Miyoko Schinner is founder and CEO of Miyoko's Kitchen, a plant-based food startup specializing in nut and coconut-based cheese and butter alternatives.
Plant-based protein startups using technology to create and mass produce their products have traditionally received support from a small but dedicated group of investors, which is increasingly being joined by major food and agriculture players as this trend solidifies.
Every year, grocery retailers and food media put out trend lists for the coming year, predicting what’s going to be big in food. A careful look at these lists can help us predict, not what technologies are going to get a vote of confidence from VCs and investors - but rather, which technologies are going to have the attention of consumers in the year ahead.
Protein-rich foods are in particular demand, but with the meat industry responsible for more than 15% of greenhouse gas emissions, Innovative Food startups are finding alternative ways to give consumers what they want.
The company uses a blend of oats, lentils, sunflower seeds, coconut, sesame seeds and has created three flavors of yogurt with no added sugars, while eliminating the waste common in plant-based dairy alternatives such as soy milk.
Plant-based foodtech startup Nutriati has raised $8 million in Series A funding to commercialize ingredients targeting food manufacturers and processors.
Agri-food technology companies raised $42.5m in two weeks from farm-to-fork.
ReFED Names Chris Cochran As First Executive Director
ReFED, a collaborative, cross-sector effort of 40 businesses, non-profits, foundations, investors and policymakers committed to reducing food waste in the United States, has named Chris Cochran, Walmart’s senior manager of Corporate Sustainability, as its first executive director, effective in April.