Dear friends, In a major step forward for the cultivated meat sector, in late June, the United States Department of Agriculture approved the sale of cultivated meat from GOOD Meat and Upside Foods, making it only the second country in the world, after Singapore, to do so. Food Frontier’s Executive Director, Simon Eassom, says the US approval will boost the morale of Australia and New Zealand’s cellular agriculture sector and other food innovators working to introduce greater protein diversity.
GOOD Meat to speak at AltProteins 23
As the first company to reach the significant milestone of approval for cultivated meat sales in both Singapore and the US, Food Frontier is pleased to announce that Andrew Noyes, VP and Head of Global Communications and Public Affairs at Eat JUST (parent company of GOOD Meat), along with Aaron Yeo, Head of GOOD Meat Asia, will be taking the stage at the upcoming AltProteins 23 conference, sharing invaluable insights on consumer acceptance and education, and public-private partnerships. To hear from these pioneers of the industry, book your ticket today.
- Research Manager, Klara Kalocsay, featured in the June edition of Retail World to discuss trends in consumption and retailing of plant-based meat, and the growing plant-based meat sector.
- CSIRO released its Reshaping Australian Food Systems report, which stresses the need for a comprehensive and systematic change in how Australia approaches its food production and consumption. The report highlights the potential of alternative proteins, including plant-based, precision fermentation and cell-cultivation, to enable this transformation.
- Responding to Rabobank’s latest report, ‘Disruptive Food Products Prove To Be More Hype Than Bite’, Simon Eassom says its findings are not representative of the state of the alternative protein landscape in Australia and that the future of the sector is bigger than the current economic and investment climate.
- Executive Director, Simon Eassom spoke to Inside FMCG and Retail World about the US approval of cultivated meat from GOOD Meat and Upside Foods, sharing insights about the Australian cultivated meat sector.
Founder and Chair, Thomas King, is currently in the US, where he moderated a session on transforming food systems with new technologies at Nexus Global, and attended the Future Food Tech Summit.
Simon Eassom, will speak at the Futures Conference on 10-11 July. He will appear in the panel sessions: Future of Food - Innovation Provenance; and Moonshots, Earthshots, and Metaverseshots, to discuss all things alternative proteins.
Following the approval of cultivated meat sales in the US, local cultivated meat companies Vow and Magic Valley featured in stories from ABC News, 3AW and 9 News to discuss the pathway to market in Australia.
- Shanghai plant-based meat brand Youkai has signed a major distribution deal with Usource, a distributor specialising in meat and plant-based foods in Northern
China, explaining that the brand is still focused on foodservice channels only, rather than B2C sales.
- The Asia-Pacific Society for Cellular Agriculture (APAC-SCA) and the Japan Association for Cellular Agriculture (JACA) have established a partnership through an MOU to boost industry growth across Japan and the Asia-Pacific area.
In its latest report, nutrition company ADM identified four factors driving the expansion of the alternative protein ecosystem: anticipating the next wave of advancements, championing consumer adoption, bridging the gap to better nutrition, and solving accessibility with a tailored approach. Bühler has begun work on its new Grains Innovation Centre in Switzerland, which will be used to develop, test and scale sustainable and efficient solutions for a wide range of cereals and pulses. - UK plant-based meat brand VFC has acquired UK company Meatless Farm, after they entered administration earlier in the month.
The employment opportunities continue to grow in the alternative proteins sector across Australia and New Zealand - check out the roles from: Please share with your networks in case you know anyone suitable for these roles.
Why alternative proteins?
A new study from the University of Michigan has demonstrated that food service settings such as higher education institutes can contribute to climate change mitigation through reductions in food-related greenhouse gas (GHG) emissions, finding that reducing
the availability of red meat in campus dining halls by an average of 81% on one day a week, reduced the dining hall's GHG emissions by an average of 31%.
The study analysed the impact of the University's optional "Sustainable Monday's" program across its nine residential dining halls and numerous on-campus cafés. Dining halls observing the greatest reduction in GHG emissions (40 to 43%) were also those that reduced red meat availability by 98 to 100% on Mondays.
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