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meati™ opens an online DTC store with a monthly subscription program to die for 🍄💻📦 🛒 The Meati Marketplace will allow consumers to try their #mycelium #altprotein meats before they hit retail shelves. For those monthly subscriptions lovers, a $169 Innovation Kitchen Subscription gives you 4 current products and at least 1 completely new one every month 🥩 Meati currently makes #plantbased mycelium based whole-cut steaks and chicken cutlets in 2 flavors each. The #startup will be launching 8 new mystery innovations and Innovation Kitchen subscribers will be the 1st to try them. Those lucky folks will have the chance to offer feedback on the new products helping Meati define its product and sales strategies 🫱🏻🫲🏼 Selling directly to consumers could help Meati boost sales by bypassing in-person retailers and while consumer tastings appeal mainly to fans of the brand and early adopters, Meati also has solid mainstream presence thanks to partnerships with celeb chefs like David Chang and Rachael Ray 💰The #foodtech has raised a total of $325M+ to date following a $150M Series C last year and an extension round last week. It also opened a ‘mega ranch’ in Colorado that can produce millions of pounds of #vegan mycelium meat products 📍The new Meati Marketplace will also offer limited-edition products and bundles, as well as options to try its never-seen-before meats without a subscription. It will join the brand’s growing retail presence of 1,500+ stores including Whole Foods, Sprouts Farmers Market, Meijer and Fresh Thyme nationwide. It also has dining partnerships with Birdcall, PLNT Burger and Next Level Burger, and a foodservice distribution agreement with Dot Foods ✨Congrats Justin Whiteley, Christina R. and team!!! #veganlifestyle #veganfood #veganfriendly #plantbasedprotein #plantprotein #plantbasedfood #plantbasedlifestyle #alternativeprotein #brandswithpurpose #futureoffood #foodtechnology #foodinnovation #crueltyfree #animalfree #environmentallyfriendly #ecofriendly #sustainable #sustainability #sustainableliving #sustainablefuture #food #foodandbeverage #foodindustry #impactinvesting #startups #investing #climate #climatechange #esg #climatecrisis #climateemergency #climateaction #environment #environmental #cpg #consumergoods #nutrition #impact #impactinvestment

For TiNDLE Foods CEO and co-founder Andre Menezes, meat is more than a food group, it is a “social fabric,” he said. “It’s more than just an ingredient, it’s the center of the plate. It’s what brings people together, but at the same time, it’s just not sustainable.” Menezes and his business partner Timo Recker started NextGenFoods, now Tindle Foods, in 2020 around its flagship product TindleChicken. Now, the Singapore-based company is adding other plant-based meats, such as sausage, and plant-based dairy to its product offerings. Along with the new product launches, the company announced a new “brand identity” — with the transition from NextGen to Tindle. The new focus is something that means “more than an aesthetic change,” Menezes said but is part of the company’s larger plan to appeal to a wider consumer base. There are significant challenges before both plant-base and cultivated foods are adopted mainstream by grocery, restaurants, etc. Blog - Cargill exec named IFT board president - https://lnkd.in/g3S2WgAP   Blog – Sector – Manufacturing – Food – Cultivate Meat – What is next - https://lnkd.in/gzPa6685 #cultivatedmeat #labgrownmeat #marketacceptance #regulatory #healthandsafety #plantbase #marketing

In a world where TikTok can turn even the most humble of ingredients like cottage cheese into “it girls”, predicting the next cheese trend can feel like a crapshoot. While we may not know what the next #TikTok feta pasta will be—or if it will be around longer than the butter board—we know there will be something cheese-related! Dairy Farmers of Wisconsin released its trend predictions for 2024. Expect to see inspiration from global #flavors, an emphasis on #comfort and #nostalgia, and a continued interest in environmental #sustainability in the new year. #trends2024 #cheese

🗞️What’s new this week with CPG brands? Let’s celebrate the wins from emerging brands! Here are 10 news stories you have to read: 🛒 𝐑𝐄𝐓𝐀𝐈𝐋 𝐑𝐎𝐋𝐋𝐎𝐔𝐓𝐒 🌻 Brian Waddick celebrates Smackin’ Sunflower Seeds going nationwide at Royal Farms, marking a significant retail expansion. 🍎 Rosa Li announces Wildwonder's launch at New Seasons Market, highlighting the support for AAPI-owned businesses and unique flavors. 👶 Daniel Aud shares Kekoa Foods's new retail partnership with Woodman's Food Markets, bringing organic, globally-inspired baby food to the Upper Midwest. 🍺 Jordan Bass is thrilled to launch Hop WTR in 2000 Walmart stores across the U.S., meeting a growing demand for non-alcoholic options. 🍒 Michelle Razavi and Nikki Elliott, CPA celebrate Elavi's launch at Thrive Market, expanding their reach with low sugar snacks for kids and adults. 🚀 𝐍𝐄𝐖 𝐏𝐑𝐎𝐃𝐔𝐂𝐓 𝐋𝐀𝐔𝐍𝐂𝐇𝐄𝐒 🍫 Sage Wylie has officially launched Caboodle Snacks, offering organic, no-refined sugar, vegan snack bars that reconnect you with real food. 🌿 Andrew Benin announces Graza's innovative olive oil refills in aluminum "beer cans," a first in the industry, now available at Whole Foods nationwide. e 🍹 Katy Perry and Morgan McLachlan introduce De Soi's new non-alcoholic aperitivo, Spritz Italiano, blending citrus, gentian root, and adaptogens for a refreshing summer sip. 🎉 𝐍𝐄𝐖𝐒 𝐓𝐎 𝐂𝐄𝐋𝐄𝐁𝐑𝐀𝐓𝐄 🎬 Biena Snacks gains viral success with a unique 7-layer bean dip Instagram Reel, garnering over 11 million views. 💸 𝐈𝐍𝐕𝐄𝐒𝐓𝐌𝐄𝐍𝐓𝐒 𝐀𝐍𝐃 𝐀𝐂𝐐𝐔𝐈𝐒𝐈𝐓𝐈𝐎𝐍𝐒 🌱 Hailey Swartz, Jason Rosenbaum, and Alex Swartz receive investment from John Burns and Relentless Consumer Group to scale Actual Veggies' plant-based foods. Read more Read more about each story here: https://lnkd.in/g_wfHaqz Have your own news to share? Let me know in the comments or DM me. #cpg #foodandbeverage

Peter McGuinness, the CEO of Impossible Foods , recently spoke at Adweek X in LA about what he felt were the mistakes made by Impossible in their early efforts to launch Impossible meat. And I have thoughts...⚠️👉🔥 Since I was there at ground zero for the launch of both Impossible and Beyond, I watched closely as consumers reacted to initial (food service) launch versions of both products, and then the gradual iterations of them (BTW, if you really want to freak out reluctant consumers, tell them that you are coming out with new releases of your proteins, like software updates). But it's food, taste trumps all, right? Not exactly. Initial versions of Impossible were yeasty and terrible. The "meat" had an unmistakable sourdough-type smell that was incredibly off-putting. The company seemed to feel that the mission and branding would be enough to convince consumers to switch from ground beef, because after all, the planet🌏. During the pandemic, this resonated, with booming sales and greater adoption. We saw this firsthand at Honeybee, where Impossible outsold Beyond Meat 5 to 1. Did this last? Welp, not exactly. We watched as diners eagerly purchased these novel products and held their noses as they tried to convince themselves that they were eating beef analogs, not cows. At least they could feel good about saving water and reducing their carbon footprint, because they sure didn't feel good about paying what was a very premium price for burgers made with Impossible. Which brings me to my second and bigger point: these products were and continue to remain extremely costly. When Impossible launched we were buying it for $12 a pound at food service. This compares to roughly $4 a pound for commercial ground beef. That translates into a burger that is roughly 2 to 3 times more expensive than a conventional beef burger. Again, in the early days, early adopters were convincing themselves that they were making a virtuous choice, and for the most part digested 🙃 the price difference. That didn't last either, as inflation drove consumers away and brought carnage to the vegan QSR Burger space. That said, the CEO seems to feel that Impossible's struggles were more about ...messaging? “So the way to get meat eaters to actually buy your product is not to piss them off, vilify them, insult them and judge them,” he said. “We need to go from insulting to inviting, which is a hell of a journey.” - Peter McGuinness I'm afraid the horse (or cow) is already out of the barn on this one. You need price parity, dramatically improved taste and texture, and most importantly, you're going to have to convince people that food made in a factory is better than a classic veggie burger made of whole foods, NOT that it's better than beef. That cow don't hunt. Article by T.L Stanley of Adweek https://lnkd.in/g4N4yJ36

Great article on TiNDLE Foods rebranding and strategy. Some key points from the article: - New brand identity: aesthetic change + strategy to appeal to a wider consumer base - Most of customers are neither vegans nor vegetarians, but people who want to try what the alternative protein category has to offer - "'Chicken is the fastest growing and the biggest category in the meat sector, and yet no one has addressed that on a global level for the plant-based space,' CEO Menezes said. But the burger has been addressed. 'If I were to ask you the top plant-based burger products, a few players come to mind, that doesn’t really happen with chicken.'" - The company is not using any novel ingredients that would be unacceptable to a government entity, making global expansion easier - Huge focus on quality and consumer concerns, making sure products have a short list of ingredients and no GMOs Link below: https://lnkd.in/d2SjsCPS

EatKinda maker of what is said to be the world’s first cauliflower ice cream, has announced its first supermarket listing at over 90 Woolworths stores across New Zealand. Woolworths is New Zealand’s second-largest supermarket group, owning the chains Countdown, SuperValu, and FreshChoice. EatKinda has launched at Countdown stores, which are currently in the process of being rebranded to Woolworths; the transition is expected to be completed early next year. EatKinda’s vegan ice cream is made from cauliflower that would otherwise be wasted because it is cosmetically imperfect — 40% of New Zealand-grown vegetables do not make it to stores for this reason. The cauliflower is combined with ingredients such as coconut oil and pea protein to make three flavours of ice cream — Strawberry Swirl, Chocolate Swirl, and Mint Choc Bikkie. The products are free of soy, nuts, GMOs, and artificial ingredients. They feature compostable and plastic-free packages, which are said to be a first for any New Zealand ice cream brand. #innovation #gamechanger

8 Plant-Based Brands Riding the Crest, Not Weathering the Storm In an environment where some brands are facing adversity, others are not just surviving but thriving, expanding into new markets and securing substantial funding. Let's celebrate some of the standout performers of the year! 🍔 Neat Burger 🍔 - Backed by notable figures like F1 driver Lewis Hamilton and actor Leonardo DiCaprio, plant-based burger chain Neat Burger is making waves. After raising $18 million post the opening of their first US location, they're set to expand further, with plans for Middle Eastern and Italian locations. 🍳 UMAMI UNITED 🍳 - Japan's Umami United, specializing in plant-based egg alternatives, recently raised JPY 240 million ($1.64 million). They plan to enhance R&D for bakery and confectionery egg white replacements and expand further into the US and Europe. 🌱 Better Nature Tempeh 🌱 - UK's Better Nature is satisfying the growing demand for less processed meat alternatives. After a successful £3 million funding round, they secured listings at Tesco and Lidl GB, and they've expanded into Switzerland and Germany. 🍽️ Konscious Foods 🍣 - Canada's Konscious Foods has just secured a staggering $26 million in funding to make their plant-based seafood more accessible. Their ambitious plan includes launching in over 4,500 new North American stores by year-end, alongside expansion into various food service locations. 🥔 DUG 🥛 - Sweden's Veg of Lund has been turning heads with their unique potato-based milk alternative, DUG. After perfecting their recipe and securing a patent, they expanded their reach to China and Japan, while also experiencing a remarkable 50% sales boost at Waitrose & Partners in the UK. 🍔 Prime Roots 🍄 - The US-based producer of mycelium-based deli meats, recently secured $30 million. Their products are so popular that they sell out before lunchtime at retail locations. Now, they're on a mission to expand to deli counters and restaurants nationwide. 🥦 Actual Veggies 🍔 - As consumer demand for whole food plant-based options rises, US-based Actual Veggies has experienced an incredible 338.2% growth in the past year. Their whole vegetable, grain, and spice-based burgers are a hit and are now available at major retailers. 🍄 ENOUGH 🍄 - Mycoprotein as a meat alternative continues to gain traction, as evidenced by the €40 million secured by Netherlands and UK-based ENOUGH. Their aim is to produce an astonishing 60,000 tonnes of mycoprotein per year and double their workforce. It's truly amazing to witness these diverse plant-based brands excelling in different markets. Let's celebrate their achievements and look forward to more growth and innovation in the plant-based world. 🌍 For more insights on these brands and other plant-based topics, visit vegconomist - the vegan business magazine – https://lnkd.in/dqnVq7GQ   #PlantBased #SuccessStories #Innovation #Sustainability #PlantPower

Morning Star Farms is rolling out a plant-based burger with ominvore consumers in mind, the company announced last week. The Kellogg Company brand claims the new product mimics the taste and texture of traditional meat burgers as the company looks to target beyond vegan consumers. With traditional meat consumers comprising almost half of new plant-based protein buyers, Kellogg is hoping its new strategy with the MorningStar brand can help it stand out in a struggling space. As a CPA and Data and AI Thought Leader, I have always been about how best to manage crop yields and overall production. Partnerships between food manufacturers and startups in areas like cultivated lab meat and plant-base food is critical part of expanding food options for consumers. This is fantastic news by Kellogg Company as they are focusing on vegan market. There has been issues in past with consumers moving towards lab-cultivated meat and plant-base foods. https://lnkd.in/g8zzYAVZ #plantbase #partnerships #ESG #Scope1 #scope2 #scope3 #foodproduction #cropyields #Integratedplanning #Foodgovernance #foodingredients #healthierfoodchoices

🍦 McDonald's UK launches vegan ice cream! 🍦 McDonald's in the UK has launched a new vegan ice cream. Right now, the so-called Choco and Strawberry Scoop is only available at a few McDonald’s restaurants in the North West of England and will run as a trial until September. If successful, the frozen dessert may be rolled out nationwide. Key highlights: 🌱 Expanding Plant-Based Menu: The new vegan ice cream aligns with McDonald's strategy to offer more plant-based choices to their customers, reflecting a significant shift in consumer preferences. 🌎 Sustainable Choice: By reducing reliance on animal products, McDonald's is taking steps towards a more sustainable and environmentally friendly menu. At Cibus Nexum, we understand the challenges and opportunities that come with such transitions. Our expertise in co-manufacturing and product development can help you innovate and bring new plant-based products to market efficiently and effectively. 🌟 Looking to innovate your product line? Cibus Nexum can assist with product development, co-manufacturing partnerships, and sustainability strategies. Let's work together to meet the evolving demands of your customers. #vegan #plantbased #mcdonalds #foodinnovation #sustainability #foodservice #retailinnovation