The only subsegment delivering meaningful growth in unit sales was coconut milk, with dollar sales up 12.6% and units up 13.9% in the year to July 14, albeit off a small base.
“We’re talking about building smaller, smarter facilities with a lot less capital,” says cofounder and CEO Michele Stansfield.
The pair are also exploring using lactose permeate, a byproduct of milk protein production, as a feedstock for Superbrewed Food’s microorganisms, creating a circular solution.
Two agtechs join forces to address the overlooked tropical crop sector.
A new player has emerged on the alt dairy scene with an aged plant-based cheddar launching at select restaurants in New York City and the San Francisco Bay Area under the Plonts brand.
“We are trying to drive this business to cashflow positive operations as quickly as possible,” says CFO Lubi Kutua. “We have not said that that will occur this year.”
“We have very low capex, which allows us to to sell at parity, or even in some instances, to undercut traditional seafood,” says CEO Brittany Chibe.
The legal dispute between the animal-free dairy pioneer and co-manufacturer Olon is turning increasingly ugly, with Olon arguing that Perfect Day is presenting “a false narrative” of their deteriorating relationship.
São Paulo-based startup Typcal is seeking to blaze a trail in the Latin American market with mycoprotein which it claims grows more rapidly, on a broader range of feedstocks, than competitive fungi strains.
The tiny larvae are put in a state of suspended animation for up to 10 days without refrigeration, enabling insect protein producers to focus on rearing and processing.
Plus: autonomous delivery startup Nuro looks to be making a comeback.
Potato protein is highly soluble and has gelling, foaming, emulsification, binding, texturizing and stabilizing properties. It is also non-allergenic, which makes it attractive to formulators if the availability is there and the price is right, says ReaGenics.
“Shiru’s hypothesis has been that there are likely much more than a dozen sweet proteins out there, but it’s very difficult to find them if you don’t have the right tools,” says founder Dr. Jasmin Hume.
Blue Tree uses ultrafiltration coupled with adsorption to selectively remove disaccharides such as sucrose, lactose, and maltose from natural beverages such as juice, milk, and beer.
“Cultivated meat can address the issues that consumers care about and have already shown they will pay extra for, so if we can do it efficiently, why wouldn’t they buy it?” asks Jeff ‘Trip’ Tripician.
The firm will use the funds to scale up its production process, which it claims uses a fraction of the water and energy used by brands such as Quorn, with lower capital expenditure.
According to auctioneer Silicon Valley Disposition, equipment up for sale includes “high-end and late-model (mostly 2022) R&D instruments” including bioreactors.
Plus: NoPalm Ingredients raises funds for its palm oil alternative and layoffs at Cargill.
Nourish will work with Fonterra on Creamilux, a lipid produced by a genetically engineered microbe that “recreates the rich, creamy mouthfeel, taste and emulsification properties of dairy fat.”
The case mirrors a high-profile class action filed against Quorn Foods, which ultimately agreed to disclose that its fungi strain was a type of mold on product labels as part of a settlement.
Sponsored
Sponsored post: The innovator’s dilemma: why agbioscience innovation must focus on the farmer first