Maia Farms’ Post

An interesting article on consumer's willingness to try novel protein sources from the folks at McKinsey & Company. Plant-based proteins were included only to provide a basis for comparison but: 1. Plant based proteins outscored all the other novel protein sources in the "willingness to try" categories by consumers - yes, all of them, even the relatively new barley protein scored 5 points higher! 2. "Sustainably Produced" was a key driver of consumers' willingness to try. Hence an Upcycled plant-based protein has a clear advantage (thanks Upcycled Food Association) 3. Short term, we must continue to develop new and exciting consumer friendly sources of plant-based proteins 4. Sunflower was too new to be included, but Apparo Inc.'s internal data shows that it would likely have scored in the middle of the plant-based pack! There is much to do, but novel better tasting and more functional sources of plant protein will have an immediate advantage in the marketplace since consumers are more willing to try them! #plantabased #plantprotein #upcycled https://lnkd.in/dhkv8tM7

Despite investment headwinds and declining sales, consumers are giving us the roadmap for what they want from plant-based proteins—delicious products that don’t break the bank—and companies are taking note. 👉 https://bit.ly/4deMvqb As TiNDLE Foods co-founder and CEO Jean Madden noted during a panel discussion at Natural Products Expo led by GFI alum Audrey Spence, the alternative protein space is anything but “a flash in the pan” but rather, a market that will continue to develop and evolve to meet consumers’ needs. For an in-depth look at the complex #alternativeprotein landscape, including current challenges and the road ahead, check out our blog by GFI's Daniel Gertner who unpacks the takeaways of our latest State of the Industry reports 👉 https://bit.ly/3xA1fiV

The Better Meat Co. received a 'no questions' letter from the U.S. FDA for their 'Rhiza' mycoprotein, a protein-packed ingredient made from filamentous fungi that offers improved texture and nutrition attributes. Read more 👉 https://bit.ly/3WmZ4sW The company is currently supplying restaurants in Northern California with Rhiza-based meat products but said they will need further capital to commercially scale their biomass fermentation operations to be able to supply to major CPG brands. Funding and workforce constraints pose two of the biggest bottlenecks at the top of the funnel for scientific innovation and scaling. As more talent, research funding, and investments flow into alternative proteins, the growth of the entire sector will accelerate. For more on the manufacturing capacity landscape and scaling strategies for fermentation-derived protein, check out our report from June 2023: https://bit.ly/3zsw8qx.

The Better Meat Co. received a 'no questions' letter from the U.S. FDA for their 'Rhiza' mycoprotein, a protein-packed ingredient made from filamentous fungi that offers improved texture and nutrition attributes. Read more 👉 https://bit.ly/3WmZ4sW The company is currently supplying restaurants in Northern California with Rhiza-based meat products but said they will need further capital to commercially scale their biomass fermentation operations to be able to supply to major CPG brands. Funding and workforce constraints pose two of the biggest bottlenecks at the top of the funnel for scientific innovation and scaling. As more talent, research funding, and investments flow into alternative proteins, the growth of the entire sector will accelerate. For more on the manufacturing capacity landscape and scaling strategies for fermentation-derived protein, check out our report from June 2023: https://bit.ly/3zsw8qx.

𝗛𝗼𝘄 𝗔𝗿𝗲 (𝗖)𝗹𝗲𝗮𝗻 𝗟𝗮𝗯𝗲𝗹𝘀 𝗦𝗵𝗮𝗽𝗶𝗻𝗴 𝘁𝗵𝗲 𝗙𝘂𝘁𝘂𝗿𝗲 𝗼𝗳 𝗜𝗻𝗻𝗼𝘃𝗮𝘁𝗶𝗼𝗻𝘀?🌱 In a recently published interview with Food Ingredients First, our product management team lead, Dr.-Ing. Pia Meinlschmidt, highlights the growing role of #clean  labels in plant-based foods. She said: “For Planteneers, clean labels will be a prominent feature in the company’s upcoming innovations, especially products that are free from methylcellulose. In addition, plant-based foods with enhanced nutritional and health benefits will be among the most important innovations.” As consumers increasingly prioritize transparency and sustainability, our R&D is focused on developing clean label solutions. Hybrid products incorporating mycoproteins or ingredients derived from precision fermentation will also play a bigger role in the future. Read the full article to learn more: https://lnkd.in/eeAHNK8T #cleanlabel #plantbased #mycoprotein

Precision fermentation for food proteins: ingredient innovations, bioprocess considerations, and outlook — a mini-review "The demand for dietary protein is expected to increase through 2050, driven by industrialization and population growth" Highlights • Precision fermentation, the use of microbes for specific ingredient manufacture. • These ingredients can be produced sustainably to fill food formulation and functionality roles. • These proteins can be produced using familiar microbes and processes familiar to food. • Improvements will expand precision-fermentation product availability and lower costs. "For [precision fermentation]-derived ingredients to continue making inroads into ingredient markets and product formulations; taste, cost, and availability will be the principal goals of [precision fermentation]-derived ingredient producers." 💡 Lucas Eastham and Adam Leman Ph.D. #food #future #innovation

Heura Foods Releases Impact Report Heura achieved a significant milestone in the food tech industry by generating a turnover of €38.3 million in 2023. The company's sales on an international level have increased by 63%, with France's revenue almost doubling. Additionally, a patent was filed in 2023 for developing 100% plant-based, clean-label, high-quality protein foods. Heura has also introduced a licensing B2B division, which aims to improve sustainability and nutrition across the globe. Furthermore, Heura has committed to decarbonization, which has resulted in a significant reduction in its climate impact when compared to animal-based foods. Read more here -> https://lnkd.in/epW-WwJQ #igrownews #igrowfoodtechnews

Precision fermentation gains strong traction. The Centre for Precision Fermentation and Sustainability (PreFerS) will focus on microbial cell engineering or precision fermentation to convert readily available compounds like sugars into molecules, including alternative proteins, healthy fats, and vitamins. PreFerS aims to improve food supply chain resilience, reduce environmental impacts associated with food production, and address micronutrient deficiency. Congratulations to the team led by Professor Yong-Su Jin on remarkable development to contribute to Singapore’s 30 by 30 goal and addressing food security and sustainability challenges. #precisionfermentation #alternativeproteins Source: vegconomist

🌟 Exciting News for the Alternative Protein Sector! Bridge2Food North America 2024 Program! Join us at the Lumber Exchange in Minneapolis for our largest-ever North American event, connecting innovators and leaders in the alternative protein industry. 📅 When: Day 1: Tuesday, October 8th (Course Americas) Days 2 & 3: Wednesday, October 9th - Thursday, October 10th (Summit Americas) What to Expect: Course Americas: Dive into technical innovations and the latest advancements in alternative proteins and plant-based foods. Engage with industry pioneers and explore the future of food R&D. Summit Americas: Over two days, tackle pressing issues in the sector, focusing on economic challenges, market research, and future innovations. The affordability, taste, texture, and nutritional value—key factors for sustainable food and drink products will be discussed. By attending both events, you’ll gain unparalleled access to a renowned program that combines theory and practice, extensive networking opportunities, and the latest insights on cultivated meat, retail strategies, supply chain integration, and much more. Don’t miss this chance to be part of a transformative conversation in the alternative proteins industry. Experience the synergy of Course Americas and Summit Americas with just one delegate ticket! 👉 Secure your spot and register today! https://lnkd.in/gcChjTSZ 👉Click here to find the complete speaker program: https://lnkd.in/gks5gbRa #Bridge2Food #AlternativeProteins #PlantBased #Innovation #Networking #SustainableFood #FutureOfFood #CourseAmericas #SummitAmericas #MNIFT #foodscience

Did you know in a 2023 report by Protein Industries Canada: 44% of consumers desire a broader range of plant-based products and 58% of consumers who reduced plant-based protein cited unappealing taste and texture as a reason If you haven't already heard, Renaissance Bioscience is developing a clean-label, #nongmo, yeast-based solution to eliminate undesirable flavors and aromas from #plantbased foods. Revolutionizing the plant-based experience! Click the New release below to learn more!  #foodinnovation #CleanLabel