Last week was all about regulatory breakthroughs, and this week it’s all about investment. Big investments!
Kicking off, one German company has scooped an enormous €53 million Series B funding round, marking the largest investment in mycelium technologies in Europe to date. The funding round was oversubscribed and led by Dr Hans Riegel Holding (HRH), a holding company of the renowned confectionery group Haribo!
Meanwhile, Mexican meat and dairy company, Sigma Alimentos, has made an undisclosed investment in a USA-based meat alternatives producer to create a new line of plant-based whole-cut meats. The CEO of his innovative food-tech anticipates business revenue exceeding US$10 million in the next 12 months, with his company currently selling its products in over 30 fine dining and casual restaurants across seven US states.
Elsewhere, the news of the Netherlands now allowing tastings of cultivated meat just missed last week’s newsletter, but it’s too good - and too big - a story to let go by the wayside. This makes the country the first in the European Union to make pre-approvals of cultivated food tastings possible, even before an EU novel food approval.
Equally innovative, a 3D food-printing specialist from Israel has announced that it has further expanded its 3D-printing capabilities with the world's first plant-based, 3D-printed shrimps, expertly designed to mimic the authentic texture and flavor of conventional shrimps. The shrimp market is worth more than US$60 billion, and is projected to continue growing substantially over the coming decade!
Before we go, we’d like to let you know that the Q1 edition of Protein Production Technology International will be published this week, featuring articles on precision fermentation, regulations, ingredients, scaling cultivated meat, and more. If you don’t receive the magazine, click here to subscribe free of charge, and let us know what you think after you’ve had a good read. It’s another 100-pager and we’re pretty proud of it…
For now, though, read on to find out who made this week’s Top 4… and more…!
Joseph Thomas from Elementar Americas explains how plant-based food producers can benefit from in-house protein analysis using fast, reliable and easy-to-use nitrogen and protein analyzers
The world might be facing a crisis when it comes to feeding humans, but there is another pressing consumption concern with other inhabitants of this planet: domestic animals. John Challen assesses the state of the market
The Future of Protein Production Chicago is the meeting place for accelerating the commercialization of proteins in the Americas. The conference and exhibition will showcase more than 30 exhibitors and 75 speakers and bring together over 400 people.
Register now to take advantage of the Super-Early Bird discount. Tickets are limited, so secure your spot now at the best price.
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The clean label trend is not specific to plant-based foods but has gained prominence in this category due to the perception that plant-based products are inherently healthier and more sustainable. Addressing the clean label challenge can be complex, as manufacturers need to balance consumer demands for simplicity with the technical requirements of creating palatable and shelf-stable plant-based products. Join us for this webinar as we investigate reformulating recipes, exploring natural preservatives, and finding innovative ways to maintain product quality and taste without relying on synthetic additives.
If you missed last month’s webinar, you can still catch up on-demand whenever it suits you.
Listen to the latest episode now! New episodes are released each month.
In the latest episode, we had the pleasure of chatting with Andy Shovel, Co-founder & CEO of THIS. Join us as Andy takes us on his incredible journey from running a meat-based enterprise to becoming a leader in plant-based food innovation. He gets candid about the challenges and triumphs faced by THIS, including finding the perfect balance between product quality and meeting consumer health expectations. Andy also spills the beans on THIS's exciting future plans, including careful global expansion and ongoing innovation in whole food-based meat alternatives.
Before we go, we'd like to invite you to be part of the conversation. What trends do you foresee? What breakthroughs excite you the most?
Drop us a line or tag us on social media to share your thoughts. Together, we can nourish ideas and cultivate innovation in the ever-evolving world of complementary protein production.
Would you like to feature in next week’s news? Email us at [email protected].
