This Week in Food: The latest foodtech valley, Insights into Oatly's IPO, Nestle's new pea-based milk brand, Impossible Foods big win in court

This Week in Food: The latest foodtech valley, Insights into Oatly's IPO, Nestle's new pea-based milk brand, Impossible Foods big win in court

By
Nicola Spalding
May 8, 2021

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

The Digest 🧠

🔎 Here's our database of 70+ Algae startups and innovators working on everything from alternative meats & milks to biomaterials and more.

📈 What’s Up: Global accelerator and VC Rockstart closed its agrifood fund at €22M, exceeding its initial target. The raise will allow it to continue to invest in top agtech and foodtech startups.

📉 What’s Down: The Chinese government has introduced a new law aimed at reducing food waste in the country. Under the legislation, Chinese consumers are banned from competitive binge eating, and restaurants can fine consumers who leave ‘excessive’ amounts of uneaten food on their plates.

💸 Funding: See all 10 rounds here including personalised nutrition app Zoe's $53M Series A, Precision AI's $20M seed funding for its AI-powered drone technology, Swiss-based restaurant tech firm Foodetective's $2M raise.

🇦🇪 Dubai just launched their Food Technology Valley, which will host R&D facilities, an innovation centre, a smart food logistics hub and space for vertical farming.

💡 Startups

🤖 MisoRobotics has launched CookRight, a new software program which automates restaurant cooking. The platform uses cameras mounted above a grill and a tablet computer to guide a human cook, instead of its Flippy the robot, through artificial intelligence.

📱 Danish startup Too Good to Go, the number one most innovative app on Fast Company, is expanding its food waste app across the US. Users can browse surplus food options from restaurants, bakeries and grocery stores across its platform, and sign up for a ‘surprise bag’ of rescued food waste at a low price.

🥛 Singapore-based food tech Sophie’s BioNutrients has developed what it claims is the world’s first milk made from microalgae. The milk is made with Sophie’s Bionutrients’ signature microalgae protein flour, with the same essential amino acids as microalgae, which can be used to develop almost any food.

💰 ProVeg Incubator is chatting with meat-alternative startup Better Nature, about lessons learned on successfully crowdfunding £1.6M (and how you can too). Get free tickets here and tune in on Wednesday 12th May (sponsored)

🔎 Check out this brilliant summary of key insights into Oatly’s IPO, one of the most hotly-anticipated public listings of the year, by Michal Klar of Future Food Now and Green Queen Media

🙌 GROW Impact Accelerator has announced its second cohort of game-changing startups, and seven out of ten teams have female founders. Who run the world?

--------------------------------------------------------------------------------------------------------------------------------------------------

Sponsored by Big Idea Ventures

Apply NOW: Join Big Idea Ventures’ Food Tech Accelerator! 🚀

Capture d’écran 2021-05-06 à 10.43.19

Big idea Ventures is solving the World’s Biggest Challenges by supporting the World’s Best Entrepreneurs.

Their USD$50 million New Protein Fund invests in the most innovative companies working on plant-based food or ingredients, food technology, and cellular agriculture technology. Just check out this video of their recent tasting showcase.

Apply today to access their dynamic industry ecosystem and proven five-month accelerator program. To be considered for an early offer, send your application by May 16th.

Alumni Includes: Grounded Foods Co. (Raised: $1.9M), Karana (Raised $1.7M), Phuture (Raised $1.5M) and many more

--------------------------------------------------------------------------------------------------------------------------------------------------

🌱 Plant-Based

🧀 Swedish plant-based cheese startup Stockeld Dreamery launched its first product, Stockeld Chunk, which is made from fermented peas and fava beans, at select stores in Stockholm yesterday. Want to know more? Check out our podcast with Sorosh Tavakoli, founder and CEO of Stockeld Dreamery.

👨⚖️ It’s been a big week for Impossible Foods. It’s won a court ruling over the use of heme in its plant-based burgers, and has been granted the Child Nutrition Label so can expand into school cafeterias.

🍔 Meat processing giant Tyson Foods is expanding its plant-based range, Raised & Rooted, and launching burger patties, bratwurst and Italian sausages to meet growing consumer demand.

🐖 Hong Kong-based Green Monday’s OmniFoods is planning to launch its plant-based OmniPork products into the US later this year, following a successful restaurant tease last month.

⭐️ Legendary NYC restaurant Eleven Madison Park, which boasts three Michelin stars, will reopen post-pandemic with a new, almost fully plant-based menu in a bid to redefine luxury away from duck and lobster and towards creativity with plants. 

🍌 New York-based foodtech Plantcraft has launched its first clean-label plant-based pâté products, made from all-natural ingredients such as green banana, golden linseed, grapeseed oil, legume-based protein and flavourings such as onion, garlic and cayenne pepper.

🥗Rudy’s Vegan Butcher
has opened a retail location in exclusive London department store Selfridges, and will offer a wide range of its premium vegan meats in the food hall. Selfridges across the UK will also stock Scottish vegan butcher Sgaia’s range of plant-based meat alternatives to meet growing consumer demand.

🕴Big Food

🥛 Nestlé has debuted a new pea-based milk alternative brand. Launched in Europe, Wunda is made from yellow peas sourced in France and Belgium, and is certified by the Carbon Trust as carbon neutral from launch.

🍕 7-Eleven, Inc is launching two new quick-service restaurant options in its concept stores, to capitalise on out-of-home eating opportunities. Both its Raise the Roost Chicken & Biscuits and its Parlor Pizza concepts offer made-to-order and grab-and-go options.

💧 PepsiCo is introducing a new functional water brand, SoulBoost, which comes in two varieties to support either mental stamina or relaxation, in line with the growing trend for health and wellness products.

🍩 Krispy Kreme Doughnuts, Inc. has been privately-held since 2016 but might be about to go public again. It first went public in 2000 but saw highs and lows before its private acquisition.

🌱 UK-based grocery chain Co-Op has pledged to “tackle the plant-based price gap”, investing over £1.7M to cut the cost of more than two dozen vegan products, as part of its broader strategy to reach net-zero emissions by 2040.

Trends: Restaurant Tech 🍽

This week in FoodHack+ you’ll discover:

How a fully contactless dining experience, from robotic waiters and dishwashers, to digital menus and smart seating, is coming to a restaurant near you (and probably already has done).

- 2x case studies (Foodetective, Dishcraft)

- The good, the bad, and the figures behind restaurant tech

- A list of 20+ startups in the space

Discover here how restaurants big and small have had to implement technology to survive the last year, and many have found it works to their advantage.

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

The Digest 🧠

🔎 Here's our database of 70+ Algae startups and innovators working on everything from alternative meats & milks to biomaterials and more.

📈 What’s Up: Global accelerator and VC Rockstart closed its agrifood fund at €22M, exceeding its initial target. The raise will allow it to continue to invest in top agtech and foodtech startups.

📉 What’s Down: The Chinese government has introduced a new law aimed at reducing food waste in the country. Under the legislation, Chinese consumers are banned from competitive binge eating, and restaurants can fine consumers who leave ‘excessive’ amounts of uneaten food on their plates.

💸 Funding: See all 10 rounds here including personalised nutrition app Zoe's $53M Series A, Precision AI's $20M seed funding for its AI-powered drone technology, Swiss-based restaurant tech firm Foodetective's $2M raise.

🇦🇪 Dubai just launched their Food Technology Valley, which will host R&D facilities, an innovation centre, a smart food logistics hub and space for vertical farming.

💡 Startups

🤖 MisoRobotics has launched CookRight, a new software program which automates restaurant cooking. The platform uses cameras mounted above a grill and a tablet computer to guide a human cook, instead of its Flippy the robot, through artificial intelligence.

📱 Danish startup Too Good to Go, the number one most innovative app on Fast Company, is expanding its food waste app across the US. Users can browse surplus food options from restaurants, bakeries and grocery stores across its platform, and sign up for a ‘surprise bag’ of rescued food waste at a low price.

🥛 Singapore-based food tech Sophie’s BioNutrients has developed what it claims is the world’s first milk made from microalgae. The milk is made with Sophie’s Bionutrients’ signature microalgae protein flour, with the same essential amino acids as microalgae, which can be used to develop almost any food.

💰 ProVeg Incubator is chatting with meat-alternative startup Better Nature, about lessons learned on successfully crowdfunding £1.6M (and how you can too). Get free tickets here and tune in on Wednesday 12th May (sponsored)

🔎 Check out this brilliant summary of key insights into Oatly’s IPO, one of the most hotly-anticipated public listings of the year, by Michal Klar of Future Food Now and Green Queen Media

🙌 GROW Impact Accelerator has announced its second cohort of game-changing startups, and seven out of ten teams have female founders. Who run the world?

--------------------------------------------------------------------------------------------------------------------------------------------------

Sponsored by Big Idea Ventures

Apply NOW: Join Big Idea Ventures’ Food Tech Accelerator! 🚀

Capture d’écran 2021-05-06 à 10.43.19

Big idea Ventures is solving the World’s Biggest Challenges by supporting the World’s Best Entrepreneurs.

Their USD$50 million New Protein Fund invests in the most innovative companies working on plant-based food or ingredients, food technology, and cellular agriculture technology. Just check out this video of their recent tasting showcase.

Apply today to access their dynamic industry ecosystem and proven five-month accelerator program. To be considered for an early offer, send your application by May 16th.

Alumni Includes: Grounded Foods Co. (Raised: $1.9M), Karana (Raised $1.7M), Phuture (Raised $1.5M) and many more

--------------------------------------------------------------------------------------------------------------------------------------------------

🌱 Plant-Based

🧀 Swedish plant-based cheese startup Stockeld Dreamery launched its first product, Stockeld Chunk, which is made from fermented peas and fava beans, at select stores in Stockholm yesterday. Want to know more? Check out our podcast with Sorosh Tavakoli, founder and CEO of Stockeld Dreamery.

👨⚖️ It’s been a big week for Impossible Foods. It’s won a court ruling over the use of heme in its plant-based burgers, and has been granted the Child Nutrition Label so can expand into school cafeterias.

🍔 Meat processing giant Tyson Foods is expanding its plant-based range, Raised & Rooted, and launching burger patties, bratwurst and Italian sausages to meet growing consumer demand.

🐖 Hong Kong-based Green Monday’s OmniFoods is planning to launch its plant-based OmniPork products into the US later this year, following a successful restaurant tease last month.

⭐️ Legendary NYC restaurant Eleven Madison Park, which boasts three Michelin stars, will reopen post-pandemic with a new, almost fully plant-based menu in a bid to redefine luxury away from duck and lobster and towards creativity with plants. 

🍌 New York-based foodtech Plantcraft has launched its first clean-label plant-based pâté products, made from all-natural ingredients such as green banana, golden linseed, grapeseed oil, legume-based protein and flavourings such as onion, garlic and cayenne pepper.

🥗Rudy’s Vegan Butcher
has opened a retail location in exclusive London department store Selfridges, and will offer a wide range of its premium vegan meats in the food hall. Selfridges across the UK will also stock Scottish vegan butcher Sgaia’s range of plant-based meat alternatives to meet growing consumer demand.

🕴Big Food

🥛 Nestlé has debuted a new pea-based milk alternative brand. Launched in Europe, Wunda is made from yellow peas sourced in France and Belgium, and is certified by the Carbon Trust as carbon neutral from launch.

🍕 7-Eleven, Inc is launching two new quick-service restaurant options in its concept stores, to capitalise on out-of-home eating opportunities. Both its Raise the Roost Chicken & Biscuits and its Parlor Pizza concepts offer made-to-order and grab-and-go options.

💧 PepsiCo is introducing a new functional water brand, SoulBoost, which comes in two varieties to support either mental stamina or relaxation, in line with the growing trend for health and wellness products.

🍩 Krispy Kreme Doughnuts, Inc. has been privately-held since 2016 but might be about to go public again. It first went public in 2000 but saw highs and lows before its private acquisition.

🌱 UK-based grocery chain Co-Op has pledged to “tackle the plant-based price gap”, investing over £1.7M to cut the cost of more than two dozen vegan products, as part of its broader strategy to reach net-zero emissions by 2040.

Trends: Restaurant Tech 🍽

This week in FoodHack+ you’ll discover:

How a fully contactless dining experience, from robotic waiters and dishwashers, to digital menus and smart seating, is coming to a restaurant near you (and probably already has done).

- 2x case studies (Foodetective, Dishcraft)

- The good, the bad, and the figures behind restaurant tech

- A list of 20+ startups in the space

Discover here how restaurants big and small have had to implement technology to survive the last year, and many have found it works to their advantage.

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

The Digest 🧠

🔎 Here's our database of 70+ Algae startups and innovators working on everything from alternative meats & milks to biomaterials and more.

📈 What’s Up: Global accelerator and VC Rockstart closed its agrifood fund at €22M, exceeding its initial target. The raise will allow it to continue to invest in top agtech and foodtech startups.

📉 What’s Down: The Chinese government has introduced a new law aimed at reducing food waste in the country. Under the legislation, Chinese consumers are banned from competitive binge eating, and restaurants can fine consumers who leave ‘excessive’ amounts of uneaten food on their plates.

💸 Funding: See all 10 rounds here including personalised nutrition app Zoe's $53M Series A, Precision AI's $20M seed funding for its AI-powered drone technology, Swiss-based restaurant tech firm Foodetective's $2M raise.

🇦🇪 Dubai just launched their Food Technology Valley, which will host R&D facilities, an innovation centre, a smart food logistics hub and space for vertical farming.

💡 Startups

🤖 MisoRobotics has launched CookRight, a new software program which automates restaurant cooking. The platform uses cameras mounted above a grill and a tablet computer to guide a human cook, instead of its Flippy the robot, through artificial intelligence.

📱 Danish startup Too Good to Go, the number one most innovative app on Fast Company, is expanding its food waste app across the US. Users can browse surplus food options from restaurants, bakeries and grocery stores across its platform, and sign up for a ‘surprise bag’ of rescued food waste at a low price.

🥛 Singapore-based food tech Sophie’s BioNutrients has developed what it claims is the world’s first milk made from microalgae. The milk is made with Sophie’s Bionutrients’ signature microalgae protein flour, with the same essential amino acids as microalgae, which can be used to develop almost any food.

💰 ProVeg Incubator is chatting with meat-alternative startup Better Nature, about lessons learned on successfully crowdfunding £1.6M (and how you can too). Get free tickets here and tune in on Wednesday 12th May (sponsored)

🔎 Check out this brilliant summary of key insights into Oatly’s IPO, one of the most hotly-anticipated public listings of the year, by Michal Klar of Future Food Now and Green Queen Media

🙌 GROW Impact Accelerator has announced its second cohort of game-changing startups, and seven out of ten teams have female founders. Who run the world?

--------------------------------------------------------------------------------------------------------------------------------------------------

Sponsored by Big Idea Ventures

Apply NOW: Join Big Idea Ventures’ Food Tech Accelerator! 🚀

Capture d’écran 2021-05-06 à 10.43.19

Big idea Ventures is solving the World’s Biggest Challenges by supporting the World’s Best Entrepreneurs.

Their USD$50 million New Protein Fund invests in the most innovative companies working on plant-based food or ingredients, food technology, and cellular agriculture technology. Just check out this video of their recent tasting showcase.

Apply today to access their dynamic industry ecosystem and proven five-month accelerator program. To be considered for an early offer, send your application by May 16th.

Alumni Includes: Grounded Foods Co. (Raised: $1.9M), Karana (Raised $1.7M), Phuture (Raised $1.5M) and many more

--------------------------------------------------------------------------------------------------------------------------------------------------

🌱 Plant-Based

🧀 Swedish plant-based cheese startup Stockeld Dreamery launched its first product, Stockeld Chunk, which is made from fermented peas and fava beans, at select stores in Stockholm yesterday. Want to know more? Check out our podcast with Sorosh Tavakoli, founder and CEO of Stockeld Dreamery.

👨⚖️ It’s been a big week for Impossible Foods. It’s won a court ruling over the use of heme in its plant-based burgers, and has been granted the Child Nutrition Label so can expand into school cafeterias.

🍔 Meat processing giant Tyson Foods is expanding its plant-based range, Raised & Rooted, and launching burger patties, bratwurst and Italian sausages to meet growing consumer demand.

🐖 Hong Kong-based Green Monday’s OmniFoods is planning to launch its plant-based OmniPork products into the US later this year, following a successful restaurant tease last month.

⭐️ Legendary NYC restaurant Eleven Madison Park, which boasts three Michelin stars, will reopen post-pandemic with a new, almost fully plant-based menu in a bid to redefine luxury away from duck and lobster and towards creativity with plants. 

🍌 New York-based foodtech Plantcraft has launched its first clean-label plant-based pâté products, made from all-natural ingredients such as green banana, golden linseed, grapeseed oil, legume-based protein and flavourings such as onion, garlic and cayenne pepper.

🥗Rudy’s Vegan Butcher
has opened a retail location in exclusive London department store Selfridges, and will offer a wide range of its premium vegan meats in the food hall. Selfridges across the UK will also stock Scottish vegan butcher Sgaia’s range of plant-based meat alternatives to meet growing consumer demand.

🕴Big Food

🥛 Nestlé has debuted a new pea-based milk alternative brand. Launched in Europe, Wunda is made from yellow peas sourced in France and Belgium, and is certified by the Carbon Trust as carbon neutral from launch.

🍕 7-Eleven, Inc is launching two new quick-service restaurant options in its concept stores, to capitalise on out-of-home eating opportunities. Both its Raise the Roost Chicken & Biscuits and its Parlor Pizza concepts offer made-to-order and grab-and-go options.

💧 PepsiCo is introducing a new functional water brand, SoulBoost, which comes in two varieties to support either mental stamina or relaxation, in line with the growing trend for health and wellness products.

🍩 Krispy Kreme Doughnuts, Inc. has been privately-held since 2016 but might be about to go public again. It first went public in 2000 but saw highs and lows before its private acquisition.

🌱 UK-based grocery chain Co-Op has pledged to “tackle the plant-based price gap”, investing over £1.7M to cut the cost of more than two dozen vegan products, as part of its broader strategy to reach net-zero emissions by 2040.

Trends: Restaurant Tech 🍽

This week in FoodHack+ you’ll discover:

How a fully contactless dining experience, from robotic waiters and dishwashers, to digital menus and smart seating, is coming to a restaurant near you (and probably already has done).

- 2x case studies (Foodetective, Dishcraft)

- The good, the bad, and the figures behind restaurant tech

- A list of 20+ startups in the space

Discover here how restaurants big and small have had to implement technology to survive the last year, and many have found it works to their advantage.

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

The Digest 🧠

🔎 Here's our database of 70+ Algae startups and innovators working on everything from alternative meats & milks to biomaterials and more.

📈 What’s Up: Global accelerator and VC Rockstart closed its agrifood fund at €22M, exceeding its initial target. The raise will allow it to continue to invest in top agtech and foodtech startups.

📉 What’s Down: The Chinese government has introduced a new law aimed at reducing food waste in the country. Under the legislation, Chinese consumers are banned from competitive binge eating, and restaurants can fine consumers who leave ‘excessive’ amounts of uneaten food on their plates.

💸 Funding: See all 10 rounds here including personalised nutrition app Zoe's $53M Series A, Precision AI's $20M seed funding for its AI-powered drone technology, Swiss-based restaurant tech firm Foodetective's $2M raise.

🇦🇪 Dubai just launched their Food Technology Valley, which will host R&D facilities, an innovation centre, a smart food logistics hub and space for vertical farming.

💡 Startups

🤖 MisoRobotics has launched CookRight, a new software program which automates restaurant cooking. The platform uses cameras mounted above a grill and a tablet computer to guide a human cook, instead of its Flippy the robot, through artificial intelligence.

📱 Danish startup Too Good to Go, the number one most innovative app on Fast Company, is expanding its food waste app across the US. Users can browse surplus food options from restaurants, bakeries and grocery stores across its platform, and sign up for a ‘surprise bag’ of rescued food waste at a low price.

🥛 Singapore-based food tech Sophie’s BioNutrients has developed what it claims is the world’s first milk made from microalgae. The milk is made with Sophie’s Bionutrients’ signature microalgae protein flour, with the same essential amino acids as microalgae, which can be used to develop almost any food.

💰 ProVeg Incubator is chatting with meat-alternative startup Better Nature, about lessons learned on successfully crowdfunding £1.6M (and how you can too). Get free tickets here and tune in on Wednesday 12th May (sponsored)

🔎 Check out this brilliant summary of key insights into Oatly’s IPO, one of the most hotly-anticipated public listings of the year, by Michal Klar of Future Food Now and Green Queen Media

🙌 GROW Impact Accelerator has announced its second cohort of game-changing startups, and seven out of ten teams have female founders. Who run the world?

--------------------------------------------------------------------------------------------------------------------------------------------------

Sponsored by Big Idea Ventures

Apply NOW: Join Big Idea Ventures’ Food Tech Accelerator! 🚀

Capture d’écran 2021-05-06 à 10.43.19

Big idea Ventures is solving the World’s Biggest Challenges by supporting the World’s Best Entrepreneurs.

Their USD$50 million New Protein Fund invests in the most innovative companies working on plant-based food or ingredients, food technology, and cellular agriculture technology. Just check out this video of their recent tasting showcase.

Apply today to access their dynamic industry ecosystem and proven five-month accelerator program. To be considered for an early offer, send your application by May 16th.

Alumni Includes: Grounded Foods Co. (Raised: $1.9M), Karana (Raised $1.7M), Phuture (Raised $1.5M) and many more

--------------------------------------------------------------------------------------------------------------------------------------------------

🌱 Plant-Based

🧀 Swedish plant-based cheese startup Stockeld Dreamery launched its first product, Stockeld Chunk, which is made from fermented peas and fava beans, at select stores in Stockholm yesterday. Want to know more? Check out our podcast with Sorosh Tavakoli, founder and CEO of Stockeld Dreamery.

👨⚖️ It’s been a big week for Impossible Foods. It’s won a court ruling over the use of heme in its plant-based burgers, and has been granted the Child Nutrition Label so can expand into school cafeterias.

🍔 Meat processing giant Tyson Foods is expanding its plant-based range, Raised & Rooted, and launching burger patties, bratwurst and Italian sausages to meet growing consumer demand.

🐖 Hong Kong-based Green Monday’s OmniFoods is planning to launch its plant-based OmniPork products into the US later this year, following a successful restaurant tease last month.

⭐️ Legendary NYC restaurant Eleven Madison Park, which boasts three Michelin stars, will reopen post-pandemic with a new, almost fully plant-based menu in a bid to redefine luxury away from duck and lobster and towards creativity with plants. 

🍌 New York-based foodtech Plantcraft has launched its first clean-label plant-based pâté products, made from all-natural ingredients such as green banana, golden linseed, grapeseed oil, legume-based protein and flavourings such as onion, garlic and cayenne pepper.

🥗Rudy’s Vegan Butcher
has opened a retail location in exclusive London department store Selfridges, and will offer a wide range of its premium vegan meats in the food hall. Selfridges across the UK will also stock Scottish vegan butcher Sgaia’s range of plant-based meat alternatives to meet growing consumer demand.

🕴Big Food

🥛 Nestlé has debuted a new pea-based milk alternative brand. Launched in Europe, Wunda is made from yellow peas sourced in France and Belgium, and is certified by the Carbon Trust as carbon neutral from launch.

🍕 7-Eleven, Inc is launching two new quick-service restaurant options in its concept stores, to capitalise on out-of-home eating opportunities. Both its Raise the Roost Chicken & Biscuits and its Parlor Pizza concepts offer made-to-order and grab-and-go options.

💧 PepsiCo is introducing a new functional water brand, SoulBoost, which comes in two varieties to support either mental stamina or relaxation, in line with the growing trend for health and wellness products.

🍩 Krispy Kreme Doughnuts, Inc. has been privately-held since 2016 but might be about to go public again. It first went public in 2000 but saw highs and lows before its private acquisition.

🌱 UK-based grocery chain Co-Op has pledged to “tackle the plant-based price gap”, investing over £1.7M to cut the cost of more than two dozen vegan products, as part of its broader strategy to reach net-zero emissions by 2040.

Trends: Restaurant Tech 🍽

This week in FoodHack+ you’ll discover:

How a fully contactless dining experience, from robotic waiters and dishwashers, to digital menus and smart seating, is coming to a restaurant near you (and probably already has done).

- 2x case studies (Foodetective, Dishcraft)

- The good, the bad, and the figures behind restaurant tech

- A list of 20+ startups in the space

Discover here how restaurants big and small have had to implement technology to survive the last year, and many have found it works to their advantage.

FoodTech News Digested ✉️
Every Monday (12pm CET) & Friday (1pm CET) in your inbox

Reports

Exploring the holy grail of alt-meat: whole-cut plant-based meat and seafood
Alt-Eggs: Meet the startups scrambling to hatch the latest egg substitutes
Fava Beans: Is the humble fava bean the next big thing in plant-based?
The final hurdle: the latest innovations in last-mile grocery delivery
Pass the salt: the companies working on new ways to reduce sodium in our food
Restaurant Tech: Robotic dishwashers, virtual receptionists and more: exploring the latest innovations in restaurant tech
Honey without bees & milk without cows: the 30+ synthetic biology startups reimagining food as we know it
Alt-Fats: Why alternative fats could change plant-based products (and more) for the better