Matr Foods’ Post

Navigating the Transformative Landscape of the Middle Eastern Food Industry The Middle Eastern food industry stands at the cusp of a culinary renaissance, where tradition meets innovation, and heritage intersects with technology. When we explore the multifaceted changes occurring in the region's food landscape, encompassing cultural shifts, economic trends, and technological advancements that are shaping the way Middle Easterners grow, prepare, and consume their food. Traditionally renowned for its rich culinary heritage, the Middle East is witnessing a resurgence in its approach to food production, consumption, and distribution. A notable shift is the increasing demand for healthier and more diverse food options, driven by a growing awareness of nutrition and wellness among consumers. Organic, plant-based, and locally sourced ingredients are becoming increasingly popular, fostering innovation in sustainable farming practices and urban agriculture initiatives. Moreover, globalization has led to a fusion of culinary traditions, resulting in a dynamic and eclectic dining scene. From trendy fusion restaurants to street food stalls offering international fare, the region's culinary offerings are more diverse and cosmopolitan than ever before. The rise of digital platforms and e-commerce is revolutionizing the Middle Eastern food industry, providing consumers with convenient access to a wide range of products and cuisines. Online grocery delivery services and food delivery apps have become ubiquitous, empowering small-scale producers and entrepreneurs to reach a larger audience. This digital revolution is fostering a vibrant ecosystem of food startups and artisanal producers, driving innovation and competition in the market. In tandem with cultural and economic shifts, technology is playing a pivotal role in reshaping the Middle Eastern food industry. Vertical farming and hydroponics are enabling the cultivation of fresh produce in controlled indoor environments, addressing challenges related to water scarcity and land availability. Additionally, advancements in food processing and preservation techniques are extending the shelf life and nutritional quality of Middle Eastern staples, reducing food waste and ensuring year-round availability of seasonal produce. Furthermore, artificial intelligence (AI) and machine learning algorithms are optimizing logistics and customer experiences in food delivery and service, enhancing efficiency and personalization. As the Middle Eastern food industry evolves, it faces both challenges and opportunities. Striking a balance between tradition and innovation is essential to ensure that technological advancements enhance, rather than erode, the region's unique culinary heritage. By embracing cultural shifts, economic trends, and technological advancements, the Middle Eastern food industry is poised to navigate the transformative landscape and emerge stronger, more resilient, and more flavorful than ever before.

Plant-Based Food Spotlight: Walmart launches private label incl plant-based. PBFA shares vision. Study: US adults express flexitarian interest. Paris 2024 features plant-based. Prime Roots travels to share plant-based deli. News from Violife, Theo's Plant Based, Nasoya, NotCo. #SeeingGreen blog dines on Sustainable Food - Plant-Based recent progress today (1 May). Much more below. Brands in the news: Walmart, Prime Roots, Aramark, Violife, THEO's Plant-Based, Nasoya Foods USA, NotCo, Kraft Heinz, GOODLES, Eleven Madison Park, ProVeg International, Plant Based Foods Association, Food for Climate League, Miyoko's Creamery, Daiya Foods Inc, GOOD PLANeT Foods, Parmela Creamery, Paris 2024 - Comité d'organisation des Jeux Olympiques et Paralympiques de 2024 and many more. HEADLINES - all live links here: https://lnkd.in/gpfZiWk4 Walmart launches culinary-focused private label for plant-based, gluten-free food PBFA: “The Plant-Based Foods Industry Represents an Opportunity to Re-Envision How We Feed the World” A third of U.S. adults are interested in cutting back on meat, report finds Michelin chefs to serve vegetarian, sustainable food at the 2024 Paris Olympics Prime Roots is Hitting The Road With a Plant-Based 'Cybertruck Deli' Visiting Cities Across The US in Celebration of Earth Day Mayor Adams Announces Cross-Sector Partnership to Reduce Food-Related Carbon Emissions Across NYC This Michelin-Star Chef Switched to a Plant-Based Menu. Then It Blew Up in His Face ‘Truly nascent’: Violife’s chief growth officer on making plant-based cheese mainstream Plant-based 3.0: Industry insiders share strategies for pushing alternative proteins forward Mac and Cheese Gets a Plant-Based Makeover Maine schools look to add more plant-based options to their cafeterias Theo's Plant-Based debuts Sweet Potato Jerky Nasoya Unveils New Plantspired Plant-Based Chick'n Menu Design Strategies to Grow Plant-Based Sales NotCo Develops Plant-Based Turtle Soup Alternative to Combat Sea Turtle Decline 19 Must-Try Vegan Cheese Brands for Cheese Lovers #sustainability #food #sustainablefood #plantbased #plantbasedfood #seeinggreen #greenliving #sustainablelife #greenlivingdoug

The Power Of Fungi In Upcycling Food Waste Oncom, a West Javan snack made from fermented soy pulp, may hold the secret to turning food waste (not just leftover food, but inedible waste from agri/food processing) into a delicious food. I have been intrigued by fungi ever since I read Paul Stamets' work. Great to see traditional wisdom being science-ed into something that can be applied at industrial scale. Maybe Indon companies like PT Indofood Sukses Makmur Tbk can get into this space? "For the past two years, Hill-Maini has worked with a team of chefs at Blue Hill at Stone Barns, a Michelin two-star restaurant in Pocantico Hills, New York, to generate tasty morsels from Neurospora mold grown on grains and pulses, including the pulp left over from making oat milk. At Blue Hill, you may soon be served a patty of grain covered with orange Neurospora with a side of moldy bread — orange Neurospora grown on rice bread that, when fried, smells and tastes like a toasted cheese sandwich. ..Hill-Maini, a Miller postdoctoral fellow at the University of California, Berkeley..has devoted himself to learning everything there is to know about Neurospora intermedia — a widespread fungus that is traditionally used in Indonesia to make a food called oncom (pronounced ahn’ cham) from soy pulp — so it can be adapted broadly to Western food waste and Western palates." “Our food system is very inefficient. A third or so of all food that’s produced in the U.S. alone is wasted, and it isn’t just eggshells in your trash. It’s on an industrial scale,” said Hill-Maini. “What happens to all the grain that was involved in the brewing process, all the oats that didn’t make it into the oat milk, the soybeans that didn’t make it into the soy milk? It’s thrown out.”" One of the amazing things about these moldy concoctions, Hill-Maini found, is that the fungi transform indigestible plant material — polysaccharides, including pectin and cellulose, originating from the plant cell wall — into digestible, nutritious and tasty food in about 36 hours." Yeast — a single-celled fungus — is famously transformative, fermenting grain and fruit into alcohol. But the fungus that makes oncom is different: it’s a filamentous fungus, growing and spreading as filaments identical to the mycorrhizae of fungi that live in forest soil and produce mushrooms. The oncom fungus does not produce mushrooms, however; it is like the mold that grows on spoiled food. The Penicillium mold that produces blue cheese and the koji mold that produces soy sauce, miso and sake are examples of filamentous fungi that raise bland food to a whole new level. Oncom, however, is one of the only, if not the only, fungal food grown on food by-products. In the new paper, Hill-Maini demonstrated that N. intermedia can grow on 30 different types of agricultural waste, from sugar cane bagasse and tomato pomace to almond hulls and banana peels, without producing any toxins that can accumulate in some mushrooms and molds."

The latest Consumer Food Insights Report from Purdue University’s Center for Food Demand Analysis and Sustainability reveals there's a significant portion of consumers open to trying cultivated meats, especially among those unwilling to consume conventional options. The study involved 1,200 consumers across the US. The report also highlights demographic differences in food security and trust in federal organizations, underscoring the importance of understanding consumer attitudes for shaping sustainable food systems. https://lnkd.in/edJJ8X78

🔥📰 Hot off the press! 📰🔥 Hoxton Farms is in The Washington Post's latest piece on climate solutions. At Hoxton Farms we make real animal fat - without the animals - to produce delicious meat alternatives at an affordable price. 🥓🥩 Today, #plantbased meat is expensive and doesn't taste good enough to convince #flexitarians or meat-eaters to make the switch. That's why we need delicious products that look, cook and taste like the real thing. 🍔 Fat is the missing ingredient that delivers the flavour and experience consumers crave. Combining our cultivated fat with plant-based protein, we make indulgent hybrid #meatalternatives that can help everybody live more sustainably without compromising on taste. 🌍 Thanks to Charlotte Lytton and Shannon Osaka for the fat-tastic feature! 👏 🔗 Read what our co-founders, Ed, Max and our chef Josh had to say about how we're changing the plant-based meat industry here: https://lnkd.in/enprXnfn #washingtonpost #climate #climatetech #sustainability #altfoods #foodtech

Unlocking the Secrets of Plant-Based Beef! After countless trials and relentless dedication, our team at BVeg has achieved a significant milestone: the successful development and completion of line trials for our groundbreaking plant-based Beef Patty. This achievement marks a pivotal moment in our journey towards providing innovative, sustainable food solutions that meet the evolving needs of consumers and the planet. For months, our team has been tirelessly working behind the scenes, experimenting with various formulations and refining our processes to create a plant-based patty that rivals its meat counterpart in taste, texture, and overall dining experience. Through perseverance and ingenuity, we've cracked the code on plant-based beef, delivering a product that exceeds expectations and sets a new standard for excellence in the industry. But our patty is more than just a meat alternative—it's a testament to the power of innovation to create positive change. Crafted with the goodness of Pea Protein and featuring minimal ingredients, our plant-based Beef Patty not only satisfies cravings but also aligns with consumers' growing desire for sustainable and ethically sourced food options. As we celebrate this milestone, we invite you to join us on our journey to redefine the future of food. Together, let's embrace innovation, embrace sustainability, and embrace deliciousness—all in one mouthwatering bite. Here's to a brighter, tastier tomorrow! Pooja Pandore RIYA SRIVASTAVA FT Jagriti Bhasin Divya Taluka Akanksha Ghai Prateek Ghai Srishti Tanwar Tarun Gupta Neha Agarwal Purnachand Upadrashta Shailly J. #bveg #bvegfoods #plantbased #plantbasedprotein #peaprotein #soyprotein #beefpatty #frozensnacks #range #protein #meatalternative #sustainability #alternativeprotein #flavors #ingredients #production #dimsum #patty #internationalmarketing #foodinnovation #technology #vegetarian #uk #usa #europe #netherlands #proteinbased #vegan #veganism

🎤 "We'll reach a production capacity of 300 tonnes by the end of 2024. That’s equivalent to the capacity of 80,000 egg-laying hens.” Cedric Verstraeten, CEO of Valley partner revyve, recently shared some reflections on their journey so far and their plans for the next few months with vegconomist - the vegan business magazine. ♻️ While researching how to make the most out of food production side streams, the team discovered that the secret to unlocking the perfect texture in food can be as simple and sustainable as upcycling brewer’s yeast. 🥚 Today, clean-label revyve products mimic dairy and egg functionality in traditional and plant-based foods. 🌍 Revyve’s climate change impact, as measured by CO2 per kilo of product, is 95% lower than egg white powder. 💰 The team has raised over €15 million in funding from major strategic partners in the food industry and are currently commissioning a new plant with increased production capacity. 🇪🇺🇺🇸 Revyve now has a pipeline of European customers and is planning to introduce their ingredients in the US market later this year. Thanks to our friends at vegconomist - the vegan business magazine for the great interview! 🙏 Check out the full article below. 👇 https://lnkd.in/e-GQTnHj #ingredientinnovation #upcycling #sustainability Edgar Suarez Garcia Corjan van den Berg Jordania Valentim Andrea Brillembourg

Food Sustainability - A Practical Guide In today's food ecosystem, sustainability is increasingly recognized as a pressing need. While its importance is acknowledged, the critical aspect lies in implementing practical strategies at the grassroots level. Across the food value chain, inefficiencies abound. This series sheds light on the pivotal role of chefs, serving as the crucial link between farms and consumers. Focusing on this end of the chain is intentional, as demand propels the entire process forward. An actionable framework provided by the international organization, Chef Manifesto, aligns with the United Nations' sustainable development goals. It delineates eight thematic areas through which chefs worldwide can contribute to a sustainable food system. Given that we all fulfill the role of chefs within our households, these insights are universally relevant. Widespread adoption of sustainable practices is imperative to maximize their positive impact. In subsequent articles, we will delve into each thematic area, offering actionable tips for implementation. The initial focus will be on 'Ingredients grown with respect for the earth and its oceans.' While selecting ingredients, considerations typically revolve around quality, purity, price, and availability. Equally vital is the environmental impact of sourcing these ingredients. No ingredient is inherently sustainable or unsustainable; its production methods dictate its eco-friendliness. Therefore, sourcing practices should prioritize: - Cultivation methods that preserve wildlife populations and habitats. - Avoidance of practices leading to deforestation for large-scale plantations. - Preference for organic options to minimize chemical and fertilizer usage. - Selection of crops with low water requirements, such as millets. - Support for farmers and producers employing sustainable agriculture practices. - Advocacy for responsible water resource management. - Prioritization of local and seasonal ingredients. Incorporating these practices into cooking not only contributes to a more sustainable food system but also yields numerous benefits, including enhanced food security, nutrition, and flavor. At Indisalads, we champion planet-friendly ingredients, exemplified by our use of millets in our salads. The positive reception from our customers underscores the impact of sustainable initiatives. As part of a series exploring sustainable food practices, stay tuned for further insights on making a positive impact through food sustainability. Awareness serves as the catalyst for action, and we invite you to join us in this journey. Indisalads is an enterprise putting food sustainability into action through its delicious salad meals day in and day out. Its on a mission to make healthy eating pleasant, easy, accessible and sustainable.

Have you ever found yourself in a cozy restaurant, eyeing your favorite dish, and suddenly pondered, "I wonder where these ingredients came from? Who nurtured them? Who raised them? Who devoted their time and energy to them? And how did they journey all the way here?" If your answer is 'never,' don't fret! You're in great company. Rarely do we invest the mental energy to contemplate the origins of our food. We're often so engrossed in satisfying our cravings or indulging in our favorite dish that we overlook the impact of consuming avocados, salmon, mushroom risotto, or eggplant parmesan all year round. But why should we care? Well, unless you were fortunate enough to be taught about this from an early age, it's likely you've never given it a second thought.  Our school systems seldom educate us about it, and the fast-food chains on every corner are hardly forthcoming with this information.  Plus, there are no federal regulations compelling producers or supply chains to disclose such details. Yet, here at NextGen Purpose, we firmly believe that understanding where your food comes from should be a common practice.  It's not something we should shy away from, whether due to a lack of information or fear of the answers we might find. To us, eating is a fundamental human right, and everyone should be privy to the journey their food has taken. We should know how it was grown, harvested, raised, and processed. This chain of custody needs to be shorter and more transparent. Doing so could help us combat the staggering 1.3 billion metric tons of annual food waste and fight back against climate change. We're producing food on a massive scale, and quite frankly, it's unnecessary. If we could focus more on local production and farmers, we'd shorten this chain significantly.  Profits would return to the farmers' pockets instead of being sliced by middlemen. We'd contribute to local biodiversity and confront numerous health issues by returning to real, minimally processed, farm-to-fork food. Just like the good old days. We should reconnect with our roots and start asking more questions like, "Where does this steak come from?" What do you think? Let's start this conversation together! -------------- Hi, I’m Justine Reichman, your friendly neighborhood, Founder & CEO of NextGen Purpose and Host of the Essential Ingredients Podcast  Our mission is to boost driven, forward-thinking folks & and initiatives in the regenerative food scene. Follow along for more. #FoodInnovation #RegenerativeFood #SustainableEats

📊 This survey finds that European consumers want the freedom to choose cultivated meat. While it's true that there are no food safety issues with cultivated meat, and consumers should have the option, there are no strong consumer drivers beyond curiosity. 🌱 Cultivated meat lacks demonstrable sustainable advantages, health benefits, flavor, or texture superiority, and it's expensive. Funding too is drying up as States and Countries ban them from the marketplace. While interesting technology, there are other beneficial food innovations being overlooked. Follow Culinary Tides, Inc. for more insights. #FoodTrends #Sustainability #CultivatedMeat #CellularAg #CulinaryTides