Better Bioeconomy Weekly - Aug 21st 2023
Better Bioeconomy Weekly - Aug 21st 2023
Alt proteins must account for over 50% of Asia’s protein production by 2060
BIO BUZZ
🌏 Alt proteins must account for over 50% of Asia’s protein production by 2060
To achieve the Paris Agreement's 1.5°C warming limit, animal protein production must decrease by 2030, while alt proteins should comprise more than 50% of protein production in most Asian countries by 2060.
Due to Asia's large population and increasing meat consumption, transitioning to alt proteins is especially vital in the region.
Targeted investment and supportive policies, such as a $730 billion expenditure in China from 2020 to 2060, can enable a successful shift to alt proteins.
Read full article - vegconomist
😨 Food tech neophobia (fear of new food tech) strongly affects consumer acceptance of cultivated meat
Participants with higher levels of neophobia are less likely to regularly buy and eat cultivated meat, but acceptance level plays a more significant role in actual consumption than in behavioural intentions.
Different images depicting cultivated meat in lab settings, familiar contexts, or without photos do not significantly influence people's intentions or attitudes towards consuming or purchasing cell-based alternatives.
Those favouring intuitive thinking are more likely to accept cultivated meat, while those preferring deliberative thinking are more likely to reject it. Frequent meat eaters and consumers of meat substitutes are more inclined to embrace cultivated meat.
Read full article - Green Queen
🍕 New Culture successfully scaled up precision fermentation for animal-free cheese to produce 25,000 pizzas’ worth of cheese
The company claim to be the world's first producer of animal-free casein at this scale using precision fermentation.
The achievement reduces manufacturing costs by 80% and aims to achieve price parity with conventional mozzarella in three years.
The company's animal-free mozzarella closely matches conventional cheese nutritionally but is free from cholesterol, lactose, hormones, and antibiotics.
Read full article - Green Queen
🍖 Juicy Marbles introduces the world's first plant-based ribs with edible bones
The Slovenian company aims to expand plant-based meat options by incorporating 'food-culture-friendly' innovations, recognizing the cultural significance of meat consumption.
The plant-based bones created for the ribs can be turned into protein-rich snacks after eating the ribs, offering a unique and sustainable consumption experience.
The vegan ribs with bones will be launched for regular purchase in early 2024, with limited releases available for the UK, EU, and US markets before the official launch.
Why have ‘bones’ in a fully vegan product? 🤨
“It’s just fun from every angle. Bones invite you to eat with your hands, to tear off succulent chunks of meat, and share that indulgence with the whole table.” replied co-founder Vladimir Mićković.
Read full article - vegconomist
🇸🇬 Scientists at NUS have developed 3D-printed vegan calamari rings using microalgae and mung bean proteins
The vegan calamari rings are high in protein, tasty, and offer the potential for commercialization.
The team aims to address overfishing and food security issues by creating alternative protein sources.
The researchers used mung bean and microalgae ink to replicate the nutritional profile and texture of calamari, and they plan to develop more prototypes for commercial viability.
Read full article - vegconomist
🏴 Researchers at the University of Leeds found a solution to make plant-based meat more palatable
One of the biggest challenges to consumer acceptance of plant-based meat has been its dry texture and lack of moisture.
The researchers employ a process called microgeletion, which involves water and heat without the use of chemicals or agents. This process transforms dry plant protein into a hydrated state, forming a web that holds water around the plant protein, resulting in a gel-like texture.
These protein microgels, formed solely with water and heat, provide the texture and lubricity of a 20% fat emulsion. The technology produces healthier and sustainable plant-based foods that are juicier.
Read full article - vegconomist
🤝 South Korea’s Unlimeat partners with US vegan egg brand Just Egg to launch vegan kimbap and an American-style breakfast sandwich
The vegan kimbap will be made using Just Egg's folded format and Unlimeat's sausage patty. The plant-based breakfast sandwich will feature Unlimeat's Koran-style Tteokgalbi patty, vegan cheese, and folded Just Egg.
Veganism and plant-forward diets are growing in South Korea, with a significant increase in vegans (500,000 in 2020, a 3x rise from a decade ago), along with 1.5 million people following vegetarian diets and 10 million flexitarians.
Unlimeat and Just Egg's collaboration aims to tap into South Korea's high egg consumption (250 eggs per person annually) by providing viable plant-based alternatives, addressing issues like the bird flu outbreak and egg shortage.
Read full article - Green Queen
🥛 Imagindairy achieves self-affirmed GRAS status in the US for its animal-free whey protein
This makes it just the third precision fermentation dairy company to receive the status. Imagindairy's whey protein meets FDA safety requirements, allowing it to be used in F&B products and enabling partnerships with manufacturers.
The Israeli established a new headquarters with state-of-the-art R&D laboratories, a testing kitchen for culinary and ingredient applications, and a fully operational pilot line.
Startup's microflora-based method, merging AI and advanced biology, yields efficient, affordable dairy alternative production. Its production process integrates with existing dairy facilities, reducing time to market and boosting yields.
Read full article - Green Queen
🧀 Pureture unveils non-GMO plant-based casein replicating the taste and texture of dairy
The company claims to produce casein (a milk protein) using yeast and plant-based materials at a price lower than the industry average.
Pureture plans to collaborate with leading dairy firms and international ingredients suppliers to increase its applications
The plant-based casein offers functionality similar to traditional casein, enhancing taste, texture, and nutrition without additives. It's also more sustainable than animal-based casein.
Read full article - vegconomist
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BIO BUCKS
🌴 Clean Food Group raised £2.3M in funding to scale its fermentation-based alternative to palm oil
The funding will support commercialization, regulatory approvals, and international expansion. So far, The UK-based biotech firm has raised a total of £10M to develop its innovative oils and fats platform.
CFG acquired yeast-based palm oil alternative IP from the University of Bath. Its process is eco-friendly, fuelled by renewable energy, and uses food-safe waste to feed the yeast.
CFG plans Series A funding in 2024 to establish a commercial-scale manufacturing facility, aiming to validate technology and revenue generation potential.
Read full article - vegconomist
🇳🇱 Vivici closed seed funding round to bring precision fermentation-based animal-free dairy proteins to the market
The Dutch B2B ingredients company is strategically supported by founding investors DSM Venturing and Fonterra, leveraging their expertise in precision fermentation and dairy science and technology.
Vivici is headquartered at the Biotech Campus Delft and has a dairy protein application lab in the Food Valley at NIZO food research, making use of the Netherlands' network, scale-up facilities, and talent.
The CEO, Stephan van Sint Fiet, brings experience from leading start-ups in natural products and proteomics, and the company aims to become a precision fermentation leader for a future-proof food system.
Read full article - vegconomist
🚀 Precision fermentation market is projected to reach $35B by 2031 at a CAGR of 40%
Increasing investments and demand for animal-free dairy, meat, and ingredients drive the technology's expansion into F&B, cosmetics, and pharmaceutical industries.
The technology offers the potential for cost-effective production of high-quality proteins, allowing the development of animal-free versions of cheese, ice cream, honey, meat, and other well-loved foods.
Precision fermentation's environmental benefits include reduced carbon footprint, land and water conservation, and the potential to combat the climate crisis.
Read full article - vegconomist
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SOCIAL FEAST
🤯 Exposing a shocking disinformation campaign against the plant-based meat industry
An email received in 2016 by Impossible Foods founder Patrick Brown revealed that the meat industry was targeting the plant-based industry with the goal of destroying it at any cost.
The Center for Consumer Freedom launched a campaign against plant-based meat, including a $5M Super Bowl ad, and the beef industry established pro-meat departments and hired influencers to spread negative messages about plant-based options.
The exposé suggests that influencers might be colluding with industry groups and potentially violating FTC regulations by not disclosing paid ads. This is significant as 50% of Americans now get dietary information from social media.
Read full post on LinkedIn - Jennifer Stojkovic, General Partner at Joyful VC
🥩 Cultivated meat industry in 2023: Challenges, regulatory milestones, and beyond
The first half of 2023 saw a significant slowdown in investments for the cultivated meat industry compared to 2022 (153 million compared to $885 million raised in same period). This slowdown could force some companies to scale down or shut down if investment sentiment doesn't improve.
The industry achieved a historical milestone with USDA issuing a "no questions" letter to Upside Foods and Good Meat, which helps address safety concerns. Regulatory developments in Japan and South Korea are also favorable. More approvals beyond chicken are expected.
Scalability remains a top challenge, but there's increased investment in supply chain companies, focusing on areas like cell lines, cell culture media, and bioprocessing. Startups are adjusting valuations, and investors are doubling down on category leaders meeting milestones.
Read full article on LinkedIn - HonMun Yip, Board Member of multiple alt protein companies
🤔 Instead of asking why plant-based meat is expensive, ask why animal meat is cheap
The US heavily subsidizes meat and dairy production (estimated $38 billion annually), resulting in artificially low consumer prices for animal products.
Research reveals that the true cost of animal meat is higher when hidden expenses and societal impacts are considered, potentially making alternatives like plant-based meats more economically viable.
Instead of asking why plant-based meat is expensive, the focus should be on why animal meat is cheap. Consumers indirectly pay for animal agriculture through subsidies, regardless of consumption.
Read full post on LinkedIn - Simon Eassom, Executive Director at Food Frontier
CHEF'S RECOMMENDATION
🐾 Pawsible Foods: Caring for pets, cherishing the planet, and cutting waste
Pawsible Foods is transforming mushroom waste into nutrient-rich pet food. Saving the planet, one paw at a time.
>5.5 kg of nutritious mushroom stems and spent substrates are discarded for every 1 kg of mushroom produced. In India, >650,000 tons of these nutritious components are discarded.
Pawsible Foods employs a proprietary fermentation process to convert mushroom waste into Myco-Ingredients™ for nutrient-rich and sustainable pet food.
Pawsible's products are more than just vegetarian substitutes. They are thoughtfully designed to provide pets with the essential nutrients they need while emulating the taste and aroma that pets love.
This dual advantage caters to pets' dietary needs while also addressing ethical and environmental concerns tied to traditional pet food production, making it a win-win for all stakeholders—pets included, naturally.
Read more about Pawsible Foods - Better Bioeconomy
EAR FOOD
💬 From consulting to cultivated meat: A conversation with Ziliang Yang, CEO of CellX
Show: Cultured Meat and Future Food Podcast
Host: Alex Shirazi
Guest: Ziliang Yang, Founder and CEO of CellX
CellX is China’s most prominent cultivated meat company with a 40-member team and $20 million in funding.
Ziliang, a committed flexitarian, left his consulting career to establish a food tech company driven by his dedication to fighting the detrimental impacts of factory farming on the environment, humans, and animals.
He talks about focusing on entering the US and Singapore markets initially due to potential regulatory delays in China for cultivated meat sales.
🍕 CellX scales up, 25k pizzas, NotCo's dairy dilemma
Show: Green Queen Alt Protein Weekly
Host: Sonalie Figueiras and Steve Molino
CellX has unveiled China's first cultivated meat pilot facility, with a planned launch in 2025. Hosts talked about why having fewer companies with more governmental support might be better than many companies with no/little support.
New Culture achieves the casein cheese milestone stating they can make 25k pizzas worth of animal-free mozzarella. Steve and Sonalie emphasized the need for companies to be transparent about the composition of their food products.
It's unclear why NotCo exited the refrigerated milk segment in the US in favour of shelf-stable alternatives. The hosts try to understand the rationale behind this shift.
THAT’S ALL FOR THIS WEEK!
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