This Week In Food: Why Thanksgiving is more expensive and former Danone CEO speaks out

This Week In Food: Why Thanksgiving is more expensive and former Danone CEO speaks out

By
Nicola Spalding
November 26, 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.


Happy thanksgiving to all of our American readers 🇺🇸

Though us Europeans just see it as another 'crazy American holiday' I am thankful for each and every one of you here for subscribing, reading along, sending us tips and feedback and not hitting the unsubscribe button here.

This week in FoodTech:

  • The  ‘Shazam for food’ is now a thing.
  • Berlin's Perfeggt hatches out of Stealth.
  • The 17 startups from Big Idea Ventures cohort.
  • Former Danone CEO calls out Big Food.

The Digest

📈 What’s Up: The price of Thanksgiving is going up this year, with data from IRI showing that prices of most Thanksgiving foods are up 5-10% across many products compared with last year. Plus, GlobalData estimates that US holiday food spending will increase by 8.6% from 2020 to $53.1 billion, due to inflation but also to higher sales volumes as people go back to big gatherings.

📉 What’s Down: A new study published in the Journal of Affective Disorders has revealed that people who eat mushrooms could have a lower risk of experiencing depression. We always said 'shrooms would be the future of food!

🚀 Meet the 17 alt protein startups coming out of the Big Idea Ventures Accelerator. These 17 companies are developing and improving protein alternatives across the food value chain from AI to transform agrifood waste into "next generation protein" to precision fermentation to produce animal-free dairy.

Funds & Funding

 💰 US plant-based pioneer Impossible Foods has raised another $500M, bringing its total funding raised to date to $2 billion, after a range of new product releases and country launches. Pretty sure there’ll be more.

🍼 US-based Infant nutrition company Helaina secured $20M Series A funding to execute its go-to-market strategy for its human milk proteins, developed via precision fermentation, which have previously only been available in breastmilk.

🛒 Berlin-based Turkish and Arabic grocery delivery startup Yababa closed $15.5M seed funding to diversify the online grocery market with its same-day service providing multicultural products.

🥩 Slovenian startup Juicy Marbles secured $4.5M to bring its plant-based A5 grade filet mignon to market. The raise marks the first investment by new climate tech investor World Fund.

🍗 California-based Sundial Foods (FH'21 alumni) raised $4M seed funding led by Nestle to begin production of its vegan chicken wing alternatives which feature seriously lifelike plant-based skin, meat and bone without artificial flavours or synthetic chemicals.

🥚 Perfeggt, a Berlin-based startup focused on plant-based eggs, came out of stealth announcing a raise of $2.8M seed funding to work towards the launch of its first product made from field bean proteins, due in early 2022.

💸 Find all 22 funding rounds of the week including South Africa-based De Novo Dairy's first funding round and Switzerlands' Vivent closing €1.8M for their crop health diagnostic system.

Containers and Filters

🥪 French startup Pyxo has come up with a system to offer reusable food storage containers at scale, which both producers and consumers can use to reduce packaging waste and just raised €7 million to scale across more locations.

🛵 Turkish speedy grocery delivery startup Getir is acquiring its UK rival, Weezy. Both companies offer 15-minute delivery, and the acquisition signals Getir’s “commitment to the UK market”.

🦐 Singapore cultivated seafood startup Shiok Meats has opened a first-of-its-kind “mini-plant” in the city-state this week. The facility will help Shiok to scale up ahead of commercialisation.

🥩 Impossible Foods is caught up in another legal case. Fitness and nutrition firm Impossible X alleges that Impossible Foods is “seeking to cancel our trademarks, bully us into submission, and make us pay for the entire legal proceeding.” Awks.

🤳 Snapchat has added an AI-powered food and ingredient scanning and recognition feature to its product, dubbed the ‘Shazam for food’. FoodScan users can simply take a picture of a food item and the system will offer information, relevant recipes and more. Sounds kinda familiar.

Plant-Based News

🍦 Swedish oat milk giant Oatly opened its first factory in China this week, marking its sixth global facility. The new factory will be able to produce 150 million litres of oat-based products annually at full capacity. Oatly also unveiled a new line of non-dairy frozen dessert bars this week.

🍄 Mycorena has developed the “world’s first” fungi-based fat alternative, which behaves the same way as animal fat, to “take alternative meat to the next level”.

💪 Mooless is a new animal-free whey protein powder, launched by Vancouver-based wellness brand Natreve and developed with Perfect Day’s bioidentical proteins made via precision fermentation.

🍳 FryAway has launched a plant-based powder solution to aid disposal of cooking oil (and stop it being poured down the drain), which turns liquid oil into a solid that can simply be thrown away.

🍨 Eclipse Foods scored a high-profile retail partnership with Whole Foods for its plant-based ice cream, a significant milestone as it scales operations of its functional plant-based dairy platform.

🍗 LiveKindly Collective brand LikeMeat launched its newest portfolio addition: plant-based Like Chick’n Wings, which are gluten-free and come with buffalo sauce

Big Food & Acquisitions

🐄 Nestlé’s R&D team has developed a gut-friendly milk-based beverage, B-Active, based on innovative technology that turns lactose into fibre.

🗣 Amazon has launched a new personalised meal recommendation feature for Alexa called ‘What to Eat?’, which gives users recommendations for restaurants, recipes and more based on their preferences.

🥧 Kellogg’s is launching limited-edition mince pie-flavoured cereal for the festive season in the UK. The high fibre breakfast treats will be available in Sainsbury’s stores.

🌱 Global ingredient specialist Kerry Group, which reaches over 1 billion consumers around the world with its products each year, is betting big on plant-based.

📣 Former CEO of Danone, Emmanuel Faber (now a partner at AgriFood Fund, Astanor) is speaking out about the big food industry after being ousted for trying to make the French dairy giant more environmentally conscious.

Trends: Alternative Spices

As consumers become more interested in where the products they buy come from, a small but significant selection of startups have begun sourcing spices more sustainably. Just like artisan chocolate, coffee and tea before it, spices could be the next big frontier. 

🔎 Discover in the full FoodHack+ Report:

- 2x case studies (Burlap and Barrel, Homiah)
- What’s driving the alternative spice boom.
- How startups are differentiating from the Big Spice industry.
- List of 20 startups in the space.

Find out more on how a new age of spice startups are coming after the $22.87 billion global spice market.

👋 From The Community

👀 FoodTech Jobs: Find 80 FoodTech Jobs on our job board including several co-founder roles at sustainable wine co. Juice, Senior Food Scientist position at cacao-free chocolate maker WNWN Food Labs, Head of Growth at alt-egg creator Perfeggt, Production Manager at famed spirit maker Empirical. 

👋 New FoodHack Meetups: coming up in Basel (November 29th), Cape Town (December 1st) & Zurich (December 6th). Or apply here to open a meetup chapter in your city.

🐓 Watch: Check out this video of Richard Branson tasting Upside Foods’ cell-based chicken and this video of a barista trying Atomo's molecular coffee.


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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.


Happy thanksgiving to all of our American readers 🇺🇸

Though us Europeans just see it as another 'crazy American holiday' I am thankful for each and every one of you here for subscribing, reading along, sending us tips and feedback and not hitting the unsubscribe button here.

This week in FoodTech:

  • The  ‘Shazam for food’ is now a thing.
  • Berlin's Perfeggt hatches out of Stealth.
  • The 17 startups from Big Idea Ventures cohort.
  • Former Danone CEO calls out Big Food.

The Digest

📈 What’s Up: The price of Thanksgiving is going up this year, with data from IRI showing that prices of most Thanksgiving foods are up 5-10% across many products compared with last year. Plus, GlobalData estimates that US holiday food spending will increase by 8.6% from 2020 to $53.1 billion, due to inflation but also to higher sales volumes as people go back to big gatherings.

📉 What’s Down: A new study published in the Journal of Affective Disorders has revealed that people who eat mushrooms could have a lower risk of experiencing depression. We always said 'shrooms would be the future of food!

🚀 Meet the 17 alt protein startups coming out of the Big Idea Ventures Accelerator. These 17 companies are developing and improving protein alternatives across the food value chain from AI to transform agrifood waste into "next generation protein" to precision fermentation to produce animal-free dairy.

Funds & Funding

 💰 US plant-based pioneer Impossible Foods has raised another $500M, bringing its total funding raised to date to $2 billion, after a range of new product releases and country launches. Pretty sure there’ll be more.

🍼 US-based Infant nutrition company Helaina secured $20M Series A funding to execute its go-to-market strategy for its human milk proteins, developed via precision fermentation, which have previously only been available in breastmilk.

🛒 Berlin-based Turkish and Arabic grocery delivery startup Yababa closed $15.5M seed funding to diversify the online grocery market with its same-day service providing multicultural products.

🥩 Slovenian startup Juicy Marbles secured $4.5M to bring its plant-based A5 grade filet mignon to market. The raise marks the first investment by new climate tech investor World Fund.

🍗 California-based Sundial Foods (FH'21 alumni) raised $4M seed funding led by Nestle to begin production of its vegan chicken wing alternatives which feature seriously lifelike plant-based skin, meat and bone without artificial flavours or synthetic chemicals.

🥚 Perfeggt, a Berlin-based startup focused on plant-based eggs, came out of stealth announcing a raise of $2.8M seed funding to work towards the launch of its first product made from field bean proteins, due in early 2022.

💸 Find all 22 funding rounds of the week including South Africa-based De Novo Dairy's first funding round and Switzerlands' Vivent closing €1.8M for their crop health diagnostic system.

Containers and Filters

🥪 French startup Pyxo has come up with a system to offer reusable food storage containers at scale, which both producers and consumers can use to reduce packaging waste and just raised €7 million to scale across more locations.

🛵 Turkish speedy grocery delivery startup Getir is acquiring its UK rival, Weezy. Both companies offer 15-minute delivery, and the acquisition signals Getir’s “commitment to the UK market”.

🦐 Singapore cultivated seafood startup Shiok Meats has opened a first-of-its-kind “mini-plant” in the city-state this week. The facility will help Shiok to scale up ahead of commercialisation.

🥩 Impossible Foods is caught up in another legal case. Fitness and nutrition firm Impossible X alleges that Impossible Foods is “seeking to cancel our trademarks, bully us into submission, and make us pay for the entire legal proceeding.” Awks.

🤳 Snapchat has added an AI-powered food and ingredient scanning and recognition feature to its product, dubbed the ‘Shazam for food’. FoodScan users can simply take a picture of a food item and the system will offer information, relevant recipes and more. Sounds kinda familiar.

Plant-Based News

🍦 Swedish oat milk giant Oatly opened its first factory in China this week, marking its sixth global facility. The new factory will be able to produce 150 million litres of oat-based products annually at full capacity. Oatly also unveiled a new line of non-dairy frozen dessert bars this week.

🍄 Mycorena has developed the “world’s first” fungi-based fat alternative, which behaves the same way as animal fat, to “take alternative meat to the next level”.

💪 Mooless is a new animal-free whey protein powder, launched by Vancouver-based wellness brand Natreve and developed with Perfect Day’s bioidentical proteins made via precision fermentation.

🍳 FryAway has launched a plant-based powder solution to aid disposal of cooking oil (and stop it being poured down the drain), which turns liquid oil into a solid that can simply be thrown away.

🍨 Eclipse Foods scored a high-profile retail partnership with Whole Foods for its plant-based ice cream, a significant milestone as it scales operations of its functional plant-based dairy platform.

🍗 LiveKindly Collective brand LikeMeat launched its newest portfolio addition: plant-based Like Chick’n Wings, which are gluten-free and come with buffalo sauce

Big Food & Acquisitions

🐄 Nestlé’s R&D team has developed a gut-friendly milk-based beverage, B-Active, based on innovative technology that turns lactose into fibre.

🗣 Amazon has launched a new personalised meal recommendation feature for Alexa called ‘What to Eat?’, which gives users recommendations for restaurants, recipes and more based on their preferences.

🥧 Kellogg’s is launching limited-edition mince pie-flavoured cereal for the festive season in the UK. The high fibre breakfast treats will be available in Sainsbury’s stores.

🌱 Global ingredient specialist Kerry Group, which reaches over 1 billion consumers around the world with its products each year, is betting big on plant-based.

📣 Former CEO of Danone, Emmanuel Faber (now a partner at AgriFood Fund, Astanor) is speaking out about the big food industry after being ousted for trying to make the French dairy giant more environmentally conscious.

Trends: Alternative Spices

As consumers become more interested in where the products they buy come from, a small but significant selection of startups have begun sourcing spices more sustainably. Just like artisan chocolate, coffee and tea before it, spices could be the next big frontier. 

🔎 Discover in the full FoodHack+ Report:

- 2x case studies (Burlap and Barrel, Homiah)
- What’s driving the alternative spice boom.
- How startups are differentiating from the Big Spice industry.
- List of 20 startups in the space.

Find out more on how a new age of spice startups are coming after the $22.87 billion global spice market.

👋 From The Community

👀 FoodTech Jobs: Find 80 FoodTech Jobs on our job board including several co-founder roles at sustainable wine co. Juice, Senior Food Scientist position at cacao-free chocolate maker WNWN Food Labs, Head of Growth at alt-egg creator Perfeggt, Production Manager at famed spirit maker Empirical. 

👋 New FoodHack Meetups: coming up in Basel (November 29th), Cape Town (December 1st) & Zurich (December 6th). Or apply here to open a meetup chapter in your city.

🐓 Watch: Check out this video of Richard Branson tasting Upside Foods’ cell-based chicken and this video of a barista trying Atomo's molecular coffee.


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.


Happy thanksgiving to all of our American readers 🇺🇸

Though us Europeans just see it as another 'crazy American holiday' I am thankful for each and every one of you here for subscribing, reading along, sending us tips and feedback and not hitting the unsubscribe button here.

This week in FoodTech:

  • The  ‘Shazam for food’ is now a thing.
  • Berlin's Perfeggt hatches out of Stealth.
  • The 17 startups from Big Idea Ventures cohort.
  • Former Danone CEO calls out Big Food.

The Digest

📈 What’s Up: The price of Thanksgiving is going up this year, with data from IRI showing that prices of most Thanksgiving foods are up 5-10% across many products compared with last year. Plus, GlobalData estimates that US holiday food spending will increase by 8.6% from 2020 to $53.1 billion, due to inflation but also to higher sales volumes as people go back to big gatherings.

📉 What’s Down: A new study published in the Journal of Affective Disorders has revealed that people who eat mushrooms could have a lower risk of experiencing depression. We always said 'shrooms would be the future of food!

🚀 Meet the 17 alt protein startups coming out of the Big Idea Ventures Accelerator. These 17 companies are developing and improving protein alternatives across the food value chain from AI to transform agrifood waste into "next generation protein" to precision fermentation to produce animal-free dairy.

Funds & Funding

 💰 US plant-based pioneer Impossible Foods has raised another $500M, bringing its total funding raised to date to $2 billion, after a range of new product releases and country launches. Pretty sure there’ll be more.

🍼 US-based Infant nutrition company Helaina secured $20M Series A funding to execute its go-to-market strategy for its human milk proteins, developed via precision fermentation, which have previously only been available in breastmilk.

🛒 Berlin-based Turkish and Arabic grocery delivery startup Yababa closed $15.5M seed funding to diversify the online grocery market with its same-day service providing multicultural products.

🥩 Slovenian startup Juicy Marbles secured $4.5M to bring its plant-based A5 grade filet mignon to market. The raise marks the first investment by new climate tech investor World Fund.

🍗 California-based Sundial Foods (FH'21 alumni) raised $4M seed funding led by Nestle to begin production of its vegan chicken wing alternatives which feature seriously lifelike plant-based skin, meat and bone without artificial flavours or synthetic chemicals.

🥚 Perfeggt, a Berlin-based startup focused on plant-based eggs, came out of stealth announcing a raise of $2.8M seed funding to work towards the launch of its first product made from field bean proteins, due in early 2022.

💸 Find all 22 funding rounds of the week including South Africa-based De Novo Dairy's first funding round and Switzerlands' Vivent closing €1.8M for their crop health diagnostic system.

Containers and Filters

🥪 French startup Pyxo has come up with a system to offer reusable food storage containers at scale, which both producers and consumers can use to reduce packaging waste and just raised €7 million to scale across more locations.

🛵 Turkish speedy grocery delivery startup Getir is acquiring its UK rival, Weezy. Both companies offer 15-minute delivery, and the acquisition signals Getir’s “commitment to the UK market”.

🦐 Singapore cultivated seafood startup Shiok Meats has opened a first-of-its-kind “mini-plant” in the city-state this week. The facility will help Shiok to scale up ahead of commercialisation.

🥩 Impossible Foods is caught up in another legal case. Fitness and nutrition firm Impossible X alleges that Impossible Foods is “seeking to cancel our trademarks, bully us into submission, and make us pay for the entire legal proceeding.” Awks.

🤳 Snapchat has added an AI-powered food and ingredient scanning and recognition feature to its product, dubbed the ‘Shazam for food’. FoodScan users can simply take a picture of a food item and the system will offer information, relevant recipes and more. Sounds kinda familiar.

Plant-Based News

🍦 Swedish oat milk giant Oatly opened its first factory in China this week, marking its sixth global facility. The new factory will be able to produce 150 million litres of oat-based products annually at full capacity. Oatly also unveiled a new line of non-dairy frozen dessert bars this week.

🍄 Mycorena has developed the “world’s first” fungi-based fat alternative, which behaves the same way as animal fat, to “take alternative meat to the next level”.

💪 Mooless is a new animal-free whey protein powder, launched by Vancouver-based wellness brand Natreve and developed with Perfect Day’s bioidentical proteins made via precision fermentation.

🍳 FryAway has launched a plant-based powder solution to aid disposal of cooking oil (and stop it being poured down the drain), which turns liquid oil into a solid that can simply be thrown away.

🍨 Eclipse Foods scored a high-profile retail partnership with Whole Foods for its plant-based ice cream, a significant milestone as it scales operations of its functional plant-based dairy platform.

🍗 LiveKindly Collective brand LikeMeat launched its newest portfolio addition: plant-based Like Chick’n Wings, which are gluten-free and come with buffalo sauce

Big Food & Acquisitions

🐄 Nestlé’s R&D team has developed a gut-friendly milk-based beverage, B-Active, based on innovative technology that turns lactose into fibre.

🗣 Amazon has launched a new personalised meal recommendation feature for Alexa called ‘What to Eat?’, which gives users recommendations for restaurants, recipes and more based on their preferences.

🥧 Kellogg’s is launching limited-edition mince pie-flavoured cereal for the festive season in the UK. The high fibre breakfast treats will be available in Sainsbury’s stores.

🌱 Global ingredient specialist Kerry Group, which reaches over 1 billion consumers around the world with its products each year, is betting big on plant-based.

📣 Former CEO of Danone, Emmanuel Faber (now a partner at AgriFood Fund, Astanor) is speaking out about the big food industry after being ousted for trying to make the French dairy giant more environmentally conscious.

Trends: Alternative Spices

As consumers become more interested in where the products they buy come from, a small but significant selection of startups have begun sourcing spices more sustainably. Just like artisan chocolate, coffee and tea before it, spices could be the next big frontier. 

🔎 Discover in the full FoodHack+ Report:

- 2x case studies (Burlap and Barrel, Homiah)
- What’s driving the alternative spice boom.
- How startups are differentiating from the Big Spice industry.
- List of 20 startups in the space.

Find out more on how a new age of spice startups are coming after the $22.87 billion global spice market.

👋 From The Community

👀 FoodTech Jobs: Find 80 FoodTech Jobs on our job board including several co-founder roles at sustainable wine co. Juice, Senior Food Scientist position at cacao-free chocolate maker WNWN Food Labs, Head of Growth at alt-egg creator Perfeggt, Production Manager at famed spirit maker Empirical. 

👋 New FoodHack Meetups: coming up in Basel (November 29th), Cape Town (December 1st) & Zurich (December 6th). Or apply here to open a meetup chapter in your city.

🐓 Watch: Check out this video of Richard Branson tasting Upside Foods’ cell-based chicken and this video of a barista trying Atomo's molecular coffee.


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.


Happy thanksgiving to all of our American readers 🇺🇸

Though us Europeans just see it as another 'crazy American holiday' I am thankful for each and every one of you here for subscribing, reading along, sending us tips and feedback and not hitting the unsubscribe button here.

This week in FoodTech:

  • The  ‘Shazam for food’ is now a thing.
  • Berlin's Perfeggt hatches out of Stealth.
  • The 17 startups from Big Idea Ventures cohort.
  • Former Danone CEO calls out Big Food.

The Digest

📈 What’s Up: The price of Thanksgiving is going up this year, with data from IRI showing that prices of most Thanksgiving foods are up 5-10% across many products compared with last year. Plus, GlobalData estimates that US holiday food spending will increase by 8.6% from 2020 to $53.1 billion, due to inflation but also to higher sales volumes as people go back to big gatherings.

📉 What’s Down: A new study published in the Journal of Affective Disorders has revealed that people who eat mushrooms could have a lower risk of experiencing depression. We always said 'shrooms would be the future of food!

🚀 Meet the 17 alt protein startups coming out of the Big Idea Ventures Accelerator. These 17 companies are developing and improving protein alternatives across the food value chain from AI to transform agrifood waste into "next generation protein" to precision fermentation to produce animal-free dairy.

Funds & Funding

 💰 US plant-based pioneer Impossible Foods has raised another $500M, bringing its total funding raised to date to $2 billion, after a range of new product releases and country launches. Pretty sure there’ll be more.

🍼 US-based Infant nutrition company Helaina secured $20M Series A funding to execute its go-to-market strategy for its human milk proteins, developed via precision fermentation, which have previously only been available in breastmilk.

🛒 Berlin-based Turkish and Arabic grocery delivery startup Yababa closed $15.5M seed funding to diversify the online grocery market with its same-day service providing multicultural products.

🥩 Slovenian startup Juicy Marbles secured $4.5M to bring its plant-based A5 grade filet mignon to market. The raise marks the first investment by new climate tech investor World Fund.

🍗 California-based Sundial Foods (FH'21 alumni) raised $4M seed funding led by Nestle to begin production of its vegan chicken wing alternatives which feature seriously lifelike plant-based skin, meat and bone without artificial flavours or synthetic chemicals.

🥚 Perfeggt, a Berlin-based startup focused on plant-based eggs, came out of stealth announcing a raise of $2.8M seed funding to work towards the launch of its first product made from field bean proteins, due in early 2022.

💸 Find all 22 funding rounds of the week including South Africa-based De Novo Dairy's first funding round and Switzerlands' Vivent closing €1.8M for their crop health diagnostic system.

Containers and Filters

🥪 French startup Pyxo has come up with a system to offer reusable food storage containers at scale, which both producers and consumers can use to reduce packaging waste and just raised €7 million to scale across more locations.

🛵 Turkish speedy grocery delivery startup Getir is acquiring its UK rival, Weezy. Both companies offer 15-minute delivery, and the acquisition signals Getir’s “commitment to the UK market”.

🦐 Singapore cultivated seafood startup Shiok Meats has opened a first-of-its-kind “mini-plant” in the city-state this week. The facility will help Shiok to scale up ahead of commercialisation.

🥩 Impossible Foods is caught up in another legal case. Fitness and nutrition firm Impossible X alleges that Impossible Foods is “seeking to cancel our trademarks, bully us into submission, and make us pay for the entire legal proceeding.” Awks.

🤳 Snapchat has added an AI-powered food and ingredient scanning and recognition feature to its product, dubbed the ‘Shazam for food’. FoodScan users can simply take a picture of a food item and the system will offer information, relevant recipes and more. Sounds kinda familiar.

Plant-Based News

🍦 Swedish oat milk giant Oatly opened its first factory in China this week, marking its sixth global facility. The new factory will be able to produce 150 million litres of oat-based products annually at full capacity. Oatly also unveiled a new line of non-dairy frozen dessert bars this week.

🍄 Mycorena has developed the “world’s first” fungi-based fat alternative, which behaves the same way as animal fat, to “take alternative meat to the next level”.

💪 Mooless is a new animal-free whey protein powder, launched by Vancouver-based wellness brand Natreve and developed with Perfect Day’s bioidentical proteins made via precision fermentation.

🍳 FryAway has launched a plant-based powder solution to aid disposal of cooking oil (and stop it being poured down the drain), which turns liquid oil into a solid that can simply be thrown away.

🍨 Eclipse Foods scored a high-profile retail partnership with Whole Foods for its plant-based ice cream, a significant milestone as it scales operations of its functional plant-based dairy platform.

🍗 LiveKindly Collective brand LikeMeat launched its newest portfolio addition: plant-based Like Chick’n Wings, which are gluten-free and come with buffalo sauce

Big Food & Acquisitions

🐄 Nestlé’s R&D team has developed a gut-friendly milk-based beverage, B-Active, based on innovative technology that turns lactose into fibre.

🗣 Amazon has launched a new personalised meal recommendation feature for Alexa called ‘What to Eat?’, which gives users recommendations for restaurants, recipes and more based on their preferences.

🥧 Kellogg’s is launching limited-edition mince pie-flavoured cereal for the festive season in the UK. The high fibre breakfast treats will be available in Sainsbury’s stores.

🌱 Global ingredient specialist Kerry Group, which reaches over 1 billion consumers around the world with its products each year, is betting big on plant-based.

📣 Former CEO of Danone, Emmanuel Faber (now a partner at AgriFood Fund, Astanor) is speaking out about the big food industry after being ousted for trying to make the French dairy giant more environmentally conscious.

Trends: Alternative Spices

As consumers become more interested in where the products they buy come from, a small but significant selection of startups have begun sourcing spices more sustainably. Just like artisan chocolate, coffee and tea before it, spices could be the next big frontier. 

🔎 Discover in the full FoodHack+ Report:

- 2x case studies (Burlap and Barrel, Homiah)
- What’s driving the alternative spice boom.
- How startups are differentiating from the Big Spice industry.
- List of 20 startups in the space.

Find out more on how a new age of spice startups are coming after the $22.87 billion global spice market.

👋 From The Community

👀 FoodTech Jobs: Find 80 FoodTech Jobs on our job board including several co-founder roles at sustainable wine co. Juice, Senior Food Scientist position at cacao-free chocolate maker WNWN Food Labs, Head of Growth at alt-egg creator Perfeggt, Production Manager at famed spirit maker Empirical. 

👋 New FoodHack Meetups: coming up in Basel (November 29th), Cape Town (December 1st) & Zurich (December 6th). Or apply here to open a meetup chapter in your city.

🐓 Watch: Check out this video of Richard Branson tasting Upside Foods’ cell-based chicken and this video of a barista trying Atomo's molecular coffee.


How did you like today's email?

Love it 😁 Meh 😐 Hate it 🙁

Curated by Nicola & Arman

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