Plant-based by numbers (USA): Continued declines for alt meat, more positive news for alt dairy – GFI
US retail sales of plant-based meat fell 12% in 2023 with units down 19%, while plant-based milk sales were up 1% with units down 8%.
US retail sales of plant-based meat fell 12% in 2023 with units down 19%, while plant-based milk sales were up 1% with units down 8%.
Omeat is operating with a skeleton crew to conserve cash following a turbulent few months during which the founder stepped down as CEO after being accused of creating a hostile working environment.
“In 2016, I spoke to a lot of investors that said, ‘Why would anybody produce casein in plants when you can easily do it via precision fermentation?’ The same people are now coming back and saying, ‘Actually what you’re doing makes a lot of sense,'” says Alpine Bio founder Magi Richani.
According to Olon, it is owed $112m in unpaid manufacturing fees, unreimbursed CapEx, raw materials costs and other costs, plus an estimated $32m in damages resulting from Perfect Day’s alleged fraud.
The Maia Farms & Ecoation growing system for mycelium and fresh produce can make 700kg of food a year in a device the size of a wardrobe.
Industrial-scale insect farming is not for the faint-hearted. So what business models make sense, and who is going to fund the next wave of facilities?
Dutch startup Rival Foods will start deploying shear cell technology—a novel approach to texturizing plant-based proteins that can create whole cuts—at a “commercially viable scale” this summer.
“A key part of the proposition to fine dining chefs was that they can serve something that no one else has and no one else can have, because we invented it,” says Vow’s CEO.
Funding into Australian agrifoodtech startups fell 33% last year according to AgFunder data… But it could have been worse: global agrifoodtech funding fell 49% over the same period.
The Israeli startup leverages AI technology from computational biology specialist Evogene it claims will dramatically speed up the R&D process.
Meatable has slashed production times for cultivated pork by dramatically speeding up the process by which its stem cells differentiate into fat and muscle.
Scaling and commercializing products from a completely new crop takes time and patient capital, says Terviva cofounder and CEO Naveen Sikka.
If the marketing of whey from fermentation is too narrowly focused on the ‘animal-free’ aspect, it potentially limits the market, says Netherlands-based startup Vivici.
We caught up with FYTO to talk duckweed and manure management: “Manure is a great input because we’re growing probably the fastest nitrogen consumer on the planet.”
By producing it in fermentation tanks using microbial strains optimized by Triplebar Bio, FrieslandCampina Ingredients hopes to to unlock new markets for lactoferrin.
Cauldron believes a continuous fermentation process will be key to unlocking the commercial viability of microbial fermentation for a host of ingredients that have historically been sourced from animals or petrochemicals.
Making dairy without cows is cleaner, greener and kinder, says Bon Vivant. But is it commercially viable?
How will cultivated meat transition from a loss-making novelty served at a handful of restaurants to a viable alternative to animal ag?
Berkeley-based Orbillion reckons it can achieve economic production for cell-cultured Wagyu beef “at around 2,000 liters in scale,” says cofounder and CEO Dr. Patricia Bubner.
Shiok Meats, which had raised more than $30m since 2018, couldn’t see a clear path forward under its own steam.
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International Fresh Produce Association launches year 3 of its produce accelerator