Better Bioeconomy Weekly - May 29th 2023 🌏
Better Bioeconomy Weekly - May 29th 2023 🌏
We might need to find alternatives to satisfy our microbial friends' sweet tooth
As we kick off a new week, I wanted to remind you of something important: drink water and stay hydrated. Alright, buckle up for another information-packed edition as we dive right into this week's newsletter! 🤿
BIO BUZZ
🌽 The Bioeconomy Will Need to Diversify Feedstock and Look Beyond Glucose
To meet the rising demand for alt proteins and bio-based products, diversifying our feedstock is crucial. Although glucose, sourced from crops like corn, serves as the primary feedstock, its supply might not be adequate for future needs.
Apart from crop-derived sugars like glucose, there are other potential feedstock sources that can be explored. These include "C1" feedstocks like methane and CO2, as well as residue streams from food production and waste materials.
While alternative feedstocks show promise, glucose sourced from crops is expected to remain the primary feedstock for the fermentation market in the near term. But, as shown above, alternative feedstocks are essential for a comprehensive protein transition.
Here’s the situation:
Currently, global production of glucose and dextrose is 14.6 million metric tonnes (Mt) per year, with the US producing around 6Mt from corn. However, if we consider the future demand for glucose solely from alternative proteins, estimates suggest that by 2035, alternative proteins alone would require over 250Mt per year, increasing to over 600Mt by the 2040s. To put this in perspective, if all the corn produced globally (1,130Mt) was converted to glucose, it would yield approximately 675Mt (or around 585Mt if excluding corn used for food).
Read full article - Synthesis Capital
🇨🇳 Changing Bio Launches China’s First Fermentation-Derived Alt Dairy Products
Changing Bio debuts innovative products at the Bakery Expo, including whipping cream and parmesan powder derived from a microbial ingredient called Kluvy Protein.
The company focuses on utilizing yeast-based protein-growing technology to create one-to-one replacements for conventional dairy creams, combining it with plant-based or conventional dairy proteins.
Changing Bio aims to change the baking industry by seamlessly swapping fermentation-derived creams for conventional dairy ones, targeting mainstream consumers and promoting sustainability.
Read full article - GFI APAC on LinkedIn
🇸🇬 Solein, Solar Foods’ Novel Protein Grown Out of Thin Air, Receives Its First Official Tasting in Singapore
Solein is produced using a bioprocess that feeds microbes gases and nutrients, similar to winemaking. Carbon dioxide and hydrogen act as carbon and energy sources instead of sugar.
Solein offers a versatile and highly functional ingredient containing 65-70% protein, 5-8% fat, 10-15% dietary fibers, and 3-5% mineral nutrients. It’s said to have a unique flavour with a pleasant umami note that blends well with familiar foods.
Solein's commercial-scale production facility, Factory 01, will open in Finland in 2024, leading to increased availability and reduced production costs.
Read full article - Asia Food Journal
🇳🇱 Meatable Achieves World-First Breakthrough With the Fastest Process to Produce High-Quality Cultivated Meat
Meatable has achieved a major milestone by creating cultivated pork products in just 8 days, significantly reducing the production process from the traditional 8 months required by farmers.
The company's technology combines opti-ox technology and pluripotent stem cells (PSCs) to replicate the natural growth process of animal cells, resulting in fully differentiated muscle and fat cells within a few days.
Meatable's breakthrough enables scalable production of cost-competitive cultivated meat to meet market demand, potentially reducing the environmental impact of the meat industry and saving ~27 million animal lives by 2035.
Read full article - Future of Protein Production
🖨 Steakholder Foods Launches into 3D Bioprinting Business Model to Advance Cultivated Meat
They offer 3D bioprinters and bioinks to B2B meat manufacturers and cultivated meat producers to create delicious, nutritious, and safe cultivated meat.
The company's competitive advantage lies in its expertise in 3D bioprinting technology, enabling them to create structured end products that closely mimic real meat in taste, texture, and appearance.
Steakholder Foods has developed two printers: Ready-to-Cook (RTC) for hybrid cultivated meat and the 3D printer for incubated products, aiming to produce matured, printed meat resembling conventional texture and taste at scale.
Read full article - vegconomist
🐷 Lypid Entered the US Foodservice and B2B Markets With Its Plant-Based PhytoFat
PhytoFat, crafted with 97% plant-based oils and water using microencapsulation technology, captures the savoury taste of animal fat, with a better nutritional profile with fewer calories and saturated fat compared to animal fat.
Lypid launched pork belly made with PhytoFat in March, secured $4 million in Seed funding last year, and PhytoFat the "Ingredient Innovation" award at the 2023 World Food Innovation Awards.
Lypid has partnered with Louisa Coffee, the largest coffeehouse chain in Asia, to offer plant-based burger patties containing PhytoFat in >500 stores in Taiwan.
Read full article - Green Queen
🍄 Marlow Ingredients Has Partnered With Tempty Foods to Use Marlow Mycoprotein in Their Products
The partnership sees Tempty Foods become the first Danish company to launch mycoprotein-based products and will use Marlow mycoprotein, previously used in Quorn-branded meat alternatives.
Tempty Foods sees the introduction of Marlow mycoprotein as a competitive advantage, allowing them to create next-generation alternatives focused on taste and nutrition.
Marlow mycoprotein is now available to other food and beverage manufacturers as part of Marlow Foods' mission to become a net positive business by 2030 and provide 8 billion servings of mycoprotein (one serving per person on the planet).
Read full article - Future of Protein Production
🐶 Because Animals Rebrands to BioCraft As It Doubles Down on Cultivated Pet Food
BioCraft pioneered cultivated meat for the pet food market, debuting mouse meat for cats in 2021. The company discontinued its plant-based products in late 2022 and now focuses solely on cultivated meat R&D.
BioCraft's cultivated meat offers advantages such as freedom from contaminants, antibiotics, and GMOs, reducing the risk of pathogens and costly recalls.
Their cultivated meat closely resembles traditional pet food manufacturing meat and provides essential proteins, vitamins, fats, and amino acids without the need for synthetic nutrients added to conventional pet foods.
Read full article - Green Queen
🌭 Two Hands Launched a Vegan Option of Korean-Style Corn Dogs With UNLIMEAT Plant-Based Sausage
Two Hands has captured significant attention in the USA, earning renown for its Korean-style corn dogs. The collaboration aims to cater to the rising popularity of plant-based diets and the demand for sustainable food options.
The plant-based sausage from UNLIMEAT, a Korean leader in cutting-edge plant-based foods, offers a healthier alternative to conventional sausages, as it is cholesterol-free, has zero trans-fats, and is lower in saturated fat.
The companies believe that UNLIMEAT's vegan sausage provides a superior taste and texture compared to other vegan sausages in the market, and they hope it will attract a wider audience to experience its appeal.
Read full article - Future of Protein Production
🦠 ÄIO and Fibenol Collaborate to Pilot Biomanufacturing of High-Value Microbial Oils
ÄIO's advanced technology enables Fibenol to efficiently convert wood sugars into high-value nutrient-rich foods, offering promising alternatives for the oleochemical industry.
The collaboration between Fibenol and ÄIO is a significant milestone, demonstrating the robustness of ÄIO's biotech process and paving the way for accessible alternative fats and oils in the food and cosmetics industries.
The adoption of biotech processes to obtain new and alternative fats and oils could potentially mitigate 100 million tons of CO2 emissions and address the rising global demand for plant-based foods while ensuring food security.
Read full article - Future of Protein Production
👨🍳 José Andrés and George Washington University Partner to Address Systemic Issues in the Food System
The Global Food Institute aims to reshape how we think about food, break down barriers across industries, politics, and nations, and inspire the next generation to develop systemic solutions.
The Institute will focus on policy, innovation, and humanities to create and improve domestic and global food policies, incubate innovative technologies, and lead critical conversations.
José Andrés actively engages in sustainable food initiatives, including joining Eat Just's board and aiding Ukrainian refugees, acknowledging the global food system's vital role in addressing crises like hunger, poverty, and climate change.
Read full article - Green Queen
BIO BUCKS
🇮🇳 Upstream Categories Drives Indian Agrifood Tech Funding to $2.4 Billion in 2022
Agrifood tech investing in India decreased by 33% in 2022 compared to 2021 and the deal count dropped by 43% to 133 in 2022. Context: Global agrifood tech funding dropped 44% in 2022 to $29.6 billion in 2022 with a 19% drop in deals
Upstream categories in India saw a 50% increase in investments, while downstream and midstream categories fell by 37% and 65% respectively.
India became the second best funded market for agrifood tech startups in 2022 after the US and overtook China for the first time.
Read full article - AgFunder
📈 Plant-Based Seafood Market Is Projected to Grow at a CAGR of 28.5% Until 2029
Factors driving growth include the rising popularity of veganism, environmental and health concerns, animal welfare issues, and the prevalence of gastrointestinal disorders caused by pollutants in conventional seafood.
Europe currently dominates the plant-based seafood market, while the East Asian market is expected to experience significant growth due to increased availability of plant-based seafood products.
Plant-based seafood helps protect the planet's limited fish resources, as 33% of fish stocks are currently overfished.
Read full article - vegconomist
🪐 NASA Announces 8 Winners in Deep Space Food Challenge, Awarding $750,000
The winning teams will proceed to the third and final phase of the challenge, competing to develop technologies that can provide food for astronauts on long-term space missions.
The 5 US teams advancing in the Deep Space Food Challenge and receiving $150,000 each from NASA are Air Company, Interstellar Lab, Kernel Deltech USA, Nolux, and SATED.
The 3 international teams selected by NASA and the Canadian Space Agency as Phase 2 winners and advancing in the Deep Space Food Challenge are Enigma of the Cosmos (Australia), Mycorena (Sweden), and Solar Foods (Finland).
Read full article - Future of Protein Production
🇪🇺 EIT Food Announced New Investments in MEALA and Green Spot Technologies
€400,000 investment in MEALA, an Israeli startup developing functional ingredients from plant-based proteins.
€500,000 investment in Green Spot Technologies, a French startup transforming plant-based side streams into highly nutritious fermented ingredients.
Both startups are alumni of EIT Food's Food Accelerator Network (FAN) programme, which supports entrepreneurs and startups in the agrifood sector.
Read full article - EIT Food
🌊 Wicked Kitchen Acquires Current Foods, a Plant-Based Seafood Startup, in an All-Stock Acquisition
Current Foods specializes in plant-based seafood and serves fine dining establishments and food services in the U.S. and Europe.
The acquisition adds plant-based sushi-grade tuna and salmon from Current Foods to Wicked Kitchen's portfolio.
This acquisition is part of Wicked Kitchen's strategy to consolidate the plant-based industry and expand into the vegan seafood segment. Last September, Wicked Kitchen acquired Good Catch, another vegan seafood brand.
Read full article - Green Queen
🎧 Listen to the take of industry experts Sonalie Figueiras and Steve Molino on this
🍰 Incredo (Formerly DouxMatok) Raised $30 Million to Expand Its Sugar Reduction Platform
Incredo's technology uses an inert mineral particle called silica as a carrier for sugar molecules, allowing for sugar reductions of 30-50% while maintaining taste and performance.
The company plans to expand its R&D and commercialization efforts in the US, Europe, and Israel, and has already formed partnerships with ingredients distributor Batory Foods and Blommer Chocolate Company.
Incredo has a pipeline of nearly 500 projects in categories like gummies, chocolate, spreads, bakery items, and protein bars. Their technology could reduce the sugar content in these products without additives or changes to taste.
Read full article - AgFunder
SOCIAL FEAST
💰 Founders Should Prioritize Necessary Milestones and Costs Over Arbitrary Numbers in Fundraising Targets
The goal of fundraising should be to raise enough money to achieve the necessary milestones for the next phase of the business (next 18-24 months).
Hitting milestones with minimal funding is more impressive and beneficial for long-term business success than trying to raise as much money as possible.
When approaching a funding round, founders should clearly outline key milestones, ensure they enable progression to the next phase, determine the required funds accurately, and set that number as the fundraising target.
Read full post by Steve Molino - LinkedIn
🚀 Building Distributed, Advanced Manufacturing Infrastructure to Enabling Food Technologies
Public investment is crucial for overcoming research and scaling challenges in alternative protein production, requiring significant funding to build diverse and larger-scale manufacturing infrastructure, including fermenters and bioreactors.
To address infrastructure needs, focus on building a geographically distributed network of biomanufacturing hubs. Governments should fund retrofitting existing facilities and support contract development and manufacturing services.
Purpose-built infrastructure enhances efficiency and scalability in cell-based and fermentation industries. University-startup collaborations and government support drive industry growth and innovation through resource sharing.
Read full article by Jeff Moore and Maya Benami, PhD - LinkedIn
🔥 How a Non-Peer-Reviewed Study Got Caught in the (Cultivated) Meat Debate
Cultivated meat produced under current production methods, as per the non-peer-reviewed study, has a higher environmental impact than current retail beef, sparking debate between meat eaters and alternative protein advocates.
The study highlighted that using sustainable practices and food-grade ingredients with renewable energy sources can reduce the environmental impact of cultivated meat.
Critics of the study argue that the selection of growth media and assumptions made are too narrow. They also question the media's coverage of the study and emphasize the need for more realistic growth expectations and structural changes to address broader issues related to food access and sustainability.
Read full article by Thin Lei Win - Substack
EAR FOOD
🍏 Food Politics: How the Food Industry Influences Nutrition and Health
Show: Red to Green
The episode highlights the issue of nutrition guidelines becoming too fixated on single nutrients, such as saturated fats, without considering the broader context of overall dietary patterns.
They explore the challenges faced by the food pyramid as a dietary guideline and delve into Frank's (one of the hosts) personal experience with lobbyism, noting the influence of various interest groups on shaping nutrition guidelines.
They talk about the benefits of consuming more fruits and vegetables while reducing animal products and processed foods, promoting both human health and environmental sustainability.
👑 The Production Board and the All In Podcast's Sultan of Science: David Friedberg
Show: The Plantbased Business Hour
Guest: David Friedberg, entrepreneur, businessman, and angel investor.
David discusses the impact of AI on the plant-based innovation sector and the potential for scaling up production and reducing costs.
The conversation highlights the underutilization of plant-based innovation as an economic driver and suggests the need for increased awareness and discussion.
The episode covers a range of topics, including politics, the economy, innovation, and culture, all in relation to global food systems transformation.
VISUAL DELIGHT
🔍 Three-Step Approach to Solving Environmental Problems
Adam Dorr, Director of Research at RethinkX, presents a 3-step approach to tackling environmental problems: develop superior tech, transition to it when economically viable, and use it to mitigate ongoing and past damage.
Accelerating technology development, adopting clean technologies, and disrupting older, dirtier technologies are key to mitigating environmental damage and achieving restoration.
He acknowledges the difficulties and disruptions that may arise during the transition to new technologies and emphasizes the need to protect and support those impacted.
That’s all for this week. Take care and have an awesome week! 🙌🏾
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