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.

By
Nicola Spalding
December 11, 2020

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: