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Imagindairy, the Israeli food tech company creating dairy milk without cows has announced the completion of a $13 million seed round. Imagindairy creates real milk proteins that are indistinguishable from the conventional counterpart using its proprietary technology. “Once we reach commercialization, more consumers will be able to enjoy eating animal-free dairy products” Based on a systems and synthetic biology platform, Imagindairy innovation allows manufacturers to offer cow-free, sustainable milk, and dairy products with all the nutritional values of dairy milk. Imagindairy is reported to be currently collaborating with leading dairy companies to offer a complete range of dairy-free proteins. Aiming to be in Israeli retail by 2023, Imagindairy feeds microorganisms that are 20 times more efficient than cows at converting feed into food. Offering food system resilience and sustainability, Imagindairy’s technology is based on 15 years of research led by its co-founder and CSO, Tamir Tuller, PhD, a professor at Tel Aviv University. The startup will invest the funds in the expansion of facilities, R&D capacity, and team.  “We are excited to share this news with our partners and colleagues,” stated Eyal Afergan, PhD, co-founder and CEO of Imagindairy. “The market is eager to develop new dairy analogs based on our animal-free proteins. Once we reach commercialization, more consumers will be able to enjoy eating animal-free dairy products. It’s hard for people to make big changes, especially when it comes to the foods they enjoy, but when there’s an alternative with the same flavor and experience that is more aligned ...

Plant-based brand The Planting Hope Co. has completed its IPO in Canada, selling 22.5 million shares at a price of $0.40 each. The shares are expected to begin trading on the TSX-V on November 18, under the ticker symbol “MYLK”. Planting Hope is notable for having an all-female C-Suite and Board. It is the first company of this kind to go public in Canada, and one of very few globally. The company’s flagship product is Hope and Sesame, which it claims is the first commercially available sesame milk worldwide. The milk is made from the upcycled byproduct of sesame oil production, making it highly nutritious and sustainable. Hope and Sesame is already available via major distributors UNFI and Kehe, as well as retailers Kroger, Sprouts, Whole Foods Market Canada, and Amazon. Planting Hope also owns two plant-based snack brands, Veggicopia and Mozaics. Veggicopia offers dips and olives, while Mozaics is a producer of vegetable chips. “We are disrupting the entire industry with our sesame milk. All of the nutrition, none of the dairy and sustainable for the planet – we believe sesame milk is the liquid gold of plant-based milks,” said Julia Stamberger, CEO and Co-Founder of Planting Hope. “We are proud to begin trading on the TSX-V and to be accessible to all investors aligned with our vision to become the world’s most nutritious and planet-friendly plant-based food and beverage company. This financing provides us with significant resources to scale, launch new and innovative products, and disrupt the entire ...

Celebrity chef and food activist Tom Colicchio is joining mycelium-based alt meat producer Meati Foods’ team of investor-advisers. The host of hit cooking reality show Top Chef, Colicchio aims to build on his ventures as a chef and food advocate working to end food insecurity through the partnership.  “I’m thrilled to be a part of the journey as they bring their disruptive product to market and make a real global impact” – Tom Colicchio Colicchio sees Meati’s mycelium-based meats as a scalable and sustainable solution to democratize whole food nutrition, with the company currently undergoing rapid scaling of production ahead of a national launch in 2022. The Colorado-based alt protein startup recently announced a Series B raise of $50 million for its mycelium-based whole cuts of meat created through fermentation. After announcing the partnership officially through his Instagram this week, Colicchio is offering first-taste bundles to his followers to be one of the first to try Meati products ahead of their 2022 rollout.  “As a chef, I have a keen eye for seeking out new ingredients and innovations that deliver on quality and taste, and I’m equally as passionate about finding products with the potential to deliver whole nutrition in an equitable and sustainable way. Meati excels in both of these categories, and I’m thrilled to be a part of the journey as they bring their disruptive product to market and make a real global impact,” explained Tom Colicchio. “Compared to any products I’ve seen on the market to date, ...

In honor of New York Mayor, Eric Adams, we are re-running his powerful interview with Elysabeth Alfano on The Plantbased Business Hour on which he discusses the public health benefits of a plant-based diet, the public health issues with NYC’s wet markets, and what it takes to be a leader in a time of crisis. Raw, humble. and direct; Adams also talks about curing his type 2 diabetes and partial blindness with a plant-based diet and the economic impact of implementing plant-based lifestyle nutrition in corporations, hospitals and schools. He is known for putting vegan meal options in schools, hospitals, and prisons and implementing #MeatlessMondays in 1700 public NYC schools. For the full video interview, click here.  For the audio interview,  click here. Click here to display content from YouTube.Learn more in YouTube’s privacy policy. Always display content from YouTube Points of note from the full interview are Traits of a successful leader in times of crisis, The financial implications of an unhealthy society, also applicable for corporations with unhealthy employees and The necessary elements for shifting the collective will of a group of people (employees, citizens, etc.) ...

Having sold over 4 million units since its launch, Thai alt meat brand MEAT ZERO is now launching in Singapore. Coming from CP Foods, Thailand’s largest agrifood company, MEAT ZERO will feature six products in the range, all priced affordably to cater to mass consumption.  Clearly marketed at the growing flexitarian market, the MEAT ZERO brand took more than three years to develop its plant-based meat products. The new range includes vegan nuggets, bologna ham, burger patties, and ready meals. MEAT ZERO uses Plant-Tec process to create a high-moisture meat analog, having previously obtained the intellectual property rights for the innovation. The company claims enhanced appearances, mouthfeel, and texture through the process. Pork and poultry giant CP Foods has invested heavily in its plant-based division and has the goals of making MEAT ZERO the top alt meat brand in Asia by 2022 and in the world’s top 3 by 2026. The brand also recently announced a deal with KFC to produce alt chicken dishes for KFC restaurants in Thailand.  “The future looks bright for meatless meals, with the number of vegans, vegetarians and flexitarians altogether constituting about 29% of the global population,” stated Mr Prasit Boondoungprasert, Chief Executive Officer of CP Foods.  “MEAT ZERO’s affordable price point will make this lifestyle more accessible to those who are looking to adopt a sustainable diet. The incredible taste will also convert sceptics,” he added.   ...

Illinois based Ingredion is one of the most important players in the plant-based ingredients industry, partnering with innovators in the space including NotCo, EVERY Company (formerly Clara Foods); and very recently with Sophie’s BioNutrients for dairy-free microalgae milk. Not forgetting of course its full acquisition of James and Suzi Cameron’s Verdient Foods last November.  Just eight weeks ago, Ingredion announced the opening of a new facility in Saskatchewan, to supply plant proteins from peas, lentils, and fava beans to our growing industry. Exciting times, both for the company and for the industry as a whole. We spoke with Ingredion’s Michael Natale, Global Leader of Plant-based Proteins. One could say that the business of B2B ingredient product offerings is a staid and well-traveled path. However, Ingredion has taken a very novel approach with its new Plant-based Protein Platform and Alternative Universe Campaign. Can you share what this is? Plant-based alternatives offer a powerful solution to feeding ten billion people by 2050. In the industry, we talk about the plant protein market as the alternative protein market. However, many reports, such as the one covered in this publication by BCG stating that plant-based meats will be 22% of the market by 2035, note that plant-based proteins are no longer alternative.  Indeed, they are the norm.     For some, working with plant-based protein is already in their sights. For many, it is a whole new world.  With Ingredion’s decades of global experience, we are perfectly positioned to help companies-both established and those just ...

Following its oversubscribed pre-seed round last month – the largest ever pre-seed in alt-seafood and one of the largest ever in fermented proteins – Chicago startup Aqua Cultured Foods announces the signing of a Proof of Concept (PoC) with Migros, Switzerland’s largest retailer, to expedite development of its fungus-based alt seafood products created through microbial fermentation. “The Swiss market welcomes food tech, and we are ready to introduce the region to the future of alternative proteins.”  The female-led company officially launched this September, announcing it had developed the world’s first whole-muscle cut alt seafood on the market. Aqua Cultured has filed three patents and utilizes biomass fermentation and a proprietary strain of fungi to create sushi-quality filets of tuna and whitefish such as sea bass, as well as shrimp and calamari alternatives.  The new collaboration includes the assessment amongst Swiss consumers of the acceptance of such products as well as the exploration of potential business opportunities in Switzerland, to address the sustainability issues surrounding conventional seafood; EU member states consume 27 kg (nearly 60 pounds) of seafood per person, and almost a quarter of the world’s catch is imported to Europe, although it represents less than 10% of the world’s population.   Increasing plant-based direction for Migros The partnership comes next in a long line of plant-based developments for retail giant Migros, which is one of the largest retailers in the world, owning 90 subsidiaries producing foods; services such as mobile telecom, banking, travel, gas stations and convenience stores, bookstores, ...

A new online grocery store called PlantBelly has launched in the US, offering customers a range of innovative plant-based products. The store stocks alt-meat and alt-dairy products, pantry staples, snacks, and more. On the PlantBelly site, customers will find curated product collections organised by features like ethos, dietary requirements, and certifications, along with themed product bundles. The collections include Women Founded, Made in the USA, and Non-GMO Project Verified, while some example bundles are Go Green, Charcuterie Board, and Cheezy Taster. By spotlighting lesser-known brands in these collections and bundles, PlantBelly hopes to help them gain exposure and expand their customer base. The company also helps customers discover new products via a monthly subscription box service called the Tasting Box. “PlantBelly celebrates the abundance, creativity, and joy of plant–based eating. We offer plant–based provisions for everyone, regardless of motivation or drive and no matter where they are on their plant–based journey,” said Eve David, one of the company’s founders. PlantBelly’s other founder is David Benzaquen, who is the founder of Mission: Plant and the co-founder of Moonshot Collaborative. Benzaquen has previously written for vegconomist about the tradeoffs plant-based companies have to make when it comes to taste and health. He has also appeared on the Plantbased Business Hour, discussing who should educate the consumer about plant-based products. “With the explosion of online shopping during the pandemic, I came to believe that there was a need for an e-commerce solution that could provide flexitarians with the best possible products fulfilled seamlessly,” ...

Impossible Foods today debuts Impossible Meatballs Made From Plants, marking its third retail launch in four months, following the Impossible Sausage and Impossible Chicken Nuggets. The new product will be stocked in a dedicated plant-based section in Walmart which the retailer is now introducing, with the meatballs rolling out into more than 3,000 stores. The meatballs are created from a mixture of Impossible Burger and Impossible Sausage with a savory homestyle meatball seasoning blend, and are sold pre-formed and fully cooked in a resealable freezer bag to be reheated in the oven, microwave, stovetop or air fryer, priced at $6.48 per pack. “We’re innovating faster than ever and developing our products with qualities that matter most to consumers, including everything from taste to convenience,” said Ravi Thakkar, Impossible Foods’ vice president of product and commercialization. “Impossible Meatballs are the latest example of that — giving people a simple, delicious, and sustainable alternative to a family classic.” Impossible Meatballs are available at Walmart stores starting this month and coming to additional retailers later this year. ...

New research has highlighted the incredible growth of plant-based food consumption in the UK over the last decade. The findings from the journal Science of the Total Environment show consumption to have doubled, with Brits consuming more plant-based foods than ever before, reports Earth.com.  As COP26 confirms dietary change is necessary to meet critical climate goals, researchers analyzed data from the National Diet and Nutrition Survey of more than 15,000 people. The number of people eating plant-based alternatives – alt dairy or alt meat for example – nearly doubled from 2008 to 2019, jumping from 6.7 to 13.1 percent.  The largest increases in plant-based consumption were from young people, specifically in generation Y and Millennials. The research also indicated that women were 46% more likely to consume plant-based alternatives. The findings mirror other studies showing 51% of Brits to be open to swapping meat in their diets for plant-based alternatives, and that nearly half of Europeans have largely reduced their meat consumption. “A global transformation towards sustainable food systems is crucial for delivering on climate change mitigation targets worldwide,” study co-author Dr. Pauline Scheelbeek of the London School of Hygiene and Tropical Medicine told Earth.com.  “The plant-based alternative foods could be a stepping stone for people that are willing to reduce meat consumption, but find it hard to fit this into their daily lives. This study shows that more and more people are applying this pathway to achieve their goals on more plant-based diets,” she added.     ...