This Week In Food: It's IPO season, plastic pollution and more top news.
This Week In Food: It's IPO season, plastic pollution and more top news.
Today's opening isn't food related, more, food for thought.
Long before Airbnb was estimated to be worth $18 billion, they faced continuous rejection when fundraising. 7 times to be exact. 5 rejections. 2 left on read.
Yesterday, they IPO'd. Hitting a market valuation of more than $100 billion.
That's not to glorify the world of fundraising and IPO's, but as we enter the cold, bleak mid-December days - a nice reminder to keep on pushing.
Subscribe to This Week In Food:
Weekly Digest
- 🇸🇬 We're on the look for impactful FoodTech / AgTech startups from Singapore for an upcoming list. Know of any cool companies? Comment here.
- 🍟 Future of Fast Food: There’s no doubt: fast food is a mammoth industry. Worldwide, the fast food industry generates annual revenue of over $570 billion. But fast food is changing. Evolving dining habits accelerated by the coronavirus and new digital innovations are expected to upend the market as we know it - in fact, they already are. So over on FoodHack+ we’ve been asking: what does the fast food restaurant of the future look like?
- 📈 What’s Up: The plant-based sausage market is set to surge to $1Bn by the end of 2021 and see a CAGR of 26.8% to 2028, due to the rising global demand for sustainable protein options, which is probably also why GrubHub has seen a 463% spike in the popularity of its meat alternatives in 2020, and around half of UK households will cater for vegans this Christmas.
- 📉 What’s Down: A survey by the US National Restaurant Association details that, due to the pandemic, half a million restaurants in the US are in ‘economic free fall’, with 110,000 having closed permanently or for the long term, the majority of which had been established for many years.
- 💰 New in Funding: $45M for Nature Fynd's fungi protein platform, €16.3M for cell-based meat company Mosa Meat, €3.2M for Swedish dark kitchen startup Curb raised and a whole lot more.
- 💸 Fundraising?Upload your deck and company info here to get in front of our network of 100+ CPG & FoodTech VC's. Deadline: 18th December.
- 🍕 Discover: This week was a tasty one. From pizza perfect vegan cheese to plant-powered asian staples, discover the top 3 startups of the week.
- 👀Weekend Reading:
Short: This post on biomass distribution on Earth caught my attention.
Medium: We need a secretary of food
Long: Will cell-based meat ever be a dinner staple
- 📺 Worth a watch: The future of alternative foods as predicted by top VC’s
Close off 2020 right
Our Trends Editors spend thousands of hours researching the food & tech space (so you don't have to) and summarise them into easy to digest reports. Why? So you can find the next big ideas, before they go big. Here's a taste.
Starting Jan 1st, FoodHack+ memberships increase to $297/yr so any memberships bought before 31st December gets a $120 off lifetime discount.
Get FoodHack+
- 🥤Coca-Cola, having been named alongside Pepsi and Nestlé as the top plastic polluters for the third year in a row, has announced a €250M investment to meet its target of attaining net-zero status by 2040, starting with a 30% reduction in greenhouse gases across its entire supply chain by 2030.
- 🛵IPO season: Food delivery giant DoorDash closed its first day of trading with shares up 85% above their IPO price, and an initial valuation of $72Bn.
- 💡Healthy competition: Nonprofit XPRIZE has launched a four-year-long competition to foster technological breakthroughs in alternative meat, with a prize fund of $15M.
💡 Sustainable innovation:
- Mondelez International’s innovation hub has developed a French cracker brand which it claims is both nutritious and carbon neutral, made from plant-based ingredients that contribute to ‘dietary diversification’.
- Walkers has adopted a technique to reduce the CO2 emissions from its crisps manufacturing process by 70%, through capturing the CO2 from beer fermentation and mixing it with potato waste, then turning it into fertiliser and using it for next year’s crop.
- Google is taking on food waste with tech innovations from its ‘moonshot factory’, X, including an ‘intelligent food distribution network’ and a system which uses computer vision and machine learning to collate data on restaurant food waste.
- Amcor is launching the world’s first fully recyclable shrink bag for fresh and processed meat, poultry and cheese, designed to maximise shelf-life while maintaining food safety and reducing waste.
- Full Harvest, which rescues imperfect produce, is teaming up with Danone to launch a yoghurt made from food which would otherwise have been wasted due to cosmetic imperfections, overproduction or a lack of secondary markets (ie, perfectly edible).
- Dairy giant Müller is launching a program in the UK to help farmers improve their supply chain collaboration, herd health and sustainability, with an earning incentive for participants.
- 🥩 Israeli Prime Minister Benjamin Netanyahu has tasted Aleph Farms’ cultivated steak, declared it ‘delicious and guilt-free’, and has pledged government support for cell-based meat.
- 🐓Startup SIMULATE’s plant-based chicken patties, DISCS, are being developed with beta testing and go through ‘software’ updates so that it mimics chicken as closely as possible, based on customer satisfaction feedback.
- 💰Gut feeling: US startups focused on the gut microbiome for health, including those working on solutions for food as medicine, have reportedly raised $1Bn in the last five years.
🌍 🌱 Plant-based launches:
- US snack company Eat the Change, founded by Beyond Meat chairman Seth Goldman. is launching a range of organic vegan mushroom jerky across the US.
- Supermodel Cara Delevingne is launching a vegan prosecco brand, Della Vite, in collaboration with her sisters.
- Tennis champion Venus Williams is launching a 100% vegan protein shake brand, Happy Viking; the first on the market to contain all five key macronutrients.
- The UK’s oldest burger chain, Wimpy, has introduced a limited edition vegan burger which features a Beyond Meat patty.
- Burger King is launching its plant-based Whopper in Japan for a limited time and in limited volume.
- Nestlé has launched its plant-based Harvest Gourmet range in China, marking its first plant-based foray into the country.
- After a successful trial, Starbucks is launching oat milk across all its US stores.
Subscribe to This Week In Food:
Become a FoodHack+ member to get unlimited access
- Access premium publications
- Get listed on our directory
- Join a Global Community
Today's opening isn't food related, more, food for thought.
Long before Airbnb was estimated to be worth $18 billion, they faced continuous rejection when fundraising. 7 times to be exact. 5 rejections. 2 left on read.
Yesterday, they IPO'd. Hitting a market valuation of more than $100 billion.
That's not to glorify the world of fundraising and IPO's, but as we enter the cold, bleak mid-December days - a nice reminder to keep on pushing.
Subscribe to This Week In Food:
Weekly Digest
- 🇸🇬 We're on the look for impactful FoodTech / AgTech startups from Singapore for an upcoming list. Know of any cool companies? Comment here.
- 🍟 Future of Fast Food: There’s no doubt: fast food is a mammoth industry. Worldwide, the fast food industry generates annual revenue of over $570 billion. But fast food is changing. Evolving dining habits accelerated by the coronavirus and new digital innovations are expected to upend the market as we know it - in fact, they already are. So over on FoodHack+ we’ve been asking: what does the fast food restaurant of the future look like?
- 📈 What’s Up: The plant-based sausage market is set to surge to $1Bn by the end of 2021 and see a CAGR of 26.8% to 2028, due to the rising global demand for sustainable protein options, which is probably also why GrubHub has seen a 463% spike in the popularity of its meat alternatives in 2020, and around half of UK households will cater for vegans this Christmas.
- 📉 What’s Down: A survey by the US National Restaurant Association details that, due to the pandemic, half a million restaurants in the US are in ‘economic free fall’, with 110,000 having closed permanently or for the long term, the majority of which had been established for many years.
- 💰 New in Funding: $45M for Nature Fynd's fungi protein platform, €16.3M for cell-based meat company Mosa Meat, €3.2M for Swedish dark kitchen startup Curb raised and a whole lot more.
- 💸 Fundraising?Upload your deck and company info here to get in front of our network of 100+ CPG & FoodTech VC's. Deadline: 18th December.
- 🍕 Discover: This week was a tasty one. From pizza perfect vegan cheese to plant-powered asian staples, discover the top 3 startups of the week.
- 👀Weekend Reading:
Short: This post on biomass distribution on Earth caught my attention.
Medium: We need a secretary of food
Long: Will cell-based meat ever be a dinner staple
- 📺 Worth a watch: The future of alternative foods as predicted by top VC’s
Close off 2020 right
Our Trends Editors spend thousands of hours researching the food & tech space (so you don't have to) and summarise them into easy to digest reports. Why? So you can find the next big ideas, before they go big. Here's a taste.
Starting Jan 1st, FoodHack+ memberships increase to $297/yr so any memberships bought before 31st December gets a $120 off lifetime discount.
Get FoodHack+
- 🥤Coca-Cola, having been named alongside Pepsi and Nestlé as the top plastic polluters for the third year in a row, has announced a €250M investment to meet its target of attaining net-zero status by 2040, starting with a 30% reduction in greenhouse gases across its entire supply chain by 2030.
- 🛵IPO season: Food delivery giant DoorDash closed its first day of trading with shares up 85% above their IPO price, and an initial valuation of $72Bn.
- 💡Healthy competition: Nonprofit XPRIZE has launched a four-year-long competition to foster technological breakthroughs in alternative meat, with a prize fund of $15M.
💡 Sustainable innovation:
- Mondelez International’s innovation hub has developed a French cracker brand which it claims is both nutritious and carbon neutral, made from plant-based ingredients that contribute to ‘dietary diversification’.
- Walkers has adopted a technique to reduce the CO2 emissions from its crisps manufacturing process by 70%, through capturing the CO2 from beer fermentation and mixing it with potato waste, then turning it into fertiliser and using it for next year’s crop.
- Google is taking on food waste with tech innovations from its ‘moonshot factory’, X, including an ‘intelligent food distribution network’ and a system which uses computer vision and machine learning to collate data on restaurant food waste.
- Amcor is launching the world’s first fully recyclable shrink bag for fresh and processed meat, poultry and cheese, designed to maximise shelf-life while maintaining food safety and reducing waste.
- Full Harvest, which rescues imperfect produce, is teaming up with Danone to launch a yoghurt made from food which would otherwise have been wasted due to cosmetic imperfections, overproduction or a lack of secondary markets (ie, perfectly edible).
- Dairy giant Müller is launching a program in the UK to help farmers improve their supply chain collaboration, herd health and sustainability, with an earning incentive for participants.
- 🥩 Israeli Prime Minister Benjamin Netanyahu has tasted Aleph Farms’ cultivated steak, declared it ‘delicious and guilt-free’, and has pledged government support for cell-based meat.
- 🐓Startup SIMULATE’s plant-based chicken patties, DISCS, are being developed with beta testing and go through ‘software’ updates so that it mimics chicken as closely as possible, based on customer satisfaction feedback.
- 💰Gut feeling: US startups focused on the gut microbiome for health, including those working on solutions for food as medicine, have reportedly raised $1Bn in the last five years.
🌍 🌱 Plant-based launches:
- US snack company Eat the Change, founded by Beyond Meat chairman Seth Goldman. is launching a range of organic vegan mushroom jerky across the US.
- Supermodel Cara Delevingne is launching a vegan prosecco brand, Della Vite, in collaboration with her sisters.
- Tennis champion Venus Williams is launching a 100% vegan protein shake brand, Happy Viking; the first on the market to contain all five key macronutrients.
- The UK’s oldest burger chain, Wimpy, has introduced a limited edition vegan burger which features a Beyond Meat patty.
- Burger King is launching its plant-based Whopper in Japan for a limited time and in limited volume.
- Nestlé has launched its plant-based Harvest Gourmet range in China, marking its first plant-based foray into the country.
- After a successful trial, Starbucks is launching oat milk across all its US stores.
Subscribe to This Week In Food:
Become a FoodHack+ member to get unlimited access
- Access premium publications
- Get listed on our directory
- Join a Global Community
Today's opening isn't food related, more, food for thought.
Long before Airbnb was estimated to be worth $18 billion, they faced continuous rejection when fundraising. 7 times to be exact. 5 rejections. 2 left on read.
Yesterday, they IPO'd. Hitting a market valuation of more than $100 billion.
That's not to glorify the world of fundraising and IPO's, but as we enter the cold, bleak mid-December days - a nice reminder to keep on pushing.
Subscribe to This Week In Food:
Weekly Digest
- 🇸🇬 We're on the look for impactful FoodTech / AgTech startups from Singapore for an upcoming list. Know of any cool companies? Comment here.
- 🍟 Future of Fast Food: There’s no doubt: fast food is a mammoth industry. Worldwide, the fast food industry generates annual revenue of over $570 billion. But fast food is changing. Evolving dining habits accelerated by the coronavirus and new digital innovations are expected to upend the market as we know it - in fact, they already are. So over on FoodHack+ we’ve been asking: what does the fast food restaurant of the future look like?
- 📈 What’s Up: The plant-based sausage market is set to surge to $1Bn by the end of 2021 and see a CAGR of 26.8% to 2028, due to the rising global demand for sustainable protein options, which is probably also why GrubHub has seen a 463% spike in the popularity of its meat alternatives in 2020, and around half of UK households will cater for vegans this Christmas.
- 📉 What’s Down: A survey by the US National Restaurant Association details that, due to the pandemic, half a million restaurants in the US are in ‘economic free fall’, with 110,000 having closed permanently or for the long term, the majority of which had been established for many years.
- 💰 New in Funding: $45M for Nature Fynd's fungi protein platform, €16.3M for cell-based meat company Mosa Meat, €3.2M for Swedish dark kitchen startup Curb raised and a whole lot more.
- 💸 Fundraising?Upload your deck and company info here to get in front of our network of 100+ CPG & FoodTech VC's. Deadline: 18th December.
- 🍕 Discover: This week was a tasty one. From pizza perfect vegan cheese to plant-powered asian staples, discover the top 3 startups of the week.
- 👀Weekend Reading:
Short: This post on biomass distribution on Earth caught my attention.
Medium: We need a secretary of food
Long: Will cell-based meat ever be a dinner staple
- 📺 Worth a watch: The future of alternative foods as predicted by top VC’s
Close off 2020 right
Our Trends Editors spend thousands of hours researching the food & tech space (so you don't have to) and summarise them into easy to digest reports. Why? So you can find the next big ideas, before they go big. Here's a taste.
Starting Jan 1st, FoodHack+ memberships increase to $297/yr so any memberships bought before 31st December gets a $120 off lifetime discount.
Get FoodHack+
- 🥤Coca-Cola, having been named alongside Pepsi and Nestlé as the top plastic polluters for the third year in a row, has announced a €250M investment to meet its target of attaining net-zero status by 2040, starting with a 30% reduction in greenhouse gases across its entire supply chain by 2030.
- 🛵IPO season: Food delivery giant DoorDash closed its first day of trading with shares up 85% above their IPO price, and an initial valuation of $72Bn.
- 💡Healthy competition: Nonprofit XPRIZE has launched a four-year-long competition to foster technological breakthroughs in alternative meat, with a prize fund of $15M.
💡 Sustainable innovation:
- Mondelez International’s innovation hub has developed a French cracker brand which it claims is both nutritious and carbon neutral, made from plant-based ingredients that contribute to ‘dietary diversification’.
- Walkers has adopted a technique to reduce the CO2 emissions from its crisps manufacturing process by 70%, through capturing the CO2 from beer fermentation and mixing it with potato waste, then turning it into fertiliser and using it for next year’s crop.
- Google is taking on food waste with tech innovations from its ‘moonshot factory’, X, including an ‘intelligent food distribution network’ and a system which uses computer vision and machine learning to collate data on restaurant food waste.
- Amcor is launching the world’s first fully recyclable shrink bag for fresh and processed meat, poultry and cheese, designed to maximise shelf-life while maintaining food safety and reducing waste.
- Full Harvest, which rescues imperfect produce, is teaming up with Danone to launch a yoghurt made from food which would otherwise have been wasted due to cosmetic imperfections, overproduction or a lack of secondary markets (ie, perfectly edible).
- Dairy giant Müller is launching a program in the UK to help farmers improve their supply chain collaboration, herd health and sustainability, with an earning incentive for participants.
- 🥩 Israeli Prime Minister Benjamin Netanyahu has tasted Aleph Farms’ cultivated steak, declared it ‘delicious and guilt-free’, and has pledged government support for cell-based meat.
- 🐓Startup SIMULATE’s plant-based chicken patties, DISCS, are being developed with beta testing and go through ‘software’ updates so that it mimics chicken as closely as possible, based on customer satisfaction feedback.
- 💰Gut feeling: US startups focused on the gut microbiome for health, including those working on solutions for food as medicine, have reportedly raised $1Bn in the last five years.
🌍 🌱 Plant-based launches:
- US snack company Eat the Change, founded by Beyond Meat chairman Seth Goldman. is launching a range of organic vegan mushroom jerky across the US.
- Supermodel Cara Delevingne is launching a vegan prosecco brand, Della Vite, in collaboration with her sisters.
- Tennis champion Venus Williams is launching a 100% vegan protein shake brand, Happy Viking; the first on the market to contain all five key macronutrients.
- The UK’s oldest burger chain, Wimpy, has introduced a limited edition vegan burger which features a Beyond Meat patty.
- Burger King is launching its plant-based Whopper in Japan for a limited time and in limited volume.
- Nestlé has launched its plant-based Harvest Gourmet range in China, marking its first plant-based foray into the country.
- After a successful trial, Starbucks is launching oat milk across all its US stores.
Subscribe to This Week In Food:
Today's opening isn't food related, more, food for thought.
Long before Airbnb was estimated to be worth $18 billion, they faced continuous rejection when fundraising. 7 times to be exact. 5 rejections. 2 left on read.
Yesterday, they IPO'd. Hitting a market valuation of more than $100 billion.
That's not to glorify the world of fundraising and IPO's, but as we enter the cold, bleak mid-December days - a nice reminder to keep on pushing.
Subscribe to This Week In Food:
Weekly Digest
- 🇸🇬 We're on the look for impactful FoodTech / AgTech startups from Singapore for an upcoming list. Know of any cool companies? Comment here.
- 🍟 Future of Fast Food: There’s no doubt: fast food is a mammoth industry. Worldwide, the fast food industry generates annual revenue of over $570 billion. But fast food is changing. Evolving dining habits accelerated by the coronavirus and new digital innovations are expected to upend the market as we know it - in fact, they already are. So over on FoodHack+ we’ve been asking: what does the fast food restaurant of the future look like?
- 📈 What’s Up: The plant-based sausage market is set to surge to $1Bn by the end of 2021 and see a CAGR of 26.8% to 2028, due to the rising global demand for sustainable protein options, which is probably also why GrubHub has seen a 463% spike in the popularity of its meat alternatives in 2020, and around half of UK households will cater for vegans this Christmas.
- 📉 What’s Down: A survey by the US National Restaurant Association details that, due to the pandemic, half a million restaurants in the US are in ‘economic free fall’, with 110,000 having closed permanently or for the long term, the majority of which had been established for many years.
- 💰 New in Funding: $45M for Nature Fynd's fungi protein platform, €16.3M for cell-based meat company Mosa Meat, €3.2M for Swedish dark kitchen startup Curb raised and a whole lot more.
- 💸 Fundraising?Upload your deck and company info here to get in front of our network of 100+ CPG & FoodTech VC's. Deadline: 18th December.
- 🍕 Discover: This week was a tasty one. From pizza perfect vegan cheese to plant-powered asian staples, discover the top 3 startups of the week.
- 👀Weekend Reading:
Short: This post on biomass distribution on Earth caught my attention.
Medium: We need a secretary of food
Long: Will cell-based meat ever be a dinner staple
- 📺 Worth a watch: The future of alternative foods as predicted by top VC’s
Close off 2020 right
Our Trends Editors spend thousands of hours researching the food & tech space (so you don't have to) and summarise them into easy to digest reports. Why? So you can find the next big ideas, before they go big. Here's a taste.
Starting Jan 1st, FoodHack+ memberships increase to $297/yr so any memberships bought before 31st December gets a $120 off lifetime discount.
Get FoodHack+
- 🥤Coca-Cola, having been named alongside Pepsi and Nestlé as the top plastic polluters for the third year in a row, has announced a €250M investment to meet its target of attaining net-zero status by 2040, starting with a 30% reduction in greenhouse gases across its entire supply chain by 2030.
- 🛵IPO season: Food delivery giant DoorDash closed its first day of trading with shares up 85% above their IPO price, and an initial valuation of $72Bn.
- 💡Healthy competition: Nonprofit XPRIZE has launched a four-year-long competition to foster technological breakthroughs in alternative meat, with a prize fund of $15M.
💡 Sustainable innovation:
- Mondelez International’s innovation hub has developed a French cracker brand which it claims is both nutritious and carbon neutral, made from plant-based ingredients that contribute to ‘dietary diversification’.
- Walkers has adopted a technique to reduce the CO2 emissions from its crisps manufacturing process by 70%, through capturing the CO2 from beer fermentation and mixing it with potato waste, then turning it into fertiliser and using it for next year’s crop.
- Google is taking on food waste with tech innovations from its ‘moonshot factory’, X, including an ‘intelligent food distribution network’ and a system which uses computer vision and machine learning to collate data on restaurant food waste.
- Amcor is launching the world’s first fully recyclable shrink bag for fresh and processed meat, poultry and cheese, designed to maximise shelf-life while maintaining food safety and reducing waste.
- Full Harvest, which rescues imperfect produce, is teaming up with Danone to launch a yoghurt made from food which would otherwise have been wasted due to cosmetic imperfections, overproduction or a lack of secondary markets (ie, perfectly edible).
- Dairy giant Müller is launching a program in the UK to help farmers improve their supply chain collaboration, herd health and sustainability, with an earning incentive for participants.
- 🥩 Israeli Prime Minister Benjamin Netanyahu has tasted Aleph Farms’ cultivated steak, declared it ‘delicious and guilt-free’, and has pledged government support for cell-based meat.
- 🐓Startup SIMULATE’s plant-based chicken patties, DISCS, are being developed with beta testing and go through ‘software’ updates so that it mimics chicken as closely as possible, based on customer satisfaction feedback.
- 💰Gut feeling: US startups focused on the gut microbiome for health, including those working on solutions for food as medicine, have reportedly raised $1Bn in the last five years.
🌍 🌱 Plant-based launches:
- US snack company Eat the Change, founded by Beyond Meat chairman Seth Goldman. is launching a range of organic vegan mushroom jerky across the US.
- Supermodel Cara Delevingne is launching a vegan prosecco brand, Della Vite, in collaboration with her sisters.
- Tennis champion Venus Williams is launching a 100% vegan protein shake brand, Happy Viking; the first on the market to contain all five key macronutrients.
- The UK’s oldest burger chain, Wimpy, has introduced a limited edition vegan burger which features a Beyond Meat patty.
- Burger King is launching its plant-based Whopper in Japan for a limited time and in limited volume.
- Nestlé has launched its plant-based Harvest Gourmet range in China, marking its first plant-based foray into the country.
- After a successful trial, Starbucks is launching oat milk across all its US stores.
Subscribe to This Week In Food: