This Week In Food: What's on the menu at COP26? Migros take on plant-based eggs. Tour the largest cultivated meat facility.

This Week In Food: What's on the menu at COP26? Migros take on plant-based eggs. Tour the largest cultivated meat facility.

By
Nicola Spalding
November 5, 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.


COP26, the UN’s annual climate meeting, kicked off last week in Glasgow as world leaders and researchers come together to discuss the future of our climate.

Despite our food system being directly related to 33% of greenhouse gas emissions, food and farming are largely absent from COP26’s programme of events.

Instead, delegates at the climate change summit will be discussing ways to reduce our methane emissions, save our trees, cut coal and set new carbon guidelines all whilst enjoying and an almost 60% animal-based menu.

In good news, there’s always COP27 next year. 

In this week's edition:

  • Virtually tour the world's largest cultivated meat facility. 
  • Seaweed-based compostable packaging raises $2.5M.
  • Migros enters the plant-based eggs race.
  • 9 new jobs in foodtech.

The Digest

📈 What’s Up: New data from Morning Consult shows that, in the wake of the pandemic, consumers are feeling more and more comfortable returning to restaurants. However, both UberEats and Deliveroo in the UK have recorded skyrocketing rates of vegan food orders, so clearly plenty of people are still staying in.

📉 What’s Down: The food menu at COP26, currently taking place in Glasgow, has been likened to “serving cigarettes at a cancer conference” (ouch) due to the animal-heavy choices on offer. The menus do feature carbon counts and 95% of ingredients are sourced from the UK, though, so it’s not all bad..

Funds & Funding

🥛 Brazilian alternative protein startup Future Farm secured $58M Series C funding to expand distribution of its vegan meats and grow its range of plant-based products to include dairy.

💰 German plant-based food pioneer Veganz is working towards its IPO, which will launch in the coming months on the Frankfurt Stock Exchange and is expected to raise $50M.

👜 Australian-American early-stage venture fund ReGen Ventures closed its first fund with $50M, and will support startups focused on regenerative technology. Its portfolio includes Hide Biotech, which makes animal-free leather from food waste.

🏷 Martie secured $3M and just launched its service which “rescues” shelf stable food products which would otherwise have been wasted but are still fine to eat and sells them at 40-70% off the retail price, supporting lower income communities and reducing food waste.

🌿 Sway closed $2.5M seed funding to support pilot production of its seaweed-based, non-toxic and fully compostable replacement for plastic packaging such as polybags, retail bags and wrappers.

🚜 German agtech startup Airfarm has been funded out of stealth mode to support its digital platform for farmers, designed to digitalise and democratise agricultural knowledge and support.

💸 Find all 18 funding rounds of the week including Chilean dark kitchen company Hey Foodie's first raise and Wellness tracking startup Vivo's fresh funding.

Cultivated Meat & Robots

🧫 Upside Foods has opened a new production facility and innovation center, dubbed EPIC, capable of making up to 50,000 pounds of cell-based meat annually, and plans to expand to be able to produce 400,000 pounds annually. The virtual tour of the facility is the coolest thing you'll see all week.

🦾 Miso Robotics has introduced the next generation of its flagship robot. Flippy 2 makes the restaurant fry station a closed loop, can transfer hot food to the holding area, a customisable basket system and is significantly smaller than the original Flippy.

🍕 Israeli startup Hyper-Robotics launched its first fully-automated restaurant concept, a containerised robot pizza restaurant which can produce up to 50 pizzas per hour.

🇮🇱 Speaking of Israeli food tech - check out the newly released Israel Foodtech Map, created by Start-Up Nation Central, The Kitchen Hub, and GreenSoil Investments.

Plant-Based News

🛒 Rumour has it that Impossible Foods has its sights set on raising $500M at a $7B valuation following its expansion into major grocery and restaurant chains across the US. The brand also just landed on restaurant menus in Australia and New Zealand, its third and fourth global market launches in just over a year.

🧀 Indonesian plant-based pioneer Green Rebel Foods has added vegan cheese to its range, which already includes chicken and beef alternatives alongside wholefood protein products.

🦀 Starbucks Hong Kong has teamed up with OmniFoods to launch a salad topped with vegan crab cakes, marking the first time the international chain has featured plant-based seafood on its menus. It also unveiled its holiday lineup, which features its first-ever non-dairy holiday coffee drink.

🌴 Hawaiian startup Cajú Love has debuted the first-ever meat alternative made from cashew fruit, developed by upcycling the millions of fruits discarded by the cashew nut industry each year.

🏬 Canadian ecommerce site PlantX, which aims to be the vegan equivalent of Amazon, just opened a massive (4,500 square foot) flagship store, dubbed XMarket, in San Diego.

🐓 A study by the International Food Information Council revealed that American consumers prefer plant-based chicken alternatives to include the word “chicken” in their product descriptors, and that it’s not actually confusing at all, despite Big Meat claims to the contrary. 

💬 Editors at the LA Times tried 25 alternative protein products and ranked them. Who would like to see FoodHack do a taste test of European brands?

🐔 Check out this video of VFC’s “intensively raised, factory farmed vegan popcorn chick*n. Or this video of Liquid Death’s Halloween spoof: a Vegan Cannibal Steakhouse “that only serves 100% plant-based cruelty-free human meat”.

Big Food & Big Promises

🥚 Switzerland’s largest retail company, Migros, has launched a plant-based hard-boiled egg made from soy protein, one of the first products of its kind in the world to launch in retail and earl feedback is largely positive.

🍫 Swiss chocolate giant Lindt announced two new vegan products, which will launch in the UK during Veganuary, in response to growing British demand for plant-based milks.

🌭 Hormel Foods’ natural and organic meat subsidiary, Applegate, has unveiled The Do Good Dog, a hot dog made with beef grown through regenerative farming, which it claims is the first of its kind.

🥤 The Coca-Cola Company has partnered with Changchun Meihe Science & Technology and UPM to launch its first 100% plant-based plastic beverage bottle, made from surplus agricultural products. It also acquired sports nutrition company BodyArmor for $5.6 billion.

🟢 Mondelez International, Inc. has pledged to hit net-zero greenhouse gas emissions across its entire value chain by 2050 and has joined the ​​United Nations Race to Zero Campaign.

👣 FAT Brands, Inc. is acquiring Fazoli’s, the largest premium Italian QSR in the US, for $130M, increasing its footprint to 2,300 franchised and corporate-owned stores around the world.

Trends: SynBio Food

Synbio in food has taken off in 2021. From chocolates to honey, meats to milks - there's a growing number of the companies working on recreating our favorite foods, animal-free and raising huge funds along the way.

🔎 Discover in the full FoodHack+ Report:
- 2x case studies (MeliBio, Vow)
- The good, the bad, and the figures behind the tech.
- List of 20+ investors active in Synbio.
- List of 30+ startups in this space.

👋 From The Community

👀 FoodTech Jobs: C16 Biosciences (US) are bringing on a Laboratory and Facilities Manager, Ivy Farm (UK) is looking for a Science Specialist, Nourish Ingredients (Australia) are hiring for a Synthetic Biology Scientist, Ohayo Valley (US) are recruiting Scientists, Cultured Decadence is recruiting a Research Associate, Siddhi Capital are looking for an associate, Eva Somer (Austria) is recruiting 2 bioprocess engineers, Crowd Container (Switzerland) are on the look for a Digital Marketing & Customer. 

🚀 Pascual Innoventures and Eatable Adventures launched Mylkcubator, the first global incubator focused on advancements in the dairy sector, and announced its first cohort of four innovative startups.

🍿 Mondelez International, Inc. is looking for mission-driven snack startups for CoLab, its 12-week program led by its SnackFutures innovation and venture hub.

🇨🇿 FoodHack Prague are hosting a meetup on Monday, November 8th on 'Scaling-up in Food Business' - register for free here.

🇨🇭 FoodHack Basel are hosting a meetup on Monday, November 29th about ''Logistics in the food industry' - register for free here.


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Curated by Nicola & Arman

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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.


COP26, the UN’s annual climate meeting, kicked off last week in Glasgow as world leaders and researchers come together to discuss the future of our climate.

Despite our food system being directly related to 33% of greenhouse gas emissions, food and farming are largely absent from COP26’s programme of events.

Instead, delegates at the climate change summit will be discussing ways to reduce our methane emissions, save our trees, cut coal and set new carbon guidelines all whilst enjoying and an almost 60% animal-based menu.

In good news, there’s always COP27 next year. 

In this week's edition:

  • Virtually tour the world's largest cultivated meat facility. 
  • Seaweed-based compostable packaging raises $2.5M.
  • Migros enters the plant-based eggs race.
  • 9 new jobs in foodtech.

The Digest

📈 What’s Up: New data from Morning Consult shows that, in the wake of the pandemic, consumers are feeling more and more comfortable returning to restaurants. However, both UberEats and Deliveroo in the UK have recorded skyrocketing rates of vegan food orders, so clearly plenty of people are still staying in.

📉 What’s Down: The food menu at COP26, currently taking place in Glasgow, has been likened to “serving cigarettes at a cancer conference” (ouch) due to the animal-heavy choices on offer. The menus do feature carbon counts and 95% of ingredients are sourced from the UK, though, so it’s not all bad..

Funds & Funding

🥛 Brazilian alternative protein startup Future Farm secured $58M Series C funding to expand distribution of its vegan meats and grow its range of plant-based products to include dairy.

💰 German plant-based food pioneer Veganz is working towards its IPO, which will launch in the coming months on the Frankfurt Stock Exchange and is expected to raise $50M.

👜 Australian-American early-stage venture fund ReGen Ventures closed its first fund with $50M, and will support startups focused on regenerative technology. Its portfolio includes Hide Biotech, which makes animal-free leather from food waste.

🏷 Martie secured $3M and just launched its service which “rescues” shelf stable food products which would otherwise have been wasted but are still fine to eat and sells them at 40-70% off the retail price, supporting lower income communities and reducing food waste.

🌿 Sway closed $2.5M seed funding to support pilot production of its seaweed-based, non-toxic and fully compostable replacement for plastic packaging such as polybags, retail bags and wrappers.

🚜 German agtech startup Airfarm has been funded out of stealth mode to support its digital platform for farmers, designed to digitalise and democratise agricultural knowledge and support.

💸 Find all 18 funding rounds of the week including Chilean dark kitchen company Hey Foodie's first raise and Wellness tracking startup Vivo's fresh funding.

Cultivated Meat & Robots

🧫 Upside Foods has opened a new production facility and innovation center, dubbed EPIC, capable of making up to 50,000 pounds of cell-based meat annually, and plans to expand to be able to produce 400,000 pounds annually. The virtual tour of the facility is the coolest thing you'll see all week.

🦾 Miso Robotics has introduced the next generation of its flagship robot. Flippy 2 makes the restaurant fry station a closed loop, can transfer hot food to the holding area, a customisable basket system and is significantly smaller than the original Flippy.

🍕 Israeli startup Hyper-Robotics launched its first fully-automated restaurant concept, a containerised robot pizza restaurant which can produce up to 50 pizzas per hour.

🇮🇱 Speaking of Israeli food tech - check out the newly released Israel Foodtech Map, created by Start-Up Nation Central, The Kitchen Hub, and GreenSoil Investments.

Plant-Based News

🛒 Rumour has it that Impossible Foods has its sights set on raising $500M at a $7B valuation following its expansion into major grocery and restaurant chains across the US. The brand also just landed on restaurant menus in Australia and New Zealand, its third and fourth global market launches in just over a year.

🧀 Indonesian plant-based pioneer Green Rebel Foods has added vegan cheese to its range, which already includes chicken and beef alternatives alongside wholefood protein products.

🦀 Starbucks Hong Kong has teamed up with OmniFoods to launch a salad topped with vegan crab cakes, marking the first time the international chain has featured plant-based seafood on its menus. It also unveiled its holiday lineup, which features its first-ever non-dairy holiday coffee drink.

🌴 Hawaiian startup Cajú Love has debuted the first-ever meat alternative made from cashew fruit, developed by upcycling the millions of fruits discarded by the cashew nut industry each year.

🏬 Canadian ecommerce site PlantX, which aims to be the vegan equivalent of Amazon, just opened a massive (4,500 square foot) flagship store, dubbed XMarket, in San Diego.

🐓 A study by the International Food Information Council revealed that American consumers prefer plant-based chicken alternatives to include the word “chicken” in their product descriptors, and that it’s not actually confusing at all, despite Big Meat claims to the contrary. 

💬 Editors at the LA Times tried 25 alternative protein products and ranked them. Who would like to see FoodHack do a taste test of European brands?

🐔 Check out this video of VFC’s “intensively raised, factory farmed vegan popcorn chick*n. Or this video of Liquid Death’s Halloween spoof: a Vegan Cannibal Steakhouse “that only serves 100% plant-based cruelty-free human meat”.

Big Food & Big Promises

🥚 Switzerland’s largest retail company, Migros, has launched a plant-based hard-boiled egg made from soy protein, one of the first products of its kind in the world to launch in retail and earl feedback is largely positive.

🍫 Swiss chocolate giant Lindt announced two new vegan products, which will launch in the UK during Veganuary, in response to growing British demand for plant-based milks.

🌭 Hormel Foods’ natural and organic meat subsidiary, Applegate, has unveiled The Do Good Dog, a hot dog made with beef grown through regenerative farming, which it claims is the first of its kind.

🥤 The Coca-Cola Company has partnered with Changchun Meihe Science & Technology and UPM to launch its first 100% plant-based plastic beverage bottle, made from surplus agricultural products. It also acquired sports nutrition company BodyArmor for $5.6 billion.

🟢 Mondelez International, Inc. has pledged to hit net-zero greenhouse gas emissions across its entire value chain by 2050 and has joined the ​​United Nations Race to Zero Campaign.

👣 FAT Brands, Inc. is acquiring Fazoli’s, the largest premium Italian QSR in the US, for $130M, increasing its footprint to 2,300 franchised and corporate-owned stores around the world.

Trends: SynBio Food

Synbio in food has taken off in 2021. From chocolates to honey, meats to milks - there's a growing number of the companies working on recreating our favorite foods, animal-free and raising huge funds along the way.

🔎 Discover in the full FoodHack+ Report:
- 2x case studies (MeliBio, Vow)
- The good, the bad, and the figures behind the tech.
- List of 20+ investors active in Synbio.
- List of 30+ startups in this space.

👋 From The Community

👀 FoodTech Jobs: C16 Biosciences (US) are bringing on a Laboratory and Facilities Manager, Ivy Farm (UK) is looking for a Science Specialist, Nourish Ingredients (Australia) are hiring for a Synthetic Biology Scientist, Ohayo Valley (US) are recruiting Scientists, Cultured Decadence is recruiting a Research Associate, Siddhi Capital are looking for an associate, Eva Somer (Austria) is recruiting 2 bioprocess engineers, Crowd Container (Switzerland) are on the look for a Digital Marketing & Customer. 

🚀 Pascual Innoventures and Eatable Adventures launched Mylkcubator, the first global incubator focused on advancements in the dairy sector, and announced its first cohort of four innovative startups.

🍿 Mondelez International, Inc. is looking for mission-driven snack startups for CoLab, its 12-week program led by its SnackFutures innovation and venture hub.

🇨🇿 FoodHack Prague are hosting a meetup on Monday, November 8th on 'Scaling-up in Food Business' - register for free here.

🇨🇭 FoodHack Basel are hosting a meetup on Monday, November 29th about ''Logistics in the food industry' - register for free here.


How did you like today's email?

Love it 😁 Meh 😐 Hate it 🙁

Curated by Nicola & Arman

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


COP26, the UN’s annual climate meeting, kicked off last week in Glasgow as world leaders and researchers come together to discuss the future of our climate.

Despite our food system being directly related to 33% of greenhouse gas emissions, food and farming are largely absent from COP26’s programme of events.

Instead, delegates at the climate change summit will be discussing ways to reduce our methane emissions, save our trees, cut coal and set new carbon guidelines all whilst enjoying and an almost 60% animal-based menu.

In good news, there’s always COP27 next year. 

In this week's edition:

  • Virtually tour the world's largest cultivated meat facility. 
  • Seaweed-based compostable packaging raises $2.5M.
  • Migros enters the plant-based eggs race.
  • 9 new jobs in foodtech.

The Digest

📈 What’s Up: New data from Morning Consult shows that, in the wake of the pandemic, consumers are feeling more and more comfortable returning to restaurants. However, both UberEats and Deliveroo in the UK have recorded skyrocketing rates of vegan food orders, so clearly plenty of people are still staying in.

📉 What’s Down: The food menu at COP26, currently taking place in Glasgow, has been likened to “serving cigarettes at a cancer conference” (ouch) due to the animal-heavy choices on offer. The menus do feature carbon counts and 95% of ingredients are sourced from the UK, though, so it’s not all bad..

Funds & Funding

🥛 Brazilian alternative protein startup Future Farm secured $58M Series C funding to expand distribution of its vegan meats and grow its range of plant-based products to include dairy.

💰 German plant-based food pioneer Veganz is working towards its IPO, which will launch in the coming months on the Frankfurt Stock Exchange and is expected to raise $50M.

👜 Australian-American early-stage venture fund ReGen Ventures closed its first fund with $50M, and will support startups focused on regenerative technology. Its portfolio includes Hide Biotech, which makes animal-free leather from food waste.

🏷 Martie secured $3M and just launched its service which “rescues” shelf stable food products which would otherwise have been wasted but are still fine to eat and sells them at 40-70% off the retail price, supporting lower income communities and reducing food waste.

🌿 Sway closed $2.5M seed funding to support pilot production of its seaweed-based, non-toxic and fully compostable replacement for plastic packaging such as polybags, retail bags and wrappers.

🚜 German agtech startup Airfarm has been funded out of stealth mode to support its digital platform for farmers, designed to digitalise and democratise agricultural knowledge and support.

💸 Find all 18 funding rounds of the week including Chilean dark kitchen company Hey Foodie's first raise and Wellness tracking startup Vivo's fresh funding.

Cultivated Meat & Robots

🧫 Upside Foods has opened a new production facility and innovation center, dubbed EPIC, capable of making up to 50,000 pounds of cell-based meat annually, and plans to expand to be able to produce 400,000 pounds annually. The virtual tour of the facility is the coolest thing you'll see all week.

🦾 Miso Robotics has introduced the next generation of its flagship robot. Flippy 2 makes the restaurant fry station a closed loop, can transfer hot food to the holding area, a customisable basket system and is significantly smaller than the original Flippy.

🍕 Israeli startup Hyper-Robotics launched its first fully-automated restaurant concept, a containerised robot pizza restaurant which can produce up to 50 pizzas per hour.

🇮🇱 Speaking of Israeli food tech - check out the newly released Israel Foodtech Map, created by Start-Up Nation Central, The Kitchen Hub, and GreenSoil Investments.

Plant-Based News

🛒 Rumour has it that Impossible Foods has its sights set on raising $500M at a $7B valuation following its expansion into major grocery and restaurant chains across the US. The brand also just landed on restaurant menus in Australia and New Zealand, its third and fourth global market launches in just over a year.

🧀 Indonesian plant-based pioneer Green Rebel Foods has added vegan cheese to its range, which already includes chicken and beef alternatives alongside wholefood protein products.

🦀 Starbucks Hong Kong has teamed up with OmniFoods to launch a salad topped with vegan crab cakes, marking the first time the international chain has featured plant-based seafood on its menus. It also unveiled its holiday lineup, which features its first-ever non-dairy holiday coffee drink.

🌴 Hawaiian startup Cajú Love has debuted the first-ever meat alternative made from cashew fruit, developed by upcycling the millions of fruits discarded by the cashew nut industry each year.

🏬 Canadian ecommerce site PlantX, which aims to be the vegan equivalent of Amazon, just opened a massive (4,500 square foot) flagship store, dubbed XMarket, in San Diego.

🐓 A study by the International Food Information Council revealed that American consumers prefer plant-based chicken alternatives to include the word “chicken” in their product descriptors, and that it’s not actually confusing at all, despite Big Meat claims to the contrary. 

💬 Editors at the LA Times tried 25 alternative protein products and ranked them. Who would like to see FoodHack do a taste test of European brands?

🐔 Check out this video of VFC’s “intensively raised, factory farmed vegan popcorn chick*n. Or this video of Liquid Death’s Halloween spoof: a Vegan Cannibal Steakhouse “that only serves 100% plant-based cruelty-free human meat”.

Big Food & Big Promises

🥚 Switzerland’s largest retail company, Migros, has launched a plant-based hard-boiled egg made from soy protein, one of the first products of its kind in the world to launch in retail and earl feedback is largely positive.

🍫 Swiss chocolate giant Lindt announced two new vegan products, which will launch in the UK during Veganuary, in response to growing British demand for plant-based milks.

🌭 Hormel Foods’ natural and organic meat subsidiary, Applegate, has unveiled The Do Good Dog, a hot dog made with beef grown through regenerative farming, which it claims is the first of its kind.

🥤 The Coca-Cola Company has partnered with Changchun Meihe Science & Technology and UPM to launch its first 100% plant-based plastic beverage bottle, made from surplus agricultural products. It also acquired sports nutrition company BodyArmor for $5.6 billion.

🟢 Mondelez International, Inc. has pledged to hit net-zero greenhouse gas emissions across its entire value chain by 2050 and has joined the ​​United Nations Race to Zero Campaign.

👣 FAT Brands, Inc. is acquiring Fazoli’s, the largest premium Italian QSR in the US, for $130M, increasing its footprint to 2,300 franchised and corporate-owned stores around the world.

Trends: SynBio Food

Synbio in food has taken off in 2021. From chocolates to honey, meats to milks - there's a growing number of the companies working on recreating our favorite foods, animal-free and raising huge funds along the way.

🔎 Discover in the full FoodHack+ Report:
- 2x case studies (MeliBio, Vow)
- The good, the bad, and the figures behind the tech.
- List of 20+ investors active in Synbio.
- List of 30+ startups in this space.

👋 From The Community

👀 FoodTech Jobs: C16 Biosciences (US) are bringing on a Laboratory and Facilities Manager, Ivy Farm (UK) is looking for a Science Specialist, Nourish Ingredients (Australia) are hiring for a Synthetic Biology Scientist, Ohayo Valley (US) are recruiting Scientists, Cultured Decadence is recruiting a Research Associate, Siddhi Capital are looking for an associate, Eva Somer (Austria) is recruiting 2 bioprocess engineers, Crowd Container (Switzerland) are on the look for a Digital Marketing & Customer. 

🚀 Pascual Innoventures and Eatable Adventures launched Mylkcubator, the first global incubator focused on advancements in the dairy sector, and announced its first cohort of four innovative startups.

🍿 Mondelez International, Inc. is looking for mission-driven snack startups for CoLab, its 12-week program led by its SnackFutures innovation and venture hub.

🇨🇿 FoodHack Prague are hosting a meetup on Monday, November 8th on 'Scaling-up in Food Business' - register for free here.

🇨🇭 FoodHack Basel are hosting a meetup on Monday, November 29th about ''Logistics in the food industry' - register for free here.


How did you like today's email?

Love it 😁 Meh 😐 Hate it 🙁

Curated by Nicola & Arman

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


COP26, the UN’s annual climate meeting, kicked off last week in Glasgow as world leaders and researchers come together to discuss the future of our climate.

Despite our food system being directly related to 33% of greenhouse gas emissions, food and farming are largely absent from COP26’s programme of events.

Instead, delegates at the climate change summit will be discussing ways to reduce our methane emissions, save our trees, cut coal and set new carbon guidelines all whilst enjoying and an almost 60% animal-based menu.

In good news, there’s always COP27 next year. 

In this week's edition:

  • Virtually tour the world's largest cultivated meat facility. 
  • Seaweed-based compostable packaging raises $2.5M.
  • Migros enters the plant-based eggs race.
  • 9 new jobs in foodtech.

The Digest

📈 What’s Up: New data from Morning Consult shows that, in the wake of the pandemic, consumers are feeling more and more comfortable returning to restaurants. However, both UberEats and Deliveroo in the UK have recorded skyrocketing rates of vegan food orders, so clearly plenty of people are still staying in.

📉 What’s Down: The food menu at COP26, currently taking place in Glasgow, has been likened to “serving cigarettes at a cancer conference” (ouch) due to the animal-heavy choices on offer. The menus do feature carbon counts and 95% of ingredients are sourced from the UK, though, so it’s not all bad..

Funds & Funding

🥛 Brazilian alternative protein startup Future Farm secured $58M Series C funding to expand distribution of its vegan meats and grow its range of plant-based products to include dairy.

💰 German plant-based food pioneer Veganz is working towards its IPO, which will launch in the coming months on the Frankfurt Stock Exchange and is expected to raise $50M.

👜 Australian-American early-stage venture fund ReGen Ventures closed its first fund with $50M, and will support startups focused on regenerative technology. Its portfolio includes Hide Biotech, which makes animal-free leather from food waste.

🏷 Martie secured $3M and just launched its service which “rescues” shelf stable food products which would otherwise have been wasted but are still fine to eat and sells them at 40-70% off the retail price, supporting lower income communities and reducing food waste.

🌿 Sway closed $2.5M seed funding to support pilot production of its seaweed-based, non-toxic and fully compostable replacement for plastic packaging such as polybags, retail bags and wrappers.

🚜 German agtech startup Airfarm has been funded out of stealth mode to support its digital platform for farmers, designed to digitalise and democratise agricultural knowledge and support.

💸 Find all 18 funding rounds of the week including Chilean dark kitchen company Hey Foodie's first raise and Wellness tracking startup Vivo's fresh funding.

Cultivated Meat & Robots

🧫 Upside Foods has opened a new production facility and innovation center, dubbed EPIC, capable of making up to 50,000 pounds of cell-based meat annually, and plans to expand to be able to produce 400,000 pounds annually. The virtual tour of the facility is the coolest thing you'll see all week.

🦾 Miso Robotics has introduced the next generation of its flagship robot. Flippy 2 makes the restaurant fry station a closed loop, can transfer hot food to the holding area, a customisable basket system and is significantly smaller than the original Flippy.

🍕 Israeli startup Hyper-Robotics launched its first fully-automated restaurant concept, a containerised robot pizza restaurant which can produce up to 50 pizzas per hour.

🇮🇱 Speaking of Israeli food tech - check out the newly released Israel Foodtech Map, created by Start-Up Nation Central, The Kitchen Hub, and GreenSoil Investments.

Plant-Based News

🛒 Rumour has it that Impossible Foods has its sights set on raising $500M at a $7B valuation following its expansion into major grocery and restaurant chains across the US. The brand also just landed on restaurant menus in Australia and New Zealand, its third and fourth global market launches in just over a year.

🧀 Indonesian plant-based pioneer Green Rebel Foods has added vegan cheese to its range, which already includes chicken and beef alternatives alongside wholefood protein products.

🦀 Starbucks Hong Kong has teamed up with OmniFoods to launch a salad topped with vegan crab cakes, marking the first time the international chain has featured plant-based seafood on its menus. It also unveiled its holiday lineup, which features its first-ever non-dairy holiday coffee drink.

🌴 Hawaiian startup Cajú Love has debuted the first-ever meat alternative made from cashew fruit, developed by upcycling the millions of fruits discarded by the cashew nut industry each year.

🏬 Canadian ecommerce site PlantX, which aims to be the vegan equivalent of Amazon, just opened a massive (4,500 square foot) flagship store, dubbed XMarket, in San Diego.

🐓 A study by the International Food Information Council revealed that American consumers prefer plant-based chicken alternatives to include the word “chicken” in their product descriptors, and that it’s not actually confusing at all, despite Big Meat claims to the contrary. 

💬 Editors at the LA Times tried 25 alternative protein products and ranked them. Who would like to see FoodHack do a taste test of European brands?

🐔 Check out this video of VFC’s “intensively raised, factory farmed vegan popcorn chick*n. Or this video of Liquid Death’s Halloween spoof: a Vegan Cannibal Steakhouse “that only serves 100% plant-based cruelty-free human meat”.

Big Food & Big Promises

🥚 Switzerland’s largest retail company, Migros, has launched a plant-based hard-boiled egg made from soy protein, one of the first products of its kind in the world to launch in retail and earl feedback is largely positive.

🍫 Swiss chocolate giant Lindt announced two new vegan products, which will launch in the UK during Veganuary, in response to growing British demand for plant-based milks.

🌭 Hormel Foods’ natural and organic meat subsidiary, Applegate, has unveiled The Do Good Dog, a hot dog made with beef grown through regenerative farming, which it claims is the first of its kind.

🥤 The Coca-Cola Company has partnered with Changchun Meihe Science & Technology and UPM to launch its first 100% plant-based plastic beverage bottle, made from surplus agricultural products. It also acquired sports nutrition company BodyArmor for $5.6 billion.

🟢 Mondelez International, Inc. has pledged to hit net-zero greenhouse gas emissions across its entire value chain by 2050 and has joined the ​​United Nations Race to Zero Campaign.

👣 FAT Brands, Inc. is acquiring Fazoli’s, the largest premium Italian QSR in the US, for $130M, increasing its footprint to 2,300 franchised and corporate-owned stores around the world.

Trends: SynBio Food

Synbio in food has taken off in 2021. From chocolates to honey, meats to milks - there's a growing number of the companies working on recreating our favorite foods, animal-free and raising huge funds along the way.

🔎 Discover in the full FoodHack+ Report:
- 2x case studies (MeliBio, Vow)
- The good, the bad, and the figures behind the tech.
- List of 20+ investors active in Synbio.
- List of 30+ startups in this space.

👋 From The Community

👀 FoodTech Jobs: C16 Biosciences (US) are bringing on a Laboratory and Facilities Manager, Ivy Farm (UK) is looking for a Science Specialist, Nourish Ingredients (Australia) are hiring for a Synthetic Biology Scientist, Ohayo Valley (US) are recruiting Scientists, Cultured Decadence is recruiting a Research Associate, Siddhi Capital are looking for an associate, Eva Somer (Austria) is recruiting 2 bioprocess engineers, Crowd Container (Switzerland) are on the look for a Digital Marketing & Customer. 

🚀 Pascual Innoventures and Eatable Adventures launched Mylkcubator, the first global incubator focused on advancements in the dairy sector, and announced its first cohort of four innovative startups.

🍿 Mondelez International, Inc. is looking for mission-driven snack startups for CoLab, its 12-week program led by its SnackFutures innovation and venture hub.

🇨🇿 FoodHack Prague are hosting a meetup on Monday, November 8th on 'Scaling-up in Food Business' - register for free here.

🇨🇭 FoodHack Basel are hosting a meetup on Monday, November 29th about ''Logistics in the food industry' - register for free here.


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Curated by Nicola & Arman

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