GRAPEFRUTE - Talent Acquisition Specialists for R&D in Life Sciences & Consumer Goods’ Post

✅ Fighting off attacks from the meat industry ✅ Revo Foods being sued for product labelling, fight back, case dismissed ▶ Labelling debate: Needs to be honest, we support clear rules that are not just written by the meat industry but allow a fair competition (which is right now massively skewed in the favor of legacy meat businesses) #labelling #debate #vegan #plantbased

OUR CEO IS IN THE SPOTLIGHT 📣 Our 🍄Daniel spoke to vegconomist - the vegan business magazine last week (alongside Robin Simsa, CEO of Revo Foods) about how the fermentation of mycoprotein is a key technology for the food industry of the future. That's because it’s got it all: ✅ High nutritional value ✅ Sustainable source of protein ✅ Very similar in texture and flavour to conventional meat Plus, our Kynda plug & play bioreactors mean anyone can produce sustainable protein sources directly on-site at a much lower cost in a way that’s even better for the planet. Have a read of the article here: https://lnkd.in/esSz2VVZ #Fermentation #AlternativeProtein #FoodIndustry

🥩🌱 Blended meat, combining plant-based and animal meat, could face challenges due to consumer preferences and quality perception Meat lovers often view pure meat as high-quality. Plant-based consumers, choosing their diet for health, ethical, or environmental reasons, see the addition of animal protein as diluting their value proposition. Consumers enjoy a mix of plant-based and animal-based foods but prefer personalising their choices according to specific occasions and preferences. The idea of a standard blended product like a burger patty might not satisfy these diverse, personalised needs, making it challenging for such products to appeal broadly. For blended meat products to succeed, a consumer-centric approach is key. Potential strategies include leading with flavour, such as adding unique plant ingredients for an enhanced taste profile, and focusing on better nutrition without compromising taste. Irina Gerry ✉️ Hungry for more on biology and technology shaping food's future? Devour the free subscription and join a list of founders, investors, and biotech enthusiasts leading the food revolution: betterbioeconomy.com #bioeconomy #foodtech #altprotein #food

Producers of plant-based meat are now starting to rethink their ingredients amid a decline in demand. As consumers have become more health conscious over the years, with the vegan lifestyle getting a boost in popularity, you would think that the demand for plant-based meat would be skyrocketing. Well, that seems to not be the case as the plant-based meat industry is facing a decline in demand. Now some companies who produce the knockoff meat are planning to add in an extra ingredient to make it taste more like the real thing: animal fat, according to a recent report from The Washington Post. https://lnkd.in/gjeaREe2

Would this package labelling fool you? Can consumers mistake this plant-based product with conventional salmon? Some people think so, which is why Revo Foods has been sued. The accusation: Our product "Revo Salmon - 100% Plant-Based with Pea Protein" labelling does not make it clear that this is a vegan product. Naturally, we appealed the case. From our perspective, "Revo Salmon" is an indicative brand name (like "Beyond Meat" if you will), and there are clear messages such as "100% Plant-based with Pea Protein" or "Plant-Based - Vegan" in the corner. The case has now been dismissed by a court in Vienna, which can be seen as a victory for the #labelling debate about plant-based products which is going on in Europe for a while now. However, more attacks from the meat/fish industry are sure to come. What is most annoying about these attacks (apart from the effort and legal steps we need to take), is that its a dishonest discussion. There is no confusion happening here, consumers are not the idiots that the meat industry claims they are, by not being able to recognize obvious packaging information that a small child would be able to spot. A labelling discussion needs to be had, as its the Wild-West out there right now, with products being labelled with all kinds of indications. Its important that consumers know about the taste of the product (Hence, "Vegan Salmon", because it tastes like salmon), but it might be better for the whole industry if a honest labelling discussion & regulation is implemented. We support clear guidelines which e.g. could suggest "Plant-Based/Vegan X" for all these products, which can also lead to better consumer recognition. In any case, the meat/seafood lobby can annoy us with lawsuits all they want, that wont change a single thing. Their endgame here is to slow down protein alternatives, which is an obvious losing game given the trends. A smarter move might be to join us, by recognising that consumers demand more sustainable protein choices, and who would be better than the legacy meat industry to build a massive distribution of plant-based products given their scale? I know, change hurts, but you can either join the wave or get burried underneath it. And finally, we are all happy to have a real debate, but having a fake debate with the meat industry that claims consumers have the mental capacity of a carrot and cant recognize obvious product labelling wont get the job done. If you try to sue us, be sure that we will fight back. Otherwise, peace & love to all ✌ Read more about the case here: https://lnkd.in/d7c2UwSf

**Artificial Food: Navigating the Health and Environmental Implications** In recent years, artificial food has emerged as a significant topic of discussion, primarily due to its potential effects on both human health and the environment. As technological advancements continue to shape the food industry, understanding the implications of these developments is crucial for consumers, policymakers, and environmentalists alike. **Understanding Artificial Food** Artificial food encompasses a range of products, from lab-grown meats to synthetic flavors and additives. This category includes food items that are engineered or modified using technology rather than traditional agricultural methods. Examples include plant-based meat alternatives, genetically modified organisms (GMOs), and food additives created through chemical processes. **Health Concerns** 1. **Nutritional Value**: One of the primary health concerns surrounding artificial foods is their nutritional value. While some artificial foods are designed to be healthier alternatives to traditional options, others may lack essential nutrients or contain unhealthy additives. 2. **Allergies and Sensitivities**: The introduction of new ingredients and technologies can lead to unexpected allergic reactions or sensitivities. As these artificial foods become more prevalent, monitoring and labeling become critical to help consumers avoid potential allergens and make informed choices about their diets. **Environmental Impact** 1. **Resource Efficiency**: One of the touted benefits of artificial food, particularly lab-grown meats, is its potential to reduce the environmental footprint of food production. Traditional meat farming requires significant land, water, and feed resources. In contrast, lab-grown meats aim to minimize these resource demands, offering a more sustainable alternative. 2. **Reduction in Greenhouse Gas Emissions**: The production of artificial foods, especially plant-based and lab-grown options, can potentially lead to lower greenhouse gas emissions compared to conventional meat production. This reduction is crucial in addressing climate change and its associated challenges. **Ethical and Societal Considerations** The rise of artificial foods also brings up ethical questions and societal implications. Issues such as food equity, access to new technologies, and the potential displacement of traditional farming practices must be considered. Engaging in open discussions about these topics can help address concerns and promote fair and responsible practices within the food industry. **Conclusion** Artificial food represents a significant shift in how we produce and consume food, with potential benefits and challenges for both health and the environment. As technology continues to advance, it is essential to stay informed about the implications of these developments.

𝐓𝐡𝐨𝐮𝐠𝐡𝐭-𝐩𝐫𝐨𝐯𝐨𝐤𝐢𝐧𝐠 𝐚𝐫𝐭𝐢𝐜𝐥𝐞 𝐨𝐧 𝐭𝐡𝐞 𝐫𝐢𝐬𝐞 𝐨𝐟 𝐚𝐫𝐭𝐢𝐟𝐢𝐜𝐢𝐚𝐥 𝐟𝐨𝐨𝐝 𝐚𝐧𝐝 𝐢𝐭𝐬 𝐢𝐦𝐩𝐥𝐢𝐜𝐚𝐭𝐢𝐨𝐧𝐬! 🌱 As a HACCP consultant, I see the increasing importance of navigating the health risks and environmental impacts that come with innovative food technologies. Ensuring proper labeling, monitoring for nutritional integrity, and considering sustainable production are essential steps in making artificial food a viable, safe option for the future. The potential to reduce greenhouse gas emissions and improve resource efficiency is exciting, but we must balance these benefits with ethical considerations and public health awareness. Looking forward to seeing how the industry continues to evolve! #FoodSafety #Sustainability #ArtificialFood #FoodInnovation #HACCP

🌱🥩 6 WAYS THE PLANT-BASED INDUSTRY CAN REACH PRICE PARITY Alternative protein think tank The Good Food Institute has revealed that in 2022, plant-based meat was 67% more expensive than animal meat. Likewise, research by data scientist Hannah Ritchie last year showed that even the cheapest plant-based meat alternatives are higher in price than animal-derived meat, suggesting that the former don’t just need to be at parity with the latter, but rather much cheaper. So how do we get there? A new report by British chef and writer Anthony Warner for New Food Innovation Ltd delves into solutions to make meat alternatives cheaper than they currently are. The whitepaper outlines how textured vegetable protein (TVP) is usually much cheaper than meat, as the former is combined with a bunch of other ingredients to enhance the end product, things get a little trickier. Here’s how the plant-based meat industry can step over these hurdles and provide cheaper products to reach price parity with meat: 1️⃣ Tweaking flavour focus 2️⃣ Leveraging enzymes and in-built emulsification and gelling properties 3️⃣ Switching the processing and prolonging the shelf life 4️⃣ Diversifying the protein type 5️⃣ Valorising the sidestream to cut food waste 6️⃣ Looking local to find cheaper plant protein sources “There is much work to do. Some short-term solutions can produce significant results. Other approaches are likely to take more time, particularly those that require us to shift consumer understanding,” the report concludes. “But it is definitely possible that, if companies can maintain focus, a lot of plant-based products can be shifted towards price parity over the next couple of years. And if a few medium-term projects and research streams are implemented, we may even move beyond that point.”

Article about Plant-based meat alternatives: Title: "Rising Trends and Innovations in Plant-Based Meat Alternatives" Introduction: The surge in popularity of plant-based diets has led to a boom in the development of meat alternatives derived from plants. From burgers and sausages to chicken nuggets, companies are pioneering new ways to replicate the taste and texture of traditional meat using plant-based ingredients. Innovations in Plant-Based Meat: Advancements in food technology have played a pivotal role in creating realistic plant-based meat substitutes. Companies employ techniques such as extrusion, fermentation, and 3D printing to mimic the structure and mouthfeel of animal-based proteins. This section explores some of the cutting-edge technologies shaping the industry. Nutritional Profile: Plant-based meats are often touted as healthier alternatives to traditional meat, but understanding their nutritional composition is crucial. We delve into the protein content, fat composition, and other nutritional aspects of popular plant-based meat products, providing readers with insights into their dietary impact. Environmental Impact: One of the driving forces behind the plant-based movement is its potential to reduce the environmental footprint associated with meat production. We explore the sustainability aspects of plant-based meat, discussing how these alternatives contribute to lower greenhouse gas emissions, land use, and water consumption compared to conventional meat. Culinary Landscape and Consumer Adoption: As plant-based meats become more accessible, chefs and home cooks are incorporating them into diverse cuisines. This section explores the evolving culinary landscape and how consumers are embracing plant-based alternatives, reflecting changing tastes and preferences. Challenges and Future Prospects: Despite the rapid growth, the plant-based meat industry faces challenges, including taste discrepancies, processing issues, and consumer skepticism. We discuss these hurdles and examine potential solutions, as well as the industry's outlook and prospects for continued growth. #snsinstitutions #snsdesignthinkers #snsdesignthinking

As global demand for sustainable and ethical food options continues to rise, the plant-based meat industry stands at the forefront of innovation. With advancements in food science and technology, plant-based meat alternatives are undergoing a revolution, offering consumers delicious, nutritious, and environmentally friendly alternatives to traditional animal-based products. The Future Landscape of Plant-Based Meat Alternatives: 1. Flavor Innovation: Plant-based meat companies are continuously refining their products to mimic the taste, texture, and aroma of conventional meat. From juicy burgers to savory sausages, advancements in flavor technology are making plant-based options indistinguishable from their animal-derived counterparts, satisfying even the most discerning palates. 2. Nutritional Enhancement:Plant-based meats are no longer just substitutes; they’re nutritional powerhouses in their own right. By fortifying products with vitamins, minerals, and protein sources like soy, pea, and fungi, manufacturers are ensuring that plant-based alternatives offer comparable or even superior nutritional profiles to meat, without the cholesterol and saturated fats.3.Sustainable Sourcing: The future of plant-based meat lies in sustainable sourcing and production methods. Companies are exploring innovative ingredients such as algae, seaweed, and mycoprotein, which require fewer resources and have a lower environmental footprint compared to traditional plant sources like soy and wheat. Additionally, initiatives to reduce water usage, carbon emissions, and land use are driving the industry towards greater sustainability. 5. Cultured Meat Revolution: The emergence of cultured meat, also known as lab-grown or cell-based meat, represents a paradigm shift in the plant-based meat industry. By growing real animal cells in a controlled environment, scientists can produce meat without the need for raising and slaughtering animals.