The Protein Directory and Cell Agri are proud to present the Alt Protein Conference 2020 with a focus on the new wave of future food companies transforming the business of tomorrow.At this 2-day virtual conference, we covered the latest business trends and best practices to transform the future of food with cellular agriculture and plant-based alternative proteins.
Interested in making an impact on the way meat is produced? Come join Memphis Meats as a Computational Biologist in our Data team. You will work closely with tissue engineers, cell biologists, and other scientists and engineers to build tools, design experiments, perform analyses, and build models that improve all aspects of cellular agriculture in a wide range of species. As a key member of our scientific team, you will have a large impact on the research performed at Memphis Meats. You will also have the opportunity to work in a green field that is ripe for innovation.
One of the biggest hurdles in the way of a major roll-out of cultured meat products is the high production cost for even making one burger. The input cost has decreased – the first cultured burger cost producer Mosa Meat $250,000 (£190,331) to create in 2013, though it claimed a ‘chicken’ nugget would cost $50 (£38) nowadays. However, it is still exorbitantly high compared to traditional methods.
“The respondents were effectively divided into two groups: the “against” described cultured meat as “another thing our generation has to worry about” and questioned the motivations of those developing it, while supporters described it as “money invested for a good cause” and “a smart move” by people who are “advanced thinkers.”
Whilst the future remains to be seen – one overriding fact in support of the alt-meat and food-tech sector is that to meet climate change targets something simply has to change. If consumers want to maintain their levels of meat consumption (including meat analogues), and the world population follows projected growth rates, perhaps rapid adoption of these innovations is the most credible solution currently presented.
Source: The Protein Gap – ClearlySo
Having won the first battle — getting consumers interested enough to try plant-based foods, and investors interested enough to fund them — plant-based meat companies are setting their sights on a bigger challenge: getting plant-based meat products as cheap as animal meat products are. The plant-based meat industry has to be bigger to compete with animal products on price — and competing on price is a key component of getting bigger as an industry.
Plant-based burger maker Impossible Foods said on Thursday it secured $200 million in funding, less than six months after it raised the largest investment ever for a food tech startup, bringing total funds raised since its founding in 2011 to $1.5 billion.
Nestlé today announced the launch of a plant-based alternative to tuna, its first move into the growing market for plant-based seafood alternatives.The plant-based tuna alternative can be used in a wide range of dishes such as salads, sandwiches and pizzas. It has the flaky texture and rich flavor that makes tuna a favorite in many meals.Made from a combination of only six plant-based ingredients, it is rich in nutritious pea protein, one of the most environmentally friendly sources of plant-based protein. It contains all the essential amino acids and is free of artificial colorings or preservatives.
To create a more sustainable seafood option, three Ph.D. students decided to apply their experience in 3D bioprinting. The result is the Austrian startup Legendary Vish, which uses plant-based ingredients and 3D bioprinting to re-create a realistic salmon fillet.
The pitch to investors is similar to the one that Josh Tetrick made at Just Food (the company formerly known as Hampton Creek). It’s elegant in its simplicity — scan the natural world for proteins that have the same or better characteristics than those that are currently made by animals and make products with them.