Yeti Foods’ Post

An exciting read arrived in my mailbox yesterday: MISE, a book that explores various scenarios for the future of food. Having worked with the Institute for the Future (IFTF) in California, I deeply appreciate the value of scenario thinking and foresight work in identifying future opportunities and crafting strategic responses. MISE pushes the boundaries of our imagination regarding the future of the food system. It outlines scenarios that include the development of regenerative agriculture (and potential pitfalls), a tech-enabled agribusiness revolution, advancements in personalized and precision nutrition, and the rise of China as the next clean energy superpower. What makes MISE particularly engaging is its magazine-like design, complete with images and advertisements from a distant future, providing a vivid sense of time travel. A big thank you to Mike Lee for the inspiration. If you enjoy scenario thinking and are interested in the future of food, don’t miss Joël Luc Cachelin's book Veganomics. It provides a thorough examination on how a shift towards a vegan world could impact economies, cultures, and ecosystems, and the scenario thinking helps to envision the broader implications of this type of dietary changes on a global scale. #futureoffood

📣 There's a new kid on the #altcheese block 🚀 At Bolder Foods, we've been cooking up something that's not just good, it’s AMAZING and we’re finally shouting about it! Introducing our latest innovation in the cheese alternative universe: MycoVeg™. A semi-finished product crafted through the magic of biomass fermentation using fungi. We’re turning the cheese world upside down, one spore at a time! 🍄 Why mycelium for cheese alternatives? It’s nature's secret weapon, and it's taking center stage in our mission to transform the way we eat! ⚡️It brings a lot to the table: it’s highly sustainable, requiring minimal resources to grow quickly; it’s nutritious, as a good source of protein, fiber, and vitamins; and it’s versatile, easily transformed into a wide array of end products by tweaking inputs and production and processing methods. 👀 We initially embarked on our exploration of mycelium in 2021 because we believed this powerhouse organism was overlooked and underexplored for use in dairy alternatives 🔬 🧪 Why are we stoked today?! Our process yields deliciously creamy, unctuous and elastic textures whilst providing a spectrum of flavours from neutral ones with no off-notes to punchy cheesy umami ones 🤤 🧀 Curious to know more? Want to set up trials with MycoVeg™? Or join our cheese fun(gi) adventure, get in touch! #mycelium #foodtech #startup #plantbasedcheese

📣 There's a new kid on the #altcheese block 🚀 At Bolder Foods, we've been cooking up something that's not just good, it’s AMAZING and we’re finally shouting about it! Introducing our latest innovation in the cheese alternative universe: MycoVeg™. A semi-finished product crafted through the magic of biomass fermentation using fungi. We’re turning the cheese world upside down, one spore at a time! 🍄 Why mycelium for cheese alternatives? It’s nature's secret weapon, and it's taking center stage in our mission to transform the way we eat! ⚡️It brings a lot to the table: it’s highly sustainable, requiring minimal resources to grow quickly; it’s nutritious, as a good source of protein, fiber, and vitamins; and it’s versatile, easily transformed into a wide array of end products by tweaking inputs and production and processing methods. 👀 We initially embarked on our exploration of mycelium in 2021 because we believed this powerhouse organism was overlooked and underexplored for use in dairy alternatives 🔬 🧪 Why are we stoked today?! Our process yields deliciously creamy, unctuous and elastic textures whilst providing a spectrum of flavours from neutral ones with no off-notes to punchy cheesy umami ones 🤤 🧀 Curious to know more? Want to set up trials with MycoVeg™? Or join our cheese fun(gi) adventure, get in touch! #mycelium #foodtech #startup #plantbasedcheese

Dairy Checkoff Sparking Innovation at Trade Show The dairy checkoff will showcase dairy innovation and its overall nutrition package to the more than 70,000 people attending the country’s leading trade show in the natural, organic, and healthy products industry. A Dairy Management Inc. team will be onsite at the Natural Products Expo West event March 12-16 in Anaheim. The goal will be to spur dairy innovation among entrepreneurs, investors, and others seeking to grow their food and beverage businesses. It’s the checkoff’s first time at the event. “We want dairy to show up in a big way,” says Maria Buerk, executive vice president of innovation for DMI. “It’s typically the non-dairy alternative companies that show up to this event, but this is the biggest natural foods show and we are the biggest natural food besides vegetables.” Among the checkoff’s goals at Expo West, the DMI team wants to share a new checkoff-created tool designed to help entrepreneurs: InnovateWithDairy.com. #dairyinnovation #dairy #agriculture

On Nature Portfolio, read a recently published review focusing on how innovation in the food tech industry can address global food security challenges. The review ultimately aims to showcase the latest advancements in alternative protein research and how these innovations are being translated into real-world food products. Startups, particularly in the area of alternative protein sources, play a critical role in bridging the gap between research and commercially viable applications. By highlighting these advancements, the paper underscores the importance of innovation in creating practical solutions to the ever-growing challenge of global food security. Click below to read and download the full paper. Fascinating read. Thanks for following! https://lnkd.in/dZjbqruX #cultivatedmeat #innovation #productioncosts #foodtech #innovation #foodtech #sustainability #cellculture #labgrownmeat

New Episode Out Now! 🎙️ Get a sneak peek into our latest Future Food Cast episode with Daan Luining, Co-Founder & CTO at Meatable, as he shares groundbreaking insights into how cell-based technology is revolutionizing the meat industry. Key Takeaways from the episode: 🍖 Cell-Based Meat Production: Meatable's innovative approach uses cells from real animals to produce meat in a controlled environment, reducing the need for animal slaughter. 🌍 Environmental Benefits: This technology could significantly reduce water usage, land requirements, and greenhouse gas emissions compared to traditional meat production. 🌱 Diverse Food Sources: Daan emphasizes the importance of diversifying food production methods to ensure a robust and resilient food system. 🧬 Technological and Biological Innovation: Meatable's process uses pluripotent cells and precise control of cell differentiation to optimize production efficiency and nutrition. 👨🍳 Taste and Experience: Meatable's goal is to create meat that tastes and feels identical to conventionally produced meat, with impressive early tastings! 📈 Market Challenges and Opportunities: Meatable is working to reduce costs and produce at a commercial scale, targeting initial market entry in Singapore and expanding to the U.S. and Europe. 🔮 Future Prospects: As the technology matures, Meatable aims to offer enhanced nutritional options, but widespread adoption will take time due to scaling production and regulatory environments. 🎧 Watch and Listen to the complete episode here: https://lnkd.in/gC9p694a ##alternativeprotein #innovation #sustainability #FoodTech #FutureOfFood #cultivatedmeat #cellularagriculture

PODCAST - It's here! Listen to Daan Luining in the Future Food Cast talking about the technological process, environmental benefits and great taste of Meatable's cultivated meat.

“Livestock occupies three-quarters of global agricultural land but produces less than a fifth of our food”. 🐄 Meet James Petrie, CEO and Founder of Nourish Ingredients! 🌱 In his Cicada x Tech23 talk, James explores how Nourish Ingredients is providing an effective alternative to food supply for a growing population, as animal agriculture is insufficient to meet future demands, so there must be a shift towards a more plant-based diet and changes in how traditional food chains operate. Nourish Ingredients is a food tech company that is leading in the field of specialty lipids and precision fermentation. They identify potent fats for companies seeking to boost performance or production with fewer or no animal ingredients. These potent animal-free fats can cook, smell and taste just like the real thing! Traditional and alternative food companies face challenges related to authenticity and ingredient supply. Nourish Ingredients addresses these issues by providing authentic animalic taste to plant proteins and augmenting production and ingredients in traditional industries. Their tech enables food companies to produce more sustainable and authentic products while addressing the challenges of ingredient supply and future demands for a growing population. Hear from James on how Nourish Ingredients is changing the food industry, from lab to plate: https://lnkd.in/g_D_V5rQ And stay up-to-date with our Tech23 here: https://lnkd.in/gAxNCxz2 #innovationtech #deeptech #innovation #CxT23 #tech #deeptech #techfestival #australianstartups #sustainability #foodtech #foodindusty #growingpopulation #agriculture 

🌟 𝐌𝐞𝐥𝐭&𝐌𝐚𝐫𝐛𝐥𝐞 𝐢𝐧 𝐭𝐡𝐞 𝐒𝐩𝐨𝐭𝐥𝐢𝐠𝐡𝐭! 🌟 Thank you, Melissa Bradshaw for featuring Melt&Marble in The Plant Base magazine's latest "Start-up Spotlight"! 𝐁𝐫𝐢𝐝𝐠𝐢𝐧𝐠 𝐭𝐡𝐞 𝐭𝐚𝐬𝐭𝐞 𝐠𝐚𝐩 𝐰𝐢𝐭𝐡 𝐩𝐫𝐞𝐜𝐢𝐬𝐢𝐨𝐧 𝐟𝐞𝐫𝐦𝐞𝐧𝐭𝐚𝐭𝐢𝐨𝐧: Melt&Marble is leading the way with designer fats that enhance plant-based products' taste and texture, and could effectively address one of the key barriers of consumer acceptance. 🥓 𝐒𝐮𝐬𝐭𝐚𝐢𝐧𝐚𝐛𝐥𝐞 & 𝐇𝐞𝐚𝐥𝐭𝐡𝐢𝐞𝐫 𝐒𝐨𝐥𝐮𝐭𝐢𝐨𝐧𝐬: not only does precision fermentation allows us to design fats that bypass animal farming and intensive resources utilization, it also enables us to leave out undesired trans fats and cholesterols. ✅ 𝐒𝐜𝐚𝐥𝐢𝐧𝐠 𝐒𝐮𝐜𝐜𝐞𝐬𝐬: in the last year, we have successfully hit several scalability milestones towards commercialization. 📈 Read more about our journey in the full article! #Innovation #Sustainability #FoodTech #PlantBased #PrecisionFermentation #FoodInnovation Anastasia Krivoruchko

#D3StartupSpotlight Genuine Taste Cultivating a Delicious and Sustainable Future for Food For those seeking a more sustainable and ethical food system, the challenge is making plant-based options truly crave-worthy. Genuine Taste tackles this head-on. "The key to unlocking plant-based meat's potential lies in replicating the sensory experience – the fat," says Pooya Mamaghani, PhD, Co-founder of Genuine Taste. The environmental impact of industrial agriculture is undeniable. Genuine Taste offers a compelling solution: cultivated fat produced through innovative techniques, allowing for delicious and satisfying plant-based alternatives. This not only transforms the culinary landscape, but also paves the way for a more ethical and sustainable food system. By elevating the taste and texture of plant-based choices, Genuine Taste aims to drive a large-scale shift towards impactful eating habits. In 2022, Genuine Taste found a supportive community here at D3. With the help of coaches and experts, they fine-tuned their activities and explored new possibilities, paving the way for their next big steps like becoming finalists in MassChallenge among 500+ startups. A first major sale in the alternative protein sector - a big step financially. Being chosen for GreenShoots and teaming up with the Verschuren Centre boosts their expertise, leading to speaking engagements in biotech Genuine Taste Team: Co-founder: Pooya Mamaghani, PhD Co-founder: Emily Farrar Inspired by Genuine Taste? Join District 3 and gain access to the resources, programs, and wet/dry labs to turn your #CellAg #Biotech idea into impact! Learn more about our #BioStream programs and resources. https://lnkd.in/e2mE2J4N #GenuineTaste #District3Bio #D3Community #Biotech #FoodTech #Sustainability #AlternativeMeat #FutureofFood | Margaret Bywater-Ekegärd | Mahzad Sharifahmadian | Anmol N. Raphael Christian-Roy