Smaksked Skåne AB / Brand & Concept Smaksked® - Sweden Spoon™’s Post

Exciting news in the plant-based food industry! Israeli food tech company Redefine Meat has introduced its 3D-printed flank steak in retail stores across the UK and Switzerland, with plans for further expansion in Europe. This innovative product, crafted from wheat, soy, and potato protein, mimics the taste and texture of traditional beef, offering 25 grams of protein per serving and a stellar Nutri-Score rating of A. Key Features: - **High Protein Content**: Each serving packs 25 grams of protein, catering to plant-based protein seekers. - **Nutri-Score Rating**: With a Nutri-Score of A, the product boasts exceptional nutritional benefits. - **Sustainability**: Redefine Meat's creation addresses sustainability concerns by significantly reducing the environmental footprint associated with meat production. Driven by their proprietary "Plant-Based Tissue Engineering" technology, Redefine Meat has revolutionized the market by providing a scalable solution for sustainable food production through plant-based ingredients. The product's reception has been highly positive, with consumers lauding its taste and texture. Redefine Meat's expansion into the Netherlands, Germany, and Italy is set to further solidify its position in the plant-based food sector, showcasing a promising future in the realm of innovative food technology.

🥳 Exciting news from the world of sustainable food innovation! Our Alum revyve shared an insightful story. 🚀 Revyve co-founders Corjan van den Berg and Edgar Suarez Garcia, explored the potential of food-production side streams. They discovered that upcycled beer yeast could replicate egg functionality. Harnessing the power of fermentation to produce high-quality ingredients that are completely animal-free. ♻️ Their upcycled ingredients effectively replicate the functionality of eggs, making them a versatile addition to a variety of food applications. From meat and cheese substitutes to appetizers and baked goods, our products offer the texturizing properties traditionally found in animal-based ingredients or chemical additives, yet they are eco-friendly and carry a clean label. 🌲Revyve's products demonstrate a remarkable environmental advantage, emitting 95% less CO2 per kilogram compared to traditional egg white powder and substantially lower emissions than many existing plant-based proteins. Their products cater to the increasing consumer demand for food that is tasty, healthy, and environmentally responsible. 🌿 The implications of such innovations are profound. As we continue to confront global food sustainability challenges, solutions like those from Revyve are needed. Read the full interview of Cedric Verstraeten here: https://lnkd.in/eeAA6dKq #sustainableingredients #foodinnovation #animalfree #futureoffood #foodtech

🌱🐟 FoodTech 500 alum Revo Foods enters new partnership to boost innovation in the alternative seafood sector. Austria’s Revo Foods and Belgium’s Paleo have joined forces on a €2.2 million EU-funded project to create a realistic, animal-free salmon alternative. Revo Foods, which specializes in 3D-printed vegan seafood, and Paleo, a precision fermentation company, aim to develop heme tailored for plant-based salmon. The companies aim to launch in markets with quicker approval processes, using innovation to create plant-based products that bring authentic taste and nutritional value, promoting sustainable food options. “I hope projects like this can help to bring the field forward and inspire others to also keep innovating in this important area,” said Robin Simsa, Revo Food’s CEO. Read the full vegconomist - the vegan business magazine article to learn more: https://lnkd.in/eYVSqUA6 #ForwardFooding #FoodTech500 #altprotein #futurefood #seafood #innovation

Innovating with Underutilized Ingredients in Food Technology! 🌟 I’m thrilled to announce my latest project: developing a healthy and flavorful jelly made from nutmeg ring, an underutilized raw material. By tapping into the potential of this unique ingredient, the goal is to create a product that is not only delicious but also packed with health benefits. This project highlights the importance of sustainable food innovation by utilizing overlooked resources to craft value-added products. The result? A jelly that offers exceptional taste and nutritional benefits while promoting sustainable practices in food production. Excited to share more updates on this journey as we explore the possibilities of underutilized ingredients in the food industry! #FoodInnovation #Sustainability #NutmegJelly #HealthyEating #UnderutilizedIngredients #FoodTech

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

“Every meal is a chance to impact the world around us.” The recent article on leveraging fermentation to tackle the global food crisis is a reminder of how innovative solutions can change our food systems for the better. By extending the shelf life of perishables and enhancing their nutritional value, fermentation not only reduces waste but also helps communities facing food scarcity. The benefits of this age-old process extend beyond preservation; it creates an environment that keeps our food safe from harmful pathogens. From traditional staples like yogurt and sauerkraut to new culinary experiments, fermentation is a cornerstone of nutritious and digestible food. Let’s celebrate the power of collaboration and innovation in food technology. Have you experienced the impact of fermented foods in your life? Share your story—your insights could inspire others to think differently about food sustainability. https://lnkd.in/dkGNePpZ

🇰🇷🇩🇪 Infinite Roots® partnered with Pulmuone to debut its mycelium-based meat analogues in South Korea The products, featured in Pulmuone's Earth Diet line, include meatballs and hamburger steak. The products focus on the natural umami flavours of mycelium and mushrooms rather than mimicking meat, aligning with local tastes and sustainability goals. Infinite Roots’ approval process highlights differences between regions: South Korea’s quicker, localized system versus the EU’s comprehensive but slower framework. This disparity encouraged the German company to prioritize Asian markets for initial commercial rollouts. Pulmuone’s strong reputation in health-focused food and its $2.1B revenue (with a 135% profit growth in 2023) position it as a pivotal partner for Infinite Roots. Through its Earth Diet label, Pulmuone aims to broaden its meat alternative portfolio while aligning with its ESG goals. Mazen Rizk ✉️ Hungry for more updates on biotech-enabled agrifood businesses and breakthroughs? Devour the free subscription: betterbioeconomy.com

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

FoodTech Forum Sketch The 2nd BAFE (Building Alternative Food Ecosystem Global Forum) was held at HICO (Hwabaek International Convention Center) on June 7th. * I spoke about the global market for plant-based and cultivated foods, Korea's position, and the future direction of the industry. * Yoonchan Hwang from everything but.. gave a presentation on preparing for global market entry. * Professor Jeong from 대구한의대학교 gave a landscape of medical food & how to approaches with alternative solutions. * Kim Jeong Hoon, R&D Center Director of Intake, shared the journey of an alternative food tech company transitioning from a regular F&B business and the current industry challenges. [ Gyeongsangbukdo Highlights ] * Uiseong in Gyeongsangbukdo opened a cultivated food research center last year. * Gyeongsangbukdo was selected for a governmental food tech research project in April, 2024 focusing on cultured food production technology, plant-based food manufacturing, ready-to-eat meals, food printing, smart manufacturing, distribution, food upcycling, food customization, eco-friendly packaging, and food robotics. * Gyeongsangbukdo announced the “Regulatory Free Zone for Cultured Food” in April 2024 and the “Regulatory Free Zone for Industrial Hemp” in 2021. * Hongseop Hwang from Delight Food is pushing forward the direction of what to do to Gyeongsangbukdo. [ Areas for Improvement ] * The subject: Each year should have a specific theme. Both academic and business perspectives need more depth and focus. * The preparation: The preparation seemed rushed, and the event operation was not smooth. The staff lacked knowledge about the forum's offerings. * The location: The forum's location in Gyeongsangdo, which is a 5-hour journey from Seoul, poses a challenge as many major businesses are based in Seoul. * The promotion: Many startups in the alternative food business were either not invited or unaware of the event. * The catering: Despite the regulatory free zone for hemp in Gyeongsangbukdo, the organizer didn’t know there is plant-based hemp milk who make MOU with Gyeongsangbukdo. I suggested to have purrot from Fine Food Lab . The lunch was not plant-based, with only one alternative food option (falafel) provided. This has been a recurring disappointment at nearly every alternative food forum. * Only one investor attended the conference, and I felt sorry for them because there weren't many startups or businesses present to attract investment. #southkorea #gyeongsangbukdo #foodecosystem #foodtech #forum #plantbased #cultivated #regulatoryfreezone #rndcenter

I was very happy to be one of the writers for Food & Beverage Insider's "Food Tech Trends in Focus" digital magazine. I was thankful for the insights provided by Ever After Foods (Eyal Rosenthal), BioBetter™ (Amit Yaari), ICL PLANET Startup Hub (Hadar Sutovsky), and MAOLAC Decoding Nature (Maya Ashkenazi Otmazgin). While the current war has disrupted so many things, it is inspiring how these Israeli companies are doing such good work to create a better world and a healthier future for all of the world's people. Here's how this article is described: ***Israeli-based companies pioneer new frontiers in food tech*** "After the United States, Israel is considered No. 2 in food and beverage innovation. The country’s diminutive size, however, hardly holds it back from leading when it comes to cultivated meat technology and development, along with pioneering new sources of nutritional components. Industry veteran James Gormley looks at the example of Haifa-based Ever After Foods, a company growing adherent stem cells, which are natural cells capable of creating different tissues such as muscle and fat, and also [...] BioBetter, which is combining growth factors with tobacco plants that serve as self-sustained, animal-free bioreactors to grow cultivated meat at increasing scale." Click on the illustration below to register to download the issue.