Did you know a single flavour blend can have up to 30 ingredients? 🤯 One of our potential customers just realised they could swap an entire leading flavour house blend with our one natural solution, Tastilux®. Less complicated, more #delicious. Tastilux® unlocks the authentic meaty taste and aroma missing from the market. 🥓
Nourish Ingredients
Food and Beverage Services
Canberra, ACT 6,575 followers
We are a deep tech company leading in speciality fats and precision fermentation.
About us
We are a deep tech company leading in animal-free fats and precision fermentation. Combining nature’s most potent lipids with cutting-edge science, we provide an authentic animalic taste to plant-based proteins and change production capacity in traditional industries like dairy. We are unlocking new ways to produce high-quality, delicious food without relying on traditional agriculture.
- Website
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www.nourishingredients.com
External link for Nourish Ingredients
- Industry
- Food and Beverage Services
- Company size
- 11-50 employees
- Headquarters
- Canberra, ACT
- Type
- Privately Held
- Founded
- 2019
Locations
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Primary
Get directions
Canberra, ACT 2600, AU
Employees at Nourish Ingredients
Updates
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When chocolate and policy collide. 🍫 Last night, we took the stage at Parliament House for TechFutures, co-hosted by the Tech Policy Design Institute (TPDi). With a crowd of government, industry, and academia leaders, our Creamilux® chocolate was the perfect way to showcase the impact of our animal-free dairy fat. We also dove into the big policy conversations that matter most to food tech in Australia. We discussed how the right policies can bridge the gap between food security, innovation and global market impact. It was an insightful and delicious event.
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Plant-based protein funding is trending down while fermentation solutions continue to rise. Why? Because food tech isn’t just a trend, it’s a necessity. Nourish Ingredients CEO James Petrie shares his take on the stark contrast between today’s market dynamics and the long-term inevitability of the industry's direction. 📈 Read more 👉 https://lnkd.in/eMVJuxNA
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The food tech industry may be facing a ‘funding winter,’ but this is precisely when solving specific industry challenges matters most. Our CEO, James Petrie, recently shared his perspective on how companies can continue to forge ahead. 📰 “The companies that emerge strongest from this period will be those that have combined technical innovation with commercial execution, supported by investors who understand the sector’s deep drivers and potential and, most importantly, can see beyond the reset.” Read the full op-ed here Green Queen Media: https://lnkd.in/eMVJuxNA
📝💰 OP-ED: AMID A ‘FUNDING WINTER’, HOW DOES FOOD TECH RESET? Nourish Ingredients CEO James Petrie explores the decline of VC investment in food tech, and how the sector can chart a course forward. As we navigate through what some might call a “food tech funding winter,” I find myself in an interesting position as both a founder and industry participant. The headlines are hard to miss: down rounds, struggling valuations and a general pullback in investment across all sectors and, most notably, food tech. Yet, as someone deeply embedded in this space, I see a stark contrast between current market dynamics and the long-term inevitability of industry direction. More importantly, I believe that investors see this too. The fundamental transformation of our food system isn’t a question of if but when. The current market correction is real and necessary but it is important to distinguish between cyclical challenges and the undeniable momentum of an industry addressing one of humanity’s most pressing challenges – feeding a fast-growing global middle-class population. The food tech sector, particularly in plant-based and precision fermentation, is experiencing a significant correction. We’re seeing companies that once commanded huge valuations facing massive down rounds or recapitalisations. Investment in the plant protein sector was particularly enthusiastic in recent years and we have seen expectations return to earth with a thud. Similarly, the precision fermentation space faces challenges because of the sector’s capital-intensive nature. This has created understandable caution among investors. These are the growing pains of an emerging industry learning to balance ambition with execution, needing to rein in their capital plans to better balance their revenue forecast. Read the full article here: https://lnkd.in/eMVJuxNA #GreenQueen #foodtech #foodsystems #altprotein #precisionfermentation #funding #futurefoods #sustainability
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We’re kicking off 2025 by tackling some of the food industry’s biggest challenges. From transforming plant-based foods with authentic, mouth-watering taste, to providing climate-resilient fats for traditional supply chains. This year is all about delivering #delicious solutions to our partners. 🍽️
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Nourish Ingredients reposted this
What a way to end 2024 with a tasting and Nourish Ingredients at Canberra HQ. 😄 CAA team members Jo and Victoria were treated to a 5-course tasting menu created by Chef Ernesto R. Vecilla showcasing their Tastilux® and Creamilux® products - with each dish presented alongside a control dish. Tastilux®, a precision-fermented fat, was infused into several plant-based meat dishes, such as plant-based satay chicken skewers. Creamilux® was used in various dairy-free products, including chocolate, to provide a smooth, creamy mouthfeel. 🤤 “It is hard to overstate how much better these foods tasted with the inclusion of Nourish' fats,” said Victoria Taylor, GAICD. One thing that stood out for us was that such a profound impact on the flavour and culinary experience could be achieved through an inclusion rate of only 1%. 🤯 We are incredibly excited to see how Nourish’s low-inclusion ingredients could revolutionise the culinary experience of plant-based products - which have oftentimes been criticised for falling short on taste, texture and mouthfeel. Joanne Tunna's thoughts - “Not only was it delicious, but through a thoughtful degustation menu, we were able to experience first-hand how Tastilux® and Creamilux® transform a wide range of products. It was night and day. The 1%, from both a customer experience and cost perspective, is hugely exciting." Seeing the progress and professionalism of one of Australia's cell ag pioneers was the perfect way to end a busy year. Thank you to the Nourish team for inviting us - James Petrie, Alana Petrie, Melanie Lalic Ernesto R. Vecilla and Lindsay Adler, we can’t wait to see what's in store for Nourish in 2025!
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We’re taking a moment to celebrate a monumental year—filled with milestones, growth, and change that’s paving the way for a market-focused 2025. Here’s what made this year unforgettable: 🍫 Unveiled Creamilux®, our revolutionary dairy lipid. 🧀 Joined forces with Fonterra to drive dairy innovation across traditional and emerging categories. ⚙️ Partnered with CABIO BIOTECH to scale up Tastilux® using their cutting-edge facilities and prepare for global sales. 🌏 Travelled to 12 countries, showcasing the delicious impact of our fats through collaborations, tastings, and conferences. 📜 Advanced regulatory progress, including joining FFAANZ, positioning us for commercial success. None of this would have been possible without our incredible team and their dedication. Together, we’re creating delicious with specialty fats and precision fermentation. Here’s to another huge year ahead!
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This week at HQ, we hosted our final tasting for 2024 to showcase the transformative impact of our products, Tastilux® and Creamilux®. 🍽️ For many of the industry, government, and education professionals who joined, it was their first chance to experience the full taste potential of our fats. The room was buzzing with excitement (and a little shock!) as they discovered how animalic our lipids really do make alternative proteins and dairy taste. Events like these are a powerful reminder of why we do what we do. Proving that delicious, sustainable innovation will impact our food system and everyday eating! Nourish Ingredients & Cellular Agriculture Australia
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“Startups bring the agility and focus... corporates bring the scale and reach.” 🥛 – Jeremy Hill, Chief Science and Technology Officer, Fonterra. At Australia's Food and Beverage Accelerator (FaBA) dinner, we discussed how startups, SMEs, and multinationals can team up to supercharge Australia’s food and beverage industry. Spoiler: collaboration is key. Our partnership with Fonterra combines our expertise in potent animalic fats with Fonterra’s iconic #dairy heritage. Together, we’re working on delicious, healthy, and sustainable dairy products. A big thank you to FaBA for hosting us and letting us sweeten the night with a few #Creamilux® treats! 🍫
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