food tech
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When Clarisse Beurrier was getting her education in chemical engineering and biotechnology, she already knew she wanted to make a difference; hence her participation in Effective Altruism Cambridge, an organization dedicated to helping smart and capable people target their philanthropic urges at the problems that will have the biggest actual impact on the world. She’s now a co-founder at Animal Alternative Technologies, a startup aiming to expedite the commercialization of cultured — aka “lab-grown” — meat.
Clarisse joined us for this week’s episode of Found, our interview podcast where we speak to a different founder every week. We talk about what Clarisse learned about the cultured meat and animal protein alternative industry from her work experience at a couple of startups, including HigherSteaks, and how that dovetailed with the work she was doing at school to help her identify a crucial gap between science and industry. We get into everything from convincing big, entrenched industry heavyweights to embrace change to the challenges of being a first-time founder right out of school.
We loved our time chatting with Clarisse, and we hope you love yours listening to the episode. And of course, we’d love if you can subscribe to Found in Apple Podcasts, on Spotify, on Google Podcasts or in your podcast app of choice. Please leave us a review and let us know what you think, or send us direct feedback either on Twitter or via email at found@techcrunch.com, or leave us a voicemail at (510) 936-1618. And please join us again next week for our next featured founder.
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Sydney, Australia-based Fable Food is the latest plant-based food startup to announce funding. The company, which uses mushrooms in its meat alternatives, has raised $6.5 million AUD (about $4.8 million USD) in a seed round led by Blackbird Ventures, the Australian venture capital firm whose portfolio also includes Canva, Culture Amp and SafetyCulture. Other participants included agriculture and food tech venture firm AgFunder, sustainability-focused Aera VC and Better Bite Ventures, along with Singapore-based produce importer Ban Choon Marketing and former Sequoia Capital partner Warren Hogarth.
Fable is preparing to launch in the United States by the end of this year. In Australia, its products are available at retailers like Woolworths, Coles and Harris Farm Markets, along with restaurants including Grill’d, which recently started serving its Meaty Mushroom Burger Pattie at 136 locations. Fable’s products are also available at restaurants in Singapore and the United Kingdom.
The startup was founded in 2019 by fine dining chef turned chemical engineer and mycologist (mushroom scientist) Jim Fuller, organic mushroom farmer Chris McLoghlin and Michael Fox, whose previous startup was Shoes of Prey.
Fox, Fable’s chief executive officer, told TechCrunch in an email that after being a vegetarian for six years, he recently became a vegan “for a mix of health, environmental and ethical reasons.”
“Talking to my friends and family, a lot of people want to reduce their meat consumption for the same reasons but they find it challenging because they love the taste and texture of meat and giving it up is hard,” Fox said. He wanted to find a way to make it easier for people to transition to plant-based foods, and spoke to several chefs who suggested using mushrooms as a base ingredient. Then Fox met Fuller and McLoghlin, who were in the process of developing meat alternatives using mushrooms.
“When we met, we realized we shared the same values and goals and had complementary skill sets,” said Fox. “We shared a common desire to help end industrial agriculture and wanted to make our food system more ethical, healthy, sustainable and lower its greenhouse gas emissions.”
Fable’s first products include a substitute for pulled pork, braised beef and beef brisket (Fuller grew up in Texas eating slow-cooked meats and wanted to recreate the experience), along with a line of ready-made meals. The company uses shiitake mushrooms, which Fox explained are “very flavorful with their natural umami flavors, they are a slow-growing mushroom so they naturally have the fleshy fibers that give the meaty bite you typically get from animal proteins, and have the right chemical composition that when cooked allow us to taste flavors that are found in animal products.”
Fable’s ready-made meals. Image Credits: Fable
Fuller serves as Fable’s chief science officer and the startup leverages his experience as a chef/chemical engineer/mycologist to create the right combinations of flavor, aroma and texture while keeping processing and ingredients to a minimum. For example, its braised beef alternative is made with shiitake mushrooms, seven other ingredients and salt and pepper.
Fable also announced today it has appointed Dan Joyce, who was previously safety and compliance software company SafetyCulture’s general manager of Europe, the Middle East and Africa, as chief growth officer to head global sales and marketing. It will launch in the U.S. through a combination of partnerships with restaurants and meal kit companies.
Other startups that use mushrooms as basis for meat alternatives include Meati and AtLast. Fox said a main difference is that those two startups ferment mycelium, or the root structure of fungi, instead of using mushrooms, which are the fruiting body of fungi.
Fable’s new funding will be used for research and development, expanding its production and manufacturing capacity in Australia and other countries. The company is keeping its product pipeline under wraps for now, but Fox said it plans to develop mushroom-based substitutes for pork, chicken, lamb and other animal proteins.
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The news last week that U.S. utility and renewable energy company NextEra Energy briefly overtook ExxonMobil and Saudi Aramco to become the world’s most valuable energy producer shows just how valuable sustainable businesses have become. It’s yet another proof point that there are billions of dollars available for companies focused on renewable energy alone — and a sign that, finally, the floodgates may be about to open for companies that build their businesses to service a sustainability revolution.
Large money managers are already returning to investing in earlier-stage sustainability investments after an extended hiatus. These are institutional investors like the Canadian Pension Plan Investment Board and Caisse de dépôt et placement du Québec, which could commit billions between them to technologies focused on mitigating the impacts of climate change or reducing greenhouse gas emissions across industries. The flood of dollars into renewable energy and sustainable technologies actually began in the first quarter of the year.
Some of the largest private equity funds in the U.S., like Blackstone (with $571 billion in assets under management), announced a flood of investments into renewable power generation and storage. Blackstone alone invested nearly $1 billion into Altus Power Generation, a renewable energy developer, and NRStor, an energy storage company; while Generate Capital raised $1 billion for renewable energy infrastructure projects; and Warburg Pincus (with more than $50 billion in assets under management) backed Scale Microgrids, which developed clean energy and storage projects, with another $300 million. In March, the Canadian Pension Plan Investment Board closed its investment in Pattern Energy Group, a $6.1 billion transaction that gave the massive money manager ownership of a renewable power project owner and developer with assets across North America and Japan.
Behind all of that massive investment will be a surge in demand for technologies that can orchestrate resources that will be more distributed and provide better energy storage and distribution technologies for a more complicated grid. Indeed, the beginning of the year saw venture firms like Lightspeed Venture Partners, Sequoia and Union Square Ventures begin to plant flags around sustainable investments in startup companies. Microsoft announced a $1 billion climate change-focused investment fund, and in the second quarter, Amazon followed suit with the commitment of $2 billion to its Climate Pledge Fund that would invest across a range of renewable and sustainability-focused technology startups and climate-related projects.
“You’ve got all of this activity even without policy changes — and policy changes are even going in the wrong direction,” said Abe Yokell, a longtime investor in technologies addressing climate change and the managing partner of Congruent Ventures, in an interview with TechCrunch earlier this year. “Our general framework is that the venture model applies to some but not all of the solutions that will solve the problem of climate change.”
In 2007, John Doerr, then one of the world’s most successful venture investors and a leader at Kleiner Perkins Caufield and Byers (now just Kleiner Perkins), delivered an emotional speech to an early audience of TED talk attendees. In it, Doerr announced that KPCB would be investing $200 million into a range of “clean technology” companies and encouraged other investors to make similar commitments. Doerr spoke of a coming climate crisis that would reshape the globe and wreak vast economic damage on communities. He wasn’t wrong.
But the solutions that the first generation of clean tech investors backed were economically unfeasible and markets weren’t then ready to embrace massive investments required to avoid what were, at the time, future risk scenarios. Prices for solar and wind energy production technologies were too expensive and energy storage options too unreliable. Biofuels could not compete at costs that would make them competitive with existing petrochemicals, and bioplastics and chemicals suffered from the same problems (along with a consumer culture that had not awoken to the perils of plastic and chemical production).
While there were a few notable successes from that first generation of clean-tech companies, including, most notably, Tesla, there were far more failures. Kleiner alone poured hundreds of millions into companies like Think and Fisker Automotive, two early electric vehicle companies. Another electric vehicle bet, Better Place, lost $1 billion for investors like VantagePoint Venture Partners. The losses weren’t confined to electric vehicles. Solar energy companies, biofuel companies, grid management companies and battery companies all racked up millions in losses for a generation of venture funds.
Yokell, who previously worked as an investor at Rockport Capital, saw the failures, but managed to persevere and raise new cash with his fund Congruent. “Things are different, but they are different for 10 different reasons — not one different reason,” Yokell said. “The preponderance of dollars went into the physical layer that would drive down the cost of accessing a product or technology. Solar is a great example; wind is a great example; batteries are a great example. [But] this time around, the venture dollars that are going into the ecosystem are being applied to products and services that are going to the end product.”
This means focusing not on the generation of electricity necessarily, but managing and monitoring how those atoms move. Or in the case of food tech, making the processes of creation and distribution more efficient in addition to making new sources of supply. “Venture is a rule of exceptions,” said Yokell. “If you use what works for the venture model and apply it to Tesla [most investors] were wrong. It only takes two massive successes to prove the rule wrong.”
More often though, the money for venture investors is in following some basic rules of investing — chiefly look for high-margin businesses with low upfront capital costs. If something is going to take $40 million or $50 million just to figure out that it might work and then you need to spend another $200 million to prove that it does work … that’s likely not going to be a good bet for a venture firm, Yokell said.
Even as most venture capital dollars shied away from investments in technology that could move the needle on climate (one large exception being Vinod Khosla and Khosla Ventures … another story), the world’s largest investment firms, money managers, publicly traded energy and agriculture companies began stepping up their commitments.
In part, that’s because the economic viability started to become more apparent for decades-old technologies like wind and solar. The costs of these energy-generating technologies made sense to develop because they were, in many cases, cheaper than the alternative. A June report from the International Renewable Energy Agency showed that renewable power generation projects were cheaper than the cost to operate existing coal-fired plants. Next year, the energy agency said, the 1.2 gigawatts of existing coal capacity could cost more to operate than the cost of new utility-scale solar photovoltaics. According to the agency:
Replacing the costliest 500 GW of coal with solar PV and onshore wind next year would cut power system costs by up to USD 23 billion every year and reduce annual emissions by around 1.8 gigatons (Gt) of carbon dioxide (CO2), equivalent to 5% of total global CO2 emissions in 2019. It would also yield an investment stimulus of USD 940 billion, which is equal to around 1% of global GDP.
Beyond that, the real effects of climate change began to be felt in rising insurance payouts as a result of increasingly frequent natural disasters and money managers beginning to realize that you can’t have a functioning economy if you don’t have a functioning society thanks to social unrest brought about by rising populations consuming increasingly limited resources thanks to climatological collapse.
In early January, BlackRock, one of the world’s largest investment firms, pledged to refocus all of its investment activities through a climate lens. The investment bank Jefferies has declared 2020 to be the shot from the starting gun for what will be a decade of investments focused on environmental, social and corporate governance. Big energy companies were already picking up the slack where venture investment left off, with firms like National Grid Partners, Energy Investment Partners and others committing capital to new energy technologies even as venture investors pulled back. In 2016, Bill Gates launched a $1 billion investment fund that would focus on climate-related investing, backed by several of his billionaire buddies (including Kleiner Perkins’ John Doerr and former Kleiner Perkins managing director, Vinod Khosla) and take the big swings that many venture firms were unwilling to take at the time.
Investments in clean tech and sustainability were never just about energy, although that captured a fair bit of the imagination and some of the earliest returns — in biofuels companies and electric vehicles. Now, the breadth of the thesis is being expressed in a deluge of exits and millions invested in areas like novel proteins for food production, new technologies for a more sustainable agriculture, new consumer food products, new technologies for managing power and distributing it and fantastic new ways to generate that power.
Last week, AppHarvest, a company using greenhouse farming techniques to grow tomatoes more sustainably, agreed to go public through a special purpose acquisition vehicle, and just today, a bioplastics manufacturer is taking the same tack. With the world awash in capital and looking for high-growth companies to generate returns, sustainability looks like a good bet.
Those are the companies that have managed to access public markets in the last week. Beyond Meat captured the attention of institutional investors and the investing public with its better-tasting hamburger substitute, and Perfect Day snagged a massive investment from the Canadian Pension Plan Investment Board to make an alternative to cow’s milk. In fact, Perfect Day was the inaugural investment in the national pension fund’s climate strategy. Other deals should follow.
Meanwhile, as carbon emissions monitoring, management and sequestration gain broader commercial and consumer traction, other investment opportunities will begin to open up for digital solutions.
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For immigrants in the United States, representation can feel complex, celebrated and oftentimes a mix of the two. And that’s exactly why sister duo Vanessa and Kim Pham launched Omsom, a seed-stage food startup that sells packaged “starters” to recreate authentic Asian dishes at home. The starter contains sauce, spices and aromatics, and the co-founders say consumers can make a dish in 30 minutes or less.
“As we were seeing Asian Americans claim their voices in media and in culture more broadly, we then would juxtapose it with walking down this ethnic aisle in the grocery store and see the way Asian flavors were being represented,” Vanessa told me.
The existence of the ethnic aisle itself has drawn criticism for “othering” cultures that have long been within the United States. It was enough to make Vanessa, who worked at Bain & Company, and Kim, who has spent time in venture at Frontline Ventures and Dorm Room Fund NYC, join forces to create Omsom.
“The ethnic aisle feels super outdated,” Vanessa said. “Flavors have been diluted, branding and design have been stereotypical in nature. How can you boil a cuisine down into one sad jar of sauce?”
The aisle, also named the international aisle, currently contains bottles of never-to-expire thai pastes. Walk a little farther and you’ll find microwavable containers of high-fat butter chicken. And there in the corner is a bottle that boils down one of the world’s most diverse cuisines simply: “curry sauce.”
While progress is pitiful in grocery store representation, the founders are optimistic that they can change that. Omsom, from the flavors to the meaning behind its name (it means rowdy in Vietnamese) to the cap table it has at the moment, is another story waiting to be told about immigrant culture. This is theirs.
Omsom launched today with an undisclosed amount of pre-seed money. The early-stage startup’s ownership group is 50% women of color, including Reshma Saujani, the founder of Girls Who Code, and Brita Rosenheim, a partner at Better Food Ventures. It also raised investment from Peter Livingston, the founder and partner at Unpopular Ventures, a fund dedicated to entrepreneurs who are aiming at unconventional niches.
Livingston said that he invested in Omsom despite not actually being a “food tech investor at all” because it covers an unconventional category.
“Venture capital as an industry is so homogeneous, is clustered in a handful of geographies, prefers to invest close to home, and tends to invest within a small number of the same themes,” Livingston said. “Historically, ethnic food essentials hasn’t really been a ‘VC category,’ which to me, smells like opportunity.”
Saujani said her investment is “betting on the team and a product designed for a vastly underserved market, and the current circumstances make consumer appetite for pantry staples even larger,” referring to COVID-19 forcing more people to cook from home since restaurants are closed.
Recreating authentic dishes with “mom’s ingredients” is not an easy goal, so the Pham sisters focused heavily on sourcing and chef collaboration and spent over a year in research and development of the recipes.
The sisters teamed up with three chefs — Jimmy Ly of Madame Vo, Nicole Ponseca of Jeepney and Chat and Ohm Suansilphong of Fish Cheeks — to create the first line of products. The chefs will get a tiered royalty on sales depending on volume.

“We made sure our ingredients, 90% of them, are unique to Asian food products and sourced directly from Asia,” said Vanessa. “We bent over backwards to get just the right kind of chili.”
But beyond authenticity, the Pham sisters also had another misconception to overcome: the oily and processed reputation of Americanized international dishes, like your favorite Chinese orange chicken takeout or a creamy bowl of butter chicken.
These flagship dishes that are so often associated with those cultures are often multitudes unhealthier than what an immigrant family within, say, the Indian culture, might serve on a day to day basis. Omsom flips that by offering dishes that have no preservatives, no high-fructose corn syrup, and are shelf stable for up to a year. It’s “acceptable for users trying to be generally health conscious, in line with something you would find at Whole Foods.”
Now, the Pham sisters just need to see if they can deliver on the promise of providing uncompromising dishes amid a pandemic. They think it will be a welcomed change for people stuck at home and looking to experiment with cooking.

“We grew up south of Boston in a predominantly white suburb and there was a bit of shame associated with our food,” said Kim Pham . “But as I went through the process of stepping into myself as a woman of color, I started to use food as the first stop in engaging with my identity.”
“I moved away from home, I don’t speak Vietnamese as I used to, but I turned to food,” she continued. “Even if it was a bowl of pho.”
Kim and Vanessa Pham (from L to R)
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HungerBox, an Indian food tech startup that has courted 10 of the 11 largest companies in the country to use its services, today announced it has raised $12 million from Paytm and others as it looks to sign clients in Southeast Asia.
The three-year-old startup’s new financing round, a Series C, was funded by a consortium of Indian and international investors, including payments firm Paytm and NPTK, an Asian VC fund that invests in emerging firms. Existing investors Sabre Partners and Neoplux also participated in the round, which pushes the Bangalore-based startup’s to-date raise to $16.5 million.
HungerBox offers management services to companies and institutions to improve and run their in-house cafeterias and canteens. HungerBox also enables its clients to connect with food partners through an app and get real-time updates of their order.
The startup, which also provides these firms with a point-of-sale machine, helps them get better insight into the quality of food being catered to their employees, and enables scheduled delivery and tracking of orders to address the long queues, said Sandipan Mitra, co-founder and chief executive of HungerBox, in an interview with TechCrunch.
“We all talk about the food delivery to consumers, but not many are looking to improve the quality of food and how it is being catered to tens of millions of employees in the country each day,” he said. “It’s a challenge that has not been addressed well.”
It turns out, when a startup finally looked into the space, many quickly jumped to appreciate it. HungerBox has amassed more than 126 large businesses and institutions — with more than 100,000 workforce each, across 18 Indian cities, said Mitra. Food delivery startups Swiggy and Zomato have started to explore this space, too, in recent quarters.
HungerBox is processing 560,000 orders each day, a figure that is growing 10% every month, claimed Mitra. The startup’s solutions are today employed at more than 535 cafeterias for its clients that work in IT / technology, retail, healthcare, aviation, education, financial services and manufacturing, he said. He declined to reveal the name of the clients, citing confidential agreements.
Annual food sales on the HungerBox platform have exceeded $100 million, he said.
The startup, which employs 1,500 people, will use the fresh capital to fuel its expansion in 10 additional Indian cities and to markets in Southeast Asia, said Mitra.
In a statement, Madhur Deora, president of Paytm, said HungerBox has enabled Paytm to add new use cases for the company’s payments business and digitization of offline transactions.
“HungerBox is the market leader in the institutional food tech space and we will partner closely with them and bring the benefits of Paytm’s ecosystem to HungerBox,” he said.
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Welcome to this week’s transcribed edition of This is Your Life in Silicon Valley. We’re running an experiment for Extra Crunch members that puts This is Your Life in Silicon Valley in words – so you can read from wherever you are.
This is your Life in Silicon Valley was originally started by Sunil Rajaraman and Jascha Kaykas-Wolff in 2018. Rajaraman is a serial entrepreneur and writer (Co-Founded Scripted.com, and is currently an EIR at Foundation Capital), Kaykas-Wolff is the current CMO at Mozilla and ran marketing at BitTorrent. Rajaraman and Kaykas-Wolff started the podcast after a series of blog posts that Sunil wrote for The Bold Italic went viral.
The goal of the podcast is to cover issues at the intersection of technology and culture – sharing a different perspective of life in the Bay Area. Their guests include entrepreneurs like Sam Lessin, journalists like Kara Swisher and Mike Isaac, politicians like Mayor Libby Schaaf and local business owners like David White of Flour + Water.
This week’s edition of This is Your Life in Silicon Valley features Lisa Fetterman – the Founder/CEO of Nomiku (a Y Combinator alum). Lisa talks extensively about why Silicon Valley does not care about female founders, and proposes a solution to the problem.
If you are interested in diving deep into the diversity problem in technology, this episode is for you.
For access to the full transcription, become a member of Extra Crunch. Learn more and try it for free.
Rajaraman: Welcome to season three of This is Your Life in Silicon Valley. A podcast about the Bay Area, technology and culture. I’m your host Sunil Rajaraman and I’m joined by my co-host Jascha Kaykas-Wolff.
Kaykas-Wolff: So, now I got a straw poll for you. Are you ready?
Rajaraman: I’m ready.
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In a foodie’s ideal world, we’d all eat healthy, minimally processed cuisine sourced from artisanal farmers, bakers and chefs.
In the real world, however, most of us derive the lion’s share of calories from edibles supplied by a handful of giant food conglomerates. As such, the ingredients and processing techniques they favor have an outsized impact on our daily diets.
With this in mind, Crunchbase News decided to take a look at corporate food VCs and the startups they are backing to see what their dealmaking might say about our snacking future. We put together a list of venture funds operated by some of the larger food and beverage producers, covering literally everything from soup to nuts (plus lunch meat and soda, too!).
Like their corporate backers, startups funded by “Big Food” are a diverse bunch. Recent funding recipients are pursuing endeavors ranging from alternative protein to biospectral imaging to fermented fungus. But if one were to pinpoint an overarching trend, it might be a shift away from cost savings to consumer-friendliness.
“You think of food-tech and ag-tech 1.0, these were technologies that were primarily beneficial to the producers,” said Rob LeClerc, founding partner at AgFunder, an agrifood investor network. “This new generation of companies are really more focused on what does the consumer want.”
And what does the consumer want? This particular consumer would currently like a zero calorie hot fudge sundae. More broadly, however, the general trends LeClerc sees call for food that is healthier, tastier, nutrient-dense, satiating, ethically sourced and less environmentally impactful.
Below, we look at some of the trends in more detail, including funded companies, active investors and the up-and-coming edibles.
Mass-market foods may get better but also weirder. This is particularly true for one of the more consistently hot areas of food-tech investment: alternative protein.
Demand for protein-rich foods, combined with ethical concerns about consuming animal products, has, for a number of years, led investors to startups offering meaty tasting tidbits sourced from the plant world.
But lately, corporate food giants have been looking farther beyond soy and peas. Lab-grown meat, once an oddball endeavor good for headlines about $1,000 meatballs, has been attracting serious cash. Since last year, at least two companies in the space have closed rounds backed by Tyson Ventures, the VC arm of the largest U.S. meat producer. They include pricey meatball maker Memphis Meats (actually based in California), which raised $20 million, and Israel-based Future Meat Technologies, a biotech startup working on animal-free meat, which secured $2 million.
Much of the early enthusiasm for new products stems from disillusionment with the existing ingredients we overeat.
If you cringe at the notion of lab-grown cell meat, then there’s always the option of getting your protein through microbes in volcanic springs. That’s the general aim of Sustainable Bioproducts, a startup that raised $33 million in Series A funding from backers including ADM and Danone Manifesto Ventures. The Chicago company’s technology for making edible protein emerged out of research into extremophile organisms in Yellowstone National Park’s volcanic springs.
Meanwhile, if you hanker for real dairy milk but don’t want to trouble cows, another startup, Perfect Day, is working on a solution. Per the company website: “Instead of having cows do all the work, we use microflora and age-old fermentation techniques to make the very same dairy protein that cows make.” Toward that end, the Berkeley company closed a $35 million Series B in February, with backing from ADM.
Perfect Day isn’t the only fermentation play raising major funding.
Corporate food-tech investors have long been interested in the processing technologies that turn an obscure microbe or under-appreciated crop into a high-demand ingredient. And lately, LeClerc said, they’ve been particularly keen on startups finding new ways to apply the age-old technology known as fermentation.
Most of us know fermentation as the process that turns a yucky mix of grain, yeast and water into the popular beverage known as beer. More broadly, however, fermentation is a metabolic process that produces chemical changes in organic substrates through the action of enzymes. That is, take a substance, add something it reacts with and voilà, you have a new substance.
Several of the most heavily funded, buzz-generating companies in the food space are applying fermentation, LeClerc said. Besides Perfect Day, examples he points to include the unicorn Ginkgo Bioworks, Geltor (another alt-protein startup) and mushroom-focused MycoTechnology.
Colorado-based MycoTechnology has been a particularly attractive investor target of late. The company has raised $83 million from a mix of corporate and traditional VCs, including a $30 million Series C in January that included Tyson and Kellogg’s venture arm, Eighteen94 Capital . Founded six years ago, the company is pursuing a range of applications for its fermented fungi, including flavor enhancers, protein supplements and preservatives.
Besides adding strange new ingredients to our grocery shelves, corporate food-tech investors are also putting money into technologies and platforms aimed at boosting the security and efficiency of existing supply chains.
Just like new foods, much of the food safety tech sounds odd, too. Silicon Valley-based ImpactVision, a seed-funded startup backed by Campbell Soup VC arm Acre Venture Partners, wants to employ hyper-spectral imaging to perceive information about contamination, food quality and ripeness.
Boston-based Spoiler Alert, another Acre portfolio company, develops software and analytics for food companies to manage unsold inventory. And Pensa Systems, which uses AI-powered autonomous drones to track in-store inventory, raised a Series A round this year with backing from the venture arm of Anheuser-Busch InBev.
We highlighted a few trends in corporate food-tech investment, but there are others that merit attention, as well. Probiotics plays, including the maker of the GoodBelly drink line, are generating investor interest. New ingredients other than proteins are also attracting capital, such as UCAN, a startup developing energy snacks based on a novel, slow-digesting carbohydrate. And the list goes on.
Much of the early enthusiasm for new products stems from disillusionment with the existing ingredients we overeat. But LeClerc noted that new products aren’t always better in the long run — they just might seem so at first.
“The question in the back of our head is: Are we ever creating margarine 2.0,” he said. “Just because it’s a plant product doesn’t mean it’s actually better for you.”
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Venture investors are pouring billions of dollars into feeding their hunger for food and agriculture startups. Whether that trend line is due to enthusiasm for the sector or just broader heavy investing in the VC space is much less clear.
According to a recent report published by AgFunder – a VC and investing marketplace focused on the agriculture and food sectors – the “AgriFood” space is booming. Using data from Crunchbase and several other data partners, the organization published its “2018 AgriFood Tech Investing Report” this morning, finding that investment in AgriFood companies increased 43% year-over-year, reaching $16.9 billion in 2018.
AgFunder classifies AgriFood tech as “the small but growing segment of the startup and venture capital universe that’s aiming to improve or disrupt the global food and agriculture industry.” Their definition is intentionally broad, encompassing everything from crop and livestock biotech, property management systems, and payments, to biomaterials and meat alternatives, all the way up to tech platforms for restaurants, grocers, deliveries and at-home cooks.
While some of the AgriFood tech categories – such as delivery or restaurant software – have long been popular destinations for venture capital, we’re now seeing a more diverse array of startups innovating across the entire food supply chain. According to the report, expansion in AgriFood is fairly consistent across upstream (agricultural and farming) subsectors to downstream (more consumer-facing) subsectors, with each group growing roughly 44% and 42% year-over-year respectively.
The data also shows growth occurring across almost all deal stages. AgriFood saw huge increases in the average deal size and total investment for late-stage companies in particular, as venture-backed startups have grown to global scale. And penetrating and attracting capital from international markets seems more feasible than ever. AgriFood investing, which traditionally has been largely US-centric, is rapidly becoming a global phenomenon, with more than half of total funding – and some of the largest rounds – now coming from companies and investors outside the US.
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Despite the copious amounts of venture funding that have flowed to them in recent years, food tech startups haven’t had an easy time of it especially in the food delivery game. Since 2015, GoodEggs, Zesty and Munchery have shuffled their executive decks, meal kit delivery darlings Blue Apron struggled with worker safety, and logistics providers Postmates struggled to lock in a new… Read More
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Tyson Foods Inc., one of the world’s largest makers and marketers of meat products, has announced the formation of a $150 million venture capital fund to back food and agriculture startups.
According to Tyson’s Executive Vice President of Strategy and New Ventures, Monica McGurk, the fund will seek to invest in startups solving problems around food production, distribution… Read More
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