Supply Change Capital’s Post

🤝 AQUA Cultured Foods + Ginkgo Bioworks have teamed up to bring fermentation-derived whole-cut seafood to fine-dining restaurants in Chicago this spring. Read more: https://bit.ly/3PHvyKU “Our tuna will be sold directly to restaurant chefs in 8 oz whole-cut saku blocks to replicate the product experience of comparable sushi-grade tuna,” shared Aqua Cultured Foods CSO Stefan Baier, Ph.D. “Once purchased, chefs can prepare and plate Aqua as desired, fueling their culinary creativity.” Powered by a patent-pending #fermentation process, Aqua Cultured Foods says theirs fish-free seafood is made from microbes and fibers combined with plant-derived flavors that replicate the buttery texture and umami notes found in fresh-caught seafood. Aqua Cultured Foods will leverage Ginkgo Bioworks' cell programming and biosecurity platform to optimize their microbial fermentation technology to enhance the sensory experience and performance of their whole-cut tuna and scallops. To ensure a steady supply of products, Aqua Cultured Foods previously acquired a 5,000-square-foot food-grade facility in Chicago with a 500-square-foot room that can currently produce 5,000 lbs of fermentation-derived seafood products— enough supply to serve around 20 restaurants in the Chicago metropolitan area over the next few months.

🤝 AQUA Cultured Foods + Ginkgo Bioworks have teamed up to bring fermentation-derived whole-cut seafood to fine-dining restaurants in Chicago this spring. Read more: https://bit.ly/3PHvyKU “Our tuna will be sold directly to restaurant chefs in 8 oz whole-cut saku blocks to replicate the product experience of comparable sushi-grade tuna,” shared Aqua Cultured Foods CSO Stefan Baier, Ph.D. “Once purchased, chefs can prepare and plate Aqua as desired, fueling their culinary creativity.” Powered by a patent-pending #fermentation process, Aqua Cultured Foods says theirs fish-free seafood is made from microbes and fibers combined with plant-derived flavors that replicate the buttery texture and umami notes found in fresh-caught seafood. Aqua Cultured Foods will leverage Ginkgo Bioworks' cell programming and biosecurity platform to optimize their microbial fermentation technology to enhance the sensory experience and performance of their whole-cut tuna and scallops. To ensure a steady supply of products, Aqua Cultured Foods previously acquired a 5,000-square-foot food-grade facility in Chicago with a 500-square-foot room that can currently produce 5,000 lbs of fermentation-derived seafood products— enough supply to serve around 20 restaurants in the Chicago metropolitan area over the next few months.

𝐁𝐮𝐭𝐭𝐞𝐫 𝐌𝐚𝐫𝐤𝐞𝐭 𝟐𝟎𝟐𝟒-𝟐𝟎𝟑𝟐. 𝐆𝐥𝐨𝐛𝐚𝐥 𝐑𝐞𝐬𝐞𝐚𝐫𝐜𝐡 𝐑𝐞𝐩𝐨𝐫𝐭 𝐓𝐨 𝐊𝐧𝐨𝐰 𝐭𝐡𝐞 𝐆𝐥𝐨𝐛𝐚𝐥 𝐒𝐜𝐨𝐩𝐞 𝐚𝐧𝐝 𝐃𝐞𝐦𝐚𝐧𝐝 𝐨𝐟 𝐁𝐮𝐭𝐭𝐞𝐫 𝐌𝐚𝐫𝐤𝐞𝐭. 𝐑𝐞𝐪𝐮𝐞𝐬𝐭 𝐟𝐨𝐫 𝐒𝐚𝐦𝐩𝐥𝐞 𝐏𝐃𝐅: https://lnkd.in/d544Eqh8 #Butter is a solid dairy product made by churning fresh or fermented cream or milk, to separate the butterfat from the buttermilk. It is generally used as a spread on plain or toasted bread products and a condiment on cooked vegetables, as well as in cooking, such as baking, sauce making, and pan frying. Butter consists of butterfat, milk proteins and water. Report analyse the broader industry trends, such as government policies and regulations, technological advancements, consumer preferences, and market dynamics. This analysis helps in understanding the key drivers and challenges influencing the Butter market. *𝗕𝘆 𝗧𝘆𝗽𝗲: Salted Butter, Unsalted Butter *𝗕𝘆 𝗔𝗽𝗽𝗹𝗶𝗰𝗮𝘁𝗶𝗼𝗻: Retail,  Food Service, Food Processing *𝗕𝘆 𝗥𝗲𝗴𝗶𝗼𝗻𝘀: North America, Europe, Asia-Pacific, South America, Middle East & Africa *𝗕𝘆 𝗞𝗲𝘆 𝗣𝗹𝗮𝘆𝗲𝗿𝘀: Fonterra, Ornua, Kalona SuperNatural, Dairy Farmers of America, Iceland Foods , Bertolli S.R.L., Cabot Corporation, Yeo Valley Production Ltd, Clover S.A. Proprietary Limited, Arla Foods, Amul (GCMMF), Land O'Lakes, Inc., Organic Valley, Horizon Organic, Tillamook County Creamery Association, Devondale Murray Goulburn, WCB, President Cheese, Rochefort #Butter #Dairy #FoodIndustry #ButterLovers #Cooking #Baking #Foodies #ButterRecipes #FarmFresh #FoodCulture #ButterSpread #ButterLove #ChefLife #GourmetButter #HealthyEating #ButterFlavor #FoodTrends #HomeCooking #KitchenEssentials #FoodInspiration

Happy #TropicalFruitDay! 🥑🥭🍍🍌Yes, there's a day just for #tropical and #exoticfruits from around the world. This fruity day explores the culinary treasures of #fruits grown in hot and humid regions throughout Florida, South America, Central America, the Caribbean, Asia, and Africa. Since our founding in 2019 by #fruitpro Desiree P. Morales, we are committed to making nutritious and flavorful #freshproduce more accessible to customers across the continental United States, including #Alaska, and now #Canada. We source from quality-driven, farmer family partners that have been growing the same produce for generations, ensuring ideal growing conditions and peak ripeness. #Fruitlovers can select single fruit boxes or variety boxes like #TastetheTropics and #TastetheExotics for home or #officedelivery complete with fruit reference cards, authentic recipes by #chefs from the fruit’s country of origin, and a customized #celebratorycard at checkout for that #specialgift. We are so pleased to maintain our standing with Good Housekeeping for offering the #MostUniqueFruits in #TheBestProduceDeliveryBoxesforFreshFoodatYourDoorstep. "I think it's a creative way to get people to eat more fruits and veggies that they would normally shy away from in the grocery store." Stefani Sassos, MS, RD, CDN, NASM-CPT, NASM-WFS. Testers and experts also liked the inclusion of cards that tell you how to use the fruit and how to know when it is ready. Cheers to #TropicalAvocado #DragonFruit #Guava #Mango #Mamey #Mangosteen #PinkPineapple #PassionFruit #Rambutan #Cherimoya #Breadfruit #Jackfruit #Durian #Papaya #ManzanoBananas #Soursop and more! https://lnkd.in/eYhmB_-u

🌱 Plant-Based Trends for 2024: Kale Yeah! 😄 As plant-based eating becomes more mainstream, the innovations we’re seeing are beyond meat (pun intended)! Whether you’re a seasoned vegan or just in it for the avo-toast, here are some trends to chew on: 1️⃣ Mushroom Takeover: From mushroom jerky to “calamari” made from oyster mushrooms, fungi are taking over. It’s time to admit mushrooms are basically nature’s multitaskers—they go from stir-fry to “Are you sure this isn’t meat?” in a snap! 2️⃣ Chickpea Renaissance: Chickpeas are doing it all—pasta, snacks, desserts. Is there anything this humble legume can’t do? At this rate, I’m expecting chickpea-powered cars by 2025. 🚗💨 3️⃣ Precision Fermentation: We’ve now reached the future where cheese is made in a lab without the cow. 🧀 Scientists are basically magicians at this point—turning microbes into something we can melt on pizza! 4️⃣ Plant-Based Seafood: Plant-based tuna and shrimp? Finally, you can enjoy your sushi and save the oceans without having to tell people, “Actually, I’m just here for the edamame.” 5️⃣ Whole-Food Revolution: The latest trend is to keep it simple: minimally processed, whole foods like lentils and leafy greens. Because sometimes, you just want to know that your lunch hasn’t traveled through 3 factories and a science lab before hitting your plate. So, what’s your favorite plant-based trend? Or better yet, how many ways have you tried to cook chickpeas this year? Let’s hear it! 👇 #PlantBased #VeganFood #FoodTrends #FoodInnovation #SustainableEating #HealthyLiving #FutureOfFood #Flexitarian #VeganChef #Wellness #CleanEating #EatTheRainbow #Foodie #ChefsOfLinkedIn #GreenLiving

This weekend while grocery shopping I passed a tasting table. As the tester gave a passing man the pitch on the sustainable food (that we saw featured at #ClimateWeekNYC), the shopper instinctually made a yuck face. He wouldn’t even take a free sample or a coupon for a free product. No matter how good for the planet or nutritious or plant-based vegan, taste still reigns in the purchase intent kingdom. Here are some bright lights in the taste-first messaging: Chef Dan Barber’s work with Row 7 Seed Company seeds, developed Sweet Garleek as only a chef could — for flavor. It matches the drool-inducing success of what he did developing the better butternut squash, the Honeynut Squash, or the Badger Flame beet featured in the sold-out plant pastrami at Katz’s Deli. Lily's Sweets grew their chocolate through heavy sampling at Whole Foods, not leading the messaging with sugar free. Taste made people come back again and again until they got so big Hershey’s swooped them up. Oatly started by getting taste-maker baristas to put their oat milk in coffee drinks. People loved the flavor and texture so much, they started demanding it at the grocery store. Now, consumers have grown oat milk into a taste-driven, dairy-free go-to with this year’s Oatly sales rising to $202.2 million. The 'lead with taste' strategy of leading is confirmed in a survey from the International Food Information Council (IFIC). They found 85% of consumers cite taste as a primary reason for food and beverage choices over 62% for healthfulness and only 31% for environmental sustainability. We are big fans of nutrient dense and sustainable foods, but the path to growth is through taste first — or else eaters might not even put it in their mouths. Thoughts on finding this Taste-Health-Sustainability balance? #foodbrands #CPGfoods #foodmarketing #creativestrategy https://lnkd.in/g68J4JCi

🍔 Happy National Burger Day! 🍔 Whether you're a meat-lover, vegan, vegetarian, or somewhere in between, there's a burger out there for everyone! What's your favorite type? Here are some delicious options to consider: Classic Beef Burger - The timeless choice with juicy beef, lettuce, tomato, and your favorite sauce. Cheeseburger - Amp up the classic with a slice of cheese; options like cheddar, Swiss, or blue cheese take it to the next level. Veggie Burger - Packed with grains, vegetables, and beans, perfect for vegetarians and health-conscious eaters. Vegan Burger - Made entirely from plants, these burgers often use ingredients like tofu, seitan, or specially formulated vegan patties. Chicken Burger - A lighter alternative, using grilled or fried chicken breast for those who prefer poultry. Fish Burger - Featuring breaded or grilled fish, often topped with tartar sauce and crisp lettuce. Black Bean Burger - A flavorful, protein-rich option popular among vegetarians and vegans alike. Mushroom Burger - Large, grilled portobello mushrooms make a juicy, meaty burger without the meat. Lamb Burger - For a richer flavor, try ground lamb with feta cheese and mint for a Mediterranean twist. Turkey Burger - A leaner alternative to beef, often seasoned with herbs for extra flavor. 🌱🥩 What type of burger are you biting into today? Share your favorites and celebrate the diverse world of burgers with us! #NationalBurgerDay #BurgerLovers #EatLocal #FoodieFriday

Indulge in exotic flavours with this mouthwatering Butter Chicken recipe, made even more extraordinary with ButcherBox.ca's premium air-chilled, Raised Without Antibiotics (RWA) chicken! 🍗✨ What makes Air Chilled Chicken so different? Improved Flavour and Texture: Air-chilled chicken tends to have better flavour and texture compared to water-chilled chicken. This is because air chilling allows the chicken to retain more of its natural juices and flavours, resulting in juicier and more tender meat. Reduced Risk of Bacterial Contamination: Air chilling reduces the risk of bacterial contamination compared to water chilling. In water chilling, multiple chickens are often submerged in the same water, which can potentially spread bacteria from one bird to another. Air chilling eliminates the need for a communal water bath, reducing the risk of cross-contamination. Environmental Benefits: Air chilling is generally considered to be more environmentally friendly compared to water chilling. Water chilling requires large amounts of water and energy to maintain the cold temperatures needed for chilling, as well as additional resources for water treatment and disposal. Air chilling consumes less water and energy, making it a more sustainable option. @ButcherBox.ca works with Ontario's poultry farmers to provide chicken the way it should be, air chilled. Additionally, their chickens are Raised Without Antibiotics with no added hormones, steroids, or any other chemicals, ensuring high-quality, natural poultry products. Experience the difference in taste and texture that comes from using the finest, air chilled RWA quality chicken, carefully sourced and delivered right to your doorstep. With every tender bite, savour the rich blend of spices and creamy sauce, knowing that you're enjoying a meal crafted with care and quality ingredients. Elevate your culinary adventures and taste the @ButcherBox.ca difference today! #SupportLocal #Foodie #Keto #KetoLife #HomeMade #ButterChicken #QualityIngredients #FoodieDelight #CookingAtHome" 🌟🍲 https://lnkd.in/gZ5Vjd-Y

Organic Ginger: Available in Three Convenient Packs Discover the fresh and vibrant taste of organic ginger in three versatile packaging options designed to suit your needs: Bull Pack (30 lbs): Ideal for large-scale use, whether you're a restaurant, a food manufacturer, or a dedicated home cook preparing for a big event. Master Pack (12 pillow packs): Conveniently pre-portioned for easy handling, perfect for smaller businesses or households that want to stock up without compromising freshness. Pillow Pack (6 oz): The perfect choice for those who need just a small amount of ginger for everyday recipes, ensuring you always have fresh, organic ginger at hand. Choose the pack that fits your needs and enjoy the superior quality of organic ginger. Experience the difference with our organic ginger, bringing health and flavor. #OrganicGinger #FreshGinger #HealthyEating #GingerLovers #SustainableLiving #KitchenEssentials

🍔 Happy National Burger Day! 🍔 Whether you're a meat-lover, vegan, vegetarian, or somewhere in between, there's a burger out there for everyone! What's your favorite type? Here are some delicious options to consider: Classic Beef Burger - The timeless choice with juicy beef, lettuce, tomato, and your favorite sauce. Cheeseburger - Amp up the classic with a slice of cheese; options like cheddar, Swiss, or blue cheese take it to the next level. Veggie Burger - Packed with grains, vegetables, and beans, perfect for vegetarians and health-conscious eaters. Vegan Burger - Made entirely from plants, these burgers often use ingredients like tofu, seitan, or specially formulated vegan patties. Chicken Burger - A lighter alternative, using grilled or fried chicken breast for those who prefer poultry. Fish Burger - Featuring breaded or grilled fish, often topped with tartar sauce and crisp lettuce. Black Bean Burger - A flavorful, protein-rich option popular among vegetarians and vegans alike. Mushroom Burger - Large, grilled portobello mushrooms make a juicy, meaty burger without the meat. Lamb Burger - For a richer flavor, try ground lamb with feta cheese and mint for a Mediterranean twist. Turkey Burger - A leaner alternative to beef, often seasoned with herbs for extra flavor. 🌱🥩 What type of burger are you biting into today? Share your favorites and celebrate the diverse world of burgers with us! #NationalBurgerDay #BurgerLovers #EatLocal #FoodieFriday