While the alternative protein scene continues to pursue widespread uptake and acceptance, in 2024, expect to see new and evolving concepts, technologies and regulatory support to progress towards attaining resilient food systems.
At a time when many retailers are cutting back on the assortment and number of plant-based proteins they stock, fungi-based newcomer Meati continues to gain retail shelf space with the launch of four of its whole-cut MushroomRoot cutlets and steaks in...
Mycoprotein and fungal proteins hope to offer a solution to the negative impact to the environment associated with industrial farming, heard FoodNavigator’s recent Climate Smart Food digital summit.
Mycoprotein supplier ENOUGH has raised €40m to scale up production in the Netherlands. And if global demand increases, the company will look to replicate its model further afield, CEO Jim Laird tells FoodNavigator.
MyForestFoods recently raised $15 million in Series A-2 funding to support the growth of its portfolio across the East Coast, including its mycelium bacon aptly called MyBacon, which was featured at the Vegan Women Summit in New York City May 19. The...
Mycoprotein and fungal proteins take up less land than animal farming, and can be used to aid in regenerative agriculture, explains mycoprotein major Quorn - perhaps the best-known manufacturer of mycoprotein-based meat substitutes.
Libre Foods is working with both fungi fruiting bodies and mycelia to boost diversity, functionality, and taste in meat-free offerings, CEO Alan Iván Ramos tells FoodNavigator.
Israel-based MadeRight is leveraging fungi fermentation technology to turn ‘waste into gold’. Its innovative material addresses the performance ‘trade-offs’ inherent in sustainable packaging, co-founder Rotem Cahanovitc tells FoodNavigator.
With the opening of a new facility, dubbed the “Mega Ranch,” fungi-based startup Meati seeks to place its mushroom-root-based, sliced meat product in “tens of thousands of stores” in 2023, company co-founder and CEO, Tyler Huggins, told FoodNavigator-USA
Fungi-fueled startup firm MyForest Foods (formerly Atlast Food Co) has started commissioning ‘Swersey Silos,’ a new production facility in Green Island, New York, which will start churning out meaningful quantities of mycelium-based meat by the end of...
Boulder-based Meati Foods – which is seeking to differentiate itself in the increasingly crowded meat-alternative space with a fungi-based platform capable of producing ‘steaks’ and other whole cuts – has raised $150m in a Series C round led by Revolution...
Nature’s Fynd - a startup growing protein-packed food from microbes with a fraction of the environmental footprint of meat or dairy – is launching refrigerated breakfast patties featuring its ‘Fy’ nutritional fungi protein in selected Whole Foods stores...
A legal dispute* between two high-profile startups deploying fermentation to produce fungi-based meat alternatives is heating up with Meati Foods accusing The Better Meat Co of intellectual property theft, and The Better Meat Co accusing Meati of sowing...
Fungi-fueled Meati Foods – which raised some eyebrows in December after its new president (ex-General Mills president Scott Tassani) suggested the startup could generate a cool $1bn in sales by 2025 from mycelium-based meat alternatives – has seen a surge...
When it comes to proteins, says Christian Koolloos, chief business development officer at Dutch startup The Protein Brewery, boring is good. In fact, the blander the better: “Fermotein [his firm’s fermented fungi protein] is extremely boring in its profile...
Hormel Foods is dipping its toes further into the meat alternatives space via its venturing arm 199 Ventures, which is teaming up with The Better Meat Co. to bring new products to market featuring the latter’s Rhiza mycoprotein ingredient, a filamentous...
While investors and journalists are pretty excited about a new wave of startups growing food in fermentation tanks, it’s easy to forget that we’ve been eating a filamentous fungus grown in big metal vats (a.k.a. ‘mycoprotein’) since the 1980s, says the...
Nature’s Fynd - a Chicago-based startup growing protein-packed food from microbes with a fraction of the environmental footprint of meat or dairy – has raised $350m in a Series C round (taking its total financing to >$500m) as it gears up to launch...
From Air Protein - a startup manufacturing protein out of thin air*; to Meati Foods and Atlast Foods - fungi-fueled firms making whole cut ‘meats’ from mycelium; to a flurry of cell-cultured meat players including BlueNalu, GOOD Meat, and Wildtype; 28...
Meati Foods – which is carving out new territory in the meat-alternative space with a fungi-based platform capable of producing ‘steaks’ and other whole cuts – has raised $50m in a Series B round co-led by new investor BOND and long-time Meati investor...
Nature’s Fynd has received a coveted 'no questions’ letter from the FDA in response to its GRAS safety determination for its ‘Fy’ fungi ingredient (Fusarium strain flavolapis*), a protein-packed naturally-occurring micro-organism with origins in...
The Better Meat Co – a startup best-known for providing plant-based meat enhancers – has completed construction of a “substantial mycoprotein fermentation facility” in Sacramento that will produce fungi-based meat alternatives that “work phenomenally...
Nature’s Fynd - a Chicago-based startup growing protein from a micro-organism with origins in the geothermal springs of Yellowstone National Park – is giving consumers a first taste of the novel ingredient via dairy-free cream cheese and meatless breakfast...
Atlast Food Co – a New York-based startup unlocking a new category in the meat alternatives market (whole cuts) by growing huge slabs of fungi-based ‘meat’ from mushroom mycelium – expects construction to begin on a new production facility early next...
Meati Foods – which is carving out new territory in the meat-alternative space with a fungi-based platform capable of producing ‘steaks’ and other whole cuts – has raised $28m in a Series A round led by Acre Venture Partners.
Meati Foods (formerly Emergy Foods) is gearing up for the direct-to-consumer launch of protein- and fiber-packed fungi-based ‘steaks’ in Q4 after a successful debut in foodservice, carving out new territory in an alternative meat category that remains...
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