This Week: the first plant-based Michelin restaurant, the biggest round in cell-based seafood and Glovo's €100M deal

This Week: the first plant-based Michelin restaurant, the biggest round in cell-based seafood and Glovo's €100M deal

By
Nicola Spalding
January 22, 2021

Subscribe to This Week In Food:

Weekly Digest

  • 🎙 The Secret Sauce: What's it like getting in on the plant-based industry before it was big? host Arman Anaturk chat's with David Benzaquen, plant-based consultant, advisor, investor & founder of Ocean Hugger Foods about his journey into plant-based, how the industry has changed, 🍄vs 🌿& what he's bullish on.
  • 👀 Discover: From plant-based pet food 🐕 to mushroom-laced granola. Check out the top 3 products on Discovery board this week - and apply here to be featured next time.

  • 💰Funding: A massive week in funding. Feels like we say that a lot 🤷‍♂️ see all 13 companies who closed rounds this week including the online grocery delivery that reduces waste, cell-based seafoods biggest ever round, a keto-approved ice cream company with a killer name, and more.
  • 📈 What’s Up: Vegan Google searches saw a 47% uplift in 2020, according to data from Google Adwords, almost twice as many searches as in 2015.
  • According to Nielsen, omnichannel shopping jumped up 50% in 2020, as consumers use online channels to research purchases and find physical stores, but prefer in store pickup or delivery to conventional shopping.
  • 📉 What’s Down: Despite most of the world turning to alcohol for comfort in March 2020, which saw a sales spike of 60%, the future of wine sales remains uncertain as out-of-home channels are still curtailed by the pandemic, and year-on-year growth looks unlikely as consumers settle in to their ‘new normal’
  • 🍜 Ramen Revisited: For many people, the comforting classics of Asian cuisine are filled with nostalgia. But according to research by healthier noodle brand Immi, a growing number of people who grew up eating these foods have stopped as chemical-laden, carb-heavy foods fall out of favor. This creates a large demographic for better-for-you Asian food brands to target: people who love the food they grew up eating, but who are looking for more nutritious alternatives for a health-conscious era. So this week on FoodHack+ we’re exploring health trends in the Asian food sector, from vegan mooncakes to good-for-you ramen.

Sponsored

Apply to ProVeg Incubator Program
before Sunday 7 February
🌱


The ProVeg Incubator is the world’s leading incubator of plant-based and cultivated food startups. Accepted founders will benefit from a tailor-made, three-month programme, expert mentoring, exclusive workshops, events, and potential funding of up to €200,000

Apply here (it’s free)

Alumni include: Mushlabs ($10M in funding), Legendairy foods (€4M in funding), the Nu+Company ($10.5M in funding) & more


  • 🚛 Unilever is trialling portable ‘travel factories’ at its Netherlands site, to produce liquid bouillon for its Food Solutions business. The travel factory can be shipped worldwide, allowing for localised production and quick response to changing demand, or for small volumes for product trials, which would free up mass production lines.
  • 🍴 Spanish food delivery service Glovo has signed a €100 million real estate deal with Swiss firm Stoneweg to help it expand its network of ghost convenience stores to 100 locations by the end of 2021.
  • 🍕 Pizza Hut is teaming up with restaurant tech firm Dragontail Systems to trial drone pizza delivery in Israel. The drones deliver to a remote drop-off hub, where drivers collect them for the last mile delivery to customers’ front doors, keeping drivers close to their delivery neighbourhoods and rendering the process more efficient.
  • 🧫 There are tonnes of startups working on lab-grown meat, but the Massachusetts Institute of Technology is developing lab-grown plants, which could have a major impact on the way food is produced, with significantly reduced land and water use.
  • 🇫🇷 Vive la France! French plant-based restaurant ONA has been awarded a Michelin star, the first ever for an establishment of its kind, having launched via crowdfunding investment just four years ago. Just look at that beauty 👇
Ona
ONA, plant-based restaurant

🌱 Plant-based innovation:

  • UAE-based halal food company AI Islami Foods has launched its first plant-based burger, made from sunflower protein and vegetables, in response to the growing demand for alternative protein options.
  • Australian plant-based meat brand v2food is launching v2sausages for the upcoming barbecue season in the country, to cater for the 49% of Australians who plan to reduce their meat consumption.
  • British plant-based brand Nush is launching a range of vegan nut milk chocolate dessert pots, rich in protein and fortified with live vegan cultures, marking its first foray into the dessert category.
  • 🏭 Beyond Meat has announced its plans to lease a 300,000 square foot facility in Los Angeles and convert it to a state-of-the-art global headquarters, turning it into one of the world’s most technologically advanced plant-based research centres.
  • 🙌 Major win: U.N. climate expert and international diplomat Christiana Figueres is joining the board of Impossible Foods, bringing her deep knowledge of climate change policy and collaborative diplomacy to help guide the food tech on its environmental mission.
christiana-figueres-impossible-foods
Christiana Figueres
  • 📦 Tyson Foods is releasing a range of fresh meal kits for families in the US, which are easy-to-cook shortcuts of comfort food classics so families can spend less time prepping and more time enjoying eating together.
  • 🤝 Nestlé is partnering with global innovation platform Plug and Play to drive its innovation efforts in Indonesia, leveraging Plug and Play’s local expertise and ecosystem of startups, corporations and investors.
  • 🖨 LA digital bakery Sugar Lab is launching a range of 3D-printed candies for Valentine’s Day, to show off its clever technology which allows super fast design iteration without the need for moulds.
SugarLabBears_Lead
Sugar Labs 3D printed gummy bears
  • 💡 Random: We review 100's of pitch decks on the FoodHack Invest newsletter and get asked by entrepreneurs what to include in a winning deck. Here's a handy visual that simmers it down to the essentials.

Subscribe to This Week In Food:

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Subscribe to This Week In Food:

Weekly Digest

  • 🎙 The Secret Sauce: What's it like getting in on the plant-based industry before it was big? host Arman Anaturk chat's with David Benzaquen, plant-based consultant, advisor, investor & founder of Ocean Hugger Foods about his journey into plant-based, how the industry has changed, 🍄vs 🌿& what he's bullish on.
  • 👀 Discover: From plant-based pet food 🐕 to mushroom-laced granola. Check out the top 3 products on Discovery board this week - and apply here to be featured next time.

  • 💰Funding: A massive week in funding. Feels like we say that a lot 🤷‍♂️ see all 13 companies who closed rounds this week including the online grocery delivery that reduces waste, cell-based seafoods biggest ever round, a keto-approved ice cream company with a killer name, and more.
  • 📈 What’s Up: Vegan Google searches saw a 47% uplift in 2020, according to data from Google Adwords, almost twice as many searches as in 2015.
  • According to Nielsen, omnichannel shopping jumped up 50% in 2020, as consumers use online channels to research purchases and find physical stores, but prefer in store pickup or delivery to conventional shopping.
  • 📉 What’s Down: Despite most of the world turning to alcohol for comfort in March 2020, which saw a sales spike of 60%, the future of wine sales remains uncertain as out-of-home channels are still curtailed by the pandemic, and year-on-year growth looks unlikely as consumers settle in to their ‘new normal’
  • 🍜 Ramen Revisited: For many people, the comforting classics of Asian cuisine are filled with nostalgia. But according to research by healthier noodle brand Immi, a growing number of people who grew up eating these foods have stopped as chemical-laden, carb-heavy foods fall out of favor. This creates a large demographic for better-for-you Asian food brands to target: people who love the food they grew up eating, but who are looking for more nutritious alternatives for a health-conscious era. So this week on FoodHack+ we’re exploring health trends in the Asian food sector, from vegan mooncakes to good-for-you ramen.

Sponsored

Apply to ProVeg Incubator Program
before Sunday 7 February
🌱


The ProVeg Incubator is the world’s leading incubator of plant-based and cultivated food startups. Accepted founders will benefit from a tailor-made, three-month programme, expert mentoring, exclusive workshops, events, and potential funding of up to €200,000

Apply here (it’s free)

Alumni include: Mushlabs ($10M in funding), Legendairy foods (€4M in funding), the Nu+Company ($10.5M in funding) & more


  • 🚛 Unilever is trialling portable ‘travel factories’ at its Netherlands site, to produce liquid bouillon for its Food Solutions business. The travel factory can be shipped worldwide, allowing for localised production and quick response to changing demand, or for small volumes for product trials, which would free up mass production lines.
  • 🍴 Spanish food delivery service Glovo has signed a €100 million real estate deal with Swiss firm Stoneweg to help it expand its network of ghost convenience stores to 100 locations by the end of 2021.
  • 🍕 Pizza Hut is teaming up with restaurant tech firm Dragontail Systems to trial drone pizza delivery in Israel. The drones deliver to a remote drop-off hub, where drivers collect them for the last mile delivery to customers’ front doors, keeping drivers close to their delivery neighbourhoods and rendering the process more efficient.
  • 🧫 There are tonnes of startups working on lab-grown meat, but the Massachusetts Institute of Technology is developing lab-grown plants, which could have a major impact on the way food is produced, with significantly reduced land and water use.
  • 🇫🇷 Vive la France! French plant-based restaurant ONA has been awarded a Michelin star, the first ever for an establishment of its kind, having launched via crowdfunding investment just four years ago. Just look at that beauty 👇
Ona
ONA, plant-based restaurant

🌱 Plant-based innovation:

  • UAE-based halal food company AI Islami Foods has launched its first plant-based burger, made from sunflower protein and vegetables, in response to the growing demand for alternative protein options.
  • Australian plant-based meat brand v2food is launching v2sausages for the upcoming barbecue season in the country, to cater for the 49% of Australians who plan to reduce their meat consumption.
  • British plant-based brand Nush is launching a range of vegan nut milk chocolate dessert pots, rich in protein and fortified with live vegan cultures, marking its first foray into the dessert category.
  • 🏭 Beyond Meat has announced its plans to lease a 300,000 square foot facility in Los Angeles and convert it to a state-of-the-art global headquarters, turning it into one of the world’s most technologically advanced plant-based research centres.
  • 🙌 Major win: U.N. climate expert and international diplomat Christiana Figueres is joining the board of Impossible Foods, bringing her deep knowledge of climate change policy and collaborative diplomacy to help guide the food tech on its environmental mission.
christiana-figueres-impossible-foods
Christiana Figueres
  • 📦 Tyson Foods is releasing a range of fresh meal kits for families in the US, which are easy-to-cook shortcuts of comfort food classics so families can spend less time prepping and more time enjoying eating together.
  • 🤝 Nestlé is partnering with global innovation platform Plug and Play to drive its innovation efforts in Indonesia, leveraging Plug and Play’s local expertise and ecosystem of startups, corporations and investors.
  • 🖨 LA digital bakery Sugar Lab is launching a range of 3D-printed candies for Valentine’s Day, to show off its clever technology which allows super fast design iteration without the need for moulds.
SugarLabBears_Lead
Sugar Labs 3D printed gummy bears
  • 💡 Random: We review 100's of pitch decks on the FoodHack Invest newsletter and get asked by entrepreneurs what to include in a winning deck. Here's a handy visual that simmers it down to the essentials.

Subscribe to This Week In Food:

Subscribe to This Week In Food:

Weekly Digest

  • 🎙 The Secret Sauce: What's it like getting in on the plant-based industry before it was big? host Arman Anaturk chat's with David Benzaquen, plant-based consultant, advisor, investor & founder of Ocean Hugger Foods about his journey into plant-based, how the industry has changed, 🍄vs 🌿& what he's bullish on.
  • 👀 Discover: From plant-based pet food 🐕 to mushroom-laced granola. Check out the top 3 products on Discovery board this week - and apply here to be featured next time.

  • 💰Funding: A massive week in funding. Feels like we say that a lot 🤷‍♂️ see all 13 companies who closed rounds this week including the online grocery delivery that reduces waste, cell-based seafoods biggest ever round, a keto-approved ice cream company with a killer name, and more.
  • 📈 What’s Up: Vegan Google searches saw a 47% uplift in 2020, according to data from Google Adwords, almost twice as many searches as in 2015.
  • According to Nielsen, omnichannel shopping jumped up 50% in 2020, as consumers use online channels to research purchases and find physical stores, but prefer in store pickup or delivery to conventional shopping.
  • 📉 What’s Down: Despite most of the world turning to alcohol for comfort in March 2020, which saw a sales spike of 60%, the future of wine sales remains uncertain as out-of-home channels are still curtailed by the pandemic, and year-on-year growth looks unlikely as consumers settle in to their ‘new normal’
  • 🍜 Ramen Revisited: For many people, the comforting classics of Asian cuisine are filled with nostalgia. But according to research by healthier noodle brand Immi, a growing number of people who grew up eating these foods have stopped as chemical-laden, carb-heavy foods fall out of favor. This creates a large demographic for better-for-you Asian food brands to target: people who love the food they grew up eating, but who are looking for more nutritious alternatives for a health-conscious era. So this week on FoodHack+ we’re exploring health trends in the Asian food sector, from vegan mooncakes to good-for-you ramen.

Sponsored

Apply to ProVeg Incubator Program
before Sunday 7 February
🌱


The ProVeg Incubator is the world’s leading incubator of plant-based and cultivated food startups. Accepted founders will benefit from a tailor-made, three-month programme, expert mentoring, exclusive workshops, events, and potential funding of up to €200,000

Apply here (it’s free)

Alumni include: Mushlabs ($10M in funding), Legendairy foods (€4M in funding), the Nu+Company ($10.5M in funding) & more


  • 🚛 Unilever is trialling portable ‘travel factories’ at its Netherlands site, to produce liquid bouillon for its Food Solutions business. The travel factory can be shipped worldwide, allowing for localised production and quick response to changing demand, or for small volumes for product trials, which would free up mass production lines.
  • 🍴 Spanish food delivery service Glovo has signed a €100 million real estate deal with Swiss firm Stoneweg to help it expand its network of ghost convenience stores to 100 locations by the end of 2021.
  • 🍕 Pizza Hut is teaming up with restaurant tech firm Dragontail Systems to trial drone pizza delivery in Israel. The drones deliver to a remote drop-off hub, where drivers collect them for the last mile delivery to customers’ front doors, keeping drivers close to their delivery neighbourhoods and rendering the process more efficient.
  • 🧫 There are tonnes of startups working on lab-grown meat, but the Massachusetts Institute of Technology is developing lab-grown plants, which could have a major impact on the way food is produced, with significantly reduced land and water use.
  • 🇫🇷 Vive la France! French plant-based restaurant ONA has been awarded a Michelin star, the first ever for an establishment of its kind, having launched via crowdfunding investment just four years ago. Just look at that beauty 👇
Ona
ONA, plant-based restaurant

🌱 Plant-based innovation:

  • UAE-based halal food company AI Islami Foods has launched its first plant-based burger, made from sunflower protein and vegetables, in response to the growing demand for alternative protein options.
  • Australian plant-based meat brand v2food is launching v2sausages for the upcoming barbecue season in the country, to cater for the 49% of Australians who plan to reduce their meat consumption.
  • British plant-based brand Nush is launching a range of vegan nut milk chocolate dessert pots, rich in protein and fortified with live vegan cultures, marking its first foray into the dessert category.
  • 🏭 Beyond Meat has announced its plans to lease a 300,000 square foot facility in Los Angeles and convert it to a state-of-the-art global headquarters, turning it into one of the world’s most technologically advanced plant-based research centres.
  • 🙌 Major win: U.N. climate expert and international diplomat Christiana Figueres is joining the board of Impossible Foods, bringing her deep knowledge of climate change policy and collaborative diplomacy to help guide the food tech on its environmental mission.
christiana-figueres-impossible-foods
Christiana Figueres
  • 📦 Tyson Foods is releasing a range of fresh meal kits for families in the US, which are easy-to-cook shortcuts of comfort food classics so families can spend less time prepping and more time enjoying eating together.
  • 🤝 Nestlé is partnering with global innovation platform Plug and Play to drive its innovation efforts in Indonesia, leveraging Plug and Play’s local expertise and ecosystem of startups, corporations and investors.
  • 🖨 LA digital bakery Sugar Lab is launching a range of 3D-printed candies for Valentine’s Day, to show off its clever technology which allows super fast design iteration without the need for moulds.
SugarLabBears_Lead
Sugar Labs 3D printed gummy bears
  • 💡 Random: We review 100's of pitch decks on the FoodHack Invest newsletter and get asked by entrepreneurs what to include in a winning deck. Here's a handy visual that simmers it down to the essentials.

Subscribe to This Week In Food:

Subscribe to This Week In Food:

Weekly Digest

  • 🎙 The Secret Sauce: What's it like getting in on the plant-based industry before it was big? host Arman Anaturk chat's with David Benzaquen, plant-based consultant, advisor, investor & founder of Ocean Hugger Foods about his journey into plant-based, how the industry has changed, 🍄vs 🌿& what he's bullish on.
  • 👀 Discover: From plant-based pet food 🐕 to mushroom-laced granola. Check out the top 3 products on Discovery board this week - and apply here to be featured next time.

  • 💰Funding: A massive week in funding. Feels like we say that a lot 🤷‍♂️ see all 13 companies who closed rounds this week including the online grocery delivery that reduces waste, cell-based seafoods biggest ever round, a keto-approved ice cream company with a killer name, and more.
  • 📈 What’s Up: Vegan Google searches saw a 47% uplift in 2020, according to data from Google Adwords, almost twice as many searches as in 2015.
  • According to Nielsen, omnichannel shopping jumped up 50% in 2020, as consumers use online channels to research purchases and find physical stores, but prefer in store pickup or delivery to conventional shopping.
  • 📉 What’s Down: Despite most of the world turning to alcohol for comfort in March 2020, which saw a sales spike of 60%, the future of wine sales remains uncertain as out-of-home channels are still curtailed by the pandemic, and year-on-year growth looks unlikely as consumers settle in to their ‘new normal’
  • 🍜 Ramen Revisited: For many people, the comforting classics of Asian cuisine are filled with nostalgia. But according to research by healthier noodle brand Immi, a growing number of people who grew up eating these foods have stopped as chemical-laden, carb-heavy foods fall out of favor. This creates a large demographic for better-for-you Asian food brands to target: people who love the food they grew up eating, but who are looking for more nutritious alternatives for a health-conscious era. So this week on FoodHack+ we’re exploring health trends in the Asian food sector, from vegan mooncakes to good-for-you ramen.

Sponsored

Apply to ProVeg Incubator Program
before Sunday 7 February
🌱


The ProVeg Incubator is the world’s leading incubator of plant-based and cultivated food startups. Accepted founders will benefit from a tailor-made, three-month programme, expert mentoring, exclusive workshops, events, and potential funding of up to €200,000

Apply here (it’s free)

Alumni include: Mushlabs ($10M in funding), Legendairy foods (€4M in funding), the Nu+Company ($10.5M in funding) & more


  • 🚛 Unilever is trialling portable ‘travel factories’ at its Netherlands site, to produce liquid bouillon for its Food Solutions business. The travel factory can be shipped worldwide, allowing for localised production and quick response to changing demand, or for small volumes for product trials, which would free up mass production lines.
  • 🍴 Spanish food delivery service Glovo has signed a €100 million real estate deal with Swiss firm Stoneweg to help it expand its network of ghost convenience stores to 100 locations by the end of 2021.
  • 🍕 Pizza Hut is teaming up with restaurant tech firm Dragontail Systems to trial drone pizza delivery in Israel. The drones deliver to a remote drop-off hub, where drivers collect them for the last mile delivery to customers’ front doors, keeping drivers close to their delivery neighbourhoods and rendering the process more efficient.
  • 🧫 There are tonnes of startups working on lab-grown meat, but the Massachusetts Institute of Technology is developing lab-grown plants, which could have a major impact on the way food is produced, with significantly reduced land and water use.
  • 🇫🇷 Vive la France! French plant-based restaurant ONA has been awarded a Michelin star, the first ever for an establishment of its kind, having launched via crowdfunding investment just four years ago. Just look at that beauty 👇
Ona
ONA, plant-based restaurant

🌱 Plant-based innovation:

  • UAE-based halal food company AI Islami Foods has launched its first plant-based burger, made from sunflower protein and vegetables, in response to the growing demand for alternative protein options.
  • Australian plant-based meat brand v2food is launching v2sausages for the upcoming barbecue season in the country, to cater for the 49% of Australians who plan to reduce their meat consumption.
  • British plant-based brand Nush is launching a range of vegan nut milk chocolate dessert pots, rich in protein and fortified with live vegan cultures, marking its first foray into the dessert category.
  • 🏭 Beyond Meat has announced its plans to lease a 300,000 square foot facility in Los Angeles and convert it to a state-of-the-art global headquarters, turning it into one of the world’s most technologically advanced plant-based research centres.
  • 🙌 Major win: U.N. climate expert and international diplomat Christiana Figueres is joining the board of Impossible Foods, bringing her deep knowledge of climate change policy and collaborative diplomacy to help guide the food tech on its environmental mission.
christiana-figueres-impossible-foods
Christiana Figueres
  • 📦 Tyson Foods is releasing a range of fresh meal kits for families in the US, which are easy-to-cook shortcuts of comfort food classics so families can spend less time prepping and more time enjoying eating together.
  • 🤝 Nestlé is partnering with global innovation platform Plug and Play to drive its innovation efforts in Indonesia, leveraging Plug and Play’s local expertise and ecosystem of startups, corporations and investors.
  • 🖨 LA digital bakery Sugar Lab is launching a range of 3D-printed candies for Valentine’s Day, to show off its clever technology which allows super fast design iteration without the need for moulds.
SugarLabBears_Lead
Sugar Labs 3D printed gummy bears
  • 💡 Random: We review 100's of pitch decks on the FoodHack Invest newsletter and get asked by entrepreneurs what to include in a winning deck. Here's a handy visual that simmers it down to the essentials.

Subscribe to This Week In Food:

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