Green Queen Media

🍛🚮 NESTLÉ, TESCO, SAINSBURY’S JOIN CALL TO MAKE FOOD WASTE REPORTING MANDATORY With around 11% of Brits going hungry every year, the potential to address food security by cutting back on waste is massive – especially since food waste costs the economy £21.8B annually. To push the food industry to make the change, a group of over 30 businesses have written to Steve Reed, the UK’s environment secretary, urging the government to companies to disclose how much food is thrown away as a way to reduce waste across the country. As reported by The Guardian, the letter was led by Jamie Crummie, co-founder of surplus food app Too Good To Go, and the British Retail Consortium, which represents thousands of retailers, ranging from large supermarkets to independent shops. It was co-signed by some of the UK’s largest grocers, including Tesco, Sainsbury's, Waitrose & Partners, Aldi UK and Marks and Spencer, alongside major food companies like Nestlé, innocent drinks, Yoplait (owned by General Mills), Princes Limited, and YO! Sushi. The signatories suggest that the mandatory reporting they’re calling for wouldn’t be imposed on farmers, but on food companies above a certain size beyond the farm gate. They are also now working with MPs to raise awareness about the problem, and ministers are reportedly willing to consider putting a duty on companies to report their food waste. Wera Hobhouse, the Liberal Democrat MP for Bath and vice-chair of the parliamentary environment group, said: “The number of meals that are simply thrown away in the UK each week is deeply concerning. To reduce food waste across the board, we first need to move beyond the throwaway culture we have become far too used to.” More information in the full article: https://lnkd.in/eDTyAvPP #GreenQueen #foodwaste #climatechange #climateaction #pollution #emissions #sustainability

🌱🧀 AHEAD OF NEW COOKBOOK, MIYOKO SCHINNER TEACHES VEGAN CHEESE MASTERCLASS Two years after she left the brand she founded, Miyoko’s Creamery, Miyoko Schinner has joined forces with online learning platform Meet The Vegans to lead a masterclass on all things plant-based dairy. The course is inspired by the forthcoming book The Homemade Vegan Creamery, whose recipes and techniques will form the basis of the digital cooking class, which will feature cheeses, butter, and snacks made from leftover ingredients. Schinner has been making and selling plant-based cheese for decades, but the latest cookbook contains “new ways to make cheese, using fermentation and coagulation”, and ingredients she hasn’t publicly explored before. “I’ve gotten back into the kitchen over the last year, back on the bench, and I have been working and innovating all these new recipes on making fresh and hard cheeses using a variety of plant milks, whether it’s watermelon seeds or sunflower seeds,” she said. Meet The Vegans was established in January this year, and features courses from a host of plant-based chefs around the world, including Wicked Kitchen co-founder Chad Sarno and former Unity Diner head chef Greg Hanger. Moreover, the platform also offers an AI Chef tool to help home cooks decide what to make with the ingredients they have, in a bid to reduce food waste and promote plant-based versions of conventional meat dishes. Learn more in the full article: https://lnkd.in/es9T-Gqk #GreenQueen #altdairy #vegan #veganrecipes #sustainability #futurefood #foodsystems

🥩 The Big Story: The Geopolitics of Cultivated Meat - that and more inside Green Queen Media's #FutureFoodWeekly 👀 US Republicans Fear China’s Biotech Revolution – Are They Finally Embracing Cultivated Meat? 🇪🇪 Estonia’s ÄIO Secures €6.1M for Demo Facility to Turn Sawdust Into Palm Oil & Animal Fat Alternatives 🍫 Choruba & the Chocolate Factory: Italy’s Foreverland Food Bites Into €3.4M for New Cocoa-Free Chocolate Products 🇲🇾 Qarbotech Gains $1.5M to Expand Photosynthesis Enhancing Tech Across Southeast Asia 🥓 The Raging Pig Co. Attracts Investment to Expand Vegan Pork Products & Launch Mycelium Meat 🏭 Ahead of Opening World’s Largest Cultivated Meat Factory, Believer Meats Taps GEA Group to Drive Down Costs 🌱 Rebellyous Foods’ New Mock 2 Platform Makes Cost-Competitive Plant-Based Meat 📉 Amid NHS Blended Meat Deal, Sales Hit 6-Year Low for Quorn Foods Maker Marlow Foods Limited 🧀 Those Vegan Cowboys Unveils Animal-Free Casein for Meltier, Stretchier Cheese 🧬 LanzaTech Expands Gas Fermentation Tech to Recycle Waste Carbon Into Protein, Partners with US Military 🌭 Kinoko-Tech Inks Deal to Roll Out Fungi Products in Australia, From Zero-Waste Burgers to Mycelium Muesli Bars 🔬 University of Tübingen Researchers Are Using Baker’s Yeast to Turn Carbon Dioxide Into Protein & Folate 🇯🇵 The Good Food Institute Bets On Japan’s Protein Transition with New Tokyo Office 🥩 Tyson Foods Faces Greenwashing Lawsuit Over ‘Climate-Smart’ Brazen Beef 📊 Despite Declines, Plant-Based Meat is Selling Better Than It Did Pre-Pandemic Read the full version here: https://lnkd.in/dRCsT6BB Or listen to our EIC Sonalie Figueiras and Clear Current Capital's Steve Molino talk about it live here: https://lnkd.in/dpcBdwTV #GreenQueen #altprotein #futurefoods #cultivatedmeat #innovation #sustainability #climatechange -------- Want to see more posts like this? Hit the 🔔 button on our profile so you don't miss any updates. Or subscribe to our newsletter to get the latest in alt protein and sustainability: https://lnkd.in/eMJ7WwXC

🇦🇹🍤 AUSTRIAN VEGAN SEAFOOD STARTUP OPENS ‘WORLD’S LARGEST’ 3D-PRINTED FOOD FACTORY Austrian alternative protein startup Revo Foods has unveiled a new production facility and an updated version of its flagship 3D-printed salmon. The new site, dubbed the Taste Factory, can produce up to 60 tonnes of product a month at full capacity, and is described as the first manufacturing plant to apply 3D food-printing technology on such a scale. It makes use of Revo Foods’s 3D Structuring tech, which combines two materials (like fat and protein) into complex new forms, in this case resembling meat muscle structures. It helps create desirable textures and juicy, tender structures that are key for vegan fillets. The fat integration creates the delicate layers of its salmon analogue, which are said to separate when baked or fried. “With 3D Structuring, we can create entirely new textures using simple but nutrient-rich ingredients like mycelium, creating products that are just so much more exciting,” said Revo Foods CEO Robin Simsa. Revo Foods, founded in 2021, introduced the first iteration of its mycoprotein-based salmon just over a year ago, initially rolling the whole-muscle seafood analogue at REWE Group’s vegan flagship store, Billa Pflanzilla. Having raised €7.5M ($8.3M) in investment so far, Revo Foods is continuing its efforts to fundraise as it explores new products. One of these could be what Simsa termed a “more natural mushroom protein fillet”, one that would have “an exciting new texture” and umami flavour without attempting to mimic meat – much like what Fable Food Co is doing. Read the full article here: https://lnkd.in/eieVdCCT #GreenQueen #altprotein #foodtech #futurefoods #foodsystems #sustainability #climatechange #innovation

🗑️♻️ TESCO, SAINSBURY’S ‘MISLED’ CONSUMERS BY BURNING MOST OF THE SOFT PLASTIC THEY PLEDGED TO RECYCLE Tesco and Sainsbury's’s – the UK’s two largest retailers – are being accused of misleading shoppers over their plastic recycling schemes, after campaigners inserted trackers inside soft plastic packages. Between July 2023 and 2024, members of campaign group Everyday Plastic placed Apple AirTags in 40 bundles of soft plastic collected at Tesco and Sainsbury’s stores across England, as part of the retailers’ take-back schemes. But instead of recycling these soft plastics – as they had pledged – 70% of them were actually burned. The rest ended up at recycling facilities that downcycle them into lower-value products (like bin bags, carrier bags, and composite timber boards), and 80% of these were sent to recycling facilities abroad, mainly to Turkey. This takes advantage of consumers’ goodwill and misleads them about the environmental impact of soft plastics, the campaigners argue. “Our trackers reveal the hard truth about soft plastic recycling schemes at supermarkets – soft plastic packaging is not getting recycled,” said Alison Colclough, research director at Everyday Plastic, which carried out the investigation with the Environmental Investigation Agency. “Supermarkets, waste companies and the government acknowledge that there are significant challenges to recycling soft plastic,” she added. “Our tracker investigation supports these claims and shows that soft plastic is extremely difficult, if not impossible, to recycle at scale.” Both Sainsbury’s and Tesco are part of the UK Plastics Pact, whose members are responsible for 75% of consumer plastic packaging, and have pledged to recycle or compost 70% of packaging while eliminating single-use plastics by 2025. This is an effort coordinated by UK waste reduction charity WRAP. Read the full article here: https://lnkd.in/eUmT9s6X #GreenQueen #plastics #pollution #sustainability #climatechange

🇪🇸🧀🌱 SPAIN'S HEURA FOODS LAUNCHES HEALTHIER PLANT-BASED CHEESE & PASTA It may account for a quarter of Spain’s plant-based meat market, but Heura Foods isn’t satisfied with that – part of an industry inundated with ultra-processed concerns, the startup is doubling down on its technology to expand into new categories. At Future Food-Tech London, the Barcelona-based firm showcased a glimpse of its future. By combining plant proteins and healthy lipids, Heura is unlocking textures in food categories where it has been “technologically impossible” to do so until now. The company – famous for its clean-label vegan chicken, sausages, burgers and seafood – is now moving into cold cuts, cheese, and pasta. The goal is to tackle a wider range of categories with nutrient-dense alternatives that do away with the need for additives, modified starches, and saturated fats, and entice a larger share of consumers drawn away from ultra-processed food (UPFs). “Rather than focusing solely on new ingredients, we need better technologies for product design,” said Heura co-founder and CEO Marc Coloma. “We no longer need to wait years for new functional ingredients that biomimic animal proteins. We can now develop the next generation of products at scale, directly from plant proteins.” The new product prototypes are, of course, a work in progress, and serve as an example of the solutions Heura plans to offer by licencing its technology to industry-leading companies. The dairy-free cheese, high-protein pasta, and clean-label cold cuts are set to grace grocery shelves in early 2026. There are hardly any brands better placed to spread this message than Heura, which has raised €88M to date and is responsible for four out of the five bestselling vegan products in Spain. Last year, it grew sales by 22%, reaching €38.3M, and it’s coursing towards profitability by 2025. Can its new products capture grocery baskets the same way it has with meat analogues? Read the full article here: https://lnkd.in/eyRqVfXF #GreenQueen #altprotein #futurefoods #foodsystems #sustainability

⚡ FUTURE FOOD QUICK BITES ⚡ This week, Future Food Quick Bites covers Sunday Supper’s plant-based mozzarella sticks, M&S’s new vegan cookies, and a cultivated meat tasting in India. 👉 Swipe left for the details. 🛒 New Products and Launches Sunday Supper / Italian Frozen Food CULT Food Science UPSIDE Foods Barilla Group Sól Date Daiya Foods Inc The Vegetarian Butcher, Mama's Maaltijden LA VIE™ Ingood by Olga Wetherspoons, Quorn Foods Marks and Spencer Juicy Marbles HAPPIEE! Wild Thingz H!P Chocolate | B Corp Swees Plant Based Foods Co., Ltd. 💵 Company and Finance News Pascual Innoventures , Onego Bio Oshi PAN Sweden, Formas, a Swedish Research Council for Sustainable Development, Lantmännen Sproud Fermtech Triplebar Nurasa, Food Harbour Hamburg Steakholder Foods, Bondor Foods Biokraft Foods Alt Protein Careers, Redefine Meat, Mewery ⚖ Policy Developments FAO Friends of the Earth The Vegan Society Find out the latest in the alt protein space here: https://lnkd.in/e9PjnnDt #GreenQueen #altprotein #futurefood #funding #investment #foodtech #sustainability -------- Want to see more posts like this? Hit the 🔔 button on our profile so you don't miss any updates. Or subscribe to our newsletter to get the latest in alt protein and sustainability: https://lnkd.in/eqEx5DT

🇦🇺💰 QUEENSLAND GOVT BACKS CAULDRON FERM’S EFFORTS TO BUILD APAC’S LARGEST PRECISION FERMENTATION FACILITY Cauldron Ferm – based in Orange, New South Wales – is building the facility to apply its novel hyper-fermentation tech on a commercial scale. It uses a continuous fermentation process that lowers net unit costs by up to 50%, and provides 20% more output with 45% less capex. To support the construction of the Cauldron Bio-fab plant, the Queensland government is providing financial assistance and facilitation through its Industry Partnership Program, which aligns with its strategy to develop new industries that would be in demand as the world decarbonises. “Cauldron’s project will help establish Mackay as a leading biocommodity hub, providing a precision fermentation commercialisation pathway that builds on successive Queensland and Australian government investments in QUT (Queensland University of Technology)'s Mackay Renewable Biocommodities Pilot Plant by offering increased capacity for companies ready to move to the next stage of production,” Cauldron Ferm co-founder and CEO Michele Stansfield told Green Queen. The company currently has a demo facility in New South Wales, with a fermentation capacity of 25,000 litres (which has been backed by the federal government). It now plans to expand operations into the Cauldron Bio-fab plant, which it has previously indicated will have a 500,000-litre capacity. The Mackay factory will produce inputs for food, nutrition, materials, beauty, personal care, chemicals, and biofuels, with an annual output of over 1,000 tonnes. And it will not be the last of its kind – Cauldron Ferm is planning to develop a global network of industrial facilities in multiple markets. “With the support of the Queensland Government, Cauldron is a step closer towards building a first-of-a-kind facility that will produce ingredients used in fibre, fuel, feed and food products at commercial scale,” says Grace Grace, Queensland’s state development and infrastructure minister. Learn more in the full report: https://lnkd.in/gsT7eji9 #GreenQueen #altprotein #fermentation #foodtech #sustainability #innovation #futurefood

🌱 Excited to announce that our founder and editor-in-chief Sonalie Figueiras will be speaking at Food Frontier’s AltProteins 24 on 10 October 2024 in Melbourne! There, she will be sharing insights on sustainability and the future of food. Join us for insightful keynotes, pioneering research, dynamic panels, and great networking. Don’t miss out—register now: https://lnkd.in/dF5nS3qp #AltProteins24 #SustainableFood #FutureOfFood #GreenQueen

🇰🇷🐟 UMAMI BIOWORKS INKS DEAL TO INTRODUCE CULTIVATED SEAFOOD IN SOUTH KOREA With cultivated meat progressing rapidly in South Korea – thanks to the government’s establishment of a regulatory framework for these products – SIngapore’s Umami Bioworks is the latest to join the country’s burgeoning sector. The cultivated seafood producer has signed an MoU with biotech firm KCell Biosciences and bioprocess solutions provider WSG to set up a scalable domestic production pipeline for cultivated seafood in South Korea, with a view to accelerate these products’ market entry in the country. In what is one of the world’s largest seafood consumers, Umami Bioworks will combine its seafood cultivation technology, with KCell Biosciences’s cell culture media expertise and WSG’s bioprocessing hardware. The consortium will not only focus on the commercialisation of cultivated seafood in South Korea, but also serve as a model for future partnerships across Asia. “Umami is providing the production process, cell lines, and product forming technology, while K-Cell is supplying cell culture media ingredients, and WSG is providing the production hardware,” Umami Bioworks founder and CEO Mihir Pershad tells Green Queen. “Collectively, we can deliver a true plug-and-play solution at a scale and cost suitable for leading food producers.” Umami Bioworks, which merged with fellow cultivated seafood player Shiok Meats earlier this year, is aiming to strengthen its production capacity to meet local market demands, regulatory frameworks, as well as consumer expectations about quality and sustainability. The cultivated meat sector is evolving rapidly in South Korea, with the government creating a regulatory-free special zone designed for these cultivated foods, which harbours 10 startups. The Ministry of Oceans and Fisheries is also investing ₩28.6B ($21M) in research funding for its plant-based and cultivated seafood tech. Read the full article here: https://lnkd.in/d5hFri7G #GreenQueen #altprotein #futurefoods #foodsystems #sustainability