This Week In Food: World’s first cell-based crab meat, Gary V's investments into food, YC's foodtech startups

This Week In Food: World’s first cell-based crab meat, Gary V's investments into food, YC's foodtech startups

By
Nicola Spalding
September 3, 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.


Note from our editor:

This week, I was reminded of the plant-based growth IRL while traveling in Istanbul. Sitting in a cafe in Cihangir (a rather boho area in town), I overheard a fellow eater next to me ask the waiter “Do you have any oat-milk Ayran?”

Ayran is a very popular and traditional Turkish drink made with yogurt that can be found across the country. Maybe a signal that someone should really crack the code of making convincing plant-based savoury yogurts that us Turks love to eat.


In this week's edition:

  • World’s first cell-based crab meat.
  • Europe's largest plant-based Series A.
  • Gary V's recent investments into food.
  • What it's like inside a dark store.

💡 The Digest

📈 What’s Up: Across the world, many consumers have spent the pandemic at home, juggling working and homeschooling and powered by coffee. Which is the reason behind Nestlé’s Nespresso’s double-digit annual growth

📉 What’s Down: Campbell Soup Company has posted a 2% decline in full-year net sales and expects a “very challenging environment” through 2022, after a strong year in 2020.

👀 Here’s a handy note on the 23 food-related startups from the latest Y Combinator batch - according to Matt at HNGRY, the Winter 2021 class had four major food themes: ghost kitchens x robotics; local restaurant subscription marketplaces; ordering tech; high-end meat alternatives.

🛵 This tour into a dark store operated by eGrocer Getir is worth a look

💰Demo Day: Applications are now closed. 140+ startups and 250+ investors have applied to attend our first ever Demo Day. Selected batch announcing soon.

💸 New In Funding

📱 Oviva raised $80M Series C funding, bringing its total raised to date to $115M, to scale up its app-delivered personalised healthy eating programs, which can be tailored to suit any diet or lifestyle.

🥕 French grocery delivery startup Cajoo secured $40M funding in a round led by Carrefour, to take advantage of the supermarket giant’s purchasing organisation, in order to lower costs and offer more products to its customers.

🌿 San Diego-based food tech Plantible raised $21.5M Series A funding to scale its duckweed protein, a plant-based protein that is not reliant upon annual crop cycles so isn’t vulnerable to climate change.

🧀 Swedish startup Stockeld Dreamery raised €16.5M Series A funding, the largest-ever Series A round secured by a plant-based startup in Europe, to grow its legume-based cheese portfolio, expand its team and move into new markets. Catch our chat with Stockeld Dreamery’s founder and CEO, Sorosh Tavakoli.

🍫 German foodtech the nu company secured €14M for its vegan and sugar-reduced chocolate bar line nucao and organic protein brand numove, both of which are sustainable and have clean labels.

☕ Compound Foods closed $4.5M seed funding for its synthetic biology which recreates “coffee’ on the molecular level, a far more sustainable process than growing and harvesting coffee beans.

🍴 Celebrity chef Michael Chernow raised £2.2M in a round led by Gary Vaynerchuk to launch Kreatures of Habit, a lifestyle and wellness brand focused on helping consumers to establish healthy eating habits.

💸 Find all 17 funding rounds of the week here including: Oviva, Point Pickup Technologies, Cajoo, FieldIn, Carbon Robotics, Plantible, Stockeld Dreamery, the nu company, Poppi, Compound Foods, Agricycle Global, Kreatures of Habit, INSEACT, CULT Food Science Corp. PlanyFuel Life Inc. and more

🧫 Cellular

🦀 Shiok Meats unveiled the world’s first cell-based crab meat at a tasting event in Singapore. Chef José Luis del Amo of TheTasteLab created several dishes to demonstrate the cultivated product’s versatility.

🇶🇦 Eat Just is partnering with Doha Venture Capital and Qatar Free Zones Authority to build the first cultivated meat facility in the Middle East and North Africa region, indicating that regulatory approval could soon be on the cards.

🍫 Voyage Foods is on a mission to develop cacao-free chocolate, looking for cacao’s baseline molecules in input sources such as cheaper commodity crops or upcycled food waste, and combining them with other ingredients to make a finished product that is like the real thing.

🐟 This review of Wildtype’s lab-grown salmon is a really interesting read.

🌱 Plant-Based

🥯 When Reddit co-founder Alexis Ohanian is eating a plant-based bagel, whilst wearing a SIMULATE hat - you know there's a shift happening.

🇸🇬 Vegan chicken sensation TiNDLE by Singapore-based Next Gen Foods has earmarked Dubai and Abu Dhabi as its next destinations for expansion, and announced a new C-Suite lineup of industry veterans.

🔥 Wood-smoked plant-based barbecue tech Barvecue is launching in the US across 360 locations of Sprouts Farmers Market, and is seeking to create the leading plant-based barbecue options on the market.

🍦 London-based Little Moons has launched the third addition to its vegan mochi range, Belgian chocolate & hazelnut, which is free from artificial flavourings, colours and preservatives.

🌱 Franklin Farms has introduced a new line of low-fat, nutrition-dense products, which include tofu made with chickpeas, to its good-for-you meatless meals range.

🕴Big Food

🇨🇭 Nestlé has opened its largest R&D Accelerator in Lausanne, working with startups to support its own internal product development and allow it to pivot to respond to consumer trends much faster. We visited earlier this year. 

🍩 Krispy Kreme, Inc. has opened its first outlet in Egypt, in collaboration with franchise partner Americana Group, marking the 31st country in which it operates.

🔔 Sovos Brands has filed for an IPO that could reach $100M, having seen strong growth since its inception, with net sales increasing at a compound annual growth rate of 66% from 2018 to 2020.

🇩🇪 Bühler AG and German food technology research institute DIL Deutsches Institut für Lebensmitteltechnik e. V. unveiled the Technology Center Proteins of the Future to provide research, testing, and production infrastructure for the development of healthy, sustainable protein food products.

🇺🇸 Israeli firm Millenium Food-Tech LP has teamed up with US real estate company SkyREM to establish a Food-Tech Innovation Center in the US, to facilitate entering the market for foreign startups.

👋 From The Community

🇨🇭 FoodHack Basel are hosting an in-person meetup about digitalization in the food industry this September 7th - register here

🇧🇪 FoodHack Brussels are hosting an in-person meetups with drinks and pancakes this September 16th - register here

🇨🇭FoodHack Zurich are hosting an in-person meetup this September 20th at Impact Hub Zurich - register here

📞 Random: this is why I avoid calls at all possibilities.


How did you like today's email?

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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.


Note from our editor:

This week, I was reminded of the plant-based growth IRL while traveling in Istanbul. Sitting in a cafe in Cihangir (a rather boho area in town), I overheard a fellow eater next to me ask the waiter “Do you have any oat-milk Ayran?”

Ayran is a very popular and traditional Turkish drink made with yogurt that can be found across the country. Maybe a signal that someone should really crack the code of making convincing plant-based savoury yogurts that us Turks love to eat.


In this week's edition:

  • World’s first cell-based crab meat.
  • Europe's largest plant-based Series A.
  • Gary V's recent investments into food.
  • What it's like inside a dark store.

💡 The Digest

📈 What’s Up: Across the world, many consumers have spent the pandemic at home, juggling working and homeschooling and powered by coffee. Which is the reason behind Nestlé’s Nespresso’s double-digit annual growth

📉 What’s Down: Campbell Soup Company has posted a 2% decline in full-year net sales and expects a “very challenging environment” through 2022, after a strong year in 2020.

👀 Here’s a handy note on the 23 food-related startups from the latest Y Combinator batch - according to Matt at HNGRY, the Winter 2021 class had four major food themes: ghost kitchens x robotics; local restaurant subscription marketplaces; ordering tech; high-end meat alternatives.

🛵 This tour into a dark store operated by eGrocer Getir is worth a look

💰Demo Day: Applications are now closed. 140+ startups and 250+ investors have applied to attend our first ever Demo Day. Selected batch announcing soon.

💸 New In Funding

📱 Oviva raised $80M Series C funding, bringing its total raised to date to $115M, to scale up its app-delivered personalised healthy eating programs, which can be tailored to suit any diet or lifestyle.

🥕 French grocery delivery startup Cajoo secured $40M funding in a round led by Carrefour, to take advantage of the supermarket giant’s purchasing organisation, in order to lower costs and offer more products to its customers.

🌿 San Diego-based food tech Plantible raised $21.5M Series A funding to scale its duckweed protein, a plant-based protein that is not reliant upon annual crop cycles so isn’t vulnerable to climate change.

🧀 Swedish startup Stockeld Dreamery raised €16.5M Series A funding, the largest-ever Series A round secured by a plant-based startup in Europe, to grow its legume-based cheese portfolio, expand its team and move into new markets. Catch our chat with Stockeld Dreamery’s founder and CEO, Sorosh Tavakoli.

🍫 German foodtech the nu company secured €14M for its vegan and sugar-reduced chocolate bar line nucao and organic protein brand numove, both of which are sustainable and have clean labels.

☕ Compound Foods closed $4.5M seed funding for its synthetic biology which recreates “coffee’ on the molecular level, a far more sustainable process than growing and harvesting coffee beans.

🍴 Celebrity chef Michael Chernow raised £2.2M in a round led by Gary Vaynerchuk to launch Kreatures of Habit, a lifestyle and wellness brand focused on helping consumers to establish healthy eating habits.

💸 Find all 17 funding rounds of the week here including: Oviva, Point Pickup Technologies, Cajoo, FieldIn, Carbon Robotics, Plantible, Stockeld Dreamery, the nu company, Poppi, Compound Foods, Agricycle Global, Kreatures of Habit, INSEACT, CULT Food Science Corp. PlanyFuel Life Inc. and more

🧫 Cellular

🦀 Shiok Meats unveiled the world’s first cell-based crab meat at a tasting event in Singapore. Chef José Luis del Amo of TheTasteLab created several dishes to demonstrate the cultivated product’s versatility.

🇶🇦 Eat Just is partnering with Doha Venture Capital and Qatar Free Zones Authority to build the first cultivated meat facility in the Middle East and North Africa region, indicating that regulatory approval could soon be on the cards.

🍫 Voyage Foods is on a mission to develop cacao-free chocolate, looking for cacao’s baseline molecules in input sources such as cheaper commodity crops or upcycled food waste, and combining them with other ingredients to make a finished product that is like the real thing.

🐟 This review of Wildtype’s lab-grown salmon is a really interesting read.

🌱 Plant-Based

🥯 When Reddit co-founder Alexis Ohanian is eating a plant-based bagel, whilst wearing a SIMULATE hat - you know there's a shift happening.

🇸🇬 Vegan chicken sensation TiNDLE by Singapore-based Next Gen Foods has earmarked Dubai and Abu Dhabi as its next destinations for expansion, and announced a new C-Suite lineup of industry veterans.

🔥 Wood-smoked plant-based barbecue tech Barvecue is launching in the US across 360 locations of Sprouts Farmers Market, and is seeking to create the leading plant-based barbecue options on the market.

🍦 London-based Little Moons has launched the third addition to its vegan mochi range, Belgian chocolate & hazelnut, which is free from artificial flavourings, colours and preservatives.

🌱 Franklin Farms has introduced a new line of low-fat, nutrition-dense products, which include tofu made with chickpeas, to its good-for-you meatless meals range.

🕴Big Food

🇨🇭 Nestlé has opened its largest R&D Accelerator in Lausanne, working with startups to support its own internal product development and allow it to pivot to respond to consumer trends much faster. We visited earlier this year. 

🍩 Krispy Kreme, Inc. has opened its first outlet in Egypt, in collaboration with franchise partner Americana Group, marking the 31st country in which it operates.

🔔 Sovos Brands has filed for an IPO that could reach $100M, having seen strong growth since its inception, with net sales increasing at a compound annual growth rate of 66% from 2018 to 2020.

🇩🇪 Bühler AG and German food technology research institute DIL Deutsches Institut für Lebensmitteltechnik e. V. unveiled the Technology Center Proteins of the Future to provide research, testing, and production infrastructure for the development of healthy, sustainable protein food products.

🇺🇸 Israeli firm Millenium Food-Tech LP has teamed up with US real estate company SkyREM to establish a Food-Tech Innovation Center in the US, to facilitate entering the market for foreign startups.

👋 From The Community

🇨🇭 FoodHack Basel are hosting an in-person meetup about digitalization in the food industry this September 7th - register here

🇧🇪 FoodHack Brussels are hosting an in-person meetups with drinks and pancakes this September 16th - register here

🇨🇭FoodHack Zurich are hosting an in-person meetup this September 20th at Impact Hub Zurich - register here

📞 Random: this is why I avoid calls at all possibilities.


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.


Note from our editor:

This week, I was reminded of the plant-based growth IRL while traveling in Istanbul. Sitting in a cafe in Cihangir (a rather boho area in town), I overheard a fellow eater next to me ask the waiter “Do you have any oat-milk Ayran?”

Ayran is a very popular and traditional Turkish drink made with yogurt that can be found across the country. Maybe a signal that someone should really crack the code of making convincing plant-based savoury yogurts that us Turks love to eat.


In this week's edition:

  • World’s first cell-based crab meat.
  • Europe's largest plant-based Series A.
  • Gary V's recent investments into food.
  • What it's like inside a dark store.

💡 The Digest

📈 What’s Up: Across the world, many consumers have spent the pandemic at home, juggling working and homeschooling and powered by coffee. Which is the reason behind Nestlé’s Nespresso’s double-digit annual growth

📉 What’s Down: Campbell Soup Company has posted a 2% decline in full-year net sales and expects a “very challenging environment” through 2022, after a strong year in 2020.

👀 Here’s a handy note on the 23 food-related startups from the latest Y Combinator batch - according to Matt at HNGRY, the Winter 2021 class had four major food themes: ghost kitchens x robotics; local restaurant subscription marketplaces; ordering tech; high-end meat alternatives.

🛵 This tour into a dark store operated by eGrocer Getir is worth a look

💰Demo Day: Applications are now closed. 140+ startups and 250+ investors have applied to attend our first ever Demo Day. Selected batch announcing soon.

💸 New In Funding

📱 Oviva raised $80M Series C funding, bringing its total raised to date to $115M, to scale up its app-delivered personalised healthy eating programs, which can be tailored to suit any diet or lifestyle.

🥕 French grocery delivery startup Cajoo secured $40M funding in a round led by Carrefour, to take advantage of the supermarket giant’s purchasing organisation, in order to lower costs and offer more products to its customers.

🌿 San Diego-based food tech Plantible raised $21.5M Series A funding to scale its duckweed protein, a plant-based protein that is not reliant upon annual crop cycles so isn’t vulnerable to climate change.

🧀 Swedish startup Stockeld Dreamery raised €16.5M Series A funding, the largest-ever Series A round secured by a plant-based startup in Europe, to grow its legume-based cheese portfolio, expand its team and move into new markets. Catch our chat with Stockeld Dreamery’s founder and CEO, Sorosh Tavakoli.

🍫 German foodtech the nu company secured €14M for its vegan and sugar-reduced chocolate bar line nucao and organic protein brand numove, both of which are sustainable and have clean labels.

☕ Compound Foods closed $4.5M seed funding for its synthetic biology which recreates “coffee’ on the molecular level, a far more sustainable process than growing and harvesting coffee beans.

🍴 Celebrity chef Michael Chernow raised £2.2M in a round led by Gary Vaynerchuk to launch Kreatures of Habit, a lifestyle and wellness brand focused on helping consumers to establish healthy eating habits.

💸 Find all 17 funding rounds of the week here including: Oviva, Point Pickup Technologies, Cajoo, FieldIn, Carbon Robotics, Plantible, Stockeld Dreamery, the nu company, Poppi, Compound Foods, Agricycle Global, Kreatures of Habit, INSEACT, CULT Food Science Corp. PlanyFuel Life Inc. and more

🧫 Cellular

🦀 Shiok Meats unveiled the world’s first cell-based crab meat at a tasting event in Singapore. Chef José Luis del Amo of TheTasteLab created several dishes to demonstrate the cultivated product’s versatility.

🇶🇦 Eat Just is partnering with Doha Venture Capital and Qatar Free Zones Authority to build the first cultivated meat facility in the Middle East and North Africa region, indicating that regulatory approval could soon be on the cards.

🍫 Voyage Foods is on a mission to develop cacao-free chocolate, looking for cacao’s baseline molecules in input sources such as cheaper commodity crops or upcycled food waste, and combining them with other ingredients to make a finished product that is like the real thing.

🐟 This review of Wildtype’s lab-grown salmon is a really interesting read.

🌱 Plant-Based

🥯 When Reddit co-founder Alexis Ohanian is eating a plant-based bagel, whilst wearing a SIMULATE hat - you know there's a shift happening.

🇸🇬 Vegan chicken sensation TiNDLE by Singapore-based Next Gen Foods has earmarked Dubai and Abu Dhabi as its next destinations for expansion, and announced a new C-Suite lineup of industry veterans.

🔥 Wood-smoked plant-based barbecue tech Barvecue is launching in the US across 360 locations of Sprouts Farmers Market, and is seeking to create the leading plant-based barbecue options on the market.

🍦 London-based Little Moons has launched the third addition to its vegan mochi range, Belgian chocolate & hazelnut, which is free from artificial flavourings, colours and preservatives.

🌱 Franklin Farms has introduced a new line of low-fat, nutrition-dense products, which include tofu made with chickpeas, to its good-for-you meatless meals range.

🕴Big Food

🇨🇭 Nestlé has opened its largest R&D Accelerator in Lausanne, working with startups to support its own internal product development and allow it to pivot to respond to consumer trends much faster. We visited earlier this year. 

🍩 Krispy Kreme, Inc. has opened its first outlet in Egypt, in collaboration with franchise partner Americana Group, marking the 31st country in which it operates.

🔔 Sovos Brands has filed for an IPO that could reach $100M, having seen strong growth since its inception, with net sales increasing at a compound annual growth rate of 66% from 2018 to 2020.

🇩🇪 Bühler AG and German food technology research institute DIL Deutsches Institut für Lebensmitteltechnik e. V. unveiled the Technology Center Proteins of the Future to provide research, testing, and production infrastructure for the development of healthy, sustainable protein food products.

🇺🇸 Israeli firm Millenium Food-Tech LP has teamed up with US real estate company SkyREM to establish a Food-Tech Innovation Center in the US, to facilitate entering the market for foreign startups.

👋 From The Community

🇨🇭 FoodHack Basel are hosting an in-person meetup about digitalization in the food industry this September 7th - register here

🇧🇪 FoodHack Brussels are hosting an in-person meetups with drinks and pancakes this September 16th - register here

🇨🇭FoodHack Zurich are hosting an in-person meetup this September 20th at Impact Hub Zurich - register here

📞 Random: this is why I avoid calls at all possibilities.


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.


Note from our editor:

This week, I was reminded of the plant-based growth IRL while traveling in Istanbul. Sitting in a cafe in Cihangir (a rather boho area in town), I overheard a fellow eater next to me ask the waiter “Do you have any oat-milk Ayran?”

Ayran is a very popular and traditional Turkish drink made with yogurt that can be found across the country. Maybe a signal that someone should really crack the code of making convincing plant-based savoury yogurts that us Turks love to eat.


In this week's edition:

  • World’s first cell-based crab meat.
  • Europe's largest plant-based Series A.
  • Gary V's recent investments into food.
  • What it's like inside a dark store.

💡 The Digest

📈 What’s Up: Across the world, many consumers have spent the pandemic at home, juggling working and homeschooling and powered by coffee. Which is the reason behind Nestlé’s Nespresso’s double-digit annual growth

📉 What’s Down: Campbell Soup Company has posted a 2% decline in full-year net sales and expects a “very challenging environment” through 2022, after a strong year in 2020.

👀 Here’s a handy note on the 23 food-related startups from the latest Y Combinator batch - according to Matt at HNGRY, the Winter 2021 class had four major food themes: ghost kitchens x robotics; local restaurant subscription marketplaces; ordering tech; high-end meat alternatives.

🛵 This tour into a dark store operated by eGrocer Getir is worth a look

💰Demo Day: Applications are now closed. 140+ startups and 250+ investors have applied to attend our first ever Demo Day. Selected batch announcing soon.

💸 New In Funding

📱 Oviva raised $80M Series C funding, bringing its total raised to date to $115M, to scale up its app-delivered personalised healthy eating programs, which can be tailored to suit any diet or lifestyle.

🥕 French grocery delivery startup Cajoo secured $40M funding in a round led by Carrefour, to take advantage of the supermarket giant’s purchasing organisation, in order to lower costs and offer more products to its customers.

🌿 San Diego-based food tech Plantible raised $21.5M Series A funding to scale its duckweed protein, a plant-based protein that is not reliant upon annual crop cycles so isn’t vulnerable to climate change.

🧀 Swedish startup Stockeld Dreamery raised €16.5M Series A funding, the largest-ever Series A round secured by a plant-based startup in Europe, to grow its legume-based cheese portfolio, expand its team and move into new markets. Catch our chat with Stockeld Dreamery’s founder and CEO, Sorosh Tavakoli.

🍫 German foodtech the nu company secured €14M for its vegan and sugar-reduced chocolate bar line nucao and organic protein brand numove, both of which are sustainable and have clean labels.

☕ Compound Foods closed $4.5M seed funding for its synthetic biology which recreates “coffee’ on the molecular level, a far more sustainable process than growing and harvesting coffee beans.

🍴 Celebrity chef Michael Chernow raised £2.2M in a round led by Gary Vaynerchuk to launch Kreatures of Habit, a lifestyle and wellness brand focused on helping consumers to establish healthy eating habits.

💸 Find all 17 funding rounds of the week here including: Oviva, Point Pickup Technologies, Cajoo, FieldIn, Carbon Robotics, Plantible, Stockeld Dreamery, the nu company, Poppi, Compound Foods, Agricycle Global, Kreatures of Habit, INSEACT, CULT Food Science Corp. PlanyFuel Life Inc. and more

🧫 Cellular

🦀 Shiok Meats unveiled the world’s first cell-based crab meat at a tasting event in Singapore. Chef José Luis del Amo of TheTasteLab created several dishes to demonstrate the cultivated product’s versatility.

🇶🇦 Eat Just is partnering with Doha Venture Capital and Qatar Free Zones Authority to build the first cultivated meat facility in the Middle East and North Africa region, indicating that regulatory approval could soon be on the cards.

🍫 Voyage Foods is on a mission to develop cacao-free chocolate, looking for cacao’s baseline molecules in input sources such as cheaper commodity crops or upcycled food waste, and combining them with other ingredients to make a finished product that is like the real thing.

🐟 This review of Wildtype’s lab-grown salmon is a really interesting read.

🌱 Plant-Based

🥯 When Reddit co-founder Alexis Ohanian is eating a plant-based bagel, whilst wearing a SIMULATE hat - you know there's a shift happening.

🇸🇬 Vegan chicken sensation TiNDLE by Singapore-based Next Gen Foods has earmarked Dubai and Abu Dhabi as its next destinations for expansion, and announced a new C-Suite lineup of industry veterans.

🔥 Wood-smoked plant-based barbecue tech Barvecue is launching in the US across 360 locations of Sprouts Farmers Market, and is seeking to create the leading plant-based barbecue options on the market.

🍦 London-based Little Moons has launched the third addition to its vegan mochi range, Belgian chocolate & hazelnut, which is free from artificial flavourings, colours and preservatives.

🌱 Franklin Farms has introduced a new line of low-fat, nutrition-dense products, which include tofu made with chickpeas, to its good-for-you meatless meals range.

🕴Big Food

🇨🇭 Nestlé has opened its largest R&D Accelerator in Lausanne, working with startups to support its own internal product development and allow it to pivot to respond to consumer trends much faster. We visited earlier this year. 

🍩 Krispy Kreme, Inc. has opened its first outlet in Egypt, in collaboration with franchise partner Americana Group, marking the 31st country in which it operates.

🔔 Sovos Brands has filed for an IPO that could reach $100M, having seen strong growth since its inception, with net sales increasing at a compound annual growth rate of 66% from 2018 to 2020.

🇩🇪 Bühler AG and German food technology research institute DIL Deutsches Institut für Lebensmitteltechnik e. V. unveiled the Technology Center Proteins of the Future to provide research, testing, and production infrastructure for the development of healthy, sustainable protein food products.

🇺🇸 Israeli firm Millenium Food-Tech LP has teamed up with US real estate company SkyREM to establish a Food-Tech Innovation Center in the US, to facilitate entering the market for foreign startups.

👋 From The Community

🇨🇭 FoodHack Basel are hosting an in-person meetup about digitalization in the food industry this September 7th - register here

🇧🇪 FoodHack Brussels are hosting an in-person meetups with drinks and pancakes this September 16th - register here

🇨🇭FoodHack Zurich are hosting an in-person meetup this September 20th at Impact Hub Zurich - register here

📞 Random: this is why I avoid calls at all possibilities.


How did you like today's email?

Love it 😁 Meh 😐 Hate it 🙁

Curated by Nicola & Arman

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