This Week In Food: Funding is off the charts and COVID keeps demand for fresh foods high

This Week In Food: Funding is off the charts and COVID keeps demand for fresh foods high

By
Nicola Spalding
October 30, 2020

Funding is off the charts this week 💸 We tracked 19 new rounds since Monday, clearly the crisis doesn't have investors losing their appetite for the Agrifood sector.

Check out who raised in our weekly funding digest here.

Plus, this week FoodHack partners up with Daniel Ruben to start a new series where we plan to spotlight foodtech startups in each country. We kicked off with Sweden (where Daniel is based) and there's a heck of a lot of great companies there. See the 10 standouts here and the longer list here. Which country should we do next?

Subscribe to our Weekly News:

Weekly Digest

  • 🧘 Discover: From cutting back on booze to meditative drinks - here are the top 3 startups of the week on FoodHack Discovery.
  • 🐟 Sustainable Seafood: As people are eating 2x the amount of fish as they were in the 1960s, sustainable seafood startups are finding new ways to meet increased demand that are kinder to the ocean & its inhabitants. (FoodHack+)
  • 🚚 Big business of B2B: Whilst many entrepreneurs take the consumer route, a growing number of food businesses are focusing on the B2B market. With key trends like alt dairy & sustainable proteins leading to a growing demand for new ingredients - here's why B2B could be the place to be(FoodHack+)
  • 🛍 Covid shopping: Consumer grocery spending habits changed with the pandemic, and there were some very definite winners and losers, though they might not be exactly what you’d imagine, it definitely accelerated demand for fresh food.
  • 🛵 Plus, with pretty much everyone trying out online ordering, it’s no surprise that Uber is expanding its grocery delivery service to Manhattan, and German food delivery service Delivery Hero had around 100% growth for their 7th consecutive quarter with orders doubled YoY to €362 million.
  • 🍴The pandemic has also seen changes in how consumers interact with restaurants, and it is because of this that Crave Hospitality Group is launching its fine-dining virtual food hall next month. Guests can mix and match their menu choices and will receive their dishes from Crave’s own ‘mobile servers’ for a more personalised, high-end experience.
  • 📦 Thai startup Yindii just launched an app to help combat food waste in Bangkok. On its platform, restaurants and cafés can offer heavily discounted food boxes filled with food which would otherwise have gone to waste, ensuring another income stream and a reduction in carbon emissions from food waste.
  • ♻️ Speaking of food waste, have you heard of the circular economy? It’s the concept of keeping materials in use for as long as possible, in order to eliminate waste, and there are several ways it could be applied to the food industry. Given that a third of all food produced globally goes to waste and exponential population growth would mean we’d have to increase global food production by 2050, the circular economy solution could really make a difference.
  • 🤔 However, as much as repurposing and reselling food waste is a good thing, there are some companies that may take advantage, so some startups argue that the real mission should be to prevent the food from becoming waste in the first place.
  • 🌱Alt protein FTW: A report by European bank ING states that the European plant-based meat and dairy market will be worth more than $7.5Bn by 2025, an increase of over 70% in six years. This chicken and bacon alternatives are launching in UK supermarket Asda this week, and the company is projecting to report £7M in revenue this year. Across the pond, more than 10,000 people in the US have signed a petition to urge fried chicken chain Popeyes to keep up with the competition and offer plant-based chicken dishes, Impossible are making their grocery debut in Canada across 600 of Sobeys’ stores, and Good Catch has launched its vegan seafood into Canadian retailers. Plus, the global campaign Veganuary, in which consumers commit to a plant-based diet for the month of January, just hit a million subscribers; have you signed up?
  • 💁‍♀️ The ProVeg Incubator just announced its fifth cohort, selected from a record number of applications, and it’s dominated by female-led organisations for the first time. With research showing that only a tiny percentage of VC funding goes to women, this is a huge step.
  • 🖨 3D printing is everywhere, and now thanks to Cakewalk, a kit which launched on Kickstarter today, soon we’ll hopefully be able to print edible cake designs and writings at home. No more questionably squiggly ‘happy birthday’ messages, as the company will start shipping the kits to backers in December.
  • 🥚 Plant-based eggs have been big news lately, and here’s an interesting summary of the top six companies pioneering the cause.
  • 🍪 Advertising genius: In order to "protect its cookies and recipe" from a potential asteroid - Oreo built its Global Oreo Vault which just so happens to be down the road from the famed Svalbard Global Seed Vault in Norway.

Written by
Nicola Spalding

Nicola is a trends analyst and content writer based in West Yorkshire. She has ten years' experience in UK and international retail, including a stint as a trend and innovation specialist for Morrisons supermarkets. A born foodie who loves words, it made sense for her to start writing about all the exciting things happening in food.

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  • Access premium publications
  • Get listed on our directory
  • Join a Global Community

Funding is off the charts this week 💸 We tracked 19 new rounds since Monday, clearly the crisis doesn't have investors losing their appetite for the Agrifood sector.

Check out who raised in our weekly funding digest here.

Plus, this week FoodHack partners up with Daniel Ruben to start a new series where we plan to spotlight foodtech startups in each country. We kicked off with Sweden (where Daniel is based) and there's a heck of a lot of great companies there. See the 10 standouts here and the longer list here. Which country should we do next?

Subscribe to our Weekly News:

Weekly Digest

  • 🧘 Discover: From cutting back on booze to meditative drinks - here are the top 3 startups of the week on FoodHack Discovery.
  • 🐟 Sustainable Seafood: As people are eating 2x the amount of fish as they were in the 1960s, sustainable seafood startups are finding new ways to meet increased demand that are kinder to the ocean & its inhabitants. (FoodHack+)
  • 🚚 Big business of B2B: Whilst many entrepreneurs take the consumer route, a growing number of food businesses are focusing on the B2B market. With key trends like alt dairy & sustainable proteins leading to a growing demand for new ingredients - here's why B2B could be the place to be(FoodHack+)
  • 🛍 Covid shopping: Consumer grocery spending habits changed with the pandemic, and there were some very definite winners and losers, though they might not be exactly what you’d imagine, it definitely accelerated demand for fresh food.
  • 🛵 Plus, with pretty much everyone trying out online ordering, it’s no surprise that Uber is expanding its grocery delivery service to Manhattan, and German food delivery service Delivery Hero had around 100% growth for their 7th consecutive quarter with orders doubled YoY to €362 million.
  • 🍴The pandemic has also seen changes in how consumers interact with restaurants, and it is because of this that Crave Hospitality Group is launching its fine-dining virtual food hall next month. Guests can mix and match their menu choices and will receive their dishes from Crave’s own ‘mobile servers’ for a more personalised, high-end experience.
  • 📦 Thai startup Yindii just launched an app to help combat food waste in Bangkok. On its platform, restaurants and cafés can offer heavily discounted food boxes filled with food which would otherwise have gone to waste, ensuring another income stream and a reduction in carbon emissions from food waste.
  • ♻️ Speaking of food waste, have you heard of the circular economy? It’s the concept of keeping materials in use for as long as possible, in order to eliminate waste, and there are several ways it could be applied to the food industry. Given that a third of all food produced globally goes to waste and exponential population growth would mean we’d have to increase global food production by 2050, the circular economy solution could really make a difference.
  • 🤔 However, as much as repurposing and reselling food waste is a good thing, there are some companies that may take advantage, so some startups argue that the real mission should be to prevent the food from becoming waste in the first place.
  • 🌱Alt protein FTW: A report by European bank ING states that the European plant-based meat and dairy market will be worth more than $7.5Bn by 2025, an increase of over 70% in six years. This chicken and bacon alternatives are launching in UK supermarket Asda this week, and the company is projecting to report £7M in revenue this year. Across the pond, more than 10,000 people in the US have signed a petition to urge fried chicken chain Popeyes to keep up with the competition and offer plant-based chicken dishes, Impossible are making their grocery debut in Canada across 600 of Sobeys’ stores, and Good Catch has launched its vegan seafood into Canadian retailers. Plus, the global campaign Veganuary, in which consumers commit to a plant-based diet for the month of January, just hit a million subscribers; have you signed up?
  • 💁‍♀️ The ProVeg Incubator just announced its fifth cohort, selected from a record number of applications, and it’s dominated by female-led organisations for the first time. With research showing that only a tiny percentage of VC funding goes to women, this is a huge step.
  • 🖨 3D printing is everywhere, and now thanks to Cakewalk, a kit which launched on Kickstarter today, soon we’ll hopefully be able to print edible cake designs and writings at home. No more questionably squiggly ‘happy birthday’ messages, as the company will start shipping the kits to backers in December.
  • 🥚 Plant-based eggs have been big news lately, and here’s an interesting summary of the top six companies pioneering the cause.
  • 🍪 Advertising genius: In order to "protect its cookies and recipe" from a potential asteroid - Oreo built its Global Oreo Vault which just so happens to be down the road from the famed Svalbard Global Seed Vault in Norway.

Become a FoodHack+ member to get unlimited access

  • Access premium publications
  • Get listed on our directory
  • Join a Global Community
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Funding is off the charts this week 💸 We tracked 19 new rounds since Monday, clearly the crisis doesn't have investors losing their appetite for the Agrifood sector.

Check out who raised in our weekly funding digest here.

Plus, this week FoodHack partners up with Daniel Ruben to start a new series where we plan to spotlight foodtech startups in each country. We kicked off with Sweden (where Daniel is based) and there's a heck of a lot of great companies there. See the 10 standouts here and the longer list here. Which country should we do next?

Subscribe to our Weekly News:

Weekly Digest

  • 🧘 Discover: From cutting back on booze to meditative drinks - here are the top 3 startups of the week on FoodHack Discovery.
  • 🐟 Sustainable Seafood: As people are eating 2x the amount of fish as they were in the 1960s, sustainable seafood startups are finding new ways to meet increased demand that are kinder to the ocean & its inhabitants. (FoodHack+)
  • 🚚 Big business of B2B: Whilst many entrepreneurs take the consumer route, a growing number of food businesses are focusing on the B2B market. With key trends like alt dairy & sustainable proteins leading to a growing demand for new ingredients - here's why B2B could be the place to be(FoodHack+)
  • 🛍 Covid shopping: Consumer grocery spending habits changed with the pandemic, and there were some very definite winners and losers, though they might not be exactly what you’d imagine, it definitely accelerated demand for fresh food.
  • 🛵 Plus, with pretty much everyone trying out online ordering, it’s no surprise that Uber is expanding its grocery delivery service to Manhattan, and German food delivery service Delivery Hero had around 100% growth for their 7th consecutive quarter with orders doubled YoY to €362 million.
  • 🍴The pandemic has also seen changes in how consumers interact with restaurants, and it is because of this that Crave Hospitality Group is launching its fine-dining virtual food hall next month. Guests can mix and match their menu choices and will receive their dishes from Crave’s own ‘mobile servers’ for a more personalised, high-end experience.
  • 📦 Thai startup Yindii just launched an app to help combat food waste in Bangkok. On its platform, restaurants and cafés can offer heavily discounted food boxes filled with food which would otherwise have gone to waste, ensuring another income stream and a reduction in carbon emissions from food waste.
  • ♻️ Speaking of food waste, have you heard of the circular economy? It’s the concept of keeping materials in use for as long as possible, in order to eliminate waste, and there are several ways it could be applied to the food industry. Given that a third of all food produced globally goes to waste and exponential population growth would mean we’d have to increase global food production by 2050, the circular economy solution could really make a difference.
  • 🤔 However, as much as repurposing and reselling food waste is a good thing, there are some companies that may take advantage, so some startups argue that the real mission should be to prevent the food from becoming waste in the first place.
  • 🌱Alt protein FTW: A report by European bank ING states that the European plant-based meat and dairy market will be worth more than $7.5Bn by 2025, an increase of over 70% in six years. This chicken and bacon alternatives are launching in UK supermarket Asda this week, and the company is projecting to report £7M in revenue this year. Across the pond, more than 10,000 people in the US have signed a petition to urge fried chicken chain Popeyes to keep up with the competition and offer plant-based chicken dishes, Impossible are making their grocery debut in Canada across 600 of Sobeys’ stores, and Good Catch has launched its vegan seafood into Canadian retailers. Plus, the global campaign Veganuary, in which consumers commit to a plant-based diet for the month of January, just hit a million subscribers; have you signed up?
  • 💁‍♀️ The ProVeg Incubator just announced its fifth cohort, selected from a record number of applications, and it’s dominated by female-led organisations for the first time. With research showing that only a tiny percentage of VC funding goes to women, this is a huge step.
  • 🖨 3D printing is everywhere, and now thanks to Cakewalk, a kit which launched on Kickstarter today, soon we’ll hopefully be able to print edible cake designs and writings at home. No more questionably squiggly ‘happy birthday’ messages, as the company will start shipping the kits to backers in December.
  • 🥚 Plant-based eggs have been big news lately, and here’s an interesting summary of the top six companies pioneering the cause.
  • 🍪 Advertising genius: In order to "protect its cookies and recipe" from a potential asteroid - Oreo built its Global Oreo Vault which just so happens to be down the road from the famed Svalbard Global Seed Vault in Norway.

Funding is off the charts this week 💸 We tracked 19 new rounds since Monday, clearly the crisis doesn't have investors losing their appetite for the Agrifood sector.

Check out who raised in our weekly funding digest here.

Plus, this week FoodHack partners up with Daniel Ruben to start a new series where we plan to spotlight foodtech startups in each country. We kicked off with Sweden (where Daniel is based) and there's a heck of a lot of great companies there. See the 10 standouts here and the longer list here. Which country should we do next?

Subscribe to our Weekly News:

Weekly Digest

  • 🧘 Discover: From cutting back on booze to meditative drinks - here are the top 3 startups of the week on FoodHack Discovery.
  • 🐟 Sustainable Seafood: As people are eating 2x the amount of fish as they were in the 1960s, sustainable seafood startups are finding new ways to meet increased demand that are kinder to the ocean & its inhabitants. (FoodHack+)
  • 🚚 Big business of B2B: Whilst many entrepreneurs take the consumer route, a growing number of food businesses are focusing on the B2B market. With key trends like alt dairy & sustainable proteins leading to a growing demand for new ingredients - here's why B2B could be the place to be(FoodHack+)
  • 🛍 Covid shopping: Consumer grocery spending habits changed with the pandemic, and there were some very definite winners and losers, though they might not be exactly what you’d imagine, it definitely accelerated demand for fresh food.
  • 🛵 Plus, with pretty much everyone trying out online ordering, it’s no surprise that Uber is expanding its grocery delivery service to Manhattan, and German food delivery service Delivery Hero had around 100% growth for their 7th consecutive quarter with orders doubled YoY to €362 million.
  • 🍴The pandemic has also seen changes in how consumers interact with restaurants, and it is because of this that Crave Hospitality Group is launching its fine-dining virtual food hall next month. Guests can mix and match their menu choices and will receive their dishes from Crave’s own ‘mobile servers’ for a more personalised, high-end experience.
  • 📦 Thai startup Yindii just launched an app to help combat food waste in Bangkok. On its platform, restaurants and cafés can offer heavily discounted food boxes filled with food which would otherwise have gone to waste, ensuring another income stream and a reduction in carbon emissions from food waste.
  • ♻️ Speaking of food waste, have you heard of the circular economy? It’s the concept of keeping materials in use for as long as possible, in order to eliminate waste, and there are several ways it could be applied to the food industry. Given that a third of all food produced globally goes to waste and exponential population growth would mean we’d have to increase global food production by 2050, the circular economy solution could really make a difference.
  • 🤔 However, as much as repurposing and reselling food waste is a good thing, there are some companies that may take advantage, so some startups argue that the real mission should be to prevent the food from becoming waste in the first place.
  • 🌱Alt protein FTW: A report by European bank ING states that the European plant-based meat and dairy market will be worth more than $7.5Bn by 2025, an increase of over 70% in six years. This chicken and bacon alternatives are launching in UK supermarket Asda this week, and the company is projecting to report £7M in revenue this year. Across the pond, more than 10,000 people in the US have signed a petition to urge fried chicken chain Popeyes to keep up with the competition and offer plant-based chicken dishes, Impossible are making their grocery debut in Canada across 600 of Sobeys’ stores, and Good Catch has launched its vegan seafood into Canadian retailers. Plus, the global campaign Veganuary, in which consumers commit to a plant-based diet for the month of January, just hit a million subscribers; have you signed up?
  • 💁‍♀️ The ProVeg Incubator just announced its fifth cohort, selected from a record number of applications, and it’s dominated by female-led organisations for the first time. With research showing that only a tiny percentage of VC funding goes to women, this is a huge step.
  • 🖨 3D printing is everywhere, and now thanks to Cakewalk, a kit which launched on Kickstarter today, soon we’ll hopefully be able to print edible cake designs and writings at home. No more questionably squiggly ‘happy birthday’ messages, as the company will start shipping the kits to backers in December.
  • 🥚 Plant-based eggs have been big news lately, and here’s an interesting summary of the top six companies pioneering the cause.
  • 🍪 Advertising genius: In order to "protect its cookies and recipe" from a potential asteroid - Oreo built its Global Oreo Vault which just so happens to be down the road from the famed Svalbard Global Seed Vault in Norway.