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Alt. Protein Round-Up: Hybrid Chorizo Sausages and Impossible’s Burger Stand

Government programs around the globe are increasingly getting more involved in the alternative protein space. This month, the Danish government allocated 1.25 billion kroner (~$194 million USD) for research into plant-based proteins. A few weeks ago, the USDA awarded Tufts University $10 million to establish “a cultivated protein center of excellence”. Most recently, a European agency called REACT-EU set aside $2 million in funding to help decrease the costs of producing cultivated meat.

In this Alt. Protein Round-up, we also have news pieces on mission Barns’ product unveil, Black Sheep Foods plant-based lamb, ImpossibleMeat’s burger stand, and ADM’s investment into precision fermentation.

Mission Barns and Silva Sausages unveil first product

Cultivated fat producer Mission Barns and sausage manufacturer Silva Sausages unveiled their first product produced in partnership: chorizo sausages. The sausages are a hybrid product, made with undisclosed plant proteins and Mission Barn’s proprietary cultivated fat. This is the first production run of the product, and this trial exemplified that the companies have the capabilities to produce the sausages on a large scale. In the multi-year partnership, Mission Barns will use Silva’s facilities (which can produce up to 50,000 lbs of sausage per day) and distribution network. There is no date set for an official launch of the hybrid chorizo sausages

European REACT-EU grants $2 million for “Feed for Meat” project

The “Feed for Meat” project was started by Nutreco and MosaMeat, and it aims to lower the cost of producing cultivated meat. The EuropeanREACT-EU recovery assistance program just awarded the project $2 million to support efforts in commercializing cultivated eat throughout Europe. This funding will specifically be used for R&D efforts for reducing the costs of cultured cell media. This component is typically the most expensive part of cultured meat; however, Mosa Meat has shared that it has successfully reduced the cost of one of the growth nutrients by 98 percent.

Black Sheep Foods Launches Plant-Based Lamb in SanFrancisco Restaurants

This week, alternative protein startup Black Sheep Foods’plant-based lamb made its debut in San Francisco restaurants. The launch is a big step for the Black Sheep team, which wants to offer more variety to plant-based meat-eaters. “Our first product is lamb because it’s both alien and familiar in America,” company co-founder Sunny Kumar told The Spoon this week over Zoom. “Everyone knows about lamb, but no one really eats it at a high cadence.” Read the full article here.

ADM Invests in Acies Bio to expand precision fermentation capabilities

Global nutrition and agriculture company, ADM, invested in the Slovenian biotechnology company, Acies Bio through its venture capital armADM Ventures. One of Acies Bio’s specialties is precision fermentationtechnology for food and agricultural applications, and this technology will be used to assist ADM accelerate its own precision fermentation projects. Making use of Acies Bio’s microbial capabilities and contract manufacturing services, ADMaims to meet the growing demand for products developed through microbial fermentation.



Impossible Foods Opens a Burger Stand in Seattle’sClimate Pledge Arena

This week Impossible and Climate Pledge Arena, the worlds first net zero-carbon sports arena, announced that the Impossible patty had been named the venue’s official burger. They also announced Impossible is opening two branded food stands in the home of the NHL’s newest franchise, the Seattle Kraken. Read the full article here.

Source: By Ashien Wilder, 24OCT2021 https://thespoon.tech/alt-protein-round-up-hybrid-chorizo-sausages-and-impossibles-burger-stand/

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Every week, you’ll receive a compilation of the latest breakthroughs from the global alternative proteins sector, covering plant-based, fermentation-derived and cultivated proteins.
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