Florida-based venture capital firm Clear Current Capital announces its new impact fund focusing on early stage investments in US companies in the plant-based food, cell-cultured meat and fermented food spaces, as well as other mission-aligned enterprises. Fund ll expands the mission of Clear Current Capital, by creating additional resources focused on environmental sustainability, animal cruelty, and large-scale industrial food, as well as providing climate, health, and food transparency solutions.
Switzerland-based Mirai Foods, announced this week that it has raised $2.1M CHF (~$2.4 million USD) in funding in its initial Seed round (hat tip to FoodBev Media). The round included participation from seven investors in total, including the Pauling Group and Team Europe.This most recent round of funding will be used to accelerate the commercialization of Mirai Foods’ cultured meat products. The company was founded one year ago, and after six months produced its first cultured meat prototype. Currently, the company is focused on creating cultured beef products, like minced beef, but will eventually work on other meat analogs as well.
“Cows don’t have any of the genes for producing beta carotene,” explains lead author on the new study, Andrew Stout. “We engineered cow muscle cells to produce this and other phytonutrients, which in turn allows us to impart those nutritional benefits directly onto a cultured meat product in a way that is likely infeasible through animal transgenics and conventional meat production.”
The product launch comes at a time when meat has been getting a lot more expensive. Prices for meat, fish, poultry and eggs rose 3.7% in May from April, according to the Bureau of Labor Statistics. Beef and veal prices were up 11%, the largest ever monthly increase. “We know that to be successful we have to win on taste, win on nutrition, and ultimately win on price,” he wrote. “If we can do those three things, we see tremendous opportunity to transition consumers from animal-based to plant-based meat.”
In our case, our microextrusion technology is based on an advanced strategy, borrowed from tissue engineering, which is able to biohack highly-proteic plant-based compositions and process them at the micro- and nanometric levels, to achieve products that mimic a variety of whole muscle cuts. Once scaled at industrial level with faster extruding machines, our microextrusion technology will give plant-based meat manufacturers the tools to create different textures from a wide variety of ingredients, to mimic several types of meat and seafood. In fact, traditional technologies such as low and high-moisture extrusion work well for some applications, but these methods are not ideal for mimicking all types of animal meat and fish.
Peace of Meat is changing the way meat is produced and consumed for the benefit of a sustainable environment, enhanced human health and improved animal welfare.In order to advance the production of our cultured meat products, we are working closely with universities as well as commercial partners across Europe.We are expanding our team in Germany and Belgium and seek to hire a passionate translational cell biologist to help advance bioengineering innovation from the basic lab bench to the applied pilot plant.
Before we can comprehend the extent to which cell-based meat will revolutionise the food industry, it’s important to understand what it is, plus any potential benefits it may have on our health, planet, and even our wallets. Here are seven things you need to know about cell-based meat.
Unlimeat is a 100% plant based beef alternative developed by South Korean food tech manufacturer Zikooin, and is made from grains, oats and nuts that would be otherwise thrown away due to aesthetic imperfections. The product is South Korea’s first homegrown addition to the booking alternative meat and protein industry.
NH Foods Ltd., a leading manufacturer of hams and sausages, will begin selling “alternative meats” for family home use, which utilize animal-free substitutes, starting in March.The meat replacements, named “Natu Meat,” have five items in the lineup including meat substitutes that look like ham and meat balls made with soybeans, as well as a sausage-like offering consisting of konnyaku jelly.
Limiting ruminant meat consumption to 52 calories per person per day by 2050—about 1.5 hamburgers per week—would reduce the GHG mitigation gap by half and nearly close the land gap. In North America this would require reducing current beef and lamb consumption by nearly half. Actions to take include improving the marketing of plant-based foods, improving meat substitutes and implementing policies that favor consumption of plant-based foods.