Alternative Foods

An innovative SME in the UK is developing protein-rich powders from surplus fruit and vegetables, in a bid to bring provenance to the supplements market whilst providing a food waste solution.

Can meat move from pasture grazed to lab raised?

By studying the interactions between plant-based proteins and biomolecules, food biotech POW! Foods is developing a line of vegan meat alternatives. Starting with chorizo, the start-up will be a âgame-changer in the food industryâ, says CEO and co-founder Amy LeÃn.

McDonald’s has begun testing the McPlant burger in Denmark and Sweden

Spanish startup develops world’s biggest cell-based meat prototype. It’s 1.4 cubic inches, and looks like an ottoman. bit.ly/3cmM3sX pic.twitter.com/HUVmQfv1o9

Lab-grown meat and vertical farming are two ways they plan to get there. British-based news weekly The Economist predicted lab meat would be a top ...

Biomedics claim to have developed a new form of cultivated meat using a method that promises more natural flavour and texture than other alternatives.

Spanish start-up Novameat has developed what it claims to be the biggest cell-based meat prototype in the world. FoodNavigator catches up with founder and CEO Giuseppe Scionti to talk R&D, investment, and collaborating with Michelin-starred Disfrutar.

Haofood says it is the âworldâs firstâ plant-based chicken company to tap peanut protein as its primary ingredient.

Today, the Honourable Marie-Claude Bibeau, Minister of Agriculture and Agri-Food, announced that Enterra Feed Corporation (Enterra) received $6 million under the AgriInnovate Program to help increase the production of sustainable, nutritious products to feed animals while helping to keep food out of landfills.

Currently, one of the greatest barriers faced by vertical farmers is the huge electricity demand, to which the artificial lighting requirements are a major contributing factor. Innovators are working hard to solve this problem and exploring possible solutions that implement scientific and technical knowledge from a range of…

This bread bowl recipe features Oumph!'s vegan pulled pork and LikeMeat's plant-based chicken.

Upgrade your meals with these vegan bacon brands.

Foods made with dried yellow mealworm – be it energy bars, pasta or biscuits – could soon hit grocery store shelves in Europe. The European Food Safety Authority (EFSA) said Wedne...

Popular plant-based meat brand Impossible Foods just dropped its prices for the second time in the space of a year.

Over the coming decade, an expanding global population will remain the main growth factor driving food demand, although the consumption profiles and projected trends vary depending on the development status of individual countries.

Population is the key determinant of total food use. However, income, relative prices, other demographic factors, consumer preferences and lifestyles, meanwhile, determine a person’s desired food basket.

On account of an expected 11% expansion in the global population between 2019 and 2029, as well as notable gains in per capita income in all regions, total consumption of food is expected to rise 15% by 2029, as measured on a calorie basis.

Shifts in protein demand According to the ‘Agricultural Outlook 2020-2029’, per capita food expenditure will expand globally, but will decline as a share of income, most significantly in middle-income countries, due to the increase of per capita income in these countries.

Moving Mountains (www.movingmountainsfoods.com), the pioneering British food tech company that launched the first plant-based ‘bleeding’ burger in the UK, is launching what Founder Simeon Van der Molen believes is 'the meatiest plant-based product in the world' - Plant-Based Beef Tender Strips.

Co-op extends its vegan offer with 18 new lines going into stores from today (Wednesday 6 January), which includes its first 100% vegan steak and a take on the classic pork pie.

Welcome to the Plant Based Products Council Newsletter- our final issue for 2020! We’ll be back the first week of 2021. In the meantime, read on for the latest in PBPC news and activities, as well as some of the amazing innovations, trends, and developments happening right now in the sustainability and bioeconomy world! If you missed our last edition, check it out using the link below.

PBPC Newsletter December 3, 2020

How can cell-based shrimp, sea cucumber and fish filets, and vegan shredded salmon, reach the scale required to truly disrupt the seafood market? Trailblazers Avants Meats, Shiok Meats, and Hooked weigh in.

Moving Mountains® (www.movingmountainsfoods.com), the pioneering British food tech company that launched the UK’s first plant-based bleeding burger, is set to revolutionise diets from 2021 with the launch of its first plant-based fish SKU: Fish Fingers, available in the Waitrose frozen aisles from 27th December (RRP £3.60 for a pack of 10).

The wait is over! Run, don’t walk, to Honest Weight Food Co-op in Albany, New York to get your mycelium loving-hands on some pig-free bacon.

FUNDING FUNGI FOODS

MyBacon, the first plant-based meat substitute produced by Ecovative spin-off Atlast Food Co., is officially available for guilt-free bacon consumption by the general public. The journey to this historic agricultural milestone was made possible, in record time, by Atlast Food Co.’s initial $7 million in seed financing which closed in early June 2020. Atlast is staffed with a dedicated and talented team of visionaries and leaders growing the tastiest faux bacon on grocery shelves.

Julien Denormandie has taken to social media to make his position on cell-based meat clear: âMeat comes from life, not from laboratoriesâ. Is this stance a blow to French food tech?

Every day, we make choices that impact the planet and our health. Maybe you are diligent about recycling and avoid plastic packaging. Or perhaps you’re an avid supporter of always having your own utensil kit stashed in your bag — just in case — knowing it means you’ll keep non-biodegradable disposables out of the landfill. […]

The post This Plant-Based Meat Even Fools Professional Chefs appeared first on LIVEKINDLY.

Jamón serrano is a staple of Spanish cuisine; the dry-cured ham is available in virtually every eatery across the country. Until now, there hasn’t been a widely available vegan version of the popular meat. But this year, two animal rights activists, Hugo Del Toro and Florin Alex Oprea, got to work on a meatless alternative. […]

Chicken Taste

US-based company Eat Just’s lab-grown meat is going for sale in Singapore following regulatory approval, The Guardian reports, marking the first time such a product has been authorized for sale in a yet-unidentified restaurant.

The company is also going through regulatory processes to eventually get their product approved in the United States.

Unlike plant-based meats — your classic veggie burger, for example — Just’s “chicken bites” are grown in the form of cells inside massive bioreactors, where they’re combined with other plant-based ingredients.

Temasek this year formed a joint venture with Bayer to develop seeds for vertical farming. Eat Just said it had formed partnerships with local ...

In late November, Singapore-based food technology company Shiok Meats showcased the world’s first cell-based lobster at an exclusive tasting event. The event featured Shiok’s cell-based lobster in two dishes—gazpacho and terrine—in order to showcase the versatility of the meat. It also featured the company’s cell-based shrimp in a spherified dish made using molecular gastronomy techniques. […]

Many have laid claim to the first-ever hamburger; some say the dish dates all the way back to first-century Rome, while others believe it was created in 1900 in the U.S. by Louis Lassen. (A Danish immigrant, Lassen owned Louis’ Lunch restaurant in New Haven, Connecticut.) Either way, it wasn’t until the 1950s when a […]

McDonald's has announced it will introduce a line of plant-based meat alternatives called "McPlant" in 2021. The company has stated it would offer plant-based burgers, chicken substitutes and breakfast sandwiches. Forecasts predict that consumption of meat alternatives might be worth $140bn (£106bn) by…