Austrian-based Revo Foods announced on Facebook it will host what it believes is the ‘world’s first’ public tasting event for its 3D-printed, plant-based ‘Salmon with Attitude’ at a restaurant in Vienna on 6 March. “The future of seafood has arrived!” it wrote. “After countless of hours spent on R&D, we are happy to announce that the world’s first 3D-printed plant-based seafood is here!” The company is the result of a student project looking at ways to commercialize vegan alternatives to salmon and tuna in Europe.
The animal-free pepsin – which will be distributed by Ingredion – has the same functionality as the animal-derived variety, with the added benefits of “safe and consistent sourcing, quality control, price stability and vastly increased sustainability,” said San Francisco-based Clara Foods, which is best-known for using engineered microbes to express egg proteins (minus the chickens).
But there is a rising star on the alternative protein scene—a versatile platform that is simultaneously familiar and well established yet completely underexplored and untapped for its true potential within the alternative protein sector. Microbial fermentation can create a novel center-of-plate experience as a standalone ingredient or provide a functional or sensory boost so subtle that the consumer may be oblivious to its behind-the-scenes magic. The adaptability of fermentation enables it to play across virtually the whole alternative protein landscape, expanding product categories in unique ways while also empowering plant-based and cell-cultivated approaches to meet consumer expectations for taste, price, and accessibility.
While other well-known meat alternative companies like Impossible Foods and Beyond Meat make plant-based protein from soy and peas, Air Protein is the first to make “air-based” protein by farming carbon from the air with microbes. The startup’s recent $32 million Series A funding round, closed in January and led by investors ADM Ventures, Barclays and GV (formerly Google Ventures), secures its spot in the rapidly expanding field of meatless meat in the new wave of alternative protein technology — fermentation.
Yesterday, Center for Food Safety (CFS) filed a lawsuit against the U.S. Food and Drug Administration (FDA) for its decision to decline the advocacy group’s objections to the agency’s approval of a genetically engineered (GE) soy protein used in the Impossible Burger. Also referred to as genetically engineered “heme,” soy leghemoglobin is the color additive Impossible Foods uses to make its plant-based burger appear to “bleed.”
Grocery stores traditionally offer multiple blends of lean meat and fat in beef products, and Beyond Meat says its new burgers are an attempt to offer similar choices. Beyond says the new juicier patty has 35 percent less saturated fat than the average 80 / 20 (80 percent lean to 20 percent fat) beef burger. The other option comes in even lower, with 55 percent less saturated fat but slightly less juicy results. Beyond says these new burgers will also maintain the same savory flavor and lower caloric content of its previous versions.
Beyond Meat debuted its new plant-based pork product made specifically for the Chinese market yesterday, according to a report in Green Queen. Called Beyond Pork, the new offering is minced and meant to be used in a variety of Asian dishes including dumplings, spring rolls and on ramen.Beyond Pork will be available at a number of different Shanghai restaurants including Egg, RAC and Solo X for a limited time between now and November 24.
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.