Better Bioeconomy Weekly - Feb 13th 2023 🌏
Mimicking meat with plant-based (or fermentation-based and cell-based) alternatives to appeal to meat consumers makes sense to me.
WHAT I WROTE ✍🏾
4 key reasons for the surging popularity of plant-based milk 🌱🥛📈
Have you noticed that plant-based milk products are taking over the dairy aisle at the grocery store? Almond milk, oat milk, and soy milk are just a few of the many options that are now available to us.
That’s great, I’m all for diversity.
The rise of plant-based milk products has taken the dairy industry by storm. In 2022, even though sales of plant-based meat in the US were underwhelming, the sales of plant-based milk in the US reached close to $2.3 billion. By 2030, the global plant-based milk industry is projected to be worth over $120 billion!
Building a stronger economy through food fortification 💪🏾💰
Food fortification provides significant economic benefits, with every $1 invested in fortification generating an average of $27 in economic return from averted disease, improved earnings, and enhanced work productivity.
Food fortification provides numerous economic benefits, including increased public health, reduced healthcare costs, increased food exports, and increased domestic production.
WORD BUFFET 📖
‘Let them eat lentils’ won’t save us from animal farming – we must embrace meat substitutes 🥓
Animal-free meat, dairy, and egg alternatives are facing opposition from both livestock farmers and vegans 🧐. However, these products are not aimed at vegans, but at those who like the taste and texture of animal products. With the global demand for animal products on the rise and its devastating impacts on the environment, new food technologies can greatly reduce the damage caused by animal farming.
Chefs around the world are embracing alternative proteins 👨🏾🍳👩🏻🍳
Chefs around the world are jumping on the alternative protein trend and are excited about the changes happening in the food industry. They are embracing plant-based alternatives and are eager to add cultivated protein to their menus once it's approved.
Veganuary sets a new participation record 🏆
With over 700,000 people participating from almost every country. Only Vatican City and North Korea didn't have any participants. I hope they will play along next year.
How to feed the world without devouring the planet 🌏
George Monbiot talks about the controversial topic of changing the food system. He also touches on the latest food tech developments, amazing alternative protein products, and the challenges of fighting against big food lobbies. He also shares his thoughts on government regulation and what keeps him going after so many years of activism.
“Spotify for food” CloudChef wants to capture a chef’s knowledge in software ☁️
CloudChef wants to digitally record the world's top chefs making their famous dishes and then turn that information into software that anyone can use to recreate those meals, even if they don't have any culinary training. By doing this, CloudChef aims to bring the skills of a master chef to kitchens everywhere.
THE SCROLL FEAST 📱
Water war in the US?💧
The US is facing a potential water conflict among the seven states along the Colorado River due to extremely low water levels. The source of the water shortage is not due to almonds, over-watering of lawns, or just climate change, but rather, it's mainly caused by alfalfa that is used to feed cows.
Plant-based eggs are officially cheaper than traditional eggs 🌱🥚
Why? We're currently facing the worst global avian flu pandemic in history. The impact is staggering - over 150 million birds have been culled worldwide, including more than 5% of chickens in the US alone. This is a significant blow to the poultry industry and has far-reaching consequences for both producers and consumers.
Emulating a US-consumer lifestyle would be a climate catastrophe 🌏📉
Around the world, a lot of people desire to live like consumers in the US, but copying this way of life would result in an environmental disaster and it is also not possible to achieve because we have exceeded the planet's resources.
EAR FOOD 🎵
Exploring the Future of Food Tech with Peter Bodenheimer: discussing autonomous retail, drone delivery, and more 🤖
Food tech entrepreneur and investor Peter Bodenheimer. Peter talks about his role at cultivated meat startup Steakholder Foods and what he's building at Super Kingdom among other topics.
Designing sustainable alternative proteins: A conversation with Sonalie Figueiras 🗣
Diving into the topic of designing alternative proteins that are both beneficial for people and the planet. Sonalie Figueiras, a social entrepreneur and sustainability expert, shares her five product design principles and provides her perspectives on the strengths and weaknesses of plant-based products. And more.
Scaling up in biotech: Overcoming challenges with Elliot Schwartz 🌾
The biotech industry needs to expand, but the challenge lies in finding a way to do so. This growth process will present some difficulties, including limited bioreactor capacity, input supply issues, and a shortage of expertise.
VISUAL DELIGHT 👁
State of the Science snapshot for September through December of 2022 📈
The "State of the Science" series by GFI highlights significant funding news, technological improvements, and progress in the development of talent in this industry.
Thanks for reading! Have an awesome week 🙌🏾