How are innovations reshaping our food?

Plus: Food innovations mitigating waste and GHGs, market developments, educational content, and key events

How are innovations reshaping our food?

About 40% of food produced is wasted annually.

In the US, that costs the economy about $218 billion per year - roughly 1.3% of the country's GDP.

The waste also produces greenhouse gas emissions equivalent to 43 coal-fired power plants each year.

What if this could be converted into value for human health and the economy?

Business

BioPowder Transforms Byproducts into Multifunctional Ingredients

The sustainable ingredient brand creates 'biopowder' by upcycling agricultural waste like olive pits, peels, almond stones, and peach kernels.

Thanks to a chemical-free process known as micronization, the company can clean, dry, mill, and sieve the byproducts into high-quality powders for industries like food, packaging, and cosmetics.

More companies turning waste into high-quality ingredients:

Chipotle Invests in methane-taming and aquatic plant-based tech

The American chain of Mexican-style restaurants has made minority investments to help scale methane-reducing innovations.

It's targetting:

  • CH4 Global - Methane Tamer, the company's boldly flagship product that sounds a bit like a Marvel character is actually a feed additive designed to reduce cattle methane emissions by 90%.
  • Plantible - Rubi Protein, the brand’s duckweed protein product, emulates the taste, quality, and texture of animal-based proteins.

Market Development

Meati's Mycelium Patties are now available at Sprouts Farmers Market

The Colorado-based alternative food brand has recently launched its breakfast Patties made from mycelium (98%) exclusively at Sprouts Farmers Market supermarkets across the US.

Having faced lawsuits, the company is keen on scaling production to counter consumer misconceptions while offering high-quality food for people and the planet.

Orbillion's Multicontinental Production Milestone for Cultivated Beef 

As it expands production across North America, Europe, and Asia, the company celebrates more than just a milestone, but a victory for the alternative food industry:

‘it’s proof of our vision to make sustainable cultivated meat accessible worldwide.’
 Dr Patricia Bubner, CEO

The company also uses 'bioware', a proprietary computational technology that avoids genetic modifications while saving on expenses.

In the face of state-level bans and other obstacles, the company is positioning itself to meet large-scale demands once regulatory approvals are cleared.

Want to learn more about cultivated meat?


Events

IndieBio New York Demo Day

Discover startups advancing human and planetary health through waste, agriculture, and more, with in-person and online options.

Date: February 12th

For alternative proteins, AI systems in food, market insights, and more:


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