VCs serve up a large helping of cash to startups disrupting food

Published June 16, 2018

Joanna Glasner
Contributor

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.

Tyson Foods investment arm backs another lab-grown meat manufacturer

Published May 2, 2018

The venture investment arm of massive meat manufacturer Tyson Foods is continuing its push into potential alternative methods of poultry production with a new investment in the Israeli startup Future Meat Technologies.

The backer of companies like the plant-based protein-maker Beyond Meat, and cultured-meat company Memphis Meats, Tyson Ventures’ latest investment is also tackling technology development to create mass-produced meat in a lab — instead of on the farm.

Future Meat Technologies is working to commercialize a manufacturing technology for fat and muscle cells that was first developed in the laboratories of the Hebrew University of Jerusalem.

“It is difficult to imagine cultured meat becoming a reality with a current production price of about $10,000 per kilogram,” said Yaakov Nahmias, the company’s founder and chief scientist, in a statement. “We redesigned the manufacturing process until we brought it down to $800 per kilogram today, with a clear roadmap to $5-10 per kg by 2020.”

The deal marks Tyson’s first investment in an Israeli startup and gives the company another potential horse in the race to develop substitutes for the factory slaughterhouses that provide most of America’s meat.

“This is definitely in the Memphis Meats… in the lab-based meat world,” says Justin Whitmore, executive vice president of corporate strategy and chief sustainability officer of Tyson Foods.

Whitmore takes pains to emphasize that Tyson is continuing to invest in its traditional business lines, but acknowledges that the company believes “in exploring additional opportunities for growth that give consumers more choices,” according to a statement.

While startups like Impossible Foods are focused on developing plant-based alternatives to the proteins that give meat its flavor, Future Meat Technologies and Memphis Meats are trying to use animal cells themselves to grow meat, rather than basically harvesting it from dead animals.

Chef Uri Navon mixing ingredients with FMT’s cultured meat

According to Nahmias, animal fat produces the flavors and aromas that stimulate taste buds, and he says that his company can produce the fat without harvesting animals and without genetic modification.

For Whitmore, what separates Future Meat Technologies and Memphis Meats is the scale of the bioreactors that the companies are using to make their meat. Both companies — indeed all companies on the hunt for a meat replacement — are looking for a way around relying on fetal bovine serum, which is now a crucial component for any lab-cultured meats.

“I want my children to eat meat that is delicious, sustainable and safe,” said Nahmias, in a statement, “this is our commitment to future generations.”

The breadth of backgrounds among the investors that have come together to finance the $2.2 million seed round for Future Meat Technologies speak to the market opportunity that exists for getting a meat manufacturing replacement right.

“Global demand for protein and meat is growing at a rapid pace, with an estimated worldwide market of more than a trillion dollars, including explosive growth in China. We believe that making a healthy, non-GMO product that can meet this demand is an essential part of our mission,” said Rom Kshuk, the chief executive of Future Meat Technologies, in a statement.

One of the company’s first pilot products is lab-grown chicken meat that chefs have already used in some recipes.

FMT’s first cultured chicken kebab on grilled eggplant with tahini sauce

In addition to Tyson Ventures, investors in the Future Meat Technologies seed round included the Neto Group, an Israeli food conglomerate; Seed2Growth Ventures, a Chicago-based fund backed by Walmart wealth; BitsXBites, a Chinese food technology fund; and Agrinnovation, an Israeli investment fund founded by Yissum, the Technology Transfer Company of The Hebrew University,

“Hebrew University, home to Israel’s only Faculty of Agriculture, specializes in incubating applied research in such fields as animal-free meat sources. Future Meat Technologies’ innovations are revolutionizing the sector and leading the way in creating sustainable alternative protein sources,” said Dr. Yaron Daniely, president and CEO of Yissum.

Lab-made meat startup Memphis Meats hopes to grow a Thanksgiving turkey

Published November 22, 2016

turkey dinner Memphis Meats sizzled onto the startup stage earlier this year with a lab-grown meatball. Now, it’s entertaining the idea of growing other meats — including turkey. The startup has created an Indiegogo campaign to save some of the nearly 50 million birds from the slaughter each Thanksgiving by educating the public on what meat of the future could look and taste like. While I am… Read More