Nitesh Kumar’s Post

Queen’s Brian May once famously said that the one thing holding him back from going full vegan was his love of cheese. Imagine if that didn’t have to be a barrier. Introducing 100% vegan cheese: Berlin’s biotech company Formo is a food company producing sustainable, healthy and animal-free dairy products of the future. In the process, microorganisms are cultivated to produce animal-free milk proteins which can then be used to create various artisanal cheeses. In addition to fresh Mozzarella and Ricotta, they also produce soft cheeses for melting on pizzas. The cultivated dairy products are based on real, animal-free milk proteins produced as a result of precision fermentation. The focus of this future-orientated company is a transformation to a more sustainable and ethical diet 👏 #europeofcities #europe #berlin #formo #animalfree #food #sustainability #cheese

Queen’s Brian May once famously said that the one thing holding him back from going full vegan was his love of cheese. Imagine if that didn’t have to be a barrier. Introducing 100% vegan cheese: Berlin’s biotech company Formo is a food company producing sustainable, healthy and animal-free dairy products of the future. In the process, microorganisms are cultivated to produce animal-free milk proteins which can then be used to create various artisanal cheeses. In addition to fresh Mozzarella and Ricotta, they also produce soft cheeses for melting on pizzas. The cultivated dairy products are based on real, animal-free milk proteins produced as a result of precision fermentation. The focus of this future-orientated company is a transformation to a more sustainable and ethical diet 👏 #europeofcities #europe #berlin #formo #animalfree #food #sustainability #cheese

All Things Bugs LLC and its founder Aaron T. Dossey, Ph.D., have received a US patent for a wet-grinding and drying production method to convert edible insects, including superworms, crickets, mealworms, grasshoppers, locusts, katydids, caterpillars and flies, into a fine powder that can be used in a range of food products, including #petfood and treats. “It is an ethical and sustainable solution to the ongoing challenge of scaling up food production without damaging life on Earth in the process,” said Dossey. Read more about this: https://ow.ly/2hHR50Shiba #petfoodindustry

Plant-based meat refers to food products designed to replicate the taste, texture, and appearance of traditional animal-based meat products, such as beef, chicken, pork, and seafood, while being entirely composed of plant-derived ingredients. These products are part of the larger trend of plant-based or alternative protein foods, which aim to provide a more sustainable and environmentally friendly source of protein compared to conventional animal agriculture. The Plant based Meat Market is estimated at USD 7.29 billion in 2023 to reach USD 30.03 billion by 2032, with a compound annual growth rate (CAGR) of 17.0%. 𝐆𝐞𝐭 𝐟𝐫𝐞𝐞 𝐬𝐚𝐦𝐩𝐥𝐞 𝐫𝐞𝐩𝐨𝐫𝐭 𝐡𝐞𝐫𝐞: https://lnkd.in/dQBXYw_z The key players operating in the Plant based Meat Market Beyond Meat, Maple Leaf Foods Inc, Conagra Brands, GoodDot, Kellogg Company , OmniFoods, Quorn Foods, Impossible Foods, Amy's Kitchen, Tofurky, Kraft Foods, SunFed, Eat Just, Inc., and among others. #plantbasedmeat #proteinfood #agriculture #environmentfriendly #industryinsights #marketresearch #wisdommarketresearch

Wonderful to see a governmental response to the topic of Plant based foods and how these can be utilised for the nutrition of the whole. It resonates with the topics covered in the International Journal of Food Science and Technology, regarding research on the use of plant proteins and bioactive ingredients in the food industry, as well as the last session of the ASEAN conference of this morning. A call for researchers and poilcy makers to bridge the gaps of understanding and societal knowledge. Jeya Henry International Union of Food Science and Technology (IUFoST), Institute of Food Science and Technology (IFST).

I recently read this interesting article in @Food Ingredients First about the Peas, Legume and Nuts Today (PLANT) Act, a new legislative move that was introduced into the US Congress last month.   The PLANT act would provide more opportunities for farmers to produce ingredients used in plant-based foods and help grow the sector – and signifies huge potential to drive plant-based growth and innovation in the US.   I’ll definitely be keeping my eyes peeled for more updates on this act! https://lnkd.in/eAX45qeb   #FrieslandCampinaIngredients #Plant-based #PLANTAct #BringingTheFutureForward #Plantaris

Here's a thought. Why not 'blend' plant-based and cultivated meat? Here's a piece on Fast Company discussing just that. The alternative meat industry, once hailed as a revolutionary force in the food sector, faces challenges. Plant-based options, while expanding, struggle to fully replicate the flavor and texture of traditional meat, hindering wider adoption. In this context, the emergence of "blended meat" – products combining conventional animal meat with plant-based ingredients – sparks intriguing possibilities. This option presents a potentially promising avenue for the alternative meat industry, offering a gateway to wider consumer acceptance and environmental benefits. Overcoming regulatory ambiguity, ethical concerns, and cost hurdles will require focused research, transparent communication, and collaborative innovation. Whether blended meat emerges as a transformative force or a niche player remains to be seen, but its potential to reshape the alternative meat landscape is undeniable. Click below to read more on the subject. https://lnkd.in/eMfSMdgw #cellculture #alternativeprotein #climatechange #cultivatedmeat #investments #future #foodsecurity #food #growth #environment #earth #foodsecurity #foodhabits #research #researchanddevelopment #labgrownmeat #climatechange #climateaction #future #foodcrisis #culturewars

Do you eat your vegetables? Apparently, more and more people are beginning to embrace vegetable-centric diets, and for many, it comes down to the environment. Johnathan Bonnell, Co-Founder and Co-CEO of Wholly Veggie, is a firm believer that vegetables are the answer to the challenges faced by global food systems in a time of ecological crisis and population growth. The question is whether plant-based foods can live up to that charge - and John has some ideas on how that can happen. In a new op-ed on TheFutureEconomy.ca, he shares his insights on how plant-based foods can revolutionize our food systems. His key points include: ✅ Changing consumer perceptions ✅ Using R&D to improve quality and accessibility ✅ Enacting policies that ensure plant-based foods can fulfill their potential Can vegetables fuel the future of food? Learn more: https://bit.ly/461rgUs

Last week’s top food innovation news 📰🛒 Foxtrot files for Chapter 7 bankruptcy, closing all 33 locations without warning. Moolec Science gains USDA approval for bioengineered pork proteins grown in soybeans. Solar Foods opens the world's first commercial-scale facility for air protein production. Meatable hosts EU's first public tasting for cultivated meat after safety panel approval. UN accused of distorting data to underestimate meat industry emissions in COP28 study. Nutrient decline in vegetables prompts discussion on reversing it through biofortification. Plant-based food sales dip to $8.1 billion due to consumer demand for lower prices and higher quality. #foodtech #foodstartups #foodbiz  #agrifoodtech  #foxtrot #cultivatedmeat #moolec #airprotein

Here’s what you can find in this week's edition of the Better Bioeconomy newsletter: BIO BUZZ: 🇮🇱 Israel’s Aleph Farms receives world's first regulatory approval for cultivated beef | Didier Toubia 🇬🇧 Multus opens the “world's first” commercial-scale facility for affordable, serum-free growth media for the cultivated meat industry | Cai Linton 🍫 Solar Foods partners with Fazer Group to launch chocolate snack bar made with air protein in Singapore | Heli Anttila, Pasi Vainikka 🇳🇿 Daisy Lab has successfully produced animal-identical whey proteins in 10 L fermenters | 🌱 Irina Miller 🥛 Imagindairy acquires an industrial-scale production plant, boosting its production capacity to 100,000 L of animal-free dairy proteins | Eyal Afergan, Ph.D 🇨🇭🇯🇵 planetary partners with KONICA MINOLTA, INC. to reduce the production costs of fermented proteins | David Brandes, Ryutaro Mori 🤝 IFF partners with Unilever, Wageningen University & Research to improve the flavour of plant-based meat alternatives 📈🌱 Despite media reports suggesting a decline in veganism, some companies in the UK and Europe report an increase in plant-based sales 🍔 Europe continues to be Beyond Meat’s strongest market MACRO STUFF: 🇨🇭 Over half of Swiss consumers are now 'substitarians', consuming plant-based alternatives to meat, dairy, and seafood | Coop 🇯🇵 Japan is shifting its approach to novel foods, including cultivated meat, by redistributing responsibilities | Megumi Avigail Yoshitomi 💪🏾 Established food giants are expected to dominate the US plant-based meat market, outperforming exclusively plant-based brands 📉 Republicans in Arizona have proposed two new bills prohibiting the “misbranding” of meat alternatives and banning cultivated meat entirely 🥩🌱 Blended meat, combining plant-based and animal meat, could face challenges due to consumer preferences and quality perception BIO BUCKS: 🇺🇬 FiberFoods & PrimeJack receives funding from FoodSparks by PeakBridge and EIT Food | Inez van Oord, Ineke Aquarius 🇮🇱 The Mediterranean Food Lab (MFL) secures $17M series A funding to advance its AI-powered solid-state fermentation technology | Yair Yosefi, Omer Ben-Gal 🇦🇺 v2food acquires the plant-based ready meal brand Soulara, aiming to expand into D2C sales | Tim York 🧃 Better Juice secures series A funding to transform sugars in fruit juice into dietary fibers and non-digestible sugars | Eran Blachinsky, Gali Yarom SOCIAL FEAST: 🧠 Good Judgement: Angel investor shares the #1 trait he looks for in a founder | Ryan Grant Little 💰 Consumer spending drives 70% of the US economy, but investing in food CPG is tough. Here is what investors need to know | Daniel Gluck 🍴 Eating meat for the first time in over 10 years, CEO of Cellular Agriculture Australia shares his experience trying cultivated meat | Sam Perkins #bioeconomy #foodtech