Mycelium meat alternatives maker, Meati Foods, has opened its new ‘Mega Ranch’ in Thornton, Colorado. The vertically integrated facility brings together the growing, harvesting, processing and packaging of Meati products under one roof. The brand offers a range of meat alternatives, including cutlets and ‘steak,’ made using mycelium – the mass of branching filaments (hyphae) through which fungi absorb nutrients. Meati claims that in just a few days, using only a teaspoon of spores, it is able to produce whole food protein in a quantity equivalent to that represented by hundreds of cows. “Our belief that nature already has the answer to many of today’s challenges allowed us to unlock a new food with Meati at a time when consumers are demanding something different and better,” said CEO and co-founder, Tyler Huggins. “Meati delivers an unparalleled food with its taste, texture, nutrition and purity, and we’re thrilled to open this first phase of the resource-efficient ‘Mega Ranch’ facility to help even more consumers add it to their diets.” The new site is expected to reach an annual production capacity of tens of millions of pounds of Meati by late 2023. The Mega Ranch was in part financed by Meati’s oversubscribed Series C round, which was led by venture capital fund Revolution Growth. “The next few years will see a seismic shift in how we eat, and Meati’s state-of-the-art, scalable production capabilities coupled with its focus on meeting consumer needs for clean, whole-food protein position the brand to lead,” said Fazeela Abdul Rashid, partner at Revolution Growth and member of the Meati board. “Tyler and the team have a vision for a new food category with pure ingredients and taste that doesn’t compromise. We are excited to continue working with them to reach the next level and bring Meati to more consumers across the US.” #MeatiFoods #US

Daring has expanded its portfolio of plant-based chicken pieces with the introduction of a new teriyaki flavour. Featuring notes of garlic and ginger, Daring Teriyaki Plant Chicken Pieces offer 13g of protein and 5g of fibre per serving. The brand’s latest offering can be added to salads, bowls and wraps or enjoyed on its own. Described as “sweet, savoury and remarkably chicken-y,” the pieces are gluten-free and non-GMO. The new flavour can be found in select Albertsons stores, as well as at other retailers including Vons, Pavilions and Safeway. #Daring #US

Delaware-based start-up The Ish Food Company has raised more than $5 million in a seed round to accelerate the development of new alt-seafood products. Following a heart attack on a train at Penn Station in New York, founder Bernard David is said to have discovered the “transformative benefits” of plant-based foods. The brand he subsequently created, Ish, makes seafood alternatives focused on two core pillars: health and sustainability. The company launched its flagship offering, Shrimpish, early last year and says that it has a pipeline of around two dozen plant-based products in development, including salmon, cod, crab and lobster alternatives. Ish, which stands for ‘innovative, sustainable and healthy,’ has raised a total of nearly $10 million to date, including from its oversubscribed seed round, which was led by impact fund Accelr8. The funds will support the B Corp-certified brand’s growth, accelerate its R&D efforts and help the company to lay the groundwork for future partnerships. Stray Dog Capital and “multiple” angel investors also participated in the round. “The opportunity to support a company that’s making significant strides in providing a more environmentally friendly way to eat seafood was a huge draw for our team,” said Justin Kern, partner at Accelr8, which invests in companies with the potential to reduce the impacts of climate change. Ish products are currently available in restaurants, colleges and universities across the US. CEO and founder David said: “Currently, two thirds of seafood is consumed away from home, which is why we’ve focused on providing healthy and sustainable plant-based seafood alternatives to diversify plant-based offerings for consumers initially at restaurants and universities”. The company uses healthy, natural ingredients like coconut and algae to create products that aim to replicate the texture and flavour of their animal counterparts. “Ish is helping people gain access to healthy, sustainable and delicious plant-based seafood, a market in which we see tremendous opportunity,” said Lisa Feria, CEO at Stray Dog Capital. “The plant-based seafood category has the potential to make up over $500 million in sales, and we’re excited to include Ish in our portfolio as this figure continues to grow.” #StrayDogCapital #Accelr8 #US #TheIshFoodCompany #Plantbasedseafood

Food tech start-up Väcka has launched what it claims are the first plant-based cheeses made with fermented melon seed milk and olive oil. The Spanish company has introduced new versions of its Mözza and Pumpkin Chxddar products, replacing the fermented almond milk and coconut oil. At the end of last year, the brand applied for a patent with the US Patent and Trademark Office relating to the ingredients and manufacturing process for the new fermented products. According to Väcka, the innovation has allowed it to offer Mözza – formerly produced only in large blocks – in sliced and grated formats. Meanwhile, Pumpkin Chxddar, previously a sauce-type product, is now available in slices and grated. Melon seeds contain a high dose of linoleic acid, which is said to help strengthen the immune system and reduce cholesterol, while substituting coconut oil for extra virgin olive oil means the products are almost free from saturated fats. Offering an improved taste, the reformulated cheese alternatives are also produced using a more environmentally friendly process, according to Väcka – one that reduces water consumption by 99.1%, land use by 98.7% and CO2 emissions by 91.8%. “We conducted a life cycle analysis, where we researched various seeds and melon seeds stood out for their nutritional value and properties in terms of aroma and taste,” said Ana Luz Sanz, co-founder and CEO of Väcka. “In addition, we have added ingredients of high nutritional value to the new versions, such as oats and beans and calcium supplements. The result is a product that, among other properties, guarantees a 3.3 increase in the melted area, giving it greater elasticity and versatility in the preparation of tasty dishes.” #plantbasedcheese #Spain #Väcka

Kikka Sushi is introducing a new vegan line that includes salmon and tuna alternatives made from konjac and red algae. The range was created through a collaboration with the company’s founder and CEO, restaurateur Tonny Soesanto. Kikka Sushi can be found in over 200 Whole Foods Markets across the US. The sushi bars’ vegan selection includes vegetable and salad rolls and will soon also feature dumplings and poke. The new vegan fish options are available in select flagship Whole Foods stores. #KikkaSushi #US

London-based Milltrust Ventures has partnered with Ireland’s Earth First Food Ventures to launch the Smart Meat Fund which will invest in sustainable food innovations and help decarbonise the food industry. The $300 million Smart Protein Fund will invest in companies focused on plant-based proteins, cultivated meat, and precision fermentation, as well as the infrastructure that will help scale the industry. Brian Ruszczyk, CEO of Earth First Food Ventures, said: “By 2035, alternative proteins will very likely capture 11% of the global protein market through organic growth, as consumers, companies, and investors push the values of ESG and parity. And we predict the market for alternatives to meat, especially chicken and seafood, could increase significantly higher still, rising from 2% of total protein consumption in 2020 to more than 20% by 2035, with government support which we are beginning to see today.” Alexander Kalis, managing partner at Milltrust International, added: “It’s often conveniently forgotten that the food industry represents 26% of global greenhouse gas (GHG) emissions, more than all forms of transport combined. At Milltrust, we are proud once again to be tackling another key GHG contributor by offering impactful investment-based solutions in the alternative protein sector whilst offering tremendous scope for returns for our investors.” #precisionfermentation #MilltrustVentures #UK #EarthFirstFoodVentures #alternativeprotein

Beneo has announced it is taking a 14% stake in Grillido, to better understand consumer preferences for plant-based meat solutions. Grillido, the Munich-based hybrid-product start-up, focuses on the development, production, marketing and distribution of meat replacement and meat alternative products, as well as other meat-based products. The start-up’s ecommerce platform, which provides consumer insights from multi-channel sales, will give Beneo faster and direct access to consumer feedback, enabling the ingredient giant to gain information about consumers’ plant-based preferences and needs. This will facilitate Beneo in the faster development of its existing product solutions for the plant-based market, as well as new products and innovations. Dominic Speleers, member of the executive board at Beneo, said: “Moving closer to the consumer and having faster and direct feedback from the market on our solutions and products is a crucial advantage for Beneo as a B2B company. This way, we can further improve our solutions for the plant-based meat alternative market and make an important step forward in our plant-based protein roadmap.” Financial terms of the deal were not disclosed. #Beneo #Germany #Grillido

Garden of Life has introduced a line of plant-based protein powders featuring Vanilla Cookie and Chocolate Brownie flavours. Organic Creamy Protein with Oatmilk is said to contain prebiotics and probiotics to help support healthy digestion and no added sugar. Suitable for vegans, the new line offers a “velvety smooth consistency” and features a variety of organic sprouted grains and legumes, with 20g of naturally occurring plant protein per serving. It also contains coconuts to deliver a creamy finish. “Most people expect protein powders to be something they may need to endure or mask with other ingredients rather than something to enjoy,” said Mandy McCarthy, chief marketing officer at Garden of Life. “With our latest innovation, Organic Creamy Protein with Oatmilk, we wanted to create the best-tasting powder on the market that’s delicious and smooth even when just mixed with water. We’re thrilled to bring tasty back through our new protein flavour profiles.” #GardenofLife #US

Califia Farms has expanded its range of dairy-free products with the launch of two new offerings, including: Organic Oatmilk and Organic Almondmilk. The offerings, which were approved by the United States Department of Agriculture (USDA), are made from three ingredients: purified water, sea salt and oats/almonds. According to the brand, the new editions do not contain oils or gums. “I can’t think of a better way for Califia to kick off the new year than with the launch of our deliciously simple Organic Oatmilk and Almondmilk,” said Suzanne Ginestro, chief marketing officer at Califia Farms. “With the addition of these two items, we’re making plant-based even more accessible to consumers looking for yummy, shorter label options without oils or gums.” The dairy-free milks are available at Kroger, Whole Foods Market, Sprouts Farmers Market and other retailers nationwide. In addition, the company is also launching three new dairy-free plant milks, including a Chocolate Oatmilk, as well as a 72-ounce, “family-friendly” version of Califia’s 48-ounce Unsweetened Almondmilk and Extra Creamy Oatmilk. #CalifiaFarms #US

UK oat producer Glebe Farm has announced the promotion of Tony Holmes to the newly created post of chief operating officer. Holmes began working with the company as a commercial consultant in May 2022 and has been in the post of COO since last November. According to Glebe Farm, Holmes’ appointment comes following a period of “significant growth” for the business. Prior to joining Glebe Farm, Holmes held senior roles at companies including Appletiser and Coca-Cola Enterprises, during a more than 30-year-long career. Philip Rayner, managing director at Glebe Farm, said: “We have big plans to accelerate growth and grow share within the UK’s oat drink market, showing that British really is best, and Tony’s experience will be pivotal in helping us achieve this”. Holmes commented: “I’m very excited to be part of an independent business with a ‘challenger brand’ mindset. Having experienced firsthand how dedicated Glebe Farm is to development, I am very happy to take up this role. The business is entering a new stage of growth, and we have some very exciting plans in motion.’’ #GlebeFarm #UK

Good Foods, known for its plant-based dips and guacamoles, has expanded its plant-based product portfolio with the launch of its dairy-free Roasted Garlic Dip. The Roasted Garlic Dip features a blend of garlic and tahini with a hint of lemon. Containing 70 calories per serving, the dip pairs well with wraps, salads, flatbreads, mashed potatoes and more. Briana Voss, senior director of omnichannel marketing for Good Foods, commented: “This savoury dip perfectly blends delicious taste and better-for-you benefits, especially for those refocusing and reprioritising healthier snacking habits in the new year.” She continued: “We’ve made this versatile and flavourful, plant-based dip with every lifestyle in mind.” Good Foods’ dip is available at selected Target stores in the US for an MSRP of $4.99. #dairyfreedip #GoodFoods #US

Food tech start-up Aqua Cultured Foods has begun buildout of a new facility in Chicago’s West Loop to begin scaling production of its whole-cut seafood alternatives. The new facility, said to be nearly triple the size of its current headquarters, will need minimal upgrades to customise it to scale up manufacturing of the company’s fermentation-enabled protein. Aqua’s methods use standard equipment, allowing for rapid and affordable buildout. Anne Palermo, CEO of Aqua, said: “This move is the final step on the road to commercialisation of our alt-seafood, and it’s what we and our supporters have been waiting for”. She continued: “Since the new location already meets all the key regulations for food production, we can scale manufacturing quickly, and product introductions with our go-to-market partners will follow”. Aqua is developing “ultra-realistic” imitation calamari, shrimp, scallops and fish fillets using mycoprotein fermentation processes that do not use any animal inputs, genetic altering or modification. Unlike some plant-based alternatives made with starches and protein isolates, Aqua’s alt-seafood retains its naturally occurring fibre, protein and other micronutrients. #AquaCulturedFoods #Plantbasedseafood