Alternative Meat Products

Wilmar Nizhny Delta Holdings

Innovation Center, R&D, Russia 13 July - 6 August, 2021

I. New products
1. Plant-Based Shrimp Bowls
2. Soy-Free Tempeh Slices
3. Plant-Based Seafood Menus
4. Premium Plant-Based Chicken Nuggets
5. Plant-Based Orange Chicken Alternatives
II. Ingredients
1. Ingredion debuts new structured vegetable protein
2. AAK used year’s virtual IFT21 to showcase better-for-you bakery, confectionery,
and plant-based foods
3. Ulrick & Short expands organic offering with new functional binders
III. New technology and science
1. Lab analysis finds near-meat and meat not nutritionally equivalent
2. Quorn invests in new French extrusion technology
IV. Industry news
1. Lab-Grown Meat Products
2. Lidl launches a new vegan range with prices starting at 99p
3. ADM to add European non-GMO soy ingredients business
4. AAK benefits from plant-based meat alternatives in foodservice
5. Meati secures $50 million to scale mycelium-based meats
6. Japan’s Next Meats to construct eco-friendly factory for alt-protein products
I. New products
Plant-Based Shrimp Bowls
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There are tons of options on the market
when it comes to meatless chicken, beef
and pork, and Clo-Clo Vegan Foods is
helping to make plant-based shrimp more
widely accessible thanks to three new
nourishing bowls. These vegan seafood
bowls rely on konjac root as an alternative
ingredient for mimicking the taste, look
and texture of real shrimp.
The free-from bowls, available in varieties
like Red Curry Shrimp, Hawaiian Shrimp
and Shrimp Alfredo, contain no cholesterol, trans fat, dairy, soy, eggs, shellfish, gluten or tree
nuts. The plant-based shrimp is combined with ingredients like colorful peppers, rice and
globally inspired sauces to create quick and easy meatless meals with up to six grams of protein
per bowl.
As Wendy Hinnenkamp, VP of Clo-Clo Vegan Foods, says "More than ever, today’s consumers
are looking for plant-based seafood solutions that are packed with flavor and convenience while
being more conscious about the food they eat and products they buy."
https://www.trendhunter.com/trends/plantbased-shrimp

Soy-Free Tempeh Slices

_____________________________________________________________________________
Tempeh is traditionally made with
fermented soybeans but Lupinita sets itself
apart by offering soy-free tempeh made
with locally grown lupini beans. The vegan
product looks just like regular tempeh and
it's just as versatile, since it can be
marinated, fried, grilled and enjoyed in as
many ways as the original version.
An excellent plant-based source of protein
and fiber, the humble lupini bean is
becoming a popular addition to a variety of
snacks, meals and sides. Thanks to its
properties, lupini beans are also being turned into plant-based meat alternatives that are easy to
work with by the slice. Tempeh can be enjoyed in everything from breakfast meals to lunchtime
sandwiches and dinner bowls, and Lupinita's version specifically speaks to ingredient-conscious
consumers.
https://www.trendhunter.com/trends/soy-free-tempeh
 Plant-Based Seafood Menus
_____________________________________________________________________________
The Long John Silver's Plant-Based
Seafood is being launched by the
brand in partnership with Good
Catch to offer consumers in
California and Georgia with a fish-
free option to try out. The menu
includes the Plant-Based Breaded
Crab-Free Cake and the Plant-
Based Breaded Fish-Free Fillet,
which are both characterized by
their authentic flavor and texture.
The plant-based Breaded Crab-Free
Cake is crafted with a lump crabmeat-like ingredient, while the Plant-Based Breaded Fish-Free
Fillet features a texture that's similar to flaky whitefish.
The Long John Silver's Plant-Based Seafood is being test marketed by the brand exclusively at
five locations where it will only be available for a limited time only or while supplies last. The
products speak to the continued interest in plant-based meat alternatives amongst a growing
number of consumer demographics.
https://www.trendhunter.com/trends/plantbased-seafood

Premium Plant-Based Chicken Nuggets

_____________________________________________________________________________
The Impossible Foods chicken nuggets are
set to be launched by the brand as its latest
product to provide consumers with plant-
based alternatives to meat-based meals.
The chicken nuggets are expected to be
made available to restaurants first before
they head to grocery stores for shoppers to
pick up. The product will make its formal
debut at a trade show next week before
either of the aforementioned launches take
place to offer curious visitors the ability to
learn more about the new plant-based chicken-inspired food.
The Impossible Foods chicken nuggets are made without the use of the brand's genetically
engineered heme yeast, which is reported to give meat its meat-like flavor. This was deemed not
required with the nuggets due to the seasoning and breading being incorporated into the recipe.
https://www.trendhunter.com/trends/impossible-foods-chicken-nuggets

Plant-Based Orange Chicken Alternatives

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Panda Express partnered with Beyond Meat to develop vegan orange chicken that will be
introduced at test locations in the greater New York City and Los Angeles areas. The Beyond
The Original Orange Chicken boasts a fully plant-based coating and sauce inspired by Panda
 Express' own famous orange
chicken, which has been a menu
staple for decades.
To reach new demographics,
Panda Express collaborated with
Beyond Meat to reinvent
American Chinese comfort food
with cutting-edge plant-based
protein. As Chef Jimmy Wang,
Executive Director of Culinary
Innovation at Panda Express
revealed to VegNews, the new
entree has all of the "irresistibly crunchy texture of our signature entrée."
How well the new orange chicken alternative does at the test locations will play into the wider
launch of the meatless Panda Express menu item.
https://www.trendhunter.com/trends/vegan-orange-chicken
II. Ingredients
Ingredion debuts new structured vegetable protein
_____________________________________________________________________________
Ingredion, Inc. debuted a new textured protein at the Institute of Food Technologists’ FIRST
virtual conference, held July 19-21.
The company added VITESSENSE TEX Crumbles 102 textured protein to its range of plant-
based solutions for the United States and Canada.
The new structured vegetable protein is derived from peas. In formulation, it provides a variety
of functional benefits, including ease of hydration, flexible hydration time and water ratio, room-
temperature hydration, versatile particle size and superior firmness and particle integrity post
hydration, according to Ingredion. It provides optimal texture, chewiness and firmness to help
mimic traditional meat in plant-based food products. Ideal applications for the ingredient include
savory plant-based burger, chicken nugget, meatball, seafood patty, chicken/tuna salad, sausage
and crumble alternatives.
VITESSENCE TEX Crumbles 102 textured protein is labeled as pea protein and provides 65%
protein (dry weight). It supports non-GMO package claims and does not require allergen
labeling.
“The launch of VITESSENCE TEX Crumbles 102 textured protein marks another step toward
expanding Ingredion’s plant-based protein capabilities to help manufacturers meet consumer
demand,” said Michael Natale, global growth platform leader, plant-based proteins, at Ingredion.
“Ingredion’s continued investment in this category, including the opening of our South Sioux
City, Neb., manufacturing facility, positions us to create the future of plant protein while
providing the food and beverage industry with new options for creating differentiated, plant-
based products.”
https://www.foodbusinessnews.net/articles/19174-ingredion-debuts-new-structured-vegetable-
protein
AAK used year’s virtual IFT21 to showcase better-for-you bakery,
confectionery, and plant-based foods
_____________________________________________________________________________
AAK used year’s virtual IFT21 to showcase indulgent and better-for-you bakery, confectionery,
and plant-based foods.
AAK offers a wide range of multi-functional fat solutions that help manufacturers create foods
for today’s marketplace, including plant-based versions of everyone’s favorite foods that keep
taste and texture intact. All items feature one or more of AAK’s multi-functional fat solutions
and are non-hydrogenated and low in saturated fat.
“Our Customer Innovation team developed a really nice sampling of on-trend and better-for-you
plant-based, confectionery and bakery products that showcase how our fat and oil solutions
deliver the taste consumers are seeking—with the performance today’s manufacturers need,”
said Octavio Diaz de Leon, president of AAK USA and AAK North Latin America. “Our experts
are here to help IFT21 attendees overcome product and process challenges with AAK’s toolbox
of individual, multi-oil and multi-functional fat and oils that help create new and improved foods
that great-tasting and are 100% plant-based, organic, non-GMO, and more.
Plant-Based Bacon – Plant-based bacon strips with crispy and chewy textures provide great
frying effects, from a visual and audible standpoint. AkoVeg™ 117-14 is used within the bacon
matrix to provide the refrigerated bacon slices with the optimal amount of structure, while still
allowing for slice flexibility. Neutresca™ 51-25 is applied as a topical coating to the bacon slices
to provide sufficient fry-ability without adding oil to the frying pan before cooking.
https://www.preparedfoods.com/articles/125798-aak-functional-fats

Ulrick & Short expands organic offering with new functional binders
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In 2020, UK organic sector sales grew by 12.6%[1] – the steepest annual trajectory for the last
15 years. Now, the UK organic market is worth £2.79bn, and the overall trend is one of growth
as sustainability, ingredient provenance and label transparency become ever more important in
the minds of consumers.
To accommodate for this recent growth, Ulrick & Short has extended its organic ingredient
portfolio. The new ingredients, including organic complex 1 & organic complex E, have been
designed to provide improved textural properties in plant-based meat substitute applications.
More specifically, organic complex 1 provides high binding capacity to plant-based meat
substitutes, helping to provide a better-quality mouthfeel, while also allowing manufacturers to
make front-of-pack ‘Source of/High in’ protein claims without major recipe reformulation, or
significant changes to flavour profiles. Organic complexTM E binds moisture in fat when cooked,
providing an open, softer texture for both meat and plant-based products such as burgers,
meatballs & sausage rolls. Both ingredients are clean label, non-GMO & certified organic.
Ulrick & Short R&D manager, Danni Schroeter, said: “Traditionally the organic sector in the
UK has been less strong when compared with much of Europe. However, the organic sector in
the UK has had a recent resurgence. This is coupled with the cross-category growth of plant-
based products in the UK – shifting consumer focus onto the themes of health, transparency, and
sustainability, all of which the organic narrative fits in with very well. The push for a greater
understanding of provenance and quality of food has been catalysed further still by the Covid
pandemic.”
Schroeter added: “This latest expansion of our protein range has been designed specifically for
the growing plant-based meat sector. Organic complex E & complex 1 are great products for
improving not just the bite, texture and succulence of these products, but also for helping
manufacturers make ‘Source of/High in Protein’ claims without major reformulation.”
https://www.foodingredientsfirst.com/news/high-protein-meat-alternatives-loryma-unveils-
wheat-and-fava-bean-binder-with-complete-amino-acid-profile.html
III. New technology and science
Lab analysis finds near-meat and meat not nutritionally equivalent
_____________________________________________________________________________
Plant-based meat substitutes taste and chew remarkably similar to real beef, and the 13 items
listed on their nutrition labels -- vitamins, fats and protein -- make them seem essentially
equivalent.
But a Duke University research team's deeper examination of the nutritional content of plant-
based meat alternatives, using a sophisticated tool of the science known as 'metabolomics,'
shows they're as different as plants and animals.
Meat-substitute manufacturers have gone to great lengths to make the plant-based product as
meaty as possible, including adding leghemoglobin, an iron-carrying molecule from soy, and red
beet, berries and carrot extracts to simulate bloodiness. The texture of near-meat is thickened by
adding indigestible fibers like methyl cellulose. And to bring the plant-based meat alternatives
up to the protein levels of meat, they use isolated plant proteins from soy, peas, and other plant
sources. Some meat-substitutes also add vitamin B12 and zinc to further replicate meat's
nutrition.
However, many other components of nutrition do not appear on the labels, and that's where the
products differ widely from meat, according to the study, which appears this week in Scientific
Reports.
The metabolites that the scientists measured are building blocks of the body's biochemistry,
crucial to the conversion of energy, signaling between cells, building structures and tearing them
down, and a host of other functions. There are expected to be more than 100,000 of these
molecules in biology and about half of the metabolites circulating in human blood are estimated
to be derived from our diets.
"To consumers reading nutritional labels, they may appear nutritionally interchangeable," said
Stephan van Vliet, a postdoctoral researcher at the Duke Molecular Physiology Institute who led
the research. "But if you peek behind the curtain using metabolomics and look at expanded
nutritional profiles, we found that there are large differences between meat and a plant-based
meat alternative."
The Duke Molecular Physiology Institute's metabolomics core lab compared 18 samples of a
popular plant-based meat alternative to 18 grass-fed ground beef samples from a ranch in Idaho.
The analysis of 36 carefully cooked patties found that 171 out of the 190 metabolites they
measured varied between beef and the plant-based meat substitute.
The beef contained 22 metabolites that the plant substitute did not. The plant-based substitute
contained 31 metabolites that meat did not. The greatest distinctions occurred in amino acids,
dipeptides, vitamins, phenols, and types of saturated and unsaturated fatty acids found in these
products.
Several metabolites known to be important to human health were found either exclusively or in
greater quantities in beef, including creatine, spermine, anserine, cysteamine, glucosamine,
squalene, and the omega-3 fatty acid DHA. "These nutrients have potentially important
physiological, anti-inflammatory, and or immunomodulatory roles," the authors said in the
paper.
"These nutrients are important for our brain and other organs including our muscles" van Vliet
said. "But some people on vegan diets (no animal products), can live healthy lives -- that's very
clear." Besides, the plant-based meat alternative contained several beneficial metabolites not
found in beef such as phytosterols and phenols.
"It is important for consumers to understand that these products should not be viewed as
nutritionally interchangeable, but that's not to say that one is better than the other," said van
Vliet, a self-described omnivore who enjoys a plant-heavy diet but also eats meat. "Plant and
animal foods can be complementary, because they provide different nutrients."
https://www.sciencedaily.com/releases/2021/07/210706153026.htm

Quorn invests in new French extrusion technology

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Heritage plant-protein maker Quorn awarded its most recent Future Food-Tech Innovation
Challenge award to French startup Umiami for the company's novel extrusion technology
process that promises thicker, more realistic cuts of plant-based protein.
The Paris-based faux meat startup works to tackle the texture challenge faced by companies
using high moisture extrusion (HME) technology to create plant-based meat fibers. Through
proprietary technology, the startup says that it can produce horizontal, diagonal, and vertical
fibers – HME can only produce horizontal and V-shaped fibers. As a result of its technological
breakthrough, Umiami explains that it can create meat alternatives that are five times thicker
than HME equivalents. Additionally, the startup’s technology allows for more balanced water
and fat content to be introduced into the final protein product.
While Quorn set its challenge to task startups with mimicking whole cuts of chicken due to the
protein’s flexibility and wide appeal, Umiami took the challenge a step further and showed that
its technology is applicable to not only chicken breasts and nuggets but also to fattier products
such as cod.
Due to its ability to control the direction of the fibers as well as work with different plant-based
proteins such as soy and pea, Umiami explains that it can replicate succulent whole muscle cuts
of animal meat in a more realistic fashion than HME. Current HME technology is limited in its
ability to introduce fat and water content into plant-based products. The processing technology
uses extruder technology that will burn these ingredients when it creates muscle fibers if they are
included at the beginning of the texturization process. As a result, these flavors are added later
and tend to only penetrate the surface of meat alternatives leaving the interior of many meat
alternatives dry and bland.
Umiami solves this issue by limiting the number of processing steps and creates plant-based
meat alternatives without texturizing agents such as methylcellulose and gums. By limiting the
number of texturizing agents, Umiami is able to produce its plant-based meats with around 10
ingredients rather than the 30 to 40 generally required by manufacturers using traditional HME
technology.
Not only has Quorn awarded this French startup for its ingenuity, but so too have investors.
Since its launch in May 2020, the startup has raised €2.3 million to develop its pilot production
site where it intends to process 100 tons of plant-based protein annually. Construction on the site
is scheduled to begin in early 2022.
To help get its initial product range off the ground, which will consist of white-label products,
including chicken breasts, cod and nuggets, the young enterprise recruited Guillaume Feneyrou,
who spent over two decades at Nestlé working as the company’s Industrial Director.
https://www.ingredientsnetwork.com/quorn-invests-in-new-french-extrusion-technology-
news113569.html
IV. Industry news
Lab-Grown Meat Products
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As sustainable food alternatives become
increasingly popular, Nestlé brand has partnered
with leading cultured meat company Future Meat
Technologies (FMT) to create an alternative choice
to natural animal products. Nestlé's researchers
from Lausanne are currently working with FMT's
scientists to create its new lab-based meat
alternatives.
The companies are working together to create a
non-GMO cultured meat component using animal
cells. The companies are concerned about the negative effects meat production has on the
environment and the world's ecosystem and believe the future of meat products will
predominantly be meat alternatives. Nestlé and FMT hope to launch their lab-made meat
products in 2022 in the United States and are currently waiting for regulatory approvals.
The companies are also collaborating to create a variety of plant-based meat alternatives, which
also have a lower environmental impact.
https://www.trendhunter.com/trends/cultured-meat-products-nestle

Lidl launches a new vegan range with prices starting at 99p

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Saver supermarket Lidl has launched its extensive
new vegan range at its UK stores with prices
starting at 99p!
Lidl’s vegan Vemondo range features 17 new
products including vegan fish fingers, vegan
burgers, and dairy-free ice creams.
The supermarket said its new vegan range is ideal
for Bank Holiday get togethers and meat-free
BBQs.
Moreover, the Vemondo range will be available in stores nationwide from the 5th of August.
Lidl’s vegan range
The latest vegan range from Lidl is a plant-based feast to the eyes – and stomachs!
Lidl’s Vemondo vegan range is packed full of easy vegan products such as ready meals, vegan
gnocchi, tofu, vegan pizza, vegan tortillas, and vegan medaglioni – a medallion shape pasta
stuffed with delicious fillings such as broccoli and olive.
Additionally, why not stock up on some meat-free juicy burgers or vegan chicken-style patties
for last-minute BBQ’s?
The Vermondo range is also perfect for plant-based little ones! Make simple swaps for veganised
classics like ‘fish’ fingers, nuggets and schnitzel.
Don’t forget to stock up the freezer with dairy-free ice creams and lollies. Lidl’s new vegan ice
cream range features classic flavours like strawberry ice cream, Vanilla & Caramel, and Dark
Chocolate & Almonds.
Vegan for less
Lidl’s latest vegan range is a positive step for the vegan movement.
Not only does it give shoppers great choice, but it also means people can enjoy vegan products
and treats for low prices.
Prices for the Vermondo collection range from a wallet-friendly 99p to £2.50.
These budget prices will mean people can opt for plant-based products and not have to worry
about hefty prices.
Keep your eyes peeled for the latest vegan products at Lidl, we know we will!
https://www.veganfoodandliving.com/news/lidl-launches-new-vegan-range-starting-at-99p/

ADM to add European non-GMO soy ingredients business

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ADM announced on July 26 that it has reached an agreement to acquire Sojaprotein, a European
provider of non-GMO soy ingredients.
Established in 1977, Serbia-based Sojaprotein has sales into 65 countries, offering a wide array
of non-GMO vegetable protein ingredients for an extensive list of European and global
customers in the meat alternative, confectionery, protein bar, pharmaceutical, pet food, and
animal feed segments.
The company had more than $100 million in sales in 2020.
“Thirty years ago, ADM invented the soy vegetable burger, giving rise to the plant-based protein
segment,” said Leticia Gonçalves, president of Global Foods at ADM. “Today, alternative
proteins represent one of our core growth platforms, and as this $10 billion global industry grows
to $30 billion over the next decade, we are investing to expand our unparalleled capabilities.
“The addition of Sojaprotein — the largest producer of plant-based protein in southern Europe
— adds production capacity in addition to an impressive network of customers who are leading
the way in meeting consumer needs for nutritious and responsible plant-based foods and
beverages. We’re particularly excited for the opportunity to work together to meet the fast-
growing demand of European consumers who prioritize locally sourced, non-GMO ingredients
in their food and beverages. We’re looking forward to bringing this successful, growing provider
together with ADM’s global footprint, consumer insights and innovative technologies.”
Aleksandar Kostić, vice president of MK Group, the majority owner of Sojaprotein, said the
agreement testifies to the sustainable business models that MK Group is implementing, as an
investment company with a diversified portfolio of value-added industries in Southeastern
Europe.
“This is yet another confirmation of the proven track record of our management, as well as the
global recognition of the world-class quality of our non-GMO soybean products,” Mr. Kostic
said.
The addition would build on ADM’s recent investments in alternative proteins, including the
company’s soy protein complex in Campo Grande, Mato Grosso do Sul, Brazil; its new pea
protein plant in Enderlin, ND; its PlantPlus Foods joint venture; and partnerships with innovative
startups like Air Protein.
“Consumers today are looking for more from their foods and drinks — they want great tasting
products and sustainable sources of proteins,” Ms. Gonçalves said. “ADM is in a unique position
to meet those needs: Our global, integrated value chain, which stretches from the farm gate to the
dinner table, and our unmatched portfolio of ingredients and solutions, are why we are the
partner of choice for customers at every step of the food and agriculture value chain. And as
today’s announcement demonstrates, we’re not content to stop there. We’re focused on
continued growth, and we’re excited about the opportunities ahead.”
The transaction is subject to regulatory approvals.
https://www.foodbusinessnews.net/articles/19182-adm-to-add-european-non-gmo-soy-
ingredients-business

AAK benefits from plant-based meat alternatives in foodservice

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Fats and oils have a place in the plant-based alternatives category. Evidence comes in second-
quarter financial results from AAK.
Within the company’s Food Ingredients division, plant-based foods volume grew by double-digit
percentages in the quarter. Plant-based meat systems drove the growth, primarily in the United
States where restaurants have started to fully open in the wake of lifted restrictions, according to
the Malmö-based company.
AAK, by offering fats and oils, is a specialty player in the plant-based meat alternatives
category, said Johan Westman, president and chief executive officer, in a July 16 earnings call.
“Of course, (AAK) competitors are looking at it as well,” he said of the category. “You’re
looking at it from a protein perspective and an oils and fats perspective.”
Flavors, fragrances and other ingredients are found in plant-based meat alternatives, too, he said.
“So everyone is there, looking at it, seeing it as an opportunity, and if the estimations that many
have in front of themselves looking 20, 30 years down the line, there’s going to be plenty of
volume, and this is going to be an industry where you would have specialty solutions for more
difficult applications and you would have commodity oils and fats and other ingredients for the
more volume plays and with less complex solutions,” he said.
Sales in the plant-based dairy alternatives category remained strong throughout the pandemic.
“But now we see also on the back of restaurants being more open, we see plant-based meat
solutions now growing again, which is really a good sign,” Mr. Westman said.
Demand from existing foodservice customers in the plant-based meat alternative space is
returning, he said.
“On top of that, we are adding new customers,” he said. “I shouldn’t say maybe every day, but
we’re adding new customers in a very good pace.”
The Food Ingredients business posted operating profit of 343 million Swiss francs ($373 million)
in the second quarter, which was up 31% from 262 million Swiss francs in the previous year’s
second quarter. Net sales rose 35% to 5.5 billion Swiss francs ($6 billion) from 4.09 billion
Swiss francs.
Volume increased 18% to 365,000 tonnes. Foodservice and bakery mainly contributed to volume
growth as the they recovered in the second quarter thanks to the easing of pandemic-related
restrictions and lockdowns. Volume in foodservice increased by high-single-digit percentages,
but the volume has yet to return to pre-pandemic levels.
Companywide, AAK reported operating profit of 237 million Swiss francs in the second quarter,
which was down 43% from 417 million Swiss francs in the previous year’s second quarter.
Excluding items affecting comparability, operating profit was 541 million Swiss francs, up 32%
from 411 million Swiss francs. Net sales increased 34% to 8.19 billion Swiss francs behind
higher volumes as well as higher raw material prices, which were offset partly by a negative
currency translation impact of 539 million Swiss francs. Volume increased 14% to 550,000
tonnes.
In the Chocolate & Confectionery Fats segment, operating profit of 205 million Swiss francs was
up 31% from 156 million Swiss francs in the previous year’s second quarter. Net sales increased
38% to $2.24 billion Swiss francs. Volume rose 28% to 118,000 tonnes.
In Technical Products & Feed, operating profit rose 11% to 31 million Swiss francs, and net
sales increased 8% to 441 million Swiss francs. Volume decreased 15% to 67,000 tonnes as an
extended maintenance stop in the quarter led to a decline in feed volumes.
Companywide in the first half of the year, AAK reported operating profit of 788 million Swiss
francs, which was down 18% from 959 million Swiss francs in the same time of the previous
year. Excluding items affecting comparability, operating profit of $1.09 billion Swiss francs was
up 14% from $957 million Swiss francs. Net sales rose 16% to 15.77 billion Swiss francs.
Volume increased 7% to 1.12 million tonnes.
https://www.foodbusinessnews.net/articles/19131-aak-benefits-from-plant-based-meat-
alternatives-in-foodservice

Meati secures $50 million to scale mycelium-based meats

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Meati Foods, a maker of fungi-based meat alternatives, raised $50 million in a Series B funding
round led by BOND and Acre Venture Partners, with participation from Prelude Ventures,
Congruent Ventures and Tao Capital.
Co-founded by Justin Whiteley and Tyler Huggins, Meati creates nutrient dense meats using
mycelium, the muscular root structure of fungi, as its single main ingredient. The startup grows
its own unique strain of fast-growing mycelium and forms its fibrous texture into whole-cut
products without chemicals or processing. At scale, the patented process can produce the meat
equivalent to 4,500 cows every 24 hours and requires less than 1% of the water and land
compared to conventional industrial meat production.
The company currently is in the final stages of developing whole cut takes on chicken breast,
steak and jerky and plans to explore other products, including pork tenderloin and deli meats, in
the future.
Funds from the Series B round will help build out Meati’s newest “urban ranch” production
facility, which will have the capacity to produce millions of pounds of whole-cut alternative
meat at scale by 2022. The company also plans to double the size of its team, bringing experts
from a diverse range of technical, scientific and other fields.
“Our team has been working diligently to build and optimize our ability to grow products in
ways that have never been done before,” Mr. Whiteley said. “Meati is on a faster trajectory than
we ever expected. We're thrilled to be quickly moving closer to our goal of making Meati
accessible to everyone.”
https://www.foodbusinessnews.net/articles/19047-meati-secures-50-million-to-scale-mycelium-
based-meats

Japan’s Next Meats to construct eco-friendly factory for alt-protein products

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Next Meats Co, an alternative meat venture company from Tokyo, is set to open an eco-friendly
production facility next summer. Dubbed the Next Factory, it will be built in Niigata, Japan,
promising to be a “one-stop hub” dedicated to alternative protein products and will include
everything from an R&D lab to the production line.
The founders are aiming to stabilize the global supply chain of Next Meats products while
lowering retail costs and strengthening the company’s R&D capacities.
A first in Japan
This kind of large-scale facility specifically dedicated to developing alternative proteins is likely
to be the first of its kind in Japan, says the founders Hideyuki Sasaki and Ryo Shirai. They also
revealed that the Next Factory will incorporate solar panels and other sustainable technologies.
Next Meats is working with a local construction firm that uses materials sourced from the area
and is scheduled to co-produce a new product with Kameda Seika – one of the most prominent
snack manufacturers in Japan, which is from Niigata.
It has also recently signed a cooperative research and development agreement with Nagaoka
University of Technology to study epigenetics and its new applications in developing alternative
meat products.
Moves in alternative meat
Next Meats hopes to continue collaborating with local entities and keep accelerating the growth
of the alternative meat industry in Japan and beyond.
The company is known for commercializing the world’s first vegan Japanese barbecue meat
analogs – the Next Yakiniku series and the Next Gyudon, which is a vegan alternative to the
traditional Japanese beef bowl.
Next Meats has recently gained attention for successfully developing an alternative egg product,
the Next Egg 1.0, also launching the Next Yakiniku in the US and selling out its first release of
products in a day.
In April, FoodIngredientsFirst reported that Asia’s rapidly evolving food scene was being
revitalized with regional plant-based launches inspiring new iterations of traditional cuisine
staples.
Next Meat unveiled vegan Japanese yakiniku grilled meat in Singapore, while peanut-based
chicken from Haofood debuted in Chinese and Indonesian recipes through various partnerships
in Shanghainese foodservice.
These moves were reported as timely, as retail sales of meat alternatives in Asia-Pacific grew to
an estimated US$1 billion in 2020, according to Innova Market Insights. The market researcher
reports robust sales growth in this category, with a projected CAGR of 9.1 percent by value and
8.65 percent by volume forecasted for 2019 to 2022.
In May, Next Meats also collaborated with IKEA Japan for IKEA Japan’s Sustainable Food Fair,
with the Next Gyudon. From sourcing sustainable materials to reducing plastic waste, IKEA
Japan is aiming to make at least half of its food menus plant-based by 2025.
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