June highlights from the plant-based and cultured-food sector

2 July 2021

Image source: ProVeg Nederland | Plant-based milk shelf at Albert Heijn

A recent, widely circulated prediction by Credit Suisse suggests that the plant-based sector is set to grow 100-fold over the next three decades. While that might seem like a rather bold claim, it’s supported by the massive expansion of the plant-based sector around the world – and that’s not even taking into account the dramatic rise of cultured foods and precision-fermentation. Read on to find out more about these potentially world-changing developments and more.

TRENDS & PROJECTIONS

A recent international survey conducted by V-Label has found that consumers – particularly from younger demographics – are increasingly basing their shopping decisions on the information found in certifications and labeling.
The plant-based sector is projected to increase 100-fold by 2050, reaching $1.4 trillion by 2050, according to a report from Credit Suisse.
David MacLennan, CEO of Cargill, the world’s third-largest meat producer, predicts that plant-based protein will begin to cannibalize the meat industry, as the alternative-protein sector rapidly expands over the next few years.
The pandemic has provided a sharp boost for plant-based foods, according to an Instacart survey.
In the snack sector, plant-based preferences are continuing to rise as consumers focus on healthier options.
The cell-based sector continues to expand with the development of cultured turkey, bull, and lamb.
The Good Food Institute has shared information on where several countries and regions currently stand in terms of the regulation of cultured-food products.
The demand for animal-free dairy, along with the rise of precision fermentation, is set to disrupt the global cheese sector, according to a new study by precision-fermentation company Formo and the University of Bath.

RETAIL FOODS

ALDI USA has added plant-based dumplings to its popular Earth Grown range.
Quorn will expand its chicken-alternative range in the US in its quest to be the world’s leading supplier of alt-chicken.
Whole Foods has revealed its first-ever list of exclusively plant-based predictions, with nut-based cheese alternatives, fish substitutes made from banana blossoms, and cashew dips topping the list.
Albert Heijn, the Netherlands’ largest supermarket chain, has plans for a major expansion of its plant-based cheese offerings.
A plant-based KitKat, made with rice-based milk and sustainable cocoa, is finally hitting the shelves in several European countries.

FOODSERVICE CHAINS/CATERERS

Plant Power Fast Food has raised $7.5M in order to double the number of its ‘vegan McDonald’s’ across the USA.
Burger King opened a pop-up test location in Germany in June selling exclusively plant-based products, while Burger King France has just introduced its first vegetarian burger.
Beyond Meat and KFC China are partnering once again, this time on a plant-based spicy beef wrap that will be available at 2,600 KFC branches in 28 cities around the country, for a limited time only.
UK plant-based-kebab chain Döner Summer continues to grow, with plans to open a fifth location soon.
Green Queen explores the strategies behind the massive success of Impossible and Oatly.

FOOD MANUFACTURERS

Award-winning plant-based Sweden brand Oumph! launched in Germany in June, with six soy-based products now available in selected Edeka Group stores.
Cultured-seafood pioneer Finless Foods is gearing up to launch its first product, a plant-based tuna that does not use cell-cultured technology.
AquaCultured Foods, a Chicago-based startup has created the first whole-muscle seafood alternative produced through microbial fermentation.
New Culture, one of several startups in the emerging ‘animal-free’ dairy space, is aiming to launch an animal-free mozzarella in late 2023.
Brave Robot, the animal-free ice-cream brand made with Perfect Day’s precision-fermentation real-dairy proteins, will begin displaying its carbon footprint on its packaging.
Asia’s first pea-milk producer Snappea is seeking to make the most of its first-mover advantage by emphasizing the natural flavor of peas rather than simulating the flavor of dairy.

INGREDIENTS SUPPLIERS/NEW TECHNOLOGIES

Variety is the key to improving the next generation of alternative food and beverages, according to Adam Janzcuk Vice-President of Global R&D at IFF Nourish.
Australian company Wide Open Agriculture has successfully used its modified-lupin concentrate to develop a variety of plant-based products, including plant-based milks, meat alternatives, snacks, and protein supplements.
Fava beans, otherwise known as broad beans, could help to meet the growing demand for plant-based proteins while addressing deforestation, inefficiencies in global agriculture and other climate-related challenges, according to Meelunie, a global leader in plant-based ingredients.
Fat remains the final frontier when it comes to meat alternatives, according to Nourish Ingredients, which is harnessing the power of microbes to produce animal-free fats that deliver a ‘meatier’ experience than plant-based oils.
Cultured-protein developer Geltor has launched its PrimaColl product, which it claims is the first plant-based collagen for use in food and beverages.

ONES TO WATCH OUT FOR

Israeli food-tech company Future Meat Technologies has opened what it claims is the first industrial-scale cultured-meat facility, with the capacity to produce 5,000 cell-based burgers a day.
Hong Kong-based startup Avant, which makes cultured-fish protein, has been named one of the 2021’s 100 most promising technology pioneers by the World Economic Forum.
In response to threatened fish stocks, OmniFoods is expanding beyond plant-based pork and moving into the alt-seafood sector.

STARTUP & FINANCIAL

Spanish dairy company Pascual has launched the world’s first incubator for cultured dairy.
MeaTech 3D has filed a patent in the US for its novel bioprinting technology, which “significantly enhances” the manufacturing of cultured meat .
Israeli startup Imagindairy claims to have successfully mastered precision-fermentation technology in order to produce animal-free milk proteins from yeast.
The LiveKindly Collective is continuing its acquisition of plant-based companies, with the purchase of the Amsterdam-based company, the Dutch Weed Burger.
Sea-Stematic, Africa’s first cultured-seafood company, has ambitious plans to meet the fast-rising demand for fish in Asia.
Singapore food-tech company Float Foods has raised US$1.6M in order to ramp up its R&D and accelerate the commercialisation of its plant-based whole-egg substitute.
Spanish plant-based-meat startup Heura recently raised €4M in 24 hours during a crowdfunding campaign.
Alt-meat producers are set to benefit from a €32m fund for research into sustainable proteins, courtesy of the EU’s Horizon Europe funding program.
Hong Kong-based biotech company Geb Impact Technology has received a grant from the Hong Kong government to scale up its microalgae cultivation for plant-based meat applications.

STAKEHOLDER INTERVENTIONS

The cultured-meat sector in the Asia Pacific region is calling for the establishment of a neutral entity to establish proper industry governance and IP protection and thus provide a safe and secure environment for firms to share knowledge and collaborate.
Silicon Valley food-tech company Orbillion Bio, dedicated to developing cultured premium heritage meats, has joined the Alliance for Meat, Poultry & Seafood Innovation.
Cell-based meat industry experts are calling on the French government to step up their efforts to tap into the opportunities to be made in the fast-growing sector, or risk missing out on the global market.