Better Bite Ventures’ Post

❓ Did you know that... 🐶 𝐈𝐟 𝐀𝐦𝐞𝐫𝐢𝐜𝐚'𝐬 𝐝𝐨𝐠𝐬 𝐚𝐧𝐝 𝐜𝐚𝐭𝐬 𝐰𝐞𝐫𝐞 𝐭𝐡𝐞𝐢𝐫 𝐨𝐰𝐧 𝐜𝐨𝐮𝐧𝐭𝐫𝐲, 𝐭𝐡𝐞𝐢𝐫 𝐜𝐨𝐧𝐬𝐮𝐦𝐩𝐭𝐢𝐨𝐧 𝐨𝐟 𝐦𝐞𝐚𝐭 𝐩𝐫𝐨𝐝𝐮𝐜𝐭𝐬 𝐚𝐥𝐨𝐧𝐞 𝐰𝐨𝐮𝐥𝐝 𝐫𝐚𝐧𝐤 5𝐭𝐡 𝐢𝐧 𝐭𝐡𝐞 𝐰𝐨𝐫𝐥𝐝*. 🌎 🥩 This great article from ▼Pet Food Processing highlights the innovation in the ingredients industry that is paving the way to a diversified and sustainable 🌱 future for #petfood. Advancements in #biotechnology are making new and improved protein sources a reality. 🚀 In a recent research from MicroHarvest amongst over 1100 dog owners in UK and Germany, over  77% 𝐬𝐚𝐢𝐝 𝐭𝐡𝐞𝐲 𝐰𝐞𝐫𝐞 𝐨𝐩𝐞𝐧 𝐭𝐨 𝐭𝐫𝐲𝐢𝐧𝐠 #𝐦𝐢𝐜𝐫𝐨𝐛𝐢𝐚𝐥𝐩𝐫𝐨𝐭𝐞𝐢𝐧 𝐢𝐧 𝐭𝐡𝐞𝐢𝐫 𝐩𝐞𝐭 𝐟𝐨𝐨𝐝. Our microbial protein offer a strong competitive edge: ✅ Optimal 𝐝𝐢𝐠𝐞𝐬𝐭𝐢𝐛𝐢𝐥𝐢𝐭𝐲 ✅ High 𝐩𝐚𝐥𝐚𝐭𝐚𝐛𝐢𝐥𝐢𝐭𝐲 ✅ Superior 𝐬𝐮𝐬𝐭𝐚𝐢𝐧𝐚𝐛𝐢𝐥𝐢𝐭𝐲 𝐩𝐫𝐨𝐟𝐢𝐥𝐞 Interested in learning more? Reach out! 📨 #petfoodinnnovation #foodtechnology #foodtech *𝘚𝘰𝘶𝘳𝘤𝘦: 𝘌𝘯𝘷𝘪𝘳𝘰𝘯𝘮𝘦𝘯𝘵𝘢𝘭 𝘪𝘮𝘱𝘢𝘤𝘵𝘴 𝘰𝘧 𝘧𝘰𝘰𝘥 𝘤𝘰𝘯𝘴𝘶𝘮𝘱𝘵𝘪𝘰𝘯 𝘣𝘺 𝘥𝘰𝘨𝘴 𝘢𝘯𝘥 𝘤𝘢𝘵𝘴 - 𝘗𝘓𝘖𝘚 𝘖𝘕𝘌

Bene Meat Technologies, a Czech startup, has achieved a significant milestone in the European Union by receiving the first-ever EU certification to produce and sell cultivated meat for pet food. This development marks a revolutionary step in the European food landscape, extending beyond pet food. It's the first instance of regulatory approval for cultivated meat in Europe, setting a precedent for future approvals in human food sectors. As we witness this shift, it raises a crucial question: Are we, as consumers, ready to adapt our food behaviors to embrace such innovative food sources? Keep in mind it's not only a technological advancement but also a behavioral shift towards more sustainable consumption patterns. => https://lnkd.in/eJWAUHAG #cultivatedmeat #petfood #innovativefood #alternativeprotein

This morning’s Daily Mail news story headlined a Yorkshire farming college forced to apologise for introducing a one-month Veganuary campaign to their on-site cafe… 👀 Full article ➡️ https://lnkd.in/e_5ARViM This move sparked controversy at the college that offers apprenticeships in butchery and abattoir work. Bishop Burton College's student council, which initially requested the Veganuary campaign, issued an apology but affirmed their commitment to offering various plant-based options alongside the regular meat-based menu throughout January. 🌱 Critics, including the Countryside Alliance, dismissed the college's promotion of veganism as a social media gimmick and highlighted concerns about the perceived healthiness of some ultra-processed meat-alternative products. 🗣️ Comments include: 'In reality, it sends an utterly false message that livestock farming and the consumption of meat and dairy are incompatible with fighting climate change. British farmers are part of the solution to climate change, not the problem.' 'The post insinuated that veganism is healthier and promotes good mental health and sustainability … Farmers are also getting a fair old bashing regarding the environment and a multitude of other things. I'm not sure where people think their food is going to come from when farmers decide to call it a day ― as many are doing.' 'They should be banging the drum for it [meat farming] not doing it the other way round. The staff there need to remember where their wages come from.' Sadly the article didn’t show any statements about why an inclusion of veganism not only as a topic but permanent option might be beneficial for an agricultural college… ❌ With more and more farmers transitioning their business from animal agriculture to more sustainable and biodiverse plant-based practices, transforming their land to grow crops instead of ‘chops’, it would seem important to move forward with a more modern and (vegan-) comprehensive curriculum. 🤔 And as for the good old over-processed vegan food is less healthy than meat and dairy: a quick Google search will reveal several studies that confirm that by direct comparison, meat alternatives contain significantly more fibre, have a significantly lower number of calories, saturated fat, and kgCO2e than meat products. Making these options likely to be better for health, while also being more environmentally friendly, with lower GHGEs. 💚 #plantbased #vegan #agriculture #animalagriculture #dailymail #healthawareness #veganuary

Announcing our latest food tech investments from Better Bite Ventures: better fat 🧈, better whole-cut meat 🥩 and better pet food 🐶 Here is who and why: Food production is a major contributor to greenhouse gas emissions. To get to "net zero", we need new, more sustainable ways of making food. But these new products must also be tasty - otherwise, mainstream consumers won't get on board. The startups we are announcing today are pioneering new solutions to improve the taste and texture of meat and dairy alternatives. We've also invested in Asia's first cultivated meat startup focused on pet food! The rapidly growing number of dogs and cats across Asia comes with the increased environmental impact of the food they consume. Here are the three startups: 🧈 Fattastic Technologies (Singapore) is engineering plant-based fats to enhance the sensory and functional attributes of plant-based meat and dairy. Its exclusive oil structuring technology transforms plant-based oils into solid states to resemble animal fats. Founder Satnam Singh is a former researcher at A*STAR agency in Singapore. 🥩 Pivot Eat (Australia) is developing a novel process to improve the structure and scalability of whole-cut meat alternatives. Founder Ann Limley is a food science PhD with over 20 years of R&D experience in the food industry in Singapore, Europe and Australia. 🐶 everything but.. (South Korea) is Asia’s first cultivated meat startup focused on pet food. The company was founded by veterinarians and scientists with prior startup experience, including Yoonchan Hwang. All are part of our early-stage initiative First Bite - we invest $50K to $150K in new and aspiring food tech founders from APAC. We just reopened First Bite for new applications here: https://lnkd.in/gb3b7H4z Satnam, Ann, Yoonchan - great to have you all onboard, thank you for your trust 🙏 Thanks Green Queen Media and Anay Mridul for the coverage:

The U.K. poised to lead the alt protein market? Despite regulatory push-back in Italy and France, the U.K. government has approved cultivated chicken cells for sale in pet food. Meatly will be the first company to take this technology to market here. Interestingly, the article states "a study by the University of Winchester found that 50 per cent of surveyed pet owners would feed their pets cultivated meat and 32 per cent would eat it themselves." Would you feed this to your dog? Would you eat it yourself? My view is this sets a precedent for future approvals and shifts us closer to these technologies being accessible as a tool for more sustainable food systems. Next up, approval for human consumption?

Vegan for the planet In this week’s feature Victoria takes a curious look at why going vegan is such a powerful act. The article examines the massive impact of animal agriculture on our planet and how our individual choices can make a difference. https://lnkd.in/g84scysF Did you know…? - Our current food system is responsible for 25% of total global greenhouse gas emissions, that’s around 13.7 billion tonnes of CO2e every year. - Half of all the habitable land on the planet is used for agriculture, and it is the leading cause of deforestation. - Producing just 1 kg of beef uses over 15,000 litres of water. It would take the average person 20 years to drink that much! - Food production is responsible for around 70% of biodiversity loss. Making the switch towards a more sustainable diet (not even fully vegan!) could reduce emissions by 36%, reduce land use by 75% (from 4 billion to 1 billion hectares), and reduce biodiversity loss by 20%. Be curious! Go vegan! Make the commitment by signing up to Veganuary (it’s not just for January!), or if you’re not quite ready to make the big leap, then try cutting down on meat and dairy in your diet – even a small reduction can still make a big difference. Watch one of the following documentaries to find out more about the benefits of a vegan diet for people and the planet: - Cowspiracy and Seaspiracy - Gamechangers - Land of Hope and Glory  - Earthlings - I could never go vegan - Punk rock vegan Find loads more info on why and how to go vegan with these amazing organisations: - Compassion in World Farming - The Vegan Society - The Humane League - Viva: https://viva.org.uk Have a play with the BBC foodie carbon footprint tool to see just how much of a difference changing your diet could make: https://lnkd.in/eVGY3cF Support the World Animal Protection and Compassion in World Farming campaigns to end factory farming: - https://lnkd.in/gsd4gi-B - https://lnkd.in/gEGTQzCJ Article written by: Victoria Johnsen Edited by: Annie Mellor

🌱 How to Start a Vegan Startup?🌱 🗓️ Date: 18th of September  ⏰ Time: 4:00- 5:15 PM (CET) Join us for an exciting panel discussion moderated by Leonardo Nunes Ricucci—an Economist, Bio-Entrepreneur, Podcaster. In light of the ongoing climate crisis and increasing awareness of animal rights, it's essential for European citizens to have complete and accurate information about the products they consume. The European Union has a responsibility to ensure that consumers know which foods are healthy, ethical, and environmentally friendly. This panel will explore the steps we need to take to shift responsibility from consumers to decision-makers, creating a new system of certification and information on product composition. Featured Experts: 🌿 Monika Gaszyńska- Co- Founder of SERio Roślinny ser 🌿 Jay Karandikar- Principal of New Crop Capital 🌿 Małgorzata Kowal- Founder of @Vegan Sun ZOne  🌿 Vikas Garg- Founder and Chief Executive Officer of abillion 🌿 Michel Bracké ⓥ- Founder of A Better Future AB Don't miss out on this opportunity to gain valuable insights and strategies for starting your own vegan startup. Learn from top experts in the field and join the movement towards a more sustainable and ethical food system. This panel is organised in partnership with ProVeg International. #EULabelling #FoodLabelling #SustainableFoodSystem #VeganStartup #FutureFood4Climate #EuropeanVeganSummit #GoVegan #EuropeanVeganSummit2024 #TheFutureisVegan Vegan Grants | Karuna Foundation and The Vegan Fund Mark your calendars and stay tuned for more updates!

📈 Lab-grown meat is poised for a remarkable price drop, potentially aligning with traditional meat costs by 2030, should current trends persist. Using the latest technology, lab-grown meat/cultivated meat involves the replication of animal cells inside advanced bioreactors. The allure of this technology comes from its potential to reduce our reliance on farmland, farm animals, its ability to increase food accessibility, and combat the climate crisis. The problem? The new technology faces a series of hurdles it must overcome before becoming a viable long-term solution. The first major blockade is government approval, something that few companies have received, and even fewer countries have granted (with some outright banning it altogether). The second hurdle, which especially affects consumer adoption, is price. The inaugural lab-grown beef burger in 2013 came with a hefty price tag of $325,000. Of course, this was the showcase of what, at the time, was an emerging technology. Since then, producers have reduced production costs by a whopping 99%, reaching nearly $17 per pound. This major turning point began in 2020 when Singapore became the first country to officially grant approval for cultivated meat consumption. In the same year, over 100 start-ups in the lab-grown meat sector secured around $350 million in funding, a figure that skyrocketed to $1.4 billion in 2021. Though lower prices may help attract some consumers, public sentiment and product competition won't be so easy to overcome. Heavy regulatory hurdles, substantial investment requirements, supply chain complexities, and global meat consumption patterns still challenge its widespread adoption. For context, plant-based meat has already witnessed price reductions, with Impossible Foods slashing prices by 20% in early 2021 and Beyond Meat aiming to undercut animal protein by 2024. In certain stores, Beyond Meat is just marginally more expensive than traditional beef. However, liberated from the constraints of industrial farming, manufacturers may aim to replicate premium animals such as ostrich or wild salmon, or even potentially explore a wider variety of exotic meats (similar to the industry showcase of the 'mammoth meatball'). This unique advantage could help it compete with both farmed meat and plant-based offerings, potentially justifying its existence to everyday consumers. Of course, this could also further turn consumers off, but it has yet to be seen one way or the other. For now, cultivated meat has been given the green light for sales in select countries, with companies like Upside Foods and Good Meat finally commencing production for consumers. The fate of lab-grown meat is still unclear, but if the industry can address many of its key shortcomings-- it may just be the inevitable future of our food. #labgrownmeat #altprotein #cultivatedmeat #food #foodtech #foodnews #animalfree #foodindustry #plantbased #agtech

Introducing KIN Eggs - 🐔Happy Chicken Tasty Eggs! At KIN, we believe in providing fresh eggs to the market without compromising animal welfare. That's why all our eggs come from the pristine Yunnan Ecological Farm, where sustainable practices are strictly followed to achieve a net-zero pollution footprint in the near future. When it comes to consumer benefits, KIN Eggs are 🚫free from added 📌Hormones and 📌Antibiotics during the chicken-raising process. We prioritize the health and nutrition of our customers, offering a healthier and more nutritious choice. You may be curious about the difference between caged, cage-free, and free-range eggs. Caged eggs come from hens kept in cramped cages, never being able to fully spread their wings. Cage-free eggs come from hens that freely roam within the barn. Free-range eggs come from hens that have access to the outdoors, feeding on organic feed. But what sets KIN Eggs apart is not only our commitment to animal welfare; we also take pride in being "Low Carbon" Eggs. We minimize carbon emissions not only in our agriculture process but also in packaging and transportation. Did you know that shipping eggs from the USA by air 🛬produces 47 times more carbon emissions than shipping eggs from Yunnan to Hong Kong by truck🚛? Action Now!! Choose KIN Eggs for a sustainable, healthy, and delicious choice! You can now find our retail packs, containing 6pcs per box, at 3hreeSixty, selected MarketPlace, Oliver's, and Wellcome supermarkets in DFI Retail Group. For those in the F&B or culinary business seeking a low-carbon option, we're excited to announce our exclusive partnership with Classic Fine Foods as the wholesale distributor for KIN Eggs in Hong Kong and Macau, offering cases of 360 eggs. If you're interested in adopting our environmentally friendly eggs, please contact Joyce Ngai at [email protected] or +852 6138 4710. #KINFoodChange #ChangeTheWayWeEat #KINEggs #LetsChangeTheWayWeEat #IngredientChangeForClimateChange #TasteTheDifference #ClassicFineFoods