Better Bioeconomy’s Post

🌱🥩 Australia gets its first half meat, half plant-based product. Harvest B, an Australian food technology business, has introduced a novel half meat- and half plant-based product, claiming it as a world-first. This innovative approach aims to cater to consumers who desire the taste of meat but also seek sustainable food options. By blending animal and plant proteins, Harvest B seeks to address the challenge of taste and texture that has hindered the plant-based meat market in Australia. The company's new diced beef and lamb "complimentary" dish is set to hit the market this month, offering a product that looks and tastes like meat but with a more holistic nutritional profile. This launch comes at a time when the alternative meat market in Australia is growing, with a 15% increase in the number of alternative meat products over the past three years. The introduction of Harvest B's blended meat product reflects the company's strategic approach to tap into the growing demand for alternative protein sources. This innovation not only expands the options available to consumers but also contributes to the growth of the alternative meat sector, which generated $185 million in sales in Australia in 2019-20. Overall, these developments highlight the ongoing evolution and diversification of the food industry as it seeks to address sustainability and health concerns while meeting consumer preferences. Learn more in the full SmartCompany article: https://lnkd.in/eZ_By7Vb #ForwardFooding #altprotein #futurefood #innovation #foodtech #sustainability #foodsystems

🚀🍳 Food Tech Innovations Shaping the Future! 🚀🍳 🌱 Burcon NutraScience Corporation Creates Plant-Based Egg Protein Replacer – Burcon NutraScience has launched Puratein, a canola protein isolate that can replace eggs in bakery applications, paving the way for more plant-based and allergen-friendly recipes. 🧁🥚 🌾 Swedish Hydrothermal Treatment Makes Grains as Mineral-Rich as Meat – The Mineral Shift project in Sweden has optimized hydrothermal treatment to reduce phytic acid in grains, boosting mineral absorption and transforming plant-based nutrition. 🌱💪 French Whole-Cut Vegan Chicken Startup Umiami Rebrands as SWAP Food Enters US Market – Rebranded as Swap, the Paris-based startup known for whole-cut vegan chicken is now making strides in the US food service sector, offering new plant-based options for chefs and diners. 🐔🌱 🧬 Fermify Secures GRAS Status for Precision-Fermented Casein – Austrian company Fermify's precision-fermented casein has received self-affirmed GRAS status, marking a breakthrough for animal-free dairy proteins and the future of sustainable milk alternatives. 🧀🧫 #FoodTech #PlantBased #Innovation #SustainableFood #FutureOfFood

Did you see our feature in the Sacramento Business Journal? We are sharing how Exceedient Foods, the innovation arm of Farmers' Rice Cooperative, is revolutionizing the food industry with single-source gluten-free ingredient solutions. 🌾✨ Dive into the full article to explore our commitment to shaping a future of delicious and sustainable food:https://lnkd.in/gkUarX24

Always grateful for the release of The Good Food Institute's state of the industry reports for packaging up key developments in the ever-evolving alternative protein space 🙏    Some of my 2023 highlights 👇    Adoption is on the up, as 62% of households bought vegan products, with meat and seafood reaching 15% of homes. Repeat purchase rates were also high at 81% for the entire category, and 62% for meat and seafood analogs    The number of companies and production facilities for alternative proteins increased, with 174 businesses working on cultivated meat across the supply chain (166 in 2022), and 158 on fermentation-based proteins (136 in 2022)    Beef became the vegan analog closest to price parity, costing $7.48 per pound, versus $6.24 for the same amount of animal-derived beef – a 20% difference    Despite total global VC funding for alt proteins dipping by 44% from $2.9B in 2022 to $1.6B in 2023, investments in Europe actually increased for the second consecutive year, reaching $584M (up by 74%), a record total for the region. This was the first time European investments comprised over half of all invested capital in the plant-based industry    The U.S became the second country to allow the sale of cultivated meat, joining Singapore and now also Israel    Let’s keep navigating the road to market penetration through quality and price parity, accessibility and better nutrition to build a food system that is better for people and the planet Also a nice summary from GreenQueen here https://lnkd.in/dxj646tm Reports here https://lnkd.in/dqPiCyUe #alternativeproteins #foodtech #proteinshift #proteinwende #futurefood #sustainablefoodsytem 

This is the food of the future!🌱 Elmhurst® 1925 is rewriting the playbook again. Established in 1925, Elmhurst 1925 was originally a dairy company that closed its last dairy in 2016 to transition to solely plant-based dairy in 2017. Now, it's just launched a plant-based chicken product called TerraMeat, and it's super cool. Here's why: It's shelf stable - TerraMeat comes as a dry powder, which means less food waste and a longer shelf life. Just add water, oil, and a spice blend, microwave it, and boom—you’ve got a tasty plant-based cutlet.| It's clean-label: One ingredient. Hemp protein. That’s it. Complete protein: 26g of protein per serving 💪💪 Sustainable: Hemp is one of the fastest-growing plants, requires limited water and pesticides, and captures a lot of carbon. Plus, all parts of the hemp plant can be used. With food scarcity on the rise, innovations like TerraMeat are exactly what we need. What really impresses me is Elmhurst 1925’s journey. They used to be a dairy company, but now they’re leading the way in plant-based innovation. This shows other dairy and meat producers that it’s possible to evolve and meet new consumer demands. Elmhurst’s transformation is a great example of staying relevant and ahead of the curve. Do you think more companies will follow Elmhurst’s lead? #plantbased #foodtech #innovation #hemp #futureoffood

🚀 Insight into the Future of Alternative Proteins! 🌱 We’re excited to share a recent interview featured on Food Ingredients First! 🎙️ In this conversation, our CTO, Felipe Lino, dives into how we are pioneering the next generation of meat substitutes by enhancing texture with long fiber proteins from Koji fungi. 🍄 Our product meets consumer demand for clean and short labels, even the more as concerns over ultra-processed foods grow. This is another step towards creating sustainable, nutritious, and delicious food options for the future. 🌍 Check out the full interview here to learn more about our innovative product: https://lnkd.in/ecBFcyuy #AlternativeProteins #Sustainability #FoodTech #Innovation #FutureOfFood #KojiFungi

Plant-based food is growing to $82 billion by 2027. The global market for plant-based food is projected to grow from $44.5 billion in 2022 to potentially $82.1 billion by 2027. Innovations driving this growth include hybrid meat-plant proteins and an expanding range of products with improvements in product taste and texture, such as plant-based cheese meltability. The industry's growth expectations have also been adjusted to a current annual estimate of 6-8%, alongside advancements in scaling manufacturing efforts to enhance competitiveness and tackle inflation pressures. https://lnkd.in/eeRXpMPN #AI #retailmarketing #retailtech #plantbased #innovation

🌱🥩 6 WAYS THE PLANT-BASED INDUSTRY CAN REACH PRICE PARITY Alternative protein think tank The Good Food Institute has revealed that in 2022, plant-based meat was 67% more expensive than animal meat. Likewise, research by data scientist Hannah Ritchie last year showed that even the cheapest plant-based meat alternatives are higher in price than animal-derived meat, suggesting that the former don’t just need to be at parity with the latter, but rather much cheaper. So how do we get there? A new report by British chef and writer Anthony Warner for New Food Innovation Ltd delves into solutions to make meat alternatives cheaper than they currently are. The whitepaper outlines how textured vegetable protein (TVP) is usually much cheaper than meat, as the former is combined with a bunch of other ingredients to enhance the end product, things get a little trickier. Here’s how the plant-based meat industry can step over these hurdles and provide cheaper products to reach price parity with meat: 1️⃣ Tweaking flavour focus 2️⃣ Leveraging enzymes and in-built emulsification and gelling properties 3️⃣ Switching the processing and prolonging the shelf life 4️⃣ Diversifying the protein type 5️⃣ Valorising the sidestream to cut food waste 6️⃣ Looking local to find cheaper plant protein sources “There is much work to do. Some short-term solutions can produce significant results. Other approaches are likely to take more time, particularly those that require us to shift consumer understanding,” the report concludes. “But it is definitely possible that, if companies can maintain focus, a lot of plant-based products can be shifted towards price parity over the next couple of years. And if a few medium-term projects and research streams are implemented, we may even move beyond that point.”

Insights on the Canned Food Industry 1. Innovation in Product Development: Consumers are increasingly seeking healthier, organic, and more diverse food options. The industry is responding by introducing new product lines that cater to these preferences, such as organic canned vegetables, ready-to-eat meals, and premium-quality seafood. Innovations in packaging, like BPA-free cans and environmentally friendly materials, are also gaining traction, meeting consumer demands for safer and more sustainable products. 2. Technological Advancements: Advances in technology are revolutionizing the canned food manufacturing process. Automation and AI are being integrated into production lines to enhance efficiency, reduce waste, and ensure consistent product quality. Blockchain technology is also being explored for improving supply chain transparency and traceability, ensuring that consumers have access to safe and ethically sourced products. 3. Sustainability and Environmental Impact: Sustainability is at the forefront of the industry’s priorities. Companies are investing in eco-friendly practices such as recycling programs, reducing carbon footprints, and using renewable energy sources. There is a strong push towards minimizing food waste through better inventory management and innovative preservation techniques that extend the shelf life of products without compromising on quality. 4. Market Expansion and Globalization: The canned food market is expanding globally, with significant growth in emerging economies where the demand for convenient and affordable food solutions is rising. Companies are exploring new markets and adapting their product offerings to meet local tastes and dietary requirements. This globalization is driving competitive pricing and increasing the availability of canned foods worldwide. 5. Health and Nutrition: There is a growing emphasis on the nutritional value of canned foods. Modern canning techniques preserve more nutrients, and there is a focus on reducing added sugars and sodium in canned products. The industry is actively promoting the benefits of canned foods, such as their long shelf life, affordability, and the retention of essential vitamins and minerals. Conclusion: The canned food industry is poised for significant growth and transformation. By embracing innovation, sustainability, and technological advancements, the sector can meet the changing demands of consumers and contribute to global food security. As we navigate these exciting developments, it is essential to remain committed to quality, safety, and environmental stewardship to sustain the trust and loyalty of consumers. #CannedFoods #SunshineFoods

🍄 The Better Meat Co. received regulatory approval in Singapore for its Rhiza mycoprotein, paving the way for its international debut Rhiza, made from Neurospora crassa, has historical significance in Asian cuisine and can be used in meat analogues, dairy products, and blended meat applications. The Californian startup’s mycoprotein has a 50% protein content, a high digestibility score, and a rich nutrient profile that includes fiber and potassium. It is also low in cholesterol and saturated fat. The product’s shelf-stability, texture improvements in blended meats, and B2B format (sold to food companies in granule form) make it a convenient and sustainable option. It is a functional ingredient for various food applications, including steaks, sausages, and deli products. Paul Shapiro ✉️ Hungry for more updates on biotech-enabled agrifood businesses and breakthroughs? Devour the free subscription: betterbioeconomy.com