TFTAK’s Post

This morning I had a pleasure to attend the ProVeg International webinar: Evolving appetites: How to drive market success in a plant-based economy. A deep dive focus on: NL, AT, DE. My key-take aways from the session: 🌱People in Europe are transitioning towards flexitarian / plant-based diets, but their main motivations include health and animal welfare, rather than environmental reasons (however it differs between regions) 👨👩👦Young people (gen z) and women drive the transition towards plant-based diets in European countries, but interestingly men are more likely to follow a fully vegan diet 👨🏽🦰👩🏻🦳Gen X is the generation least likely to eat plant-based food, so new strategies are needed to address this consumer group (better texture? availability? variety of plant-based meat alternatives?) 🏷️People are increasingly interested in traceability and transparency in food products - will this trend drive a change in food labelling in the EU? I think it’s high time to think about it! 🫛The Green Protein Alliance and ProVeg Netherlands have recently introduced protein tracker - a tool used for monitoring the proportion of animal- to plant-based protein sources sold in supermarkets across the country. It was co-developed with the industry sector and is widely used by retailers (I’ve never heard about it before, but am fascinated by the idea!)👉🏼 https://lnkd.in/dide2a8D. 🛒Billa - an Austrian supermarket chain has recently opened a fully plant-based supermarket Billa Pflanzilla! It serves as a market for both well-known and new products developed by emerging plant-based start-ups. How great is that!? 👉🏼 https://lnkd.in/dVe9-Vj4 Great to see so many positive trends! I am now looking forward for the policy-makers to catch up:)

“𝐎𝐧𝐥𝐲 𝐕𝐞𝐠𝐚𝐧𝐬 𝐚𝐧𝐝 𝐕𝐞𝐠𝐞𝐭𝐚𝐫𝐢𝐚𝐧𝐬 𝐖𝐢𝐥𝐥 𝐄𝐚𝐭 𝐏𝐥𝐚𝐧𝐭-𝐁𝐚𝐬𝐞𝐝 𝐒𝐭𝐞𝐚𝐤𝐬” read the headline that caught my eye. It was from an interview with Orkla Danmark Innovation Manager, discussing the company’s view on the future of plant-based meat. In the interview, she revealed that few Danes are interested in plant-based alternatives. She clarified that Orkla isn’t aiming to spark a revolution or convince people to stop eating meat; instead, they’re targeting the plant-based products for the vegan crowd while offering meat-eaters not replace the meat but to make 'vegetables the hero of the plate'. While I understand Orkla’s caution to not alienate their meat-consuming base, this feels like a missed opportunity. A company with Orkla’s size and influence could drive real change but instead remains tethered to the status quo, limiting plant-based products to a niche vegetarian market. The reality is that we do need to make people to stop eating animal-based products. Our current food system, dominated by industrial animal production, can only sustain 3.4 billion people. To feed the rest, we’re borrowing resources from the future, with no clear way to pay it back. 𝐑𝐞𝐯𝐨𝐥𝐮𝐭𝐢𝐨𝐧 𝐢𝐬 𝐧𝐞𝐞𝐝𝐞𝐝—and it won’t happen by framing plant-based alternatives as compromises for a niche audience. True transformation requires boldness and an “if we build it, they will come” mindset. As Henry Ford famously said, “If I had asked people what they wanted, they would have said faster horses.” Likewise, no one asked for the iPhone or ChatGPT, but once introduced, these innovations became indispensable. Plant-based innovation is advancing rapidly. Technologies like precision fermentation (for example by FERM FOOD mention in the interview), 3D-printed plant-based meats, mycelium-based proteins, and lab-cultivated meat are revolutionizing taste and texture. These breakthroughs position plant-based products at the cutting edge of food innovation, and that’s how they should be marketed. I recently heard Eshchar Ben-Shitrit, co-founder of Redefine Meat, on The Future of Foods podcast. His approach is inspiring—positioning plant-based products as premium, high-quality meat that just happens to be made from plants. He specifically targets meat lovers who value great taste and quality but want to avoid the environmental and health downsides of traditional meat. Isn’t that a far more compelling and appealing way to talk about food? I believe the contrast between how risk-averse big food companies position alternative proteins and the revolutionary approach of small, agile, and bold innovators highlights a gap that needs to be bridged. 𝐏𝐥𝐚𝐧𝐭-𝐛𝐚𝐬𝐞𝐝 𝐦𝐞𝐚𝐭 𝐢𝐬𝐧’𝐭 𝐣𝐮𝐬𝐭 𝐟𝐨𝐫 𝐯𝐞𝐠𝐚𝐧𝐬—𝐢𝐭’𝐬 𝐭𝐡𝐞 𝐟𝐨𝐨𝐝 𝐨𝐟 𝐭𝐡𝐞 𝐟𝐮𝐭𝐮𝐫𝐞. Links to the article and the podcast in comments below.

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.

𝐈𝐧𝐧𝐨𝐯𝐚𝐭𝐢𝐨𝐧 𝐢𝐧 𝐅𝐨𝐨𝐝 𝐒𝐜𝐢𝐞𝐧𝐜𝐞: "𝐑&𝐃 𝐢𝐬 𝐭𝐡𝐞 𝐡𝐞𝐚𝐫𝐭 𝐨𝐟 𝐟𝐨𝐨𝐝 𝐢𝐧𝐧𝐨𝐯𝐚𝐭𝐢𝐨𝐧. 𝐈𝐧 𝐦𝐲 𝐞𝐱𝐩𝐞𝐫𝐢𝐞𝐧𝐜𝐞, 𝐭𝐡𝐞 𝐚𝐛𝐢𝐥𝐢𝐭𝐲 𝐭𝐨 𝐜𝐨𝐧𝐭𝐢𝐧𝐮𝐨𝐮𝐬𝐥𝐲 𝐞𝐱𝐩𝐞𝐫𝐢𝐦𝐞𝐧𝐭 𝐚𝐧𝐝 𝐢𝐦𝐩𝐫𝐨𝐯𝐞 𝐩𝐫𝐨𝐝𝐮𝐜𝐭 𝐪𝐮𝐚𝐥𝐢𝐭𝐲 𝐰𝐡𝐢𝐥𝐞 𝐦𝐚𝐢𝐧𝐭𝐚𝐢𝐧𝐢𝐧𝐠 𝐬𝐚𝐟𝐞𝐭𝐲 𝐬𝐭𝐚𝐧𝐝𝐚𝐫𝐝𝐬 𝐢𝐬 𝐤𝐞𝐲 𝐭𝐨 𝐬𝐭𝐚𝐲𝐢𝐧𝐠 𝐚𝐡𝐞𝐚𝐝. The future of food innovation is expected to be driven by several key technical advancements: 1. Precision Fermentation and Cellular Agriculture: These technologies are poised to revolutionize the way we produce protein-rich foods. Precision fermentation allows for the production of bio-identical proteins, enzymes, and other food components using microbial systems. Cellular agriculture, on the other hand, enables lab-grown meats that replicate the taste and texture of traditional meat products without the need for animal farming. 2. Functional Foods and Nutraceuticals: Consumers are increasingly seeking foods that offer health benefits beyond basic nutrition. The incorporation of bioactive compounds like antioxidants, probiotics, and prebiotics into everyday foods is a growing trend. R&D is focused on identifying, extracting, and stabilizing these compounds without compromising sensory properties. 3. Plant-Based and Alternative Proteins: Innovation in plant-based foods and alternative protein sources like algae, mycoprotein, and insect proteins will continue to grow. Advances in texture modification, flavor masking, and the use of emulsification technologies will enhance the sensory profile of these products, making them more appealing to a broader consumer base. 4. Sustainable Food Production: The integration of sustainability into food innovation is becoming non-negotiable. R&D teams are increasingly focused on developing eco-friendly packaging materials, minimizing water usage in production, and optimizing supply chains to reduce carbon footprints. Novel techniques such as vertical farming and aquaponics also contribute to more efficient and sustainable food production systems. 5. Personalized Nutrition: The combination of genomics, data science, and R&D is paving the way for personalized nutrition. Tailored dietary recommendations based on genetic makeup, lifestyle, and microbiome analysis can offer more effective nutritional interventions. This innovation requires ongoing research into nutrient interactions and bioavailability. 6. Food Safety and Traceability with Blockchain and AI: Technologies like blockchain ensure full traceability of ingredients, from farm to fork, while AI can predict potential safety hazards, automate quality control, and optimize supply chain management. These innovations not only improve safety but also help maintain compliance with evolving regulatory standards. 𝐖𝐡𝐚𝐭 𝐚𝐫𝐞 𝐲𝐨𝐮𝐫 𝐭𝐡𝐨𝐮𝐠𝐡𝐭𝐬 𝐨𝐧 𝐭𝐡𝐞 𝐟𝐮𝐭𝐮𝐫𝐞 𝐨𝐟 𝐟𝐨𝐨𝐝 𝐢𝐧𝐧𝐨𝐯𝐚𝐭𝐢𝐨𝐧?"

Leonardo da Vinci, a Western figure, embraced the Eastern notion 'Jaisa anna, vaisa mann', linking sensitivity, compassion, and vegetarianism. His belief, coupled with India's growing plant-based trend, fuels a burgeoning industry. Despite 29% vegetarianism population, India's health food industry aims for $30 billion by 2026, driven by changing consumer perceptions. • Mindful eating, plant-based innovation, and D2C players like Blinkit and Zepto drive product discovery and purchase. • People prioritize animal welfare, believing in saving and preserving life sanctity. • Most are driven by the environmental impact of animal-derived products. • Shift in consumer attitude towards health products post-Covid. India’s Plant Based Food Industry Association (PBFIA) has outlined ambitious that could make India a leading global supplier of plant protein ingredients. India has long been a key exporter of a variety of food products and plant-based food sector provides room for expansion. From expansion point of view, various government initiatives such as Pradhan Mantri Kisan Sampada Yojna (PMKSY), Pradhan Mantri Formalization of Micro Food Processing Enterprise Scheme (PMFME), and Production Linked Incentive Scheme for Food Processing Industry (PLISFPI) along with numerous Indian Start-ups such as Oats’Up, Ahimsa Food, Good Dot, Goodmylk to name a few have begun gaining traction through collaborations with local gyms and cafes. Moreover, traditional players of the food industry have been strengthening ingredient focused product portfolio such as Danone and Epigamia’s plant-based yogurt, Nestle’s vegan KitKat and Pea-based milk and coffee, Raw’s almond milk, Gluten and sugar free Oreo, and Beyond Meat partnering with global food chain giants McDonald’s to co-develop plant-based menu items. In conclusion, the convergence of historical ideologies, such as Leonardo da Vinci's advocacy for vegetarianism, with the contemporary momentum of India's emerging plant-based food industry underscores a profound shift towards compassion, sustainability, and health-consciousness. As India embraces its potential to lead the global market in health-based food alternatives, drawing inspiration from visionaries like da Vinci, we witness a transformative journey towards a more ethical and environmentally sustainable future for food consumption. Through continued innovation, collaboration, and awareness, India stands poised to redefine the landscape of the food industry, fostering a healthier, more compassionate world for generations to come. (April 15 is Leonardo da Vinci's birth anniversary)

The #foodIndustry is constantly evolving, shaped by technological advances, shifting consumer preferences, and concerns about health and sustainability. A major shift in the food industry is the rise of snacking, with more consumers choosing small, convenient portions over traditional meals. Snacking has grown by 27% in the past five years, adding $6 billion to the industry and driving innovation in packaging and product development to meet demand for quick, healthy options. #MeatAlternatives One of the most transformative trends in the food sector is the rise of meat alternatives. The increasing availability of plant-based products, such as those from Beyond Meat and Impossible Foods, has led to more lab-grown and insect-based proteins entering the market. Companies like meati™ are using mushroom-based proteins, while others are creating products from cricket flour and mealworm protein powder. These developments are being driven by consumer demand for healthier and more sustainable options, but they also face challenges, such as scaling production and achieving broad consumer acceptance. Lab-grown and insect-based meat, though promising, still face hurdles related to cost and regulation. However, the trend is expected to continue, with the global alternative protein market projected to reach USD 32.68 billion by 2033. AI and Robots AI is being applied to predict and monitor food safety risks, while machine learning is being used to optimize food chemistry and engineering processes. In the manufacturing sector, robots are automating food preparation and packaging, improving efficiency and reducing labor costs. Meanwhile, IoT (Internet of Things) sensors are tracking food freshness and quality in real-time, enhancing supply chain transparency. Blockchain technology is transforming the food industry by enhancing traceability from farm to table. It helps address food safety concerns, manage contamination risks, and improve supply chain efficiency. Ultra-Processed Foods As the food industry evolves, ultra-processed foods have become increasingly prevalent, sparking debates about their impact on health. While many consumers seek convenience, some of the most popular plant-based and alternative products are highly processed, leading to concerns about the nutritional value of these foods. Critics argue that despite the popularity of plant-based alternatives, many of these products contain excessive sodium and are heavily processed, undermining their perceived health benefits. The food industry is now tasked with balancing convenience, health, and sustainability, as consumers seek products that align with their values and dietary needs. *** 𝘛𝘩𝘦 𝘢𝘣𝘰𝘷𝘦 𝘵𝘦𝘹𝘵 𝘥𝘦𝘮𝘰𝘯𝘴𝘵𝘳𝘢𝘵𝘦𝘴 𝘰𝘶𝘳 𝘯𝘦𝘹𝘵-𝘨𝘦𝘯 𝘴𝘦𝘢𝘳𝘤𝘩 𝘦𝘯𝘨𝘪𝘯𝘦, 𝘢𝘶𝘵𝘰𝘮𝘢𝘵𝘪𝘤𝘢𝘭𝘭𝘺 𝘱𝘳𝘰𝘷𝘪𝘥𝘪𝘯𝘨 𝘢𝘤𝘵𝘪𝘰𝘯𝘢𝘣𝘭𝘦 𝘪𝘯𝘴𝘪𝘨𝘩𝘵𝘴 𝘧𝘰𝘳 𝘣𝘶𝘴𝘪𝘯𝘦𝘴𝘴 𝘥𝘦𝘤𝘪𝘴𝘪𝘰𝘯-𝘮𝘢𝘬𝘪𝘯𝘨. Contact us for more information. #SustainableFood

Exploring the future of plant based meat alternatives. The future of plant-based meat alternatives is rapidly evolving as consumer demand for sustainable, ethical, and healthy food options continues to grow. This burgeoning industry offers a glimpse into a world where plant-based proteins could potentially dominate the market, revolutionizing the way we consume food. 1. Technological Innovations: Companies are investing heavily in research and development to improve the taste, texture, and nutritional profile of plant-based meats. From precision fermentation to genetic engineering, these technologies aim to mimic the experience of eating traditional meat. 2. Diverse Ingredients: Initially, soy and pea protein were the main sources of plant-based meat. Today, companies are exploring a wider variety of ingredients such as mushrooms, lentils, and even algae to create products that appeal to different tastes and dietary preferences. 3. Environmental Impact: Plant-based meats have a significantly lower carbon footprint compared to traditional livestock farming. They require less water, land, and resources, making them an attractive option for eco-conscious consumers. 4. Health Benefits: Many plant-based meats offer benefits such as lower cholesterol levels and reduced risks of certain diseases. They also tend to contain fewer calories and fats than animal meats, providing a healthier alternative for those looking to improve their diets. 5. Market Expansion: The plant-based meat industry is projected to expand rapidly, with more products entering the market and an increasing number of mainstream fast-food chains offering plant-based options. This expansion could lead to greater affordability and accessibility of plant-based meats for consumers. 6. Consumer Acceptance: As awareness of the environmental and health benefits of plant-based diets grows, so does consumer acceptance. Major food brands are introducing plant-based alternatives to cater to this growing market. In summary, the future of plant-based meat alternatives looks promising, with continual innovation and increasing acceptance. As technology and ingredients improve, plant-based meats may become an integral part of mainstream diets worldwide, leading to a healthier and more sustainable food system.

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

🚀 To help navigate the global AgriFoodTech innovation landscape, Forward Fooding developed a proprietary taxonomy. It organizes the supply chain into 8 macro-activities, further divided into sub-categories, with over 150 specific tech tags. One key area in the food system is the creation of Next-Gen Food and Drinks. 🦗 Role of Next-Gen Food and Drinks Next-Gen Food and Drinks is reshaping the agrifood system by addressing critical issues such as food security, sustainability, and health. Leveraging advanced technologies and sustainable practices, these innovations offer exciting gastronomic experiences while tackling pressing global challenges. 📈 Trends in Next-Gen Food and Drinks 🍱 AI and data analytics enable personalized nutrition plans with next-gen ingredients like adaptogens and probiotics 🌿 Biodegradable, edible packaging from algae, fungi, and plant-based polymers 🧫 Cellular agriculture and fermentation advancements drive cultured food production 💪🏻 Biofortification enriches next-gen food products with essential nutrients 🍄 Bioactive ingredients like mushrooms, algae, and CBD create functional foods targeting specific health and wellness trends ☕️ Key Domains in Next-Gen Food and Drinks 1. Cellular Agriculture 2. Functional Foods & Drinks 3. Insects 4. Meal Replacements & Supplements 5. Plant-Based 6. Protein Fermentation Swipe to find out who the companies dominating the Next-Gen Food and Drinks space! Learn more here: https://lnkd.in/es79zh79 Explore our proprietary taxonomy here: https://lnkd.in/eBFmmY7 Mihir Pershad, Nicolas Morin-Forest, Dr. Sebastian Rakers, Giljun Park, Roee Nir, Lou Cooperhouse, Leila Strickland, PhD, Russ Tucker, Ziliang Yang, Réka Trón, Cristina Prat, Alexander Gänsdorfer, Rafaela Gontijo Lenz, Scott Frohman, Udi Peretz, Leo Campbell, Alvyn Severien, Lucia Marrocco, Anian Schreiber, Kanitsanan Thanthitiwat, Ivonne Márquez, Thomas Farrugia, Christian Bärtsch, Francesco Majno, Jürgen Strittl, Kat Cole, Maria Soledad Vela Gurovic, Marc Washington, James McMaster, Marc Coloma, Sasikanth C., Vladimir Mićković, Widya Putra, Deniz Ficicioglu, Marison Ian, Alan Iván Ramos, Justin Whiteley, Jan Pacas, Matthew Strongin, Abhishek Sinha #ForwardFooding #foodtech #innovation #plantbasedmeat #cultivatedmeat #precisionfermentation #functionalfoods

Delighted to be a part of the Vegan India Conference 2024, where Innovation and Sustainability took Center Stage. Our co-founder Kevin Parekh was one of the speakers on the panel discussion on "Breakthrough Innovations in Plant-Based Food Technology," engaging with industry leaders on critical topics: 🌱🍴🔄 Sustainability in the food chain: Underscoring sustainability's crucial role in the future of food production and consumption. 🌱🌿Rise of Plant-Based Choices: Highlighting the burgeoning demand for plant-based alternatives in Indian and global markets. 💡Innovation as a Catalyst: Emphasizing the importance of continuous research and development in driving consumer adoption of plant-based options. 🏭 Leveraging India's manufacturing prowess and talent for Global Impact: Highlighting access to India's crop diversity, manufacturing capabilities and specialized talent pool to produce superior quality proteins for global markets. We're honored to have been recognized for our commitment to innovation, receiving the prestigious Innovation Icon Award in the Plant-Based Ingredient Category. This award signifies the industry's recognition of our dedication to pushing the boundaries of plant-based technology. Beyond the panel discussion and award win, our Vegan Egg Station featuring revolutionary plant-based egg alternatives emerged as a major attraction at the Future of Food Conclave! This interactive booth showcased the potential of delicious, sustainable, and healthy plant-based options and sparked excitement and optimism about the future of plant-based food. Our unwavering focus is on developing cutting-edge, functional, plant-based protein ingredients. These innovations are crucial in creating a healthier future for our planet and food systems. We understand the importance of collaboration and invite you, our industry leaders, potential collaborators, and stakeholders to join us on this exciting journey. Kevin Parekh | Ashish Korde | Kruti Urs | Umesh D. Rode | Jubilant Consumer Pvt. Ltd. | Vegan First | Vegan India Conference 2024 #plantbased #sustainability #foodinnovation #futureoffood #proeon #veganindia #innovationicon #plantprotein #nutrition