbucks is facing an Oatly shortage due to unexpected demand, just one month after it launched the plant-based milk at its outlets nationwide. Oatly hopes that its new Utah-based production facility will help it to catch up with the continued growth.
🏨Marriott’s Fairfield Inn brand is testing a vending machine replacement for its breakfast buffet, to limit customer contact and ensure food hygiene in the wake of the pandemic.

The Digest 👀👀👀👀

🐓New Secret Sauce Episode: Discover how Scottish entrepreneur Ross Mackay, Co-Founder and CEO of Daring Foods is working to remove chicken from our food system with plant-based alternatives. In the episode: Why he moved from Glasgow to LA, how to raise funding for your plant-based business, managing a company in hyper growth (from 2 to 30+ people in a year).


📈 What’s Up:

- New SPINS data released by the Good Food Institute and the Plant Based Foods Association reveals that plant-based food retail sales were worth $7B in 2020, marking a 27% growth year-on-year.

- Plus, according to a new report by Paris-based food tech insight consultancy DigitalFoodLab, the European food tech industry raised €2.7 billion in 2020, maintaining the figure raised in 2019 in spite of the pandemic, driven in the main by the triple-digit growth in the alternative protein sector.

- On a different note, researchers now expect the total value of alcohol e-commerce across 10 global markets, including the US, to exceed $40 billion by 2024. That’s after the figure reached $5.6 billion in 2020, up from $3 billion in 2019.


📉 What’s Down:

On-premise restaurant dining is down as 91% of American consumers surveyed by OpenTable confirmed they would like restaurants to offer takeout and delivery options even after the pandemic subsides.

💸 Funding: A big week in FoodTech funding, see all 16 rounds here and 3 M&A’s from Swiggy $800M round to the plant-based seafood brand that closed an additional $26.35M and Swiss-based “high tech modular workplace refreshment solution” that closed an undisclosed round.

📣 Marketing of the week: Plant-based making it mainstream - from Impossible’s 15 second national video ad campaign to Eat Just’s GOOD Meat featured here on Nas Daily (a popular video blogger)

🐟 With Seaspiracy still ringing in people’s ears, here’s two points of view on the documentary worth reading: by the Guardian and another by Sustainable Fisheries

🧫 Speaking of Seaspiracy - could this be what the future of fish looks like (looks pretty good to me)

Startup News 💡


Source: Wildgood


🍦 New York-based startup Wildgood is making plant-based frozen desserts from olive oil. Developed by Greek artisanal ice cream maker Sotiris Tsichlopoulos, who sourced premium olives from his family’s groves to create a range of plant-based ice creams with low saturated fat, creamy mouthfeel and no taste of olive oil.

🎃 Chicago snack startup Blake’s Seed Based is making allergen-free snacks from pumpkin seeds, sunflower seeds and brown flax seeds, having identified a gap in the market for healthy products tailored to those with nut allergies.

👩‍🎓ProVeg Incubator just released its latest cohort. Nine pioneering companies will take part in its intensive 12-week program and access 1-on-1 mentoring, expert-led workshops, marketing support, the Incubator’s extensive network of industry contacts, and up to €200,000 in funding.

🧗‍♀️Vegan Women Summit and Impossible Foods are joining forces to launch a new initiative aimed at highlighting female pioneers in the fields of food tech and sustainability. Women Building the Future is looking for nominations from diverse backgrounds across the food, agriculture and sustainability industries to be selected for the program.

😸Food Network star Bobby Flay has launched a cat food brand inspired by his Maine Coon cat Nacho. Made by Nacho has a well-balanced mix of ingredients that puts quality protein sources first. To make the brand attractive to humans, Flay has made sure the ingredients are thoughtfully and sustainably sourced and that the food is made in the U.S.

😷AgriFoodTech in times of COVID. Discover how 6 agrifoodtech startups have navigated lockdowns and COVID restrictions and the impact its had on their business.*

*sponsored by F&A Next

🌱 Plant-Based


Source: Impossible


🥩 Impossible Foods is launching its first TV ad campaign - We Are Meat - to target meat eaters and challenge the concept that meat must come from animals. It aims to raise brand awareness in line with its massive US retail roll out, which means that 90% of Americans are now within ten minutes of an Impossible Burger. 

🍔The plant meat giant is also reportedly prepping for a $10B IPO, having raised $1.5B in the private market. Impossible Foods’ backers to date include venture capital investors Khosla Ventures and Horizon Ventures, alongside celebrities Serena Williams and Jay-Z.

🇨🇳 Beyond Meat has announced the opening of its new Chinese production facility, its first outside the US, signalling its intentions to target the country’s fast-growing alternative protein consumer market.

🐷 Hong Kong’s Green Monday’s food tech arm, OmniFoods, has launched OmniMeat in Australia. The plant-based pork analogue is available in local supermarkets and major Asian supermarkets across the country, with plans for further expansion later this year.

🥛 Danone-backed plant-based food business Forager Project unveiled a range of organic dairy-free ice creams, made with cashew milk, free from lactose, soy and gluten.

🍩 Dunkin’ is launching 40 vegan doughnuts at all its Belgium and Netherlands locations, with plans for further European expansion. The range has ring and filled doughnuts, and includes vegan versions of consumer favourites.

🧀 Getting creamy. A great (and long read) by Wired spotlighting two plant-based dairy innovators - Stockled Dreamery and Perfect Day - who are crafting a more creamy plant-based future of cheese 

🕴Big Food


🍜 Nestlé has opened a new plant-based meal solutions manufacturing facility in Malaysia, marking its second Asian site, to cater to the rising local demand for plant-based foods.

🍩 Krispy Kreme Doughnut Corp. is teaming up with Mondelez International, Inc. to launch its latest innovation: two limited-edition Oreo cookie glazed doughnuts, one ring and one filled, both delicious.

🥃Booze giant Diageo is collaborating with glass manufacturer Encirc to trial a glass whisky bottle which could reduce the carbon impact of its bottle production by up to 90%. The firm claims the new bottle is the lowest carbon footprint glass bottle for a Scotch whisky brand.

🥛Starbucks is facing an Oatly shortage due to unexpected demand, just one month after it launched the plant-based milk at its outlets nationwide. Oatly hopes that its new Utah-based production facility will help it to catch up with the continued growth.
🏨Marriott’s Fairfield Inn brand is testing a vending machine replacement for its breakfast buffet, to limit customer contact and ensure food hygiene in the wake of the pandemic.

The Digest 👀👀👀👀

🐓New Secret Sauce Episode: Discover how Scottish entrepreneur Ross Mackay, Co-Founder and CEO of Daring Foods is working to remove chicken from our food system with plant-based alternatives. In the episode: Why he moved from Glasgow to LA, how to raise funding for your plant-based business, managing a company in hyper growth (from 2 to 30+ people in a year).


📈 What’s Up:

- New SPINS data released by the Good Food Institute and the Plant Based Foods Association reveals that plant-based food retail sales were worth $7B in 2020, marking a 27% growth year-on-year.

- Plus, according to a new report by Paris-based food tech insight consultancy DigitalFoodLab, the European food tech industry raised €2.7 billion in 2020, maintaining the figure raised in 2019 in spite of the pandemic, driven in the main by the triple-digit growth in the alternative protein sector.

- On a different note, researchers now expect the total value of alcohol e-commerce across 10 global markets, including the US, to exceed $40 billion by 2024. That’s after the figure reached $5.6 billion in 2020, up from $3 billion in 2019.


📉 What’s Down:

On-premise restaurant dining is down as 91% of American consumers surveyed by OpenTable confirmed they would like restaurants to offer takeout and delivery options even after the pandemic subsides.

💸 Funding: A big week in FoodTech funding, see all 16 rounds here and 3 M&A’s from Swiggy $800M round to the plant-based seafood brand that closed an additional $26.35M and Swiss-based “high tech modular workplace refreshment solution” that closed an undisclosed round.

📣 Marketing of the week: Plant-based making it mainstream - from Impossible’s 15 second national video ad campaign to Eat Just’s GOOD Meat featured here on Nas Daily (a popular video blogger)

🐟 With Seaspiracy still ringing in people’s ears, here’s two points of view on the documentary worth reading: by the Guardian and another by Sustainable Fisheries

🧫 Speaking of Seaspiracy - could this be what the future of fish looks like (looks pretty good to me)

Startup News 💡


Source: Wildgood


🍦 New York-based startup Wildgood is making plant-based frozen desserts from olive oil. Developed by Greek artisanal ice cream maker Sotiris Tsichlopoulos, who sourced premium olives from his family’s groves to create a range of plant-based ice creams with low saturated fat, creamy mouthfeel and no taste of olive oil.

🎃 Chicago snack startup Blake’s Seed Based is making allergen-free snacks from pumpkin seeds, sunflower seeds and brown flax seeds, having identified a gap in the market for healthy products tailored to those with nut allergies.

👩‍🎓ProVeg Incubator just released its latest cohort. Nine pioneering companies will take part in its intensive 12-week program and access 1-on-1 mentoring, expert-led workshops, marketing support, the Incubator’s extensive network of industry contacts, and up to €200,000 in funding.

🧗‍♀️Vegan Women Summit and Impossible Foods are joining forces to launch a new initiative aimed at highlighting female pioneers in the fields of food tech and sustainability. Women Building the Future is looking for nominations from diverse backgrounds across the food, agriculture and sustainability industries to be selected for the program.

😸Food Network star Bobby Flay has launched a cat food brand inspired by his Maine Coon cat Nacho. Made by Nacho has a well-balanced mix of ingredients that puts quality protein sources first. To make the brand attractive to humans, Flay has made sure the ingredients are thoughtfully and sustainably sourced and that the food is made in the U.S.

😷AgriFoodTech in times of COVID. Discover how 6 agrifoodtech startups have navigated lockdowns and COVID restrictions and the impact its had on their business.*

*sponsored by F&A Next

🌱 Plant-Based


Source: Impossible


🥩 Impossible Foods is launching its first TV ad campaign - We Are Meat - to target meat eaters and challenge the concept that meat must come from animals. It aims to raise brand awareness in line with its massive US retail roll out, which means that 90% of Americans are now within ten minutes of an Impossible Burger. 

🍔The plant meat giant is also reportedly prepping for a $10B IPO, having raised $1.5B in the private market. Impossible Foods’ backers to date include venture capital investors Khosla Ventures and Horizon Ventures, alongside celebrities Serena Williams and Jay-Z.

🇨🇳 Beyond Meat has announced the opening of its new Chinese production facility, its first outside the US, signalling its intentions to target the country’s fast-growing alternative protein consumer market.

🐷 Hong Kong’s Green Monday’s food tech arm, OmniFoods, has launched OmniMeat in Australia. The plant-based pork analogue is available in local supermarkets and major Asian supermarkets across the country, with plans for further expansion later this year.

🥛 Danone-backed plant-based food business Forager Project unveiled a range of organic dairy-free ice creams, made with cashew milk, free from lactose, soy and gluten.

🍩 Dunkin’ is launching 40 vegan doughnuts at all its Belgium and Netherlands locations, with plans for further European expansion. The range has ring and filled doughnuts, and includes vegan versions of consumer favourites.

🧀 Getting creamy. A great (and long read) by Wired spotlighting two plant-based dairy innovators - Stockled Dreamery and Perfect Day - who are crafting a more creamy plant-based future of cheese 

🕴Big Food


🍜 Nestlé has opened a new plant-based meal solutions manufacturing facility in Malaysia, marking its second Asian site, to cater to the rising local demand for plant-based foods.

🍩 Krispy Kreme Doughnut Corp. is teaming up with Mondelez International, Inc. to launch its latest innovation: two limited-edition Oreo cookie glazed doughnuts, one ring and one filled, both delicious.

🥃Booze giant Diageo is collaborating with glass manufacturer Encirc to trial a glass whisky bottle which could reduce the carbon impact of its bottle production by up to 90%. The firm claims the new bottle is the lowest carbon footprint glass bottle for a Scotch whisky brand.

🥛Starbucks is facing an Oatly shortage due to unexpected demand, just one month after it launched the plant-based milk at its outlets nationwide. Oatly hopes that its new Utah-based production facility will help it to catch up with the continued growth.
🏨Marriott’s Fairfield Inn brand is testing a vending machine replacement for its breakfast buffet, to limit customer contact and ensure food hygiene in the wake of the pandemic.

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