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 Israeli food tech startup Chunk Foods is rolling out its whole-cut vegan steak products at independent and local grocery retailers in Los Angeles and New York City. The company plans to launch an ecommerce site in late November and expand its national retail presence in 2025.
 
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 The company will introduce four cuts of vegan steak products, including 4 oz fillets, pulled format, steakhouse cut, and 10 oz slabs, with protein content ranging from 25 g to 37 g per serving.
 
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 Analyst QuickTake: 
 This retail expansion follows Chunk Foods' successful foodservice partnerships across various establishments, including 
 <a href="https://sp-edge.com/updates/21991">
 Neat
 </a>
 , 
 <a href="https://sp-edge.com/updates/20624">
 Talk of the Town
 </a>
 , 
 <a href="https://sp-edge.com/updates/22507">
 Monster Vegan
 </a>
 , and 
 <a href="https://sp-edge.com/updates/32280">
 Pastrami Queen
 </a>
 . The company has raised USD 24.5 million in funding and offers several notable products, including Chunk Slabs, a 3 lb brisket alternative that claims to be the largest plant-based meat slab yet.
 
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 <a href="https://www.greenqueen.com.hk/chunk-foods-steak-whole-cut-plant-based-vegan-meat-retail/">
 Green Queen
 </a>
 
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Plant-based Meat

ANALYST_QUICK_TAKE

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<div>
 Chunk Foods, an Israeli food tech startup, is set to debut its range of whole-cut vegan steak products in select independent and local grocery retailers in Los Angeles and New York City. They also have plans to launch an ecommerce site by late November and aim to expand their national retail presence by 2025.
 The company will offer four varieties of vegan steak products - 4 oz fillets, a pulled format, a steakhouse cut, and 10 oz slabs. The protein content of these products will vary between 25 g and 37 g per serving.
</div> Analyst QuickTake: 
 This retail expansion follows Chunk Foods' successful foodservice partnerships across various establishments, including <a href="https: 
//sp-edge.com/updates/21991"> Neat </a> , <a href="https: 
//sp-edge.com/updates/20624"> Talk of the Town </a> , <a href="https: 
//sp-edge.com/updates/22507"> Monster Vegan </a> , and <a href="https: 
//sp-edge.com/updates/32280"> Pastrami Queen </a> . The company has raised USD 24.5 million in funding and offers several notable products, including Chunk Slabs, a 3 lb brisket alternative that claims to be the largest plant-based meat slab yet.

Chunk Foods expands availability with retail launch in Los Angeles and New York City

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 Barvecue, a plant-based meat company from North Carolina, has launched shelf-stable Crumbled Bacon Toppings. Starting from November 2024, the product is available on Barvecue's online store and WebstaurantStore.
 The bacon toppings have a clean label and utilize US-grown ingredients such as pea protein, sweet potato, organic apple cider vinegar, expeller-pressed canola oil, and spice blends. The company states that the product provides a genuine smoke flavor and authentic texture.
</div> Analyst QuickTake: 
 Over the last few years, Barvecue has collaborated with several companies, such as Cheney Brothers, <a href="https: 
//sp-edge.com/updates/13454"> Arbiom </a> , and <a href="https: 
//sp-edge.com/updates/13930"> Juice Press </a> , to enhance production and increase distribution. The company also has a significant retail presence, with its products available at outlets like Sprouts Farmers Markets, Safeway, and Lowes Food.

Barvecue launches plant-based crumbled bacon toppings

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 German plant-based brand Endori (formerly Amidori), owned by Pfeifer &amp; Langen, has introduced a new vegan beef product. Available in Natural and Paprika variations, the product is set to hit the shelves in December 2024. It will be sold in 180-gram packs.
 This vegan beef alternative is made from wheat and pea protein sourced from German contract farming. The product has been designed to mimic the fibrous structure of real beef, earning it a Nutri-Score A rating. It is versatile enough to be used in multiple types of dishes, such as bowls, woks, and goulash meals.
</div> Analyst QuickTake: 
 Endori's product portfolio includes plant-based meat options like vegan fish, chicken, and beef. In <a href="https: 
//sp-edge.com/updates/21475"> September 2023 </a> , the company launched a pea-protein-based vegan tuna alternative that was reportedly priced competitively with conventional tuna.

Endori launches vegan beef product in two flavors

INCUMBENTS_PRESENT

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 Two Finnish biotech research projects, FoodID and FinBioFAB, have obtained EUR 10 million in R&amp;D funding from Business Finland. They were included in the Global Centers program by the US National Science Foundation (NSF).
 The funding is for a three-year research collaboration between academic institutions and companies for the development of alternative proteins, lipids, biodegradable plastics, and protein-based materials.
 FoodID project partners are VTT, the University of Helsinki, and companies such as Fazer, Valio, MeEat, Enifer, Onego Bio. FinBioFAB partners are Nestlé, Onego Bio, AB Enzymes, Solar Foods, UPM, and VTT. 
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Finnish biotech firms raise EUR 10 million in R&D funding from Business Finland

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 Catchfree, a Swiss food tech startup from the Swiss Technical Institute of Technology, has created a plant-based shrimp substitute using microalgae and plant proteins. Currently, this product is available at Zurich's Taj Palace restaurant and through Uber Eats.
 Through a proprietary process, Catchfree prepares this product by combining non-pigmented microalgae with other plant proteins and uses paprika for coloring. The use of microalgae provides protein and fatty acids without disrupting the taste, color, and eliminates the need for artificial additives.
 The startup claims that this innovative product mirrors not just the taste and texture of traditional shrimp but also its nutritional value. This development addresses the environmental issues associated with overfishing and aquaculture. Catchfree also has plans to expand its product range with alternatives to other types of seafood using its unique technology.
 
</div> Analyst QuickTake: 
 Alternative seafood companies are turning to microalgae as a key ingredient due to its rich profile of omega-3 fatty acids, proteins, and essential nutrients that mimic seafood's nutritional benefits. It also delivers natural seafood flavors, making it ideal for replicating fish and shellfish products. Some notable companies in this space include <a href="https: 
//sp-edge.com/companies/2027785"> Olala </a> , <a href="https: 
//sp-edge.com/companies/1623092"> Mimic Seafood </a> , and <a href="https: 
//sp-edge.com/companies/1825729"> Koralo </a> .

Catchfree launches microalgae-based shrimp alternative

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 Chicago's AQUA Cultured Foods, a company specializing in alternate seafood, has introduced its fermented raw tuna substitute at Michelin Bib Gourmand restaurant, Mama Delia. This product is created through a process of traditional and biomass fermentation using different types of microbes, including fungal strains.
 Featuring coloring derived from beets, the product does not necessitate any extra culinary training to prepare. Stored in refrigerated conditions, it has a shelf life of up to six weeks. 
 AQUA Cultured Foods asserts that its product is entirely vegan and does not contain any allergens. It is safe for consumption during pregnancy and free from elements such as microplastics, mercury, cholesterol, and saturated fats. The product furnishes nutrients such as fiber, protein, micronutrients, and omega-3 fatty acids. It brings high-quality, sushi-grade satisfaction while also assuring a constant supply, standardized portions, and less wastage.
</div> Analyst QuickTake: 
 In <a href="https: 
//sp-edge.com/updates/9466"> April 2022 </a> , the company advanced its fermentation technology, doubling the biomass output of its plant-based seafood, which helped accelerate the production and commercialization process. In <a href="https: 
//sp-edge.com/updates/32091"> July 2024 </a> , the company received Generally Recognized as Safe (GRAS) status for its seafood products, allowing it to sell them in the US for the foodservice sector.

AQUA Cultured Foods introduces fermentation-based raw tuna alternative

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 Beyond Meat, a company that specializes in plant-based meats, has collaborated with SSP Group, a firm involved in travel-based catering, to launch the Beyond Burger at bars located in airports and railway stations across the UK.
 From October 24 onward, customers will be able to avail the Beyond Burger at 13 selected locations, with six additional bar locations anticipated to serve the burger from December. The burger comes incorporated with various toppings, coupled with a side order of chips.
 The collaboration concurs with SSP's driving ambition to extend the range of plant-based options on their menu, while simultaneously supporting Beyond Meat in its effort to grow their reach in the market of UK food service in the travel sector.
</div> Analyst QuickTake: 
 Over the past 12 months, Beyond Meat has partnered with several European food service venues to expand the availability of its alternative meat products. Recently, it <a href="https: 
//sp-edge.com/updates/34558"> partnered </a> with McDonald's France to launch a vegan McNugget. Additionally, in <a href="https: 
//sp-edge.com/updates/24198"> November 2023 </a> , the company collaborated with Pizza Hut to introduce the Beyond Pepperoni range in the UK.

Beyond Meat partners with SSP Group to launch Beyond Burger at UK travel locations

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 Quorn Foods, a UK firm creating meat alternatives, has revealed that David Flochel, ex-MD of Heineken UK, will become the company's leader in the upcoming months. This move comes after CEO Marco Bertacca decided to step down after five years.
 Bertacca successfully led the firm through numerous obstacles such as the Covid-19 outbreak, inflation, and changes in the plant-based sector. Flochel's primary aim will be to overhaul the company, with the year 2025 marked as a turning point for the business.
 Flochel's previous professions include roles at Haleon, Heineken UK, Mars Inc., and Unilever Food Solutions. Most recently, he was in charge of Haleon's nicotine replacement therapy operations outside of the US.
 
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Quorn Foods appoints David Flochel as new CEO

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 Infinite Roots, a mycelium protein company, in partnership with the Hamburg University of Technology, recently received a EUR 2.6 million grant from Germany's federal food and agriculture ministry (BMEL). The funds are for the development of technology to upcycle whey into mycelium feedstock. 
 The dairy industry produces whey as a byproduct. This technology will transform whey into a feedstock for growing mycelium, aiming to resolve waste disposal issues and generate new revenue streams from a plentiful byproduct.
 Around 180 million–190 million tonnes of whey are produced globally per year, however, only about half is presently processed into value-added products. This project will also help raise awareness about upcycling and sustainable food technology among the young researchers through an educational component included in it.
</div> Analyst QuickTake: 
 The company's last funding round was in <a href="https: 
//sp-edge.com/updates/25920"> January 2024 </a> , when it raised EUR 58 million (~USD 63 million) in Series B funding for the company's next phase of commercial growth. Adding to its milestones, in <a href="https: 
//sp-edge.com/updates/26954"> February 2024 </a> , Infinite Roots partnered with South Korean food manufacturer Pulmuone to develop and distribute alternative protein products in South Korea.

Infinite Roots receives EUR 2.6 million grant to upcycle dairy waste into mycelium

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 Butcher, a producer of plant-based meat alternatives, has launched Cooked Plant-Based Breakfast Sausage Patty. This new product is free from soy, gluten, and GMOs, and emulates the taste and texture of regular pork sausage.
 This fully cooked sausage patty can be easily reheated for different dishes. It does not contain any common allergens like soy, gluten, dairy, or GMOs, along with cholesterol, hormones, or antibiotics. The product can last for 12 months when frozen and five days when refrigerated after thawing.
</div> Analyst QuickTake: 
 Before the Butcher was <a href="https: 
//www.just-food.com/news/us-plant-based-food-firm-before-the-butcher-acquired-by-jensen-meat-co-owners/?cf-view"> acquired </a> by Jensent Meat Co. in 2019, allowing the company to triple its retail footprint in the US. Following this, it launched its Mainstream brand of plant-based burgers into retail and several new products, including plant-based <a href="https: 
//sp-edge.com/updates/18232"> pepperoni </a> .

All Updates

Chunk Foods expands availability with retail launch in Los Angeles and New York City

Barvecue launches plant-based crumbled bacon toppings

Endori launches vegan beef product in two flavors

Finnish biotech firms raise EUR 10 million in R&D funding from Business Finland

Catchfree launches microalgae-based shrimp alternative

AQUA Cultured Foods introduces fermentation-based raw tuna alternative

Beyond Meat partners with SSP Group to launch Beyond Burger at UK travel locations

Quorn Foods appoints David Flochel as new CEO

Infinite Roots receives EUR 2.6 million grant to upcycle dairy waste into mycelium

Before the Butcher launches plant-based breakfast sausage patty

Plant-based Meat

Chunk Foods expands availability with retail launch in Los Angeles and New York City

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