Climax Foods, a developer of plant-based food technology, has secured $7.5 million in seed funding as it aims to unlock smarter methods to create plant-based food. Founded in 2019, the start-up uses data science with the intention of finding a smarter and simpler way to convert plants into food. It aims to find methods which require less processing and results in products with the same or better taste as its animal-based counterparts at a accessible price. Investors that participated in the round include At One Ventures, Manta Ray Ventures, S2G Ventures, Prelude Ventures, ARTIS Ventures and Global Founders Capital. The start-up says the funding will fuel research in taste, flavour, texture, and nutrition of the most desired animal-based food categories, beginning with cheese. Based in California, Climax Foods uses artificial intelligence tools to discover how plants can be optimally used to replace diets currently centred around animals. “Climax Foods is tackling the same opportunity to change the market and the food system, but they are doing it with an entirely novel technological approach,” said Sanjeev Krishnan, chief investment officer of S2G Ventures, which invested in Beyond Meat. He added: “They are using data science to produce a new category of foods that will not merely compete with, but has the potential to out-compete, traditional proteins in terms of taste, nutritional density, and price. The machine intelligence approach Climax Foods is pioneering is critical for harnessing the vast number of ways raw ingredients and natural processes can be used to create the ultimate digital recipes.” Oliver Zahn, Climax Foods CEO, started the company with the intention of creating a more sustainable food system. He said: “Today, more than 90% of all mammalian animals and more than 70% of all birds on the planet exist for the sole purpose of metabolising plants and being turned into food. “This industry is complex and wasteful, creating as much climate change as all modes of transportation combined, and using more than a third of the earth’s water and usable land. By speeding up food science innovation, Climax Foods is able to convert plants into equally craveable foods without the environmental impact.” Tom Chi, founder of At One Ventures, added: “Climax Foods is unlocking a frontier of how expressive we can be with plant-based foods. They are laying the foundation for a future where healthy, affordable, plant-based foods rival or even surpass the flavour of the animal-based foods they are replacing.” #US #S2GVentures #AtOneVentures #sustainability #ClimaxFoods #plantbased

Frozen food producer Dr. Praeger’s Sensible Foods has introduced a new meat alternative patty, the Perfect Turk’y Burger. Free from gluten and soy, the Perfect Turk’y Burger is made with carrots, sweet potatoes and butternut squash, and contains 20g of plant protein. In 2019, the New Jersey-based brand launched the first product in its Perfect meat alternative line, the Perfect Burger. Dr. Praeger’s claims that its new Perfect Turk’y offering has the look, taste and texture of a turkey burger, without the meat. “At Dr. Praeger’s we’re always innovating and looking to create new products that fill the needs of our ever-evolving community,” said Dr. Praeger’s CEO, Larry Praeger. “As the average consumer seeks out more options for meatless protein with real ingredients, we knew it was time to expand our Perfect product line. With few other meatless ‘turkey’ burgers on the market, we knew we needed to deliver. “I’m proud to say the Perfect Turk’y Burger now offers variety to the lineup to add an extra meat’y option to help Americans easily consume less meat while still eating clean and getting their vegetables in.” The Perfect Turk’y Burger is available in the US, for $4.99 per two-pack, at grocery stores nationwide, including Kroger, Sprouts, Wegmans and Publix. #DrPraegersSensibleFoods #US

Climax Foods, a developer of plant-based food technology, has secured $7.5 million in seed funding as it aims to unlock smarter methods to create plant-based food. Founded in 2019, the start-up uses data science with the intention of finding a smarter and simpler way to convert plants into food. It aims to find methods which require less processing and results in products with the same or better taste as its animal-based counterparts at a accessible price. Investors that participated in the round include At One Ventures, Manta Ray Ventures, S2G Ventures, Prelude Ventures, ARTIS Ventures and Global Founders Capital. The start-up says the funding will fuel research in taste, flavour, texture, and nutrition of the most desired animal-based food categories, beginning with cheese. Based in California, Climax Foods uses artificial intelligence tools to discover how plants can be optimally used to replace diets currently centred around animals. “Climax Foods is tackling the same opportunity to change the market and the food system, but they are doing it with an entirely novel technological approach,” said Sanjeev Krishnan, chief investment officer of S2G Ventures, which invested in Beyond Meat. He added: “They are using data science to produce a new category of foods that will not merely compete with, but has the potential to out-compete, traditional proteins in terms of taste, nutritional density, and price. The machine intelligence approach Climax Foods is pioneering is critical for harnessing the vast number of ways raw ingredients and natural processes can be used to create the ultimate digital recipes.” Oliver Zahn, Climax Foods CEO, started the company with the intention of creating a more sustainable food system. He said: “Today, more than 90% of all mammalian animals and more than 70% of all birds on the planet exist for the sole purpose of metabolising plants and being turned into food. “This industry is complex and wasteful, creating as much climate change as all modes of transportation combined, and using more than a third of the earth's water and usable land. By speeding up food science innovation, Climax Foods is able to convert plants into equally craveable foods without the environmental impact." Tom Chi, founder of At One Ventures, added: "Climax Foods is unlocking a frontier of how expressive we can be with plant-based foods. They are laying the foundation for a future where healthy, affordable, plant-based foods rival or even surpass the flavour of the animal-based foods they are replacing.”

Frozen food producer Dr. Praeger’s Sensible Foods has introduced a new meat alternative patty, the Perfect Turk’y Burger. Free from gluten and soy, the Perfect Turk’y Burger is made with carrots, sweet potatoes and butternut squash, and contains 20g of plant protein. In 2019, the New Jersey-based brand launched the first product in its Perfect meat alternative line, the Perfect Burger. Dr. Praeger’s claims that its new Perfect Turk’y offering has the look, taste and texture of a turkey burger, without the meat. “At Dr. Praeger’s we’re always innovating and looking to create new products that fill the needs of our ever-evolving community,” said Dr. Praeger’s CEO, Larry Praeger. “As the average consumer seeks out more options for meatless protein with real ingredients, we knew it was time to expand our Perfect product line. With few other meatless 'turkey' burgers on the market, we knew we needed to deliver. “I’m proud to say the Perfect Turk’y Burger now offers variety to the lineup to add an extra meat’y option to help Americans easily consume less meat while still eating clean and getting their vegetables in.” The Perfect Turk’y Burger is available in the US, for $4.99 per two-pack, at grocery stores nationwide, including Kroger, Sprouts, Wegmans and Publix.

US snack brand PeaTos has raised $7 million in a Series A funding round as it aims to continue to disrupt the junk food snack market. The round was led by Jackson Springs Management Partners (JSMP) and Connetic Ventures, with additional investment from celebrities such as Hall of Fame basketball player Tracy McGrady. Established in 2018, PeaTos offers a portfolio of snacks made using peas and natural ingredients. While it aims to resemble ‘junk food’, the snacks are gluten-free, Non-GMO and contain no added MSG or artificial ingredients. Available in two styles – crunchy curls and crunchy rings – the snacks claim to contain double the amount of protein and three-times the fibre than its corn-based counterparts. “So many survey respondents have communicated to us that they like the taste and crunch of PeaTos more than their old school counterparts. Kids love PeaTos and moms can trade out traditional ‘junk food’ brands like Cheetos and Funyuns with PeaTos,” said Nick Desai, founder and CEO of PeaTos. According to the start-up, in less than two years, it has experienced “massive growth” in both the ecommerce space and in retailers such as Krogers, Safeway and Costco. Desai continued: “While the global pandemic has been a very challenging time for so many, PeaTos has been fortunate to see strong growth in all channels. We are ecstatic to have received such an enthusiastic response to our raise as well as to welcome Greg Pearlman of JSMP to the board.” Co-founder Greg Pearlman of JSMP added: “We are excited to be working with Nick and the PeaTos team to help drive the growth of this exciting and on-trend product.” Previous investors include Apu Mody, former president of Mars Food North America, Carlos Barroso, former head of global R&D for Frito Lay, and Carl E. Lee Jr, former president and CEO at Snyder’s Lance. #US #ConneticVentures #PeaTos #JacksonSpringsManagementPartners #peaprotein

US snack brand PeaTos has raised $7 million in a Series A funding round as it aims to continue to disrupt the junk food snack market. The round was led by Jackson Springs Management Partners (JSMP) and Connetic Ventures, with additional investment from celebrities such as Hall of Fame basketball player Tracy McGrady. Established in 2018, PeaTos offers a portfolio of snacks made using peas and natural ingredients. While it aims to resemble 'junk food', the snacks are gluten-free, Non-GMO and contain no added MSG or artificial ingredients. Available in two styles – crunchy curls and crunchy rings – the snacks claim to contain double the amount of protein and three-times the fibre than its corn-based counterparts. “So many survey respondents have communicated to us that they like the taste and crunch of PeaTos more than their old school counterparts. Kids love PeaTos and moms can trade out traditional ‘junk food’ brands like Cheetos and Funyuns with PeaTos,” said Nick Desai, founder and CEO of PeaTos. According to the start-up, in less than two years, it has experienced “massive growth” in both the ecommerce space and in retailers such as Krogers, Safeway and Costco. Desai continued: “While the global pandemic has been a very challenging time for so many, PeaTos has been fortunate to see strong growth in all channels. We are ecstatic to have received such an enthusiastic response to our raise as well as to welcome Greg Pearlman of JSMP to the board.” Co-founder Greg Pearlman of JSMP added: “We are excited to be working with Nick and the PeaTos team to help drive the growth of this exciting and on-trend product.” Previous investors include Apu Mody, former president of Mars Food North America, Carlos Barroso, former head of global R&D for Frito Lay, and Carl E. Lee Jr, former president and CEO at Snyder's Lance.

Danish company Plant Jammer, creator of an AI-driven cooking assistant, has raised €4 million in an investment round. Using a combination of artificial intelligence, deep data, and food and flavour science, the Plant Jammer app instantly and dynamically creates plant-based food recipes based upon available ingredients. The Danish company’s recipe technology allows users to pick and substitute ingredients, allowing for personalisation along the lines of health, taste or sustainability. This new injection of capital comes from Danish investment firm Vækstfonden, Dr. Oetker and Miele Ventures. “Our declared mission is to help one billion people across the globe eat sustainably,” said Michael Haase, founder and CEO of Plant Jammer. “Traditional sustainability is often supply-driven, where for example factories produce plant-based meats, electric cars, or more effective power plants. “Plant Jammer takes a different approach: we provide the end consumers themselves the inspiration and tools they need to make a proactive choice, to enable them to break habits and create a greener lifestyle – and to share their experience with their friends.” Eric-Alan Rapp, partner in VF Venture, the direct investment arm of Vækstfonden, added: “Plant Jammer is helping people move towards plant-based diets and reduce food waste – two of the largest and most important issues on the planet that we have to address in order to reach our global climate goals. “Many people want to do this, but few people know how – or where to start. Michael and his team know how; they are applying deep science in a unique way to help make health and sustainability part of people’s daily lives.” According to Plant Jammer, more than 100,000 households in Germany, the UK, Denmark and the US are already using its recipe technology. #Denmark #DrOetker #PlantJammer

Danish company Plant Jammer, creator of an AI-driven cooking assistant, has raised €4 million in an investment round. Using a combination of artificial intelligence, deep data, and food and flavour science, the Plant Jammer app instantly and dynamically creates plant-based food recipes based upon available ingredients. The Danish company’s recipe technology allows users to pick and substitute ingredients, allowing for personalisation along the lines of health, taste or sustainability. This new injection of capital comes from Danish investment firm Vækstfonden, Dr. Oetker and Miele Ventures. “Our declared mission is to help one billion people across the globe eat sustainably,” said Michael Haase, founder and CEO of Plant Jammer. “Traditional sustainability is often supply-driven, where for example factories produce plant-based meats, electric cars, or more effective power plants. "Plant Jammer takes a different approach: we provide the end consumers themselves the inspiration and tools they need to make a proactive choice, to enable them to break habits and create a greener lifestyle – and to share their experience with their friends.” Eric-Alan Rapp, partner in VF Venture, the direct investment arm of Vækstfonden, added: “Plant Jammer is helping people move towards plant-based diets and reduce food waste - two of the largest and most important issues on the planet that we have to address in order to reach our global climate goals. “Many people want to do this, but few people know how - or where to start. Michael and his team know how; they are applying deep science in a unique way to help make health and sustainability part of people’s daily lives.” According to Plant Jammer, more than 100,000 households in Germany, the UK, Denmark and the US are already using its recipe technology.

Bolthouse Farms has introduced two new plant-based lines: Protein Keto beverages and Refrigerated Dressings. Made with coconut milk and pea protein, the plant-based Protein Keto drinks range is non-GMO, contains no artificial flavours, preservatives, colours or sweeteners, and is free from gluten and soy. With 12g of protein, the ready-to-drink beverages are available in three flavours: mocha truffle latte, cinnamon horchata and hazelnut fudge. Bolthouse Farms claims that the beverages contain only 1g of sugar and are low in net carbs. The range is also said to offer ‘perfectly balanced’ Keto macro ratios. “As Bolthouse Farms continues to innovate healthier and more functional beverages, we saw an opportunity to provide consumers with a great-tasting, plant-based protein beverage option for those following Keto or those looking for lower-sugar and plant-based choices,” said Bolthouse Farms vice president of marketing, AJ Bernstein. “We think these new plant-based Protein Keto beverages fill that need and provide great flavour not found in the market today.” The Bolthouse Farms plant-based Refrigerated Dressings line features two oat-based and two veggie-blend variants. Garden Ranch, Habanero Blue, Carrot Miso and Green Goddess are all reportedly non-GMO and free from gluten, as well as artificial colours, flavours and preservatives. Bernstein continued: “Bolthouse Farms has been a leader in the development of flavourful and better-for-you refrigerated dressings, and it was a natural progression to take what we know about great flavour and simple ingredients and translate it to creamy, plant-based dressings that consumers will crave.” Both of the new Bolthouse plant-based lines are available in the US. Last year, Campbell Soup offloaded its Bolthouse Farms division to private equity firm Butterfly for approximately $510 million. #BolthouseFarms #Keto #US

Bolthouse Farms has introduced two new plant-based lines: Protein Keto beverages and Refrigerated Dressings. Made with coconut milk and pea protein, the plant-based Protein Keto drinks range is non-GMO, contains no artificial flavours, preservatives, colours or sweeteners, and is free from gluten and soy. With 12g of protein, the ready-to-drink beverages are available in three flavours: mocha truffle latte, cinnamon horchata and hazelnut fudge. Bolthouse Farms claims that the beverages contain only 1g of sugar and are low in net carbs. The range is also said to offer 'perfectly balanced' Keto macro ratios. “As Bolthouse Farms continues to innovate healthier and more functional beverages, we saw an opportunity to provide consumers with a great-tasting, plant-based protein beverage option for those following Keto or those looking for lower-sugar and plant-based choices,” said Bolthouse Farms vice president of marketing, AJ Bernstein. “We think these new plant-based Protein Keto beverages fill that need and provide great flavour not found in the market today.” The Bolthouse Farms plant-based Refrigerated Dressings line features two oat-based and two veggie-blend variants. Garden Ranch, Habanero Blue, Carrot Miso and Green Goddess are all reportedly non-GMO and free from gluten, as well as artificial colours, flavours and preservatives. Bernstein continued: “Bolthouse Farms has been a leader in the development of flavourful and better-for-you refrigerated dressings, and it was a natural progression to take what we know about great flavour and simple ingredients and translate it to creamy, plant-based dressings that consumers will crave.” Both of the new Bolthouse plant-based lines are available in the US. Last year, Campbell Soup offloaded its Bolthouse Farms division to private equity firm Butterfly for approximately $510 million.

US brand Kos has closed a $2.1 million finance round to accelerate the growth of its plant-based protein and functional ingredient supplements. The round was led by Springdale Ventures, former Whole Foods CEO, Walter Robb, and chairman of Horizon Bank, Jim Schneider. With its new funding, Kos aims to expand product innovation, strengthen its marketing presence in the US and expand distribution into new markets. Since launching in 2018, Kos says its line of organic and plant-based products has seen success through its website, Amazon, Whole Foods and a variety of Southern California retailers. Between July 2019 and July 2020, Kos saw a 271% increase in sales and has entered into 5,400 new points of distribution this year. The launch of new plant-based proteins and daily nutrient-rich blends in Whole Foods in April this year marked the first time the brand’s products were made available in a major retailer nationwide. Most recently, the brand added new functional blends such as a mocha mushroom coffee, a low sugar hot chocolate mushroom blend and a gingerbread chai flavoured golden mylk to its line-up. “As we grow, our mission remains the same: to give everyone access to plant-based superfoods that promote overall health and can be enjoyed on-the-go while positively impacting the environment,” said Allan Stevens, co-founder of Kos. Jim Schneider, chairman of Horizon Bank and former CFO at Dell, added: “Led by strong and driven leadership, and offering a diverse line of delicious, plant-based products, Kos provides consumers with the opportunity to make a small yet sustainable change that positively impacts overall health and the environment. “Kos’ ability to reach people across all dietary preferences makes them a company destined for great things and we are happy to partner with them as they scale the business to new heights.” #Kos #plantbasedprotein #SpringdaleVentures #US

US brand Kos has closed a $2.1 million finance round to accelerate the growth of its plant-based protein and functional ingredient supplements. The round was led by Springdale Ventures, former Whole Foods CEO, Walter Robb, and chairman of Horizon Bank, Jim Schneider. With its new funding, Kos aims to expand product innovation, strengthen its marketing presence in the US and expand distribution into new markets. Since launching in 2018, Kos says its line of organic and plant-based products has seen success through its website, Amazon, Whole Foods and a variety of Southern California retailers. Between July 2019 and July 2020, Kos saw a 271% increase in sales and has entered into 5,400 new points of distribution this year. The launch of new plant-based proteins and daily nutrient-rich blends in Whole Foods in April this year marked the first time the brand’s products were made available in a major retailer nationwide. Most recently, the brand added new functional blends such as a mocha mushroom coffee, a low sugar hot chocolate mushroom blend and a gingerbread chai flavoured golden mylk to its line-up. “As we grow, our mission remains the same: to give everyone access to plant-based superfoods that promote overall health and can be enjoyed on-the-go while positively impacting the environment,” said Allan Stevens, co-founder of Kos. Jim Schneider, chairman of Horizon Bank and former CFO at Dell, added: “Led by strong and driven leadership, and offering a diverse line of delicious, plant-based products, Kos provides consumers with the opportunity to make a small yet sustainable change that positively impacts overall health and the environment. “Kos’ ability to reach people across all dietary preferences makes them a company destined for great things and we are happy to partner with them as they scale the business to new heights.”