New Formats And Ingredients Reach The Alt-Protein Market This Week

Whether it’s for the good of the planet or for a specific health benefit, consumer demand for animal-free proteins continues to increase, according to food company ADM. In a recently released report the company highlighted the top trends in the alternative protein market, noting there’s significant consumer interest in cell-cultured and whole-cut alternatives. While brands like Beyond Meat have seen sales decelerate and stock prices fall flat in recent months, investments and innovations in the space aren’t showing any signs of slowing down.

Here are a few updates from the alt-protein market this week:

Prime Roots Introduces Koji-based Deli Meats and Charcuterie

Plant-based protein maker Prime Roots announced the introduction of its Koji Charcuterie and sliceable Koji Deli Meats including ham, turkey, and salami varieties. The proteins are made from the fungi koji, which is used for miso and soy sauce and is said to replicate the umami taste and muscle texture of traditional meat.

The brand, which made its retail debut in Whole Foods with the launch of Koji Bacon, said it has developed over 30 products since and continues to test and sell koji meat in a variety of formats at pilot scale. For now, Prime Roots’ goal for commercial scale will be focused on the deli case where it said it sees the greatest opportunity to reach a larger audience, citing that the space does not yet have a leading alt-meat maker.

Alongside the sliceable, bulk deli meat line, Prime Roots will also introduce additional SKUs including koji-based Pâté, pepperoni and foie gras. To encourage the product’s adoption as a traditional deli meat substitute and mainstream the use of koji proteins, the brand said it is primarily looking to gain placement in restaurants, deli cases and sandwich shops across the country.

This announcement marks a significant step toward Prime Root’s previously stated mission of making animal-free proteins that aren’t viewed by the consumer as alternatives but rather as conventional, mainstream products.

While the company’s plant-based ‘superfood’ bacon is sold at Whole Foods for $10 a pack, this move into the deli case will likely be priced at a lower mark. The California-based food tech startup has previously stated its long term goal is to reach price parity between the plant-based protein category and animal-based proteins, stating that the production process for koji meat is more efficient than processing animal meat. Once it achieves scale, the company said it will have the opportunity to lower prices.

German Food Tech Startup Formo Moves Toward Industrial Scale Animal Free Dairy

Formo, a Berlin-based food technology company that uses precision fermentation technology to create “cow-less” dairy products, has entered into an agreement with BRAIN Biotech to commercialize and scale its production process. The long-term collaboration agreement will harness BRAIN’s gene-editing tool to create higher yielding milk proteins with an emphasis on purity throughout the process.

“Using precision fermentation, we can remove the cow from the dairy supply chain, reducing greenhouse gas emissions by 91 to 97 percent,” said Dr. Britta Winterberg, co-founder and Chief Scientific Officer at Formo, in a press release. “With the expertise of top-notch scientists in our team and with a dedicated partner in strain engineering, our products can be the first of their kind produced on an industrial scale and offered at competitive prices. By partnering with BRAIN, we can establish our role as a global market leader at a more rapid pace.”

The announcement comes less than a year after Formo closed a $50 million Series A round which it said would be put toward building a production plant, scaling its process for commercial production and adding new members to its team.

“We are looking forward to providing Formo with our genome editing expertise and proprietary BEC nuclease to support their strain development for the production of animal-free cheese products,” said Dr. Michael Krohn, Head of R&D at BRAIN Biotech AG, in a press release. “Precision fermentation is an example of how genome editing technology can be used to generate a protein that is nature-identical but can be produced more sustainably than animal protein.”

Vegan Seafood Brand Secures Investment From Chef Spike Mendelsohn

The Plant Based Seafood Co. announced that Top Chef alum Spike Mendelsohn, co-founder of PLNT Burger and Eat the Change, has invested in its vegan seafood brand Mind Blown. The female-owned brand sells a range of alt-seafood products including shrimp, scallops, lobster, oysters and crab cakes.

“While I initially fell in love with the product, the reason I am investing in Mind Blown is because I love being part of an innovative team that leads with deliciousness first,” said Mendelsohn in a press release. “This mother-daughter dynamic duo is making waves in the plant-based space.”

The brand’s co-founders previously operated a conventional seafood company and set out into the plant-based space with the goal of creating a more sustainable food supply system. Mind Blown products are sold on online platforms such as GTFO It’s Vegan and Veiji for around $13 per box, depending on the variety.

“We love that Chef Spike pushes the envelope and shares our insatiable appetite for creating mind-blowing plant-based food for everyone-from vegans to meat eaters alike,” said Monica Talbert, CEO of The Plant Based Seafood Co., in a press release. “Spike is known for being a high-energy, passionate restaurateur and brings with him a shared excitement that we can change the world by changing what we eat, without sacrificing our foodie favorites.”