As 2022 kicks in, it’s already evident that the shift towards plant-based and cultured eating is set to continue accelerating. With consumer attitudes still shifting at an increasing rate, the race to join the plant-based sector is hotting up, with leading companies such as Oatly struggling to keep up with demand. The cultured sector similarly continues to expand, even as it holds its breath for regulatory approval. Read on to find out more about the latest developments in this fast-moving industry.

TRENDS & PROJECTIONS

• A new poll commissioned by Compassion in World Farming claims that shoppers are eager to see accurate food labels indicating animal-welfare standards.
• A report from leading taste-and-nutrition company Kerry shows that 61% of global consumers describe plants as a preferred protein source.
• LiveKindly asks whether celebrity investors could change the food industry?
• Another study by Kerry reveals that India is a key driver for the global plant-based and flexitarian sectors.

RETAIL FOODS

• Cultured-fish startup Wild Type has signed US distribution deals for cultivated salmon despite the fact that there is as yet no sign of regulatory approval.
• The Vegetarian Butcher recently launched in Singapore, with its products now available at mainstream retail stores.

FOODSERVICE CHAINS/CATERERS

• Michelin-starred chef José Andrés plans to put cultured chicken on the menu at one of his US restaurants, pending FDA approval.
• Impossible Foods has launched the Impossible Shop, its delivery-only restaurant concept, across the US.
• Ready Burger is set to launch a 99p vegan burger in the UK during Veganuary.
• McDonald’s McPlant Burger looks set to roll out across the US in Q2.
• Plant-Based pizza orders increased by 81% at Papa John’s in the UK.
• La Vie Vegan Bacon is taking France by storm, with multiple restaurant partnerships.

FOOD MANUFACTURERS

• A year after its historic approval of cultured meat, the Singapore regulator has given the greenlight for more cultured-food products from Eat Just.
• Oatly is planning three new facilities by 2023 in order to combat global supply shortages.
• Wagyu, the world-first plant-based wagyu brand has provided detailed plans for an SEA expansion drive.

INGREDIENTS SUPPLIERS/NEW TECHNOLOGIES

• Estonian startup Gelatex says that it could soon develop cost-efficient scaffolding for cultured meat at scale.
• Food Navigator looks at how advanced emulsion technology is delivering full-bodied flavor to dairy alternatives and low-fat foods.
• InnovoPro has launched a chickpea-based egg-white alternative that promises a strong, stable structure.

ONES TO WATCH OUT FOR

• Aleph Farms and protein-tech supplier Wacker are collaborating to develop new fermentation-based growth-medium proteins, which will eliminate fetal bovine serum from the cultured-meat equation.
• Meanwhile, Upside Foods has developed an animal-free growth medium for cultured meat.
• South Korea’s CellMeat is also producing an animal-free growth medium.

STARTUP & FINANCIAL

• Canadian investment platform Cult Food Science Corp has announced a strategic partnership with Singapore’s Umami Meats as part of a seed-funding round.
• South Korea’s CellMeat has debuted the world’s first cultured Dokdo-shrimp prototype.
• Future Meat Technologies has raised $347M and plans to produce a $1.70 cell-based chicken breast.

STAKEHOLDERS INTERVENTION

• The US Congress has requested at least $50 Million for research into alternative proteins.
• France and Austria are urging the EU Commission to develop a European plant-based protein strategy.
• The Good Food Institute Asia Pacific has launched the APAC Alternative Protein Ecosystem Database in order to facilitate B2B and startup connections.
• An alternative-proteins course is now available at the National University of Singapore for the first time.

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