Green Queen Media

🇺🇸 The Big Story: A Major Week For US Approvals - that and more inside Green Queen Media's #FutureFoodWeekly ✅ Solar Foods Earns Self-Affirmed GRAS Status in the US for Solein CO2 Protein ✅ 21st.BIO Earns Self-Affirmed GRAS Status in US for Precision-Fermented Whey Protein 🍫 Nutella Plant-Based: Everything You Need to Know As Ferrero Launches Vegan Version of Beloved Spread in Europe 🇯🇵 Japan’s IntegriCulture Announces Five Collaborative Projects to Advance Cultivated Meat 🍟 Food Processing Facts: Big Food Defends UPFs with New Website 🐟 New School Foods Nets $6M in Funding, Opens New Factory for Vegan Whole-Cut Salmon 🇩🇪 Nosh.bio Partners with German Meat Giant to Debut Single-Ingredient Meat Analogue 🚫 Nebraska Governor Signs Executive Order Against Cultivated Meat, Eyes Ban for 2025 🚫 Illinois Representative Joins Growing List of Politicians Trying to Ban Cultivated Meat 🍄 How An Ancient Mould Can Turn Food Waste Into Michelin-Starred Dishes 🥜 Peanut Shells Can Be Upcycled to Make High-Fibre Plant-Based & Cultivated Meat, Shows Study 🍔 Shake Shack Debuts Veggie Shack Burger Made From 11 Vegetables in Hong Kong & Macau 🏷️ USDA Targets Greenwashing with ‘Misleading’ Environmental Claims on Meat Labels 🥔 Molecular Farming Startup PoLoPo to Supply Potato Protein Following Demand From Existing Clients 🌱 Plant-Based Meat Better for Human & Planetary Health Than Animal Proteins, Finds New Study 🇦🇺 Think Tank Lays Out Policy Recommendations for Australia’s Precision Fermentation Sector Read the full version here: https://lnkd.in/eFUNzx3u Or listen to our EIC Sonalie Figueiras and Clear Current Capital's Steve Molino talk about it live here: https://lnkd.in/e8Sz53U7 #GreenQueen #altprotein #futurefoods #cultivatedmeat #innovation #sustainability #climatechange -------- Want to see more posts like this? Hit the 🔔 button on our profile so you don't miss any updates. Or subscribe to our newsletter to get the latest in alt protein and sustainability: https://lnkd.in/eMJ7WwXC

🌱🎓 BEZOS EARTH FUND OPENS THIRD ALT-PROTEIN CENTER AT NATIONAL UNIVERSITY OF SINGAPORE Biomass fermentation, microalgae innovations, and hybrid meats are all on the menu at Bezos Earth Fund’s latest Centre for Sustainable Protein. The third of its kind, this site was always going to be in Asia, as reported by Green Queen in June. And today, the fund inaugurated the research hub at the National University of Singapore(NUS). “The decision to do this in Singapore was a simple one,” Andy Jarvis, director of Bezos Earth Fund’s $1B Future of Food initiative, tells Green Queen. “Singapore is an absolute powerhouse when it comes to alternative proteins – it was way ahead of so many other countries in the world.” “The government has made the strategic decision to focus on this and [has] invested. You have an incredibly dynamic innovation ecosystem on alternative proteins, and you had the government take the lead in regulating cultivated meat two years before the rest of the year of the world,” he adds. It follows the establishment of its sister centres at North Carolina State University in May and Imperial College London in June. Like the other two hubs, the Singapore Centre for Sustainable Protein has been set up with a $30M investment, as part of a total commitment of $100M for alternative proteins. The remaining $10M will go towards an ancillary grant. The Singapore Centre for Sustainable Protein will primarily focus on microalgae and biomass fermentation, alongside research into cultivated meat and plant-based tech, with a view to creating what the fund calls “ultimate proteins”: hybrid meats that combine cultivated cells with plant- and fermentation-derived ingredients to match conventional proteins on taste, price and nutrition. Read the full article here: https://lnkd.in/eSfRfg-7 #GreenQueen #altprotein #futurefoods #sustainability #climatechange

🇪🇺🌾 FARMER GROUPS ASK EU COMMISSION TO CREATE PLANT-BASED ACTION PLAN We’re eating too much meat, and we need to shift to plant-based proteins to save the future of food and farming in the face of climate disaster. That may sound like an impassioned call from a climate advocacy group, but this was actually a conclusion made with lobby groups that represent Europe’s farmers. In a joint report presented to EU Commission president Ursula von der Leyen, 29 organisations agreed on the findings after a fraught seven-month process, as part of the Strategic Dialogue on the Future of EU Agriculture. The shared vision stated that business as usual is not an option for EU farmers – they need bold, swift and timely policy intervention to progress towards more sustainable practices and tackle the climate emergency, biodiversity loss, soil degradation, inflation, and consumer health. The stakeholders – involving everyone from farm lobbies to green groups – had five broad recommendations to advance the EU’s food system: creating a more competitive future, advancing towards a sustainable agrifood sector, promoting climate resilience, building agricultural diversity, and broadening access to knowledge and innovation. As part of these, the Strategic Dialogue acknowledged that it was vital to support ongoing efforts to transition from animal proteins to plant-based options. “The sustainable choice needs to become the choice by default,” the report said, asking the EU Commission to develop an EU Action Plan for Plant-Based Foods by 2026 to “strengthen the plant-based agrifood chains from farmers all the way to consumers”. It also namechecked other alternative protein technologies like precision fermentation and products such as cultivated meat, as part of a range of “concrete technological innovations” that stakeholders debate over – whether to call for faster approval or raise questions about their potential safety risks. Read the full article here: https://lnkd.in/e68kazj4 #GreenQueen #sustainability #agriculture #farming #futurefood #altprotein #climatechange

⚡ FUTURE FOOD QUICK BITES ⚡ This week, Future Food Quick Bites covers a first-of-its-kind alt-butter, the popularity of Silk plant-based milk, and the transformation of a former chicken farm. 👉 Swipe left for the details. 🛒 New Products and Launches Upfield, Flora Planted OGGS® Krispy Kreme Bademiya Kebab Restaurant, GoodDot AlgaeCore - SimpliiGood Better Balance Foods 💵 Company and Finance Updates Mycorena, now part of NAPLASOL, Ramkumar Nair ProVeg International Nandi Proteins Ltd, Nesta, Scottish Enterprise 🗞️ Research and Manufacturing Developments Derek Sarno, The Little Mushroom Co., Smithy Mushrooms Statista Silk, Almond Breeze Find out the latest in the alt protein space here: https://lnkd.in/da-9PPGi #GreenQueen #altprotein #futurefood #funding #investment #foodtech #sustainability -------- Want to see more posts like this? Hit the 🔔 button on our profile so you don't miss any updates. Or subscribe to our newsletter to get the latest in alt protein and sustainability: https://lnkd.in/eqEx5DT

SEE YOU AT THE PLANT-BASED WORLD EXPO in LONDONTOWN 🎉 🙌 🌱 Keep your knowledge on everything plant-based fresh at this must-attend 100% plant-based trade event. 🛒 Designed with retail and foodservice professionals in mind, it includes three theatres of educational content, as well as a world-class exhibition featuring plant-based products and solutions from around the world. ✈ Taking place under one roof for two days at ExCeL London on 13-14th November 2024. 🎟 Attend for free by registering today: https://lnkd.in/ejNhXTR8 #plantbased #foodtech #vegan #london #events #conferences Plant Based World Expo Europe

🧬🥛 21ST.BIO EARNS GRAS STATUS FOR PRECISION-FERMENTED WHEY PROTEIN IN THE US Labelling itself as a “launchpad for proteins produced with precision fermentation”, 21st.BIO’s recombinant whey protein is entering the US market, following its self-affirmed Generally Recognized as Safe (GRAS) in the US. The Danish company’s animal-free beta-lactoglobulin, called BLG Essential+, has already attracted “considerable” interest from food producers in the country, which can now start selling products made from the ingredient. “We have experience in the GRAS process and our technology has a strong track record of being safe. Therefore, we know what is expected to deliver a safe product and make proper documentation,” 21st.Bio co-founder and CEO Thomas G. Schmidt tells Green Queen. “We appreciate that the GRAS process is transparent and allows for an informed and constructive dialogue. Following the self-affirmation, 21st.Bio has submitted a GRAS notification,” he adds. Notifying the FDA is seen as a longer process that involves extensive reviews by the agency and is seen as an even more robust form of approval – but self-determination entails compliance with FDA requirements, so businesses can still sell their product. Schmidt outlines 21st.Bio’s ambition to help clients with application, business development, low-cost production, and innovation. It does so by derisking product development and supporting customers with strain development, fermentation processes, purification protocols, pilot production, upscaling guidance, as well as regulatory approvals. European fermentation startups are becoming increasingly attractive to investors, who poured more money into this sector in the first six months of 2024 than all of 2023. In 2021, Novo Holdings – the parent company of Novonesis (and Ozempic producer Novo Nordisk) – pledged to invest €86M $97M (at the time) in 21st.Bio, against an ownership share. Read the full article here: https://lnkd.in/eJu7rCae #GreenQueen #altprotein #futurefoods #foodsystems #sustainability

🌱🍫 FERRERO LAUNCHES VEGAN NUTELLA IN EUROPE Milk powder is out in the vegan iteration of the world’s most popular chocolate spread, with Ferrero opting to use chickpeas and rice syrup in the new Nutella Plant-Based SKU. After years of impassioned requests from vegans across the world, the Italian confectionery giant has today (September 4) introduced vegan Nutella in supermarkets in Italy, Belgium and France. The Vegetarian Society Approved product is retailing for €4.49 and comes in a 350g jar with a light-green lid. Marking the company’s 60th anniversary, the launch comes months after industry insiders tasted the gianduja spread at Nielsen IQ’s annual Linkontro event in Sardinia in May, six months after Ferrero filed a patent. “At Ferrero, we are always scouting and exploring opportunities on the emerging food trends and looking for ways to meet consumers’ needs and expectations,” a company spokesperson told Green Queen. “Within this context, Nutella Plant-Based is a delicious new option developed by Ferrero to offer the unmistakable Nutella experience to even more consumers, like those choosing to reduce or avoid animal products whether for diet (for example, vegan, lactose intolerance) or lifestyle reasons,” they added. Ferrero is keeping sustainability in mind with the packaging too, with the Nutella Plant Based spread housed in a 60% recycled glass jar, alongside a recycled plastic lid derived from a mass balance approach. Here, both virgin and recycled materials are mixed during the production of the plastic. Read the full article here: https://lnkd.in/eDYcQTNB #GreenQueen #altprotein #plantbased #vegan #futurefood #sustainability #emissions

🌱🍔 SHAKE SHACK TRIALS VEGGIE SHACK BURGER IN HONG KONG AND MACAU The Veggie Shack is coming to Hong Kong and Macau, as Shake Shack continues to roll out the whole-food burger across Asia-Pacific, following launches in Singapore, Thailand and the Philippines. Made from 11 vegetables plus grains like farro and quinoa, the vegetarian burger has been in the making for six years. It’s paired with American cheese, pickles, crispy onions, and ShackSauce, all housed between the chain’s signature potato bun. The chain wants to diversify its offerings to appeal to both meat-eaters and vegetarians. While the patty itself is plant-based, other elements – like the cheese, sauce and bun – are not. So at the moment, to make it vegan, the bun can be swapped for a lettuce wrap and the other elements can be removed. Green Queen’s Sonalie Figueiras tasted the patty at a launch event in Hong Kong yesterday. “After trying (and failing) to taste the patty three different times during a California trip last year, my expectations were high. But this totally delivered,” she says. “Tasty and very vegetable-forward, the Veggie Shack feels almost healthy, which is not typical of a burger chain. It’s a game-changer for the Hong Kong market.” The HK$66 ($8.45) Veggie Shack will be available from September 12 to November 3 at all its 7 locations in Hong Kong and its Macau outlet. On launch day, the company is offering the burger for just half its price (HK$33/$4.23), while touring the city with a van. Unlike competitors McDonald's’s and Burger King, whose vegetarian burger launches featured patties made by leading plant-based meat brands like Beyond Meat, Impossible Foods and The Vegetarian Butcher, Shake Shack’s 11-vegetable base is made up of portobello mushrooms, shiitake mushrooms, sweet potato, carrot, celery, leek, roasted red onion, roasted garlic, cabbage, beet and chives, complemented with whole-food ingredients like sunflower seeds and miso, alongside the quinoa and farro. Learn more in the full article: https://lnkd.in/ehGqUs6W #GreenQueen #altprotein #sustainability #foodsystems #plantbased #futurefood

🌍✨ 15,000 STRONG AND GROWING! We’re thrilled to reach this milestone with our incredible community. Thank you for supporting our mission to drive sustainability and inspire positive change. Here’s to many more impactful stories together! 💚 #GreenQueen #sustainability

🍽️🍄 ANCIENT MOULD TRANSFORMS FOOD WASTE INTO MICHELIN-STARRED DISHES Who knew mould could be the secret to saving food waste? In a new research paper, that’s what scientists at University of California, Berkeley are proposing, arguing that food waste could be turned into gourmet meals fit for Michelin-starred restaurants through the use of fungi. In Copenhagen, for example, two-starred eatery Alchemist has been serving up orange mould grown on rice as a dessert, while at New York restaurant Blue Hill At Stone Barns (which also has two Michelin stars), you might soon order a burger made from mould grown on oat milk pulp, or a piece of mouldy bread that taste like a grilled cheese sandwich when fried. The mould in question is Neurospora intermedia, a multicellular fungi strain used for centuries in Indonesia to make oncom, a fermented plant protein derived from okara (the pulp leftover from soy milk production). The researchers are betting on its proven status as a staple food to highlight its potential to curb food waste in the West. A third of all food is lost or wasted globally, resulting in up to 10% of global emissions – that’s five times higher than the entire aviation industry. “It isn’t just eggshells in your trash. It’s on an industrial scale,” said research lead Vayu Hill-Maini. Hill-Maini was introduced to oncom by a fellow chef from Indonesia. “This food is a beautiful example of how we can take waste, ferment it and make human food from it,” he recalled thinking. “So let’s learn from this example, study this process in detail, and maybe there [are] broader lessons we can draw about how to tackle the general challenge of food waste.” According to climate non-profit Project Drawdown, reducing food waste is the top climate solution to reduce emissions in line for a 2°C future – the hopes of keeping temperature rises to 1.5°C are slimming by the day. Estimates also suggest that we could feed a quarter of the world’s population (two billion people) with all the food that’s wasted and lost. Read the full article here: https://lnkd.in/enintntM #GreenQueen #altprotein #futurefoods #foodsystems #sustainability