<div>
  <ul>
    <li>
      <p>
        Solar Foods, creator of air-based protein Solein, has partnered with award-winning restaurant Olmsted to introduce its innovative protein ingredient to the US market.
      </p>
    </li>
    <li>
      <p>
        As part of the partnership, Olmsted's chef Greg Baxtrom has created a special four-course menu featuring Solein as a replacement for traditional dairy and egg ingredients in dishes like Delicata Squash Rings, Brussels Sprout Spaetzle, Carrot Crepe, and Chocolate Mousse. The menu will be available through the end of November.
      </p>
    </li>
    <li>
      <p>
        <b>Analyst QuickTake: </b>
        This partnership follows Solein's successful launch in 
        <a href="https://sp-edge.com/updates/32552">
          Singapore
        </a>
         and marks the ingredient's first commercial debut in the US after obtaining 
        <a href="https://sp-edge.com/updates/33141">
          self-affirmed GRAS
        </a>
         status. Furthermore, in April 2024, the company inaugurated its 
        <a href="https://sp-edge.com/updates/28496">
          commercial-scale factory
        </a>
         in Finland with an annual production capacity of 160 tons.
      </p>
    </li>
  </ul>
  <p>
  </p>
</div>


<div>
  <p>
    <a href="https://www.prnewswire.com/news-releases/solar-foods-launches-solein---protein-made-from-thin-air-302311517.html">
      Press release
    </a>
  </p>
</div>


Plant-based Meat

ANALYST_QUICK_TAKE

PROMINENT_CATEGORY

<div>
 <p>Solar Foods, a company that has developed an air-based protein called Solein, has formed a partnership with the award-winning restaurant Olmsted to launch their innovative protein ingredient in the US market.</p>
 <p>In this collaboration, Greg Baxtrom, the chef at Olmsted, has designed a unique four-course menu that uses Solein to replace traditional dairy and egg ingredients. The dishes include Delicata Squash Rings, Brussels Sprout Spaetzle, Carrot Crepe, and Chocolate Mousse. This special menu will be offered until the end of November.</p>
</div> <p><b>Analyst QuickTake:<br>
 </b> This partnership follows Solein's successful launch in <a href="https:<br>
//sp-edge.com/updates/32552"> Singapore </a> and marks the ingredient's first commercial debut in the US after obtaining <a href="https:<br>
//sp-edge.com/updates/33141"> self-affirmed GRAS </a> status. Furthermore, in April 2024, the company inaugurated its <a href="https:<br>
//sp-edge.com/updates/28496"> commercial-scale factory </a> in Finland with an annual production capacity of 160 tons.</p>

Solar Foods partners with Olmsted restaurant to debut Solein protein in US market

<div>
 <p>Planteneers, a subsidiary of Stern-Wywiol Gruppe, has launched new meat alternatives using mycoprotein developed through its functional systems fiildMeat P and fiildMeat S. These range from meatballs, burger patties, to chicken products using system fiildMeat P 151402, which consists of 22% mycoprotein content. The fiildMeat S series, on the other hand, caters for cold cuts.</p>
 <p>The alternatives offer a meat-like texture, essential amino acids, valuable fiber, and a low-fat content, all contributing to a healthier yet satisfying option for those seeking meat alternatives.</p>
 
</div>

Planteneers launches mycoprotein-based meat alternatives

<div>
 <p>The European Food Safety Authority (EFSA) Panel on Genetically Modified Organisms has given a positive safety opinion on Impossible Foods' soy leghemoglobin (heme) ingredient. This is an important step in gaining EU market approval. Heme gives Impossible products their meaty taste and "bleeding" effect. The ingredient will undergo a 30-day public consultation period for scientific comments, prior to receiving final approval from the European Commission and EU Member States.</p>
 <p>The approval process commenced in 2019. In <a href="https://sp-edge.com/updates/32229"> August 2024 </a> , the EFSA provisionally approved the heme. Upon successful completion of the approval process, the EU will join a list of regions where Impossible's heme ingredient is approved. This list currently includes the US, Canada, Singapore, Australia, and New Zealand.</p>
</div>

EU safety panel approves Impossible Foods' heme ingredient

<div>
 <p>A team of researchers from Stanford University has created a new technique for evaluating the texture of plant-based meat substitutes. This three-dimensional testing method integrates mechanical assessments with machine learning to help improve the texture of these products.</p>
 <p>In their study, they examined eight different protein products using methods such as tension, compression, and shear tests. The results suggested that certain vegan products like Field Roast hot dogs and sausages resemble their traditional meat counterparts in terms of stiffness.</p>
 <p>This research is focused towards resolving a significant market obstacle, as 42% of US consumers are deterred from trying meat substitutes due to issues with texture. Looking at the global perspective, texture plays a crucial role for 75% of consumers. However, only a mere 60% are content with the texture of the existing plant-based options in the market.</p>
</div> <p><b>Analyst QuickTake:<br>
 </b> As observed in our <a href="https:<br>
//sp-edge.com/insights/34792"> AgriTech and Food Tech Q3 report </a> , the adoption of advanced technologies, such as AI and ML, is gaining traction in the food tech industry, addressing numerous consumer pain points. While many companies continue to rely on traditional methods, startups like <a href="https:<br>
//sp-edge.com/companies/782366"> Shiru </a> and <a href="https:<br>
//sp-edge.com/companies/492971"> NotCo </a> successfully leverage these technologies to enhance their production workflows.</p>

Stanford uses AI and 3D testing to improve vegan meat texture

<div>
 <p>Plantible Foods, a supplier of plant-based protein, has obtained USD 30 million in Series B funding led by Piva Capital and Siddhi Capital. Other contributors include Betagro Ventures, Cultivate Next, Nourish Ventures, and existing investor Astanor Ventures.</p>
 <p>This funding will be used to expand manufacturing operations at its first commercial facility, known as "The Ranchito," which is located in West Texas. The company's goal is to boost its revenue by a factor of 10 over the coming 12 months.</p>
</div> <p><b>Analyst QuickTake:<br>
 </b> Plantible Foods produces plant protein by harnessing lemna, an aquatic plant known as duckweed. Lemna is reportedly 100x richer in protein than soy and 40x more than peas. Further, the company also offers Rovitaris, a binding agent made from Rubi protein, which claims to have a higher protein content than methylcellulose and offers comparable binding properties with a better texture, nutritional profile, and digestibility.</p>

Plantible Foods raises USD 30 million in Series B funding to expand manufacturing operations

INCUMBENTS_PRESENT

<div>
 <p>Ingredion, an ingredient solutions provider, has teamed up with Swedish agricultural cooperative Lantmännen to produce plant-based protein isolates from yellow peas. This collaboration will leverage Ingredion's process engineering and product development skills and Lantmännen's vertically integrated production facilities to cater to the burgeoning European alternative protein market.</p>
 <p>These companies plan to exhibit their plant protein innovations at the Food Ingredients Europe 2024 event in Frankfurt, Germany. In conjunction with this, Lantmännen has invested over EUR 100 million (~USD 105 million) for the development of a new pea and fava bean protein facility in Lidköping, expected to be operational by 2027.</p>
</div>

Ingredion and Lantmännen partner to develop plant-based pea protein isolates in Europe

<div>
 <p>An AI food tech startup named Shiru has successfully obtained a total of USD 16 million in funding through a Series B round led by S2G Ventures. Other participants in this funding round included CPT Capital, Lux Capital, Nourish Ventures, and Meach Cove Capital.</p>
 <p>The acquired funds are to be utilized in the broadening of Shiru's ingredient portfolio, and to promote the upgrading of its ProteinDiscovery.ai marketplace. This development is to be achieved through the establishment of commercial partnerships and the introduction of new offerings.</p>
</div> <p><b>Analyst QuickTake:<br>
 </b> Launched in <a href="https:<br>
//sp-edge.com/updates/29010"> May 2024 </a> , ProteinDiscovery.ai claims to be the world's first protein marketplace and discovery platform. It hosts a database of plant-derived and microbial proteins, covering over 33 million molecules, and offers key features like automated biochemistry workflows and the classification of molecules by their sequence, use, and performance.</p>

Shiru raises USD 16 million in Series B funding to expand ingredient portfolio

<div>
 <p>German biotech firm MicroHarvest has managed to increase its protein production to 10 tons per day in one vessel, a ten-fold growth from its current capacity. The company conducted a large-scale trial that aims to achieve 15,000 tons of yearly microbial protein production by the end of 2026.</p>
 <p>The trial validated the commercial viability of the technology, showing stable microorganism behavior, consistent process parameters, and a seed train that's 10 times faster than conventional food industry methods.</p>
</div> <p><b>Analyst QuickTake:<br>
 </b> In <a href="https:<br>
//sp-edge.com/updates/24199"> November 2023 </a> , MicroHarvest launched a new production facility in Lisbon, Portugal, to develop single-cell proteins with a high protein content of 60% in just 24 hours. MicroHarvest's innovative technology offers a distinct advantage, enabling much faster protein production than traditional plant and animal-based methods, which typically take several months.</p>

MicroHarvest achieves milestone of 10-ton daily microbial protein production

<div>
 <p>Steakholder Foods, an Israeli alternative protein firm, has been granted the second instalment of a USD 1 million grant from the Singapore-Israel Industrial R&amp;D Foundation (SIIRD), totaling USD 270,000. This means Steakholder Foods has received USD 490,000 so far from this grant.</p>
 <p>These funds are aimed to assist in the ongoing development of the company's 3D-printed, plant-based fish and eel products. Currently, the company is in the second phase of this project, which entails the introduction of new premix blends for the 3D-printed eel.</p>
 <p>In March 2024, the company received the first instalment of the grant following the successful manufacturing of 3D-printed hybrid fish using their proprietary printing technologies, Printer HD144 and Drop Location in Space (DLS). Steakholder Foods has made strides in recreating eel texture and flavor through effective model planning, material development, and premix formulation.</p>
</div> <p><b>Analyst QuickTake:<br>
 </b> Steakholder Foods launched its premix blends in the US in <a href="https:<br>
//sp-edge.com/updates/28148"> April 2024 </a> and has forged several partnerships for their use. These include collaborations with <a href="https:<br>
//sp-edge.com/updates/30431"> Sherry Herring </a> , <a href="https:<br>
//sp-edge.com/updates/31873"> Premazon </a> , and, notably, <a href="https:<br>
//sp-edge.com/updates/33990"> Bondor Foods </a> , which was Steakholder Foods' first commercial sales agreement for its premix blends.</p>

Steakholder Foods receives USD 270,000 in grant funding from SIIRD

<div>
 <p>Finnish food tech startup, Happy Plant Protein, has secured EUR 1.8 million (~USD 1.9 million) in pre-seed investment. The funding round was led by Nordic Foodtech VC and included contributions from Butterfly Ventures and Business Finland via a grant.</p>
 <p>This capital will facilitate the continuation and expansion of Happy Plant Protein's licensed technology, which manufactures superior plant protein ingredients for global distribution.</p>
 <p>The firm's unique process can generate plant protein contents ranging from 70%-80%, and it can integrate seamlessly with current extrusion machinery. This patented method reduces energy consumption to a mere one-seventh of what traditional approaches require. It also lowers investment expenses by a maximum of 90%. The production process is free from chemicals, virtually waterless, and doesn't produce waste.</p>
 
</div>

All Updates

Solar Foods partners with Olmsted restaurant to debut Solein protein in US market

Planteneers launches mycoprotein-based meat alternatives

EU safety panel approves Impossible Foods' heme ingredient

Stanford uses AI and 3D testing to improve vegan meat texture

Plantible Foods raises USD 30 million in Series B funding to expand manufacturing operations

Ingredion and Lantmännen partner to develop plant-based pea protein isolates in Europe

Shiru raises USD 16 million in Series B funding to expand ingredient portfolio

MicroHarvest achieves milestone of 10-ton daily microbial protein production

Steakholder Foods receives USD 270,000 in grant funding from SIIRD

Happy Plant Protein raises EUR 1.8 million in pre-seed funding to further develop plant protein technology

Plant-based Meat

Solar Foods partners with Olmsted restaurant to debut Solein protein in US market

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