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October 2020



Dear friends –


From cutting edge R&D to major funding rounds and more, this month saw a host of consequential developments in cellular agriculture globally. US government grants will fund UC Davis California to research new culture mediums and cell lines; cell-cultivated meat companies Mosa Meat and Shiok Meats announced a collective US $67M in VC funding; and Australian-based Vow created a cell-cultivated meat menu with renowned Sydney chef Neil Perry. Encouragingly, new research from Germany and France suggests consumer acceptance of cell-cultivated meat is growing.


Read on for the latest in alternative proteins.





Our CEO Thomas King appeared in The Weekend Australian’s Q&A feature, discussing his vision for a sustainable food system. Next week he’ll join a panel at The Australian’s Global Food Forum to weigh in on the future of protein production down under and why alternative proteins have an important role to play.


Food Frontier hosted a focus group for the Australian plant-based meat sector to help equip local ventures to be export ready. Australian manufacturers were joined by legal experts from King & Wood Mallesons and representatives from CSIRO and Austrade to exchange ideas and plan initiatives supporting export strategies.



Australia’s federal Minister for Agriculture recently convened a roundtable to discuss product labelling for plant-based meat and dairy products, which Food Frontier joined. We will participate in the next engagement to continue advocating for a fair and balanced conversation that serves consumers and enables a competitive business environment. To discuss this topic further, please contact our Director of Policy and Government Relations:



  • v2food expanded its grocery retail footprint, launching its v2mince and v2burgers at 600 Woolworths stores across Australia.
  • IKEA Australia announced the launch of a plant-based version of their iconic Swedish meatballs in Australian stores as “a more sustainable option”.
  • Cale Drouin, Founder of Made With Plants, spoke with inside FMCG about the growing interest in flexitarian diets driving the demand for plant-based alternatives.
  • Vow collaborated with celebrity chef Neil Perry to showcase dishes featuring six of Vow's cell-cultivated meats, marking an exciting milestone in the company’s journey towards commercialisation.
Image Credit: v2food mince

Source: v2food



  • The largest UK supermarket Tesco is committing to increase sales of plant-based meat alternatives by 300% as part of a push towards sustainability.
  • Start-up Wildtype opened a pre-order list for chefs interested in incorporating their cultivated sashimi-grade salmon on future menus.
  • As more food outlets across China offer Beyond Meat, the company seeks to continue its growth in a "vitally important country and market” with plans to build two production facilities near Shanghai.
  • Plant-based meat maker Quorn will complete a nutritional review of its products as part of its sustainability commitments, urging food manufacturers to also address growing links between health issues such as obesity and sustainability.
Image Credit

Source: Tesco




A new study published in the journal Nature Sustainability calculated that a global shift to plant-based eating could dramatically reduce the amount of greenhouse gasses released into the Earth's atmosphere. The study compared a global average “Busines-As-Usual diet” to a diet that reduces meat intake by 70% (as suggested by the EAT-Lancet Commission, named the “ELC diet”), or one with no animal products (“VGN”). It found that global adherence to the ELC diet by 2050 would remove approximately 332 gigatons CO2 from the atmosphere - which the authors say is equivalent to nine years of fossil fuel emissions - while the VGN diet would remove 547 gigatons CO2, or the equivalent of 16 years of fossil fuel emissions.

Source: Getty Images

Source: Getty Images


We hope you are staying well as we move into the last quarter of this challenging and historic year. We thank you for your continued support, and as always, please get in touch with any ideas, questions or feedback.


To discover more of the latest on alternative proteins, visit our News page.


The Food Frontier Team


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Food Frontier is the independent think tank and expert advisor on alternative proteins in Australia and New Zealand. Our vision is a sustainable, nutritious and diversified protein supply.


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