No images? Click here
Issue 1, 2024
Looking back on the year that was
Welcome to the new year! Before we get into the most recent developments, let’s reflect on the transformative year that was.
In 2023, Food Frontier spearheaded collaborative problem-solving initiatives through roundtables, webinars, and the AltProteins conference. We provided essential market, consumer and regulatory insights through the Alternative Proteins and Asia report and worked with state and federal governments to integrate alternative proteins into emission reduction efforts, all while supporting regional development, manufacturing, and new exports.
Food Frontier updates
Australia as a global leader in alternative proteins
Australia’s alternative protein sector is booming and with a surge in innovation and government support, Food Frontier’s CEO, Simon Eassom, identified four emerging trends that will drive the continued adoption of innovative proteins.
How can AI revolutionise protein development?
AI streamlines product development and leads to rapid discovery of new ingredient possibilities. A mainstream integration of AI sees it as ubiquitous as the spreadsheet.
First round of public consultation closes
Food Frontier has made a submission as part of FSANZ's first round of public consultation for Vow’s cultured quail. A second call for comment will follow.
UN recommends dietary shifts
There is a shift from analysis to action in climate change research, accompanied by bold recommendations about how our diets need to change.
Taste testing a new lamb
Shortly after MLA launched its annual lamb campaign, Magic Valley held a tasting of its cultivated lamb meatballs; a small event with a potentially mighty impact.
Download our company map
Research spotlight
Food systems could become carbon sinks by 2040
An economic analysis by the Food System Economics Commission has found that transforming the global food system could realise up to $10T a year in economic and public health benefits. While the current food system destroys more value than it creates, an alternative food system could eradicate undernutrition by 2050 and avoid 174 million premature deaths due to diet-related chronic disease. It also found that food systems could become net carbon sinks by 2040, helping to limit global warming to below 1.5 degrees by the end of the century.
Some suggested pathways for food systems transformation by 2050 include:
- Governments developing ambitious national food strategies
- Supporting the shift to healthier and more sustainable diets with alternative proteins
- Investing in new agricultural technologies
Developments down under
v2food acquires Soulara
Plant-based meat company v2food’s acquisition of ready-meal company Soulara adds another channel to its go-to-market strategy.
Daisy Labs boosts yield
New Zealand-based precision fermentation company Daisy Labs has scaled its animal-free whey powder to 10L fermenters, increasing its yield by up to 20 times.
Global developments
Remilk greenlit in Canada
Israeli company Remilk has received a 'Letter of No Objection' to use and commercialise its animal-free milk protein in Canada.
Largest mycelium investment goes to...
Germany’s Infinite Roots has snagged Europe’s largest mycelium investment in a series B funding round, with $88M to scale a biomass fermentation platform and launch activities.
Israel cultivated beef approval
Israel has joined Singapore and the US in approving the sale of cultivated meat, with Aleph Farms gaining the go-ahead for its cultivated beef steaks.
Taste testing in Netherlands first
Meatable has applied to hold a cultivated meat tasting in the Netherlands after the Dutch government announced a new independent committee to evaluate requests.
Turning the tide with cultivated eel
Israeli Forsea Foods unveiled the world’s first cultivated freshwater eel, a critically endangered species that the EU has banned the import and export of.
Support for a Plant Based Treaty
Amsterdam has become the first capital city in the EU to call for a global Plant Based Treaty to address the impact of food systems on the climate crisis.
New study on labelling
A new study has found consumers are more likely to choose products labelled as 'healthy' or 'sustainable' rather than 'vegan' or 'plant-based'.
Want to discover more of the latest on alternative proteins? Visit our website here.
Follow us
