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Forward Kitchens cooks up $2.5M to transform existing kitchens into digital storefronts
Forward Kitchens was working quietly on its digital storefront for restaurants and is now announcing a $2.5 million seed round.
Raghav Poddar started the company two years ago and was part of the Y Combinator Summer 2019 cohort. Poddar told TechCrunch he has been a foodie his entire life. Lately, he was relying on food delivery and pickup services, and while visiting with some of the restaurant owners, he realized a few things: first, not many had a good online presence, and second, these restaurants had the ability to cook cuisine representative of their communities.
That led to the idea of Forward Kitchens, which provides a turnkey tool for restaurants to set up an online presence, including food delivery, where they can create multiple digital storefronts easily and without having to contact each delivery platform. The company ran pilot programs in a handful of restaurants, and this is the first year coming out of stealth.
“It’s an expansion of what they have on the menu, but is not immediately available in the neighborhood,” Poddar added. “Kitchens can keep the costs and headcount the same, but be able to service the demand and get more orders because it is fulfilling a need for the neighborhood, which is why we can grow so fast.”
Here’s how it works: Forward Kitchens goes into a restaurant and takes into account its capacity for additional cooking and the demographic area, as well as what food is available near it, and helps the restaurant create the storefront.
Each restaurant is able to build multiple storefronts, for example, an Italian restaurant setting up a storefront just to sell its popular mac n’ cheese or other small plates on demand. A couple hundred digital storefronts were already created, Poddar said.
A group of investors, including Y Combinator, Floodgate, Slow Ventures and SV Angel and angel investors Michael Seibel of YC, Ram Shriram and Thumbtack’s Jonathan Swanson, were involved in the round.
The new funding will be used to expand the company’s footprint and reach, and to hire a team in operations, sales and engineering to help support the product.
“Forward Kitchens is empowering independent kitchens to create digital storefronts and receive more online sales,” Seibel said via email. “With Forward Kitchens, a kitchen can create world-class digital storefronts at the click of a button.”
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Apeel bites into another $250M funding round, at a $2B valuation, to accelerate fresh food supply chains
Apeel Sciences, a food system innovation company, is out to prevent food produced globally from ending up in the landfill, especially as pressures from the global pandemic affect the food supply chain.
The company just added $250 million in Series E funding, giving it a valuation of $2 billion, to speed up the availability of its longer-lasting produce in the U.S. (where approximately 40% of food is wasted), the U.K. and Europe.
Existing investor Temasek led the round and was joined by a group of new and existing investors, including Mirae Asset Global Investments, GIC, Viking Global Investors, Disruptive, Andreessen Horowitz, Tenere Capital, Sweetwater Private Equity, Tao Capital Partners, K3 Ventures, David Barber of Almanac Insights, Michael Ovitz of Creative Artists Agency, Anne Wojcicki of 23andMe, Susan Wojcicki of YouTube and Katy Perry.
With the new funding, Apeel has now raised over $635 million since the company was founded in 2012. Prior to this round, the company brought in $250 million in Series D funding in May 2020.
Santa Barbara-based Apeel developed a plant-based layer for the surface of fruits and vegetables that is tasteless and odorless and that keeps moisture in while letting oxygen out. It is those two factors in particular that lead to grocery produce lasting twice as long, James Rogers, CEO of Apeel, told TechCrunch.
Apeel installs its application at the supplier facilities where the produce is packed into boxes. In addition to that technology, the company acquired ImpactVision earlier this year to add another layer of quality by integrating imaging systems on individual pieces as they move through the supply chain to optimize routing so more produce that is grown is eaten.
“One in nine people are going hungry, and if three in nine pieces of produce are being thrown away, we can be better stewards of the food we are throwing away,” Rogers said. “This is a solvable problem, we just have to get the pieces to the right place at the right time.”
The company is not alone in tackling food waste. For example, Shelf Engine, Imperfect Foods, Mori and Phood Solutions are all working to improve the food supply chain and have attracted venture dollars to go after that mission.
Prior to the pandemic, the amount of food people were eating was growing each year, but that trend is reversed, Rogers explained. Consumers are more aware of the food they eat, they are shopping less frequently, buying more per visit and more online. At the same time, grocery stores are trying to sort through all of that.
“We can’t create these supply networks alone, we do it in concert with supply and retail partners,” he said. “Grocery stores are looking at the way shoppers want to buy things, while we look at how to partner to empower the supply chain. What started with longer-lasting fruits and vegetables, is becoming how we provide information to empower them to do it without adding to food waste.”
Since 2019, Apeel has prevented 42 million pieces of fruit from going to waste at retail locations; that includes up to 50% reduction in avocado food waste with corresponding sales growth. Those 42 million pieces of saved fruit also helped conserve nearly 4.7 billion liters of water, Rogers said.
Meanwhile, over the past year, Apeel has amassed a presence in eight countries, operating 30 supply networks and distributing produce to 40 retail partners, which then goes out to tens of thousands of stores around the world.
The new funding will accelerate the rollout of those systems, as well as co-create another 10 supply networks with retail and supply partnerships by the end of the year. Rogers also expects to use the funding to advance Apeel’s data and insights offerings and future acquisitions.
Thomas Park, president and head of alternative investments at Mirae Asset Global Investments, said his firm has been investing in environmental, social and governance-related companies for awhile, targeting companies that “make a huge impact globally and in a way that is easy for us to understand.”
The firm, which is part of Mirae Asset Financial Group, often partners with other investors on venture rounds, and in Apeel’s case with Temasek. It also invested with Temasek in Impossible Foods, leading its Series F round last year.
“When we saw them double-down on their investment, it gave us confidence to invest in Apeel and an opportunity to do so,” Park said. “Food waste is a global problem, and after listening to James, we definitely feel like Apeel is the next wave of how to attack these huge problems in an impactful way.”
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Spinn taps into $40M to create better coffee brewing, discovery experiences
When you are a coffee lover, taste matters, and Spinn is brewing up some fresh funding in the way of a $20 million funding round, led by Spark Capital, to bring connected coffee to new customers through its hardware-enabled coffee marketplace.
Joining Spark in the round were Amazon’s Alexa Fund, Bar 9 Ventures and existing investors. It gives the Los Angeles-based company a total of $37 million in funding to date, CEO Roderick de Rode told TechCrunch. He isn’t defining this round, but said Spinn previously raised both Series A and B rounds.
“SPINN is doing for coffee what Dyson did for vacuums and what Nest did for homes, rethinking technology and connectivity for better results,” said Kevin Thau, general partner at Spark Capital, in a written statement. “Their approach, from machine design to roaster assortment, is elevating the entire industry and delivering what consumers seek today: delicious tasting coffee brewed to their personal preferences, with the smallest impact on the planet.”
Spinn debuted its centrifugal brewing method at TechCrunch’s Startup Battlefield in 2016. The connected coffee maker uses centrifugal force to spin, instead of press, coffee grounds. De Rode says this results in a cup of coffee tasting how it was intended by the roaster. The machines can be controlled via voice command from Amazon’s Alexa or a single tap on the machine or from a mobile app.
A survey released in April by National Coffee Association USA found that the global pandemic was the driver for 85% of Americans drinking at least one cup of coffee at home, up 8% from January 2020. Nearly 60% of Americans drink coffee every day, and one-quarter purchased a new home coffee machine over the past year.
In addition to Spinn, other startups are coming out with machines aimed at making a better cup; for example, Osma is a new coffee-making technique to make a strong espresso-like drink at any temperature, including icy cold.
Spinn itself has three coffee makers to choose from that retail for $479 to $799, according to its website. The machines don’t require any filters or coffee pods and make a variety of styles, including espresso, Americano, drip and cold brew.
The marketplace offers over 1,500 different kinds of coffee from more than 500 artisan roasters around the world. Customers add their coffee choices to a playlist of sorts, which can be specifically curated to ship or scheduled randomly, de Rode said. Drinkers can leave reviews and get recommendations, as well as take a quiz to match with various coffees.
He plans to use the new funding to further grow and develop its patented brewing technologies, and complete delivery of outstanding pre-orders.
Though de Rode wouldn’t go into specifics about Spinn’s growth metrics, he said there has been triple-digit growth from home users. He aims to do for coffee what Vivino did with wine: provide educational content about the coffee options and the roasters themselves.
“The coffee industry is becoming a food thing just like wine,” de Rode said. “People want to understand the different kinds of beans to make more sophisticated choices. We try to bridge the gap between the coffee shop and home.”
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Sales scheduling platform Chili Piper raises $33M Series B funding led by Tiger Global
Chili Piper, which has a sophisticated SaaS appointment scheduling platform for sales teams, has raised a $33 million B round led by Tiger Global. Existing investors Base10 Partners and Gradient Ventures (Google’s AI-focused VC) also participated. This brings the company’s total financing to $54 million. The company will use the capital raised to accelerate product development. The previous $18 million A round was led by Base10 and Google’s Gradient Ventures nine months ago.
It’s main competitor is Calendly, started 2 1/2 years previously, which recently achieved a $3 billion valuation.
Launched in 2016, Chili Piper’s software for B2B revenue teams is designed to convert leads into attended meetings. Sales teams can also use it to book demos, increase inbound conversion rates, eliminate manual lead routing and streamline critical processes around meetings. It’s used by Intuit, Twilio, Forrester, Spotify and Gong.
Chili Piper has a number of different tools for businesses to schedule and calendar accountments, but its key USP is in its use by “inbound SDR Sales Development Representatives (SDR)”, who are responsible for qualifying inbound sales leads. It’s particularly useful in scheduling calls when customers hit websites and ask for a salesperson to call them back.
Nicolas Vandenberghe, CEO, and co-founder of Chili Piper said: “When we started we sold the house and decided to grow the company ourselves. So all the way until 2019 we bootstrapped. Tiger gave us a valuation that we expected to get at the end of this year, which will help us accelerate things much faster, so we couldn’t refuse it.”
Alina Vandenberghe, CPO and co-founder said: “We’re proud to have so many customers scheduling meetings and optimizing their calendars with Chili Piper’s Instant Booker.”
The husband-and-wife-founded company was fully remote from day one, with 93 employees in 81 cities and 21 countries, long before the pandemic hit.
John Curtius, partner at Tiger Global said: “When we met Nicolas and Alina, we were fired up by their product vision and focus on customer happiness.”
TJ Nahigian, managing partner at Base10 Partners, added: “We originally invested in Chili Piper because we knew customers needed ways to add fire to how they connected with inbound leads. We’ve been absolutely blown away with the progress over the past year, 2020 has been a step-change for this company as business went remote.”
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LIVEKINDLY screams its way to the top of new plant brands with the close of a $335 million round
LIVEKINDLY Collective, the shouty parent company behind a family of plant-based food brands, has snagged cash from the global impact investing arm of $103 billion investment firm TPG to close its latest round of funding at $335 million.
The company’s fundraising shows that investors still have high hopes for plant-based food brands and that despite the money that’s flowed to companies like Beyond Meat and Impossible Foods — and the resurgence of older brands in the category like Quorn or Kelloggs’ Morningstar Farms — there’s still a healthy appetite among investors for more brands.
LIVEKINDLY was founded by some heavy hitters from the food industry, including Kees Kruythoff, the former president of Unilever North America; Roger Lienhard, the founder of Blue Horizon; and Jodi Monelle, the chief executive and founder of LIVEKINDLY Media. Food industry veterans like Mick Van Ettinger, a former Unilever employee, and Aldo Uva, a former Nestlé employee, round out the team.
Founded as a rollup for a number of different vegetarian and alternative protein food brands, the LIVEKINDLY Collective is now one of the largest plant-based food companies, by funding.
The company said it would use the money to expand into the U.S. and China and to power additional acquisitions, partnerships and investments in plant-based foods.
The company raised money previously from S2G Ventures and Rabo Corporate Investments, the investment arm of the giant Dutch financial services firm, Rabobank.
Fundamentally, the founding investors behind LIVEKINDLY believe that the technology has a long way to go before it matures. And it’s likely that this latest round will be LIVEKINDLY’s last before an initial public offering of its own.
“We are building a global pureplay in plant-based alternatives — which we believe is the future of food,” said Roger Lienhard, founder and executive chairman of Blue Horizon and founder of LIVEKINDLY Collective. “In just one year, we have raised a significant amount of capital, which testifies to the urgency of our mission and the enormous investment opportunity it represents. We believe the momentum behind plant-based living will continue to grow in both the private and public markets.”
As a result of its investment, Steve Ellis, co-managing partner of The Rise Fund, has joined the LIVEKINDLY Collective board of directors, effective March 1, 2021.
“We are excited to work with LIVEKINDLY Collective and its ecosystem of innovative companies and world-class leaders to meet the growing global demand for healthy, plant-based, clean-label options,” said Ellis. “The company’s unique, mission-driven model operates across the entire value chain, from seed to fork, to drive worldwide adoption of plant-based alternatives and create a healthier planet for all.”
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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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This Y Combinator startup is taking lab-grown meat upscale with elk, lamb and Wagyu beef cell lines
Last week a select group of 20 employees and guests gathered at an event space on the San Francisco Bay, and, while looking out at the Bay Bridge, dined on a selection of choice elk sausages, Wagyu meatloaf and lamb burgers — all of which were grown from a petri dish.
The dinner was a coming out party for Orbillion Bio, a new startup pitching today in Y Combinator’s latest demo day, that’s looking to take lab-grown meats from the supermarket to high-end, bespoke butcher shops.
Instead of focusing on pork, chicken and beef, Orbillion is going after so-called heritage meats — the aforementioned elk, lamb and Wagyu beef to start.
By focusing on more expensive-end products, Orbillion doesn’t have as much pressure to slash costs as dramatically as other companies in the cellular meat market, the thinking goes.
But there’s more to the technology than its bougie beef, elite elk and luscious lamb meat.
“Orbillion uses a unique accelerated development process producing thousands of tiny tissue samples, constantly iterating to find the best tissue and media combinations,” according to Holly Jacobus, whose firm, Joyance Partners, is an early investor in Orbillion. “This is much less expensive and more efficient than traditional methods and will enable them to respond quickly to the impressive demand they’re already experiencing.”
The company runs its multiple cell lines through a system of small bioreactors. Orbillion couples that with a high throughput screening and machine learning software system to build out a database of optimized tissue and media combinations. “The key to making lab grown meat work scalably is choosing the right cells cultured in the most efficient way possible,” Jacobus wrote.
Orbillion is co-founded by a deeply technical and highly experienced team of executives that’s led by Patricia Bubner, a former researcher at the German pharmaceutical giant Boehringer Ingelheim. Joining Bubner is Gabriel Levesque-Tremblay, a former director of the American Institute of Chemical Engineers, who was a post-doc at Berkeley with Bubner and serves as the company’s chief technology officer. Rounding out the senior leadership is Samet Yildirim, the chief operating officer and a veteran executive of Boehringer Ingelheim (he actually served as Bubner’s boss).
Orbillion Bio co-founders Gabriel Levesque-Tremblay, CTO; Patricia Bubner, CEO; and Samet Yildirim, COO. Image Credit: Orbillion Bio
For Bubner, the focus on heritage meats is as much a function of her background growing up in rural Austria as it is about economics. A longtime, self-described foodie and a nerd, Bubner went into chemistry because she ultimately wanted to apply science to the food business. And she wants Orbillion to make not just meat, but the most delicious meats.
It’s an aim that fits with how many other companies have approached the market when they’re looking to commercialize a novel technology. Higher-end products, or products with unique flavor profiles that are unique to the production technologies available, are more likely to be commercially viable sooner than those competing with commodity products. Why focus on angus beef when you can focus on a much more delicious breed of animal?
For Bubner, it’s not just about making a pork replacement, it’s about making the tastiest pork replacement.
“I’m just fascinated and can see the future in us being able to further change the way we produce food to be more efficient,” she said. “We’re at this inflection point. I’m a nerd, I’m a foodie, and I really wanted to use my skills to make a change. I wanted to be part of that group of people that can really have an impact on the way we eat. For me there’s no doubt that a large percentage of our food will be from alternative proteins — plant based, fermentation and lab-grown meat.”
Joining Boehringer Ingelheim was a way for Bubner to become grounded in the world of big bioprocessing. It was preparation for her foray into lab-grown meat, she said.
“We are a product company. Our goal is to make the most flavorful steaks. Our first product will not be whole cuts of steak. The first product is going to be a Wagyu beef product that we plan on putting out in 2023,” Bubner said. “It’s a product that’s going to be based on more of a minced product. Think Wagyu sashimi.”
To get to market, Bubner sees the need not just for a new approach to cultivating choice meats, but a new way of growing other inputs as well, from the tissue scaffolding needed to make larger cuts that resemble traditional cuts of meat, or the fats that will need to be combined with the meat cells to give flavor.
That means there are still opportunities for companies like Future Fields, Matrix Meats and Turtle Tree Scientific to provide inputs that are integrated into the final, branded product.
Bubner’s also thinking about the supply chain beyond her immediate potential partners in the manufacturing process. “Part of my family were farmers and construction workers and the others were civil engineers and architects. I hold farmers in high respect… and think the people who grow the food and breed the animals don’t get recognition for the work that they do.”
She envisions working in concert with farmers and breeders in a kind of licensing arrangement, potentially, where the owners of the animals that produce the cell lines can share in the rewards of their popularization and wider commercial production.
That also helps in the mission of curbing the emissions associated with big agribusiness and breeding and raising livestock on a massive scale. If you only need a few animals to make the meat, you don’t have the same environmental footprint for the farms.
“We need to make sure that we don’t make the mistakes that we did in the past that we only breed animals for yield and not for flavor,” said Bubner.
Even though the company is still in its earliest days, it already has one letter of intent, with one of San Francisco’s most famous butchers. Guy Crims, also known as “Guy the Butcher,” has signed a letter of intent to stock Orbillion Bio’s lab-grown Wagyu in his butcher shop, Bubner said. “He’s very much a proponent of lab-grown meat.”
Now that the company has its initial technology proven, Orbillion is looking to scale rapidly. It will take roughly $3.5 million for the company to get a pilot plant up and running by the end of 2022, and that’s in addition to the small $1.4 million seed round the company has raised from Joyant and firms like VentureSouq.
“The way I see an integrated model working later on is to have the farmers be the breeders of animals for cultivated meat. That can reduce the number of cows on the planet to a couple of hundred thousand,” Bubner said of her ultimate goal. “There’s a lot of talking about if you do lab-grown meat you want to put me out of business. It’s not like we’re going to abolish animal agriculture tomorrow.”
Image Credit: Getty Images
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After raising $150 million in equity and debt, Nature’s Fynd opens its fungus food for pre-orders
Nature’s Fynd, the food technology company with a new food offering cultivated from fungus found in the wilds of Yellowstone National Park, is releasing its first products for pre-order.
Pitching both a non-dairy cream cheese and meatless breakfast patties, Nature’s Fynd had managed to attract some serious investors, including Al Gore’s Generation Investment Management and the Bill Gates-backed investment fund, Breakthrough Energy Ventures. The company most recently raised $80 million in its last round of funding.
The company is part of a wave of innovative products using a range of bacteria, fungi and plants to create meat alternatives. Last year, companies developing meat alternatives raised well over $1 billion in financing and investors show no sign of slowing down in their commitments to the industry.
The commercial launch of the Fy Breakfast Bundle, vegan and non-GMO alternatives to traditional breakfast products, will be the first commercial test for Nature’s Fynd as it looks to go to market.
These limited release bundles are available for $14.99 plus shipping, according to the company, and the products will be available across the 48 contiguous U.S. states.
The company’s product is grown using fermentation technology to cultivate the bacteria that Nature’s Fynd’s chief scientists discovered during their research into organisms around Yellowstone National Park.
Nature’s Fynd touts the resilience and efficiency of the microbe it discovered, leading to a more sustainable production process that uses a fraction of the land, water and energy resources that traditional animal husbandry requires, the company said.
“We choose optimism so that we can find a way to do more with less. Using our novel liquid-air surface fermentation technology, we’re creating a range of sustainable foods that nourish our bodies and nurture our planet for generations to come. We’re really excited to be at the beginning of this journey with the launch of our first-ever limited release of Fy Breakfast Bundles,” said Nature’s Fynd CEO Thomas Jonas. “We’ve deeply studied our consumers and we know that Fy’s unique versatility, which delivers great tasting meat and dairy alternatives for every occasion, is highly appealing.”
Nature’s Fynd chief executive, Thomas Jonas. Image Credit: Nature’s Fynd
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Wildtype is opening up a pre-order list for select chefs as it focuses on lab-grown, sushi-grade salmon
Wildtype, the startup making lab-grown salmon, is opening up a pre-order list for select chefs.
Although the company is as much as five years out from commercial production, according to founders, the company is looking to partner with select chefs around the country who want to incorporate their sushi-grade salmon product into their menus.
“We’re not launching right now. We’re releasing the news that we have the next iteration of the product,” said co-founder Justin Kolbeck, a former U.S. diplomat who launched the company to address issues of food insecurity he’d seen firsthand while stationed in Afghanistan.
“[It’s] sushi or nigiri or sashimi that you would order at a sushi restaurant,” he said. So the product that Wildtype hopes to ship will be equivalent to the saku blocks of fish meat that sushi chefs carve to prepare salmon. “Chefs will take a fish apart into saku blocks which are 10 to 14 ounces of fish,” said Kolbeck. “They’ll cut out bits that go on nigiri and the bits that are left over are made into rolls. We’ve designed an initial product release that can serve all three of those form factors.”
The process is more difficult than simply culturing cells. According to Kolbeck and Wildtype’s other co-founder Arye Elfenbein, the company has developed its own technology for developing the scaffolding on which both the muscle tissue and fats can grow to replicate the taste and texture of wild-caught salmon.
“We’re developing the cell lines ourselves, we’re developing the scaffolding and we’re developing the nutrients that we need to grow and we’re developing the cultivators that the cells need to grow in,” said Kolbeck.
Image of Wildtype’s sushi-grade, lab-grown salmon (Image Credit: Arye Elfenbein/Wildtype)
For the cultivated meat industry to reach its full potential, companies may need to differentiate their businesses to focus on a single element of the supply chain going forward, the founders said.
Already, companies like Future Fields are raising money to focus on specific examples of the cultivated food supply chain, and Wildtype considered going down that road itself, according to Elfenbein.
“What we’ve created is special in its ability to provide cells with the right signals to organize and mature,” said Elfenbein. “This is applicable to other species than the salmon that we have worked on… we basically create a scaffold that provides the right guidance in different places for cells to take up fats in different places or become more striated.”
Already Wildtype has created sushi-grade salmon that achieves equivalence when it comes to nutrition and when it comes to the healthy omega 3 fats that make salmon a healthier option for consumers.
Wildtype is already working with restaurants in San Francisco, Portland and Seattle and is looking for chefs in other parts of the country.
Kolbeck thinks the timing is right for the company’s cultivated product. Consumers right now are coming to the realization that the supply chain for seafood is broken even as more shoppers are gravitating from the meat aisle to seafood in greater numbers.
From mislabeling of fish to the problems associated with factory fish farming, aquaculture and environmental degradation — along with the risks of chemically contaminated fish — shoppers who want seafood are also increasingly looking for more information about the provenance of the food they’re eating.
“The news is that we’re placing our bet on sushi as an industry where we can launch and make a big splash… pun intended,” said Kolbeck.
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Higher Steaks brings home the bacon, revealing lab-grown pork belly and bacon strips
In what could be a starting gun for the commercialization of the cell-based meat business, upstart cultivated meat company Higher Steaks said it has managed to produce samples of its first products — bacon strips and pork belly made in a lab from cellular material.
With the revelation, Higher Steaks, a bootstrapped Cambridge, U.K.-based company, leapfrogs into a competitive position with a number of far larger companies that have raised far more capital.
“There’s still a lot of work until it’s commercial,” said Higher Steaks chief executive Benjamina Bollag, “but the revelation of a pork belly product that’s made from 50% cultivated cells and a bacon product which contains 70% meat grown from a cell material in a laboratory is something of a milestone for the industry.”
The remaining ingredients in Higher Steaks bacon and pork belly are a mixture of plant base, proteins, fats and starches to bind the cellular material together. To achieve this first step on its road to commercialization, Higher Steaks tapped the expertise of an undisclosed chef to formulate the meat into an approximation of the pork belly and bacon.
Higher Steaks head of research and development, Ruth Helen Faram (left) and chief executive Benjamina Bollag (right) Image Credits: Higher Steaks (opens in a new window)
At this stage, the pilot was more to show what Higher Steaks can do rather than what the company will do, said Bollag.
“In the future it will be scaffolding,” said Bollag. “It’s more showing what our meat can do and what we’re working on. In the future it will be with scaffolding.”
A number of companies, including Tantti Laboratories, Matrix Meats and Prellis Biologics, make the kind of biomaterial nano-scale scaffolding that could be used as a frame on which to grow structures equivalent to the fibrous textures of muscle.
The commercial viability of products from companies like Higher Steaks, Memphis Meats, Aleph Farms, Meatable, Integriculture, Mosa Meat and Supermeat depends on more than just companies like Tantti and Matrix, but also on the ability of Thermo Fisher, Future Fields and Merck to bring down the cost of the cell cultures that are required to grow the animal cells.
In all, some 30 cell-based meat startups have launched globally since 2014, and they’re all looking for a slice of the $1.4 trillion meat market.
Meanwhile, demand for pork continues to rise even as supplies have been decimated by an outbreak of African Swine Fever that could have killed as much as 40% of China’s population of pigs in 2019.
“Our mission is to provide meat that is healthy and sustainable without the consumer making any sacrifices on taste,” said Bollag in a statement. “The production of the first ever cultivated bacon and pork belly is proof that new techniques can help meet overwhelming demand for pork products globally.”
Given the highly capitalized competitors that Higher Steaks faces off against, the company is looking for industry partners to help commercialize its technology.
To improve its competitive position, Higher Steaks recently hired Dr. James Clark, the former chief technology officer of PredictImmune.
“I was always quite intrigued by cultured meat production, a mix of both science and food production. In 2013 I watched the first cultured meat burger from Mark Post costing £250,000, cooked on the BBC,” said Clark. “I was approached about joining Higher Steaks earlier this year and was attracted to joining primarily by the science along with the ambition and energy of the Higher Steaks founder Benjamina Bollag . I believe Higher Steaks is a company with a technology to be disruptive in the cultured meat area and at my career stage I was looking for a challenge.”
Brought in to scale the cultivated meat process at Higher Steaks, Clark has led the development of biotech and pharma products at early-stage and publicly traded companies.
“The addition of Dr. James Clark to the team gives Higher Steaks a significant advantage,” said Dr. Ruth Helen Faram, head of R&D. “Cultivated pork belly and bacon have never been demonstrated before and Higher Steaks is the first to develop a prototype containing over 70% cultivated pork muscle, without the use of bovine serum.”
Consumers shouldn’t expect to see Higher Steaks’ pork belly on store shelves or in restaurants anytime soon, Bollag cautioned. “We’re still in the thousands of pounds per kilogram.”
The company does expect to have a larger tasting event later this year.
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