Replies to post #18572 on The Rising Influence of Rising Affluence

[wow_happens28]

Impossible version 2 nutrition facts

too long for me to paste.

https://www.healthline.com/nutrition/impossible-burger#nutrition

[wow_happens28]

This does have tailwinds now, but maybe too much too soon?

Futuro Burger>>>
https://www.gfi.org/fazenda-futuro-launches-futuro-burger

1. Brazil is getting a next-gen plant-based burger of its own. A new company, Fazenda Futuro, announced today that it is pioneering beef-sans-cow in Brazil with the plant-based Futuro Burger.

Like Impossible Foods and Beyond Meat catalyzed a sea-change for plant-based meats in the U.S. (and now globally), Fazenda Futuro aims to revolutionize Brazilian conceptions of plant-based meat and satisfy meat-eaters while bypassing the animal intermediary.

Its first product, the Futuro Burger, is made of pea, soy, and chickpea. It will launch in restaurants and at retail in late April at a suggested price of BRL 16.99 (about 4.5 USD)—a competitive price tag relative to the highest quality burgers on the market in Brazil today. Fazenda Futuro’s starting production capacity will be 20 tons per month, with plans for broad product distribution over the next few months.

GFI Brazil has been working with Fazenda Futuro founder Marcos Leta from the project’s inception. We are proud and delighted to see the Futuro Burger roll out in the Brazilian market.

2. Tyson leaves Beyond Meat to start it's own protein, already posted here, post# 18394>>
http://www.globalaginvesting.com/tyson-sells-stake-beyond-meat-plans-launch-alternative-proteins/

3. Myco Technology>>>
https://www.foodbusinessnews.net/articles/13236-kellogg-tyson-among-investors-in-food-tech-start-up

DENVER — MycoTechnology, Inc., a food technology company, has raised $30 million in a Series C funding round co-led by S2G Ventures Fund II, L.P., Middleland MT Holdings, L.L.C., ADM Capital's Cibus Fund and TML-Invest S.à r.l. Other investors include Tyson Ventures, Bunge Ventures Ltd., Continental Grain Co., Kellogg Co.'s Eighteen94 Capital and DNS-Hiitake L.L.C.

The latest investment will help drive expansion and accelerate research and development to introduce new and novel ingredients to the market, the company said.

Founded in 2013, MycoTechnology uses mushroom fermentation to produce functional ingredients. Its first product, ClearTaste, is a certified organic bitter blocker that helps companies reduce sugar content in formulations. Another product, PureTaste, is a complete, digestible, non-G.M.O., vegan mushroom protein made from Shiitake mushrooms that has a slight cereal or nutty taste. It is low in calories, fat and carbohydrates and high in vitamins and minerals.

MycoTechnology said it will use additional funding for further expansion of its team to facilitate current and future projects.

“MycoTechnology’s fungi fermentation platform solves a number of the biggest challenges in the food industry, including: producing a high-value, complete protein alternative to animal-based products, increased sustainability, and the ability to drastically reduce sugar content in foods,” said Alastair Cooper, senior investment director at ADM Capital Cibus Fund. “MycoTechnology is driving the growth of a new and disruptive product range, and we are thrilled to co-lead this investment round and fund the next stages of development.”

Eighteen94 Capital participated in MycoTechnology’s $35 million Series B fundraising that closed in September 2017.

“MycoTechnology’s innovative organic technology addresses growing consumer demand for products focused on health and sustainability, and Kellogg is excited to continue to partner with the company in a number of ways,” said Gary Pilnick, vice-chairman of Kellogg.

4. And possibly a tie to RIBT as world renowned plant base protein and RIBT Board member Henk Hoogankamp has an article about pea protein, Myco's speciality and rice protein>>

http://henkhoogenkamp.com/Articles/Protein/The_Pulse_Of_Pea_Protein


Pea protein is ideal when combined with other plant-origin ingredients, such as wheat and rice proteins, although a blend using whey protein, egg protein, and soluble rice protein is a better solution to improve nutrition profiles. Another interesting development is the combination of pea protein and rice protein fermented using shiitake mushrooms. These emerging proteins—made by Myco Technologies (USA), can serve as an ingredient to reduce bitterness in coffee and chocolate, as well as improve emulsification in formulated meat products. These combined proteins provide superior and easily digestible nutrition at attractive price points.

I know I could find a lot more minor entries too.

[DewDiligence]

BYND update—I just had one of the Beyond Meat burgers. The taste is pretty close to lean, medium-rare ground beef. If it weren’t for the high % of saturated fat (see #msg-148619858), I’d be sold.

[wow_happens28]

And Dew, did you notice the name Continental Grain in the Myco fund raise? But they are in others as well. They are in Maple Leaf Foods which is into lab meat, which will a hard sell except to the Starship Enterprise.

https://www.foodbusinessnews.net/articles/13236-kellogg-tyson-among-investors-in-food-tech-start-up

https://www.youtube.com/watch?v=86y1Cd_645g

[OakesCS]

“The nutrition label says that one patty offers 30% of the RDA for iron, although it’s unclear what the source of the iron is”

Heme: they claim it provides the meat-like flavor and I’m sure it provides coloration

I’m not convinced that raising yeasts in fermenters in climatically controlled rooms has any environmental benefit and if nutrition is the concern, then I’m sure there r cheaper ways of accomplishing that