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While other startups develop alt-proteins for meat replacement, Nourish Ingredients focuses on fat
Plant-based meat replacements have commanded a huge amount of investor and consumer attention in the decade or more since new entrants like Beyond Meat first burst onto the scene.
These companies have raised billions of dollars and the industry is now worth at least $20 billion as companies try to bring to supermarket aisles and restaurants around the world all the meaty taste of… um… meat… without all of the nasty environmental damage.
Switching to a plant-based diet is probably the single most meaningful contribution a person can make to reducing their personal greenhouse gas emissions (without buying an electric vehicle or throwing solar panels on their roof).
The problem that continues to bedevil the industry is that there remains a pretty big chasm between the taste of these meat replacements and actual meat, no matter how many advancements startups notch in making better proteins or new additives like Impossible Foods’ heme. Today, meat replacement companies depend on palm oil and coconut oil for their fats — both inputs that come with their own set of environmental issues.
Enter Nourish Ingredients, which is focusing not on the proteins, but the fats that make tasty meats tasty. Consumers can’t have delicious, delicious bacon without fat, and they can’t have marvelously marbled steak replacements without it either.
The Canberra, Australia-based company has raised $11 million from Horizons Ventures, the firm backed by Hong Kong billionaire Li Ka-shing (also a backer of Impossible Foods), and Main Sequence Ventures, an investment firm founded by Australia’s national science agency, the Commonwealth Scientific and Industrial Research Organisation.
That organization is actually where the company’s two co-founders James Petrie and Ben Leita met back in 2013 while working as scientists. Petrie, a specialist in crop development, was spearheading the development of omega-3 canola oil, while Leita had a background in chemistry and bioplastics.
The two previously worked at a company that was trying to increase oil production in plants, something that the CSRO had been particularly interested in circa 2017. As the market for alternative meats really began to take off, the two entrepreneurs turned their attention to trying to make corollaries for animal fats.
“When we were talking to people we realized that the alternative food space was going to need these animal fat like plants,” said Leita. “We could use that skillset for fish oil and out of canola oil.”
Nourish’s innovation was in moving from plants to bacteria. “With the iteration speeds, it feels kind of like we’re cheating,” said Petrie. “You can get the cost of goods pretty damn low.”
Nourish Ingredients uses bacteria or organisms that make significant amounts of triglycerides and lipids. “Examples include Yarrowia. There are examples of that being used for production of tailored oils,” said Petrie. “We can tune these oleaginous organisms to make these animal fats that give us that great taste and experience.”
As both men noted, fats are really important for flavor. They’re a key differentiator in what makes different meats taste different, they said.
“The cow makes cow fat because that’s what the cow does, but that doesn’t necessarily mean it’s the best fat for a plant protein,” said Petrie. “We start out with a mimetic. No reason for us to be locked by the original organism. We’re trying to create new experiences. There are new experiences out there to be had.”
The company already counts several customers in both the plant and recombinant protein production space. Now, with 18 employees, the company is producing both genetically modified and non-CRISPR cultivated optimized fats.
Other startups and established businesses also have technologies that could allow them to enter this new market. Those would be businesses like Geltor, which is currently focused on collagen, or Solazyme, which makes a range of bio-based specialty oils and chemicals.
“As active investors in the alternative protein space, we realize that animal-free fats that replicate the taste of traditional meat, poultry and seafood products are the next breakthrough in the industry,” said Phil Morle, partner at Main Sequence Ventures. “Nourish have discovered how to do just that in a way that’s sustainable and incredibly tasty, and we couldn’t be happier to join them at this early stage.”
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TikTok partners with Whisk to pilot a recipe-saving feature on food videos
TikTok is expanding its integrations with third-party services, with the launch of a test that allows creators in the food space to link directly to recipes found on the Whisk app. This is being made possible by way of a new “recipe” button overlaid on related TikTok food videos. The feature makes a TikTok cooking video more actionable as it encourages viewers to not just watch the content, but also take the next step to save the content for later use.
The new button could also potentially drive significant traffic to Whisk — especially if a particular recipe went viral — like the “TikTok Pasta” videos have in recent days.
The addition is being made available in partnership with Whisk and is currently in “alpha testing,” TikTok confirmed to TechCrunch. TikTok says it has also worked with Whisk to help identify food content creators who could serve as the first adopters of the new functionality.
We found the feature in action on one of TikTok’s top food creators’ profiles, The Korean Vegan, aka Joanne L. Molinaro.
Image Credits: TikTok screenshot
The button was also first spotted by social media consultant Matt Navarra on the @feelgoodfoodie TikTok account.
The way the feature works, from the TikTok viewer’s side, is fairly simple.
A user who’s in the test group may come across a video on the app that includes the new button that reads: “See full recipe.” The button appears just above the creator name and video description on the bottom left of the screen — the same spot where the “Green Screen” button would otherwise appear. When tapped, you’re directed to a Whisk page where you can view recipe photos, see ingredients and choose to save the recipe to your own collection, if you’re a Whisk user.
This all takes place while still inside the TikTok app.
On the creator’s side, adding the recipe button to a video is done during the posting workflow via a new “add link” option.
The ability to add a “save recipe” feature to a TikTok video wouldn’t necessarily have to be limited to food content creators, however. Whisk allows anyone to create a recipe community on its platform, which means people can grow their followings simply by curating their favorite recipes around some sort of category or theme — like Instant Pot meals or favorite smoothie ideas or comfort baking, for example.
Image Credits: Whisk
Whisk has also been working more recently to expand its recipe communities to serve as a home for curators and creators alike by allowing them to point to their websites, if they have one, or link out to their social media profiles, including Instagram, YouTube and, of course, TikTok.
The idea is that fans would view the content on social media and be inspired, then visit Whisk as the next step in terms of saving the recipe, creating a shopping list or actually trying the recipe at home. This sort of “actionable” content could present a challenge to Pinterest, which has been expanding into short-form video through Story Pins. The feature allows Pinterest creators to share video content in the tappable “story” format — including recipe and cooking videos.
Pinterest hoped to use Story Pins as a way to differentiate its short-form videos from rivals, noting during its earnings last week that Story Pins are “not as focused on entertainment,” but rather “what the Pinner could do to enrich their own lives.”
TikTok’s selection of Whisk as a new partner makes sense as the recipe app has gained a rapid following since its late 2019 launch. Today, Whisk sees over 1.5 million interactions per month on its platform. It also just won a “Best of 2020″ Google Play award.
Whisk’s TikTok button, however, is not the first integration of its kind.
Last month, learning platform Quizlet announced a similar TikTok feature aimed at creators in the education space. In its case, the buttons overlaid on top of videos would link directly to Quizlet’s study sets, like its digital flashcards. At the time, it wasn’t clear that the new Quizlet feature was a part of a larger effort to connect TikTok videos more directly with related apps and services — an addition that could lead to an expansion in TikTok content and, perhaps, influencer sponsorships, further down the road.
There’s potential for TikTok to form other partnerships like this as well, given the app’s ability to drive trends across a number of content categories, effectively becoming the video alternative to Pinterest’s image bookmarking site.
At year-end, for example, TikTok published lists of 2020’s “top trends” in cooking, music, beauty and style. On the style front, TikTok already ran a livestreamed video shopping pilot with Walmart that used influencers to drive purchases, demonstrating the potential in connecting video inspiration to consumer action in an even more timely fashion.
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Weber’s new Smart Grilling Hub uses June tech to make everyone a grillmaster
Weber is deepening its partnership with smart cooking startup June, with a new product debuting at CES 2020 today that can turn any grill into a smart grill — and providing expert guidance and grilling advice to even novice home cooks.
The new Weber Connect Smart Grilling Hub includes a small device with ports for connecting wired thermometers that you can use to monitor the temperature of your meats or other foods as they cook. The Hub supports use of up to four temperature sensors at once, so you can monitor the temperature of different dishes all at the same time; you connect to the hub with your smartphone via Weber’s dedicated app to receive up-to-date info about the current internal temperature of whatever you’re cooking. The app will alert you when your meats reach the proper temperature for whatever level of doneness you’re shooting for.
The app also provides step-by-step cooking instructions, notifications for things like when it’s time to flip food if that’s part of the cooking process and tips and tricks culled from actual expert grillers about how best to cook your stuff. Weber also says it plans to add Alexa support to the Hub later in the year, as well as provide other new features via software updates.
Weber previously partnered with June on their forthcoming Weber SmokeFire pellet grill, the first pellet grill made by Weber, which also has smart cooking technology similar to what the Smart Grilling Hub provides, but built-in.
The Smart Grilling Hub will launch in more than 30 countries initially starting in “early 2020,” and will sell for $129.99 in the U.S.
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Not hog dog? PixFood lets you shoot and identify food
What happens when you add AI to food? Surprisingly, you don’t get a hungry robot. Instead you get something like PixFood. PixFood lets you take pictures of food, identify available ingredients, and, at this stage, find out recipes you can make from your larder.
It is privately funded.
“There are tons of recipe apps out there, but all they give you is, well, recipes,” said Tonnesson. “On the other hand, PixFood has the ability to help users get the right recipe for them at that particular moment. There are apps that cover some of the mentioned, but it’s still an exhausting process – since you have to fill in a 50-question quiz so it can understand what you like.”
They launched in August and currently have 3,000 monthly active users from 10,000 downloads. They’re working on perfecting the system for their first users.
“PixFood is AI-driven food app with advanced photo recognition. The user experience is quite simple: it all starts with users taking a photo of any ingredient they would like to cook with, in the kitchen or in the supermarket,” said Tonnesson. “Why did we do it like this? Because it’s personalized. After you take a photo, the app instantly sends you tailored recipe suggestions! At first, they are more or le
ss the same for everyone, but as you continue using it, it starts to learn what you precisely like, by connecting patterns and taking into consideration different behaviors.”
In my rudimentary tests the AI worked acceptably well and did not encourage me to eat a monkey. While the app begs the obvious question – why not just type in “corn?” – it’s an interesting use of vision technology that is definitely a step in the right direction.
Tonnesson expects the AI to start connecting you with other players in the food space, allowing you to order corn (but not a monkey) from a number of providers.
“Users should also expect partnerships with restaurants, grocery, meal-kit, and other food delivery services will be part of the future experiences,” he said.
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VCs serve up a large helping of cash to startups disrupting food
Joanna Glasner
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Here is what your daily menu might look like if recently funded startups have their way.
You’ll start the day with a nice, lightly caffeinated cup of cheese tea. Chase away your hangover with a cold bottle of liver-boosting supplement. Then slice up a few strawberries, fresh-picked from the corner shipping container.
Lunch is full of options. Perhaps a tuna sandwich made with a plant-based, tuna-free fish. Or, if you’re feeling more carnivorous, grab a grilled chicken breast fresh from the lab that cultured its cells, while crunching on a side of mushroom chips. And for extra protein, how about a brownie?
Dinner might be a pizza so good you send your compliments to the chef — only to discover the chef is a robot. For dessert, have some gummy bears. They’re high in fiber with almost no sugar.
Sound terrifying? Tasty? Intriguing? If you checked tasty and intriguing, then here is some good news: The concoctions highlighted above are all products available (or under development) at food and beverage startups that have raised venture and seed funding this past year.
These aren’t small servings of capital, either. A Crunchbase News analysis of venture funding for the food and beverage category found that startups in the space gobbled up more than $3 billion globally in disclosed investment over the past 12 months. That includes a broad mix of supersize deals, tiny seed rounds and everything in-between.
Spending several hours looking at all these funding rounds leaves one with a distinct sense that eating habits are undergoing a great deal of flux. And while we can’t predict what the menu of the future will really hold, we can highlight some of the trends. For this initial installment in our two-part series, we’ll start with foods. Next week, we’ll zero in on beverages.
Chickenless nuggets and fishless tuna
For protein lovers disenchanted with commercial livestock farming, the future looks good. At least eight startups developing plant-based and alternative proteins closed rounds in the past year, focused on everything from lab meat to fishless fish to fast-food nuggets.
New investments add momentum to what was already a pretty hot space. To date, more than $600 million in known funding has gone to what we’ve dubbed the “alt-meat” sector, according to Crunchbase data. Actual investment levels may be quite a bit higher since strategic investors don’t always reveal round size.
In recent months, we’ve seen particularly strong interest in the lab-grown meat space. At least three startups in this area — Memphis Meats, SuperMeat and Wild Type — raised multi-million dollar rounds this year. That could be a signal that investors have grown comfortable with the concept, and now it’s more a matter of who will be early to market with a tasty and affordable finished product.
Makers of meatless versions of common meat dishes are also attracting capital. Two of the top funding recipients in our data set include Seattle Food Tech, which is working to cost-effectively mass-produce meatless chicken nuggets, and Good Catch, which wants to hook consumers on fishless seafoods. While we haven’t sampled their wares, it does seem like they have chosen some suitable dishes to riff on. After all, in terms of taste, both chicken nuggets and tuna salad are somewhat removed from their original animal protein sources, making it seemingly easier to sneak in a veggie substitute.
Robot chefs
Another trend we saw catching on with investors is robot chefs. Modern cooking is already a gadget-driven process, so it’s not surprising investors see this as an area ripe for broad adoption.
Pizza, the perennial takeout favorite, seems to be a popular area for future takeover by robots, with at least two companies securing rounds in recent months. Silicon Valley-based Zume, which raised $48 million last year, uses robots for tasks like spreading sauce and moving pies in and out of the oven. France’s EKIM, meanwhile, recently opened what it describes as a fully autonomous restaurant staffed by pizza robots cooking as customers watch.
Salad, pizza’s healthier companion side dish, is also getting roboticized. Just this week, Chowbotics, a developer of robots for food service whose lineup includes Sally the salad robot, announced an $11 million Series A round.
Those aren’t the only players. We’ve put together a more complete list of recently launched or funded robot food startups here.
Beyond sugar
Sugar substitutes aren’t exactly a new area of innovation. Diet Rite, often credited as the original diet soda, hit the market in 1958. Since then, we’ve had 60 years of mass-marketing for low-calorie sweeteners, from aspartame to stevia.
It’s not over. In recent quarters, we’ve seen a raft of funding rounds for startups developing new ways to reduce or eliminate sugar in many of the foods we’ve come to love. On the dessert and candy front, Siren Snacks and SmartSweets are looking to turn favorite indulgences like brownies and gummy bears into healthy snack options.
The quest for good-for-you sugar also continues. The latest funding recipient in this space appears to be Bonumuse, which is working to commercialize two rare sugars, Tagatose and Allulose, as lower-calorie and potentially healthier substitutes for table sugar. We’ve compiled a list of more sugar-reduction-related startups here.
Where is it all headed?
It’s tough to tell which early-stage food startups will take off and which will wind up in the scrap bin. But looking in aggregate at what they’re cooking up, it looks like the meal of the future will be high in protein, low in sugar and prepared by a robot.
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