Revo Foods Expands 3D Printed Plant-Based Salmon Production

Austrian startup Revo Foods is expanding its production capabilities for 3D printed plant-based salmon fillets.

The company’s recent developments, including a multi-nozzle printing system and collaboration with mushroom protein producer, Mycorena, to optimise plant-based materials, allowing for ramping up the production output.

The Revo Food Fabricator, equipped with two new patented extruder systems, will enable larger volumes of printed salmon fillets.


Source: Revo Foods Printed Salmon Fillet

Revo Foods is creating appealing meat and fish alternatives by customising textures and combining fats with plant-based proteins. This innovation allows for the production of food once considered exclusive to gourmet restaurants, but now on a much larger scale.

Their creation, a plant-based alternative to salmon fillets, boasts an ‘A’ rating on the Nutriscore scale, not only an indication of nutritional quality, but also a commitment to ethical and sustainable practices and things are about to be ramped up.

With plans to operate eight production lines by July/August of this year, Revo Foods anticipates a monthly output of more than 8000kgs , aiming to generate a revenue of €135,000. Priced competitively at around €16 per kilo, Revo’s product undercuts the cost of regular salmon, which usually sells for about €23 per kilo in European markets.

Source: Revolution Foods Printed Salmon Fillet

This expansion marks a significant step for the 3D food printing industry, as it seeks to offer sustainable, ethical alternatives in a market heavily burdened by environmental and ethical concerns at the same time matching taste and texture expectations.

With the increasing demand for responsible food options and the dire state of many fish species, Revo Foods is not only addressing a market need but also presenting an innovative solution undoubtedky reshaping the future of food production as we’ve known it.

For more information CLICK HERE

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The Vegetarian Butcher & The Düzgün Group Revolutionising the European Doner Kebab Market

The European culinary landscape is on the brink of a significant transformation with an innovative partnership between The Vegetarian Butcher and The Düzgün Group, Europe’s largest doner kebab producer.

This marks the start of a new era in the kebab market with the launch of a plant-based meat skewer mirroring taste and texture of the ‘old world’ animal meat döner.

In Germany, the heartland of döner kebab, this street food is surpassing the fame of the classic currywurst, as shown in recent YouGov polls. More than half of the country’s street food outlets are dedicated to döner kebabs, contributing to an annual sale of over €2.4 billion. This trend is not confined to Germany; Europe as a whole produces about 400 tonnes of kebabs daily, mostly exported from Germany, generating an impressive €12 billion in revenue each year.

Traditionally, döner kebab meat is cooked vertically, which has been a culinary barrier for vegetarians and vegans. Now, thanks to a product developed by The Vegetarian Butcher in partnership with The Düzgün Group, an halal-certified and lactose-free plant-based kebab skewer is available to street and cafe diners alike.

Source: Unilever – The Vegetarian Butcher

Developing this product was not without its challenges according to Bart van de Ree, R&D Developer at The Vegetarian Butcher. “The development was an exciting challenge (because) döner kebab is a unique product with a long tradition.” says Bart van de Ree.

The joint effort focused on mimicking the culinary aspects of kebabs, including flavour, texture, slicing, and grilling behavior. A significant amount of work went into perfecting the product. The plant-based kebab, soy-based and using various binding ingredients, is shaped to resemble a döner kebab skewer, allowing it to replicate the texture and slicing ability of animal meat kebabs. Additionally, it’s designed to be grilled on the skewer just like an animal meat kebab, with similar cooking speed and browning characteristics.

The launch is timely, especially in Germany, where 60% of 16–59-year-olds express interest in plant-based kebabs, aligning with the 42% actively trying to reduce their meat intake.

Fevzi Düzgün, CEO of The Düzgün Group, says the skewer’s uniquely positioned. “The plant-based kebab is a great extension of our existing product range. It is not an alternative but rather a stand-alone addition to our range,” says Fevzi Düzgün

Source: Unilever – The Vegetarian Butcher

The skewer is designed for seamless integration into existing restaurant setups, with no need for additional equipment or altered cooking techniques. Hugo Verkuil, CEO of The Vegetarian Butcher, says a whole new doner market has opened up. “Hacking meat icons like the döner kebab with plant-based equivalents is what it is all about for us,” says Hugo Verkuil. “We are targeting meat-lovers – from vegans to carnivores – who don’t want to miss out.”

The diversity of döner kebab toppings and flavors across Europe – ranging from classic tomato and cabbage in Germany to falafel and French fries in Spain – highlights the potential of the plant-based kebab to adapt and appeal to various tastes across the continent.

This plant-based döner kebab skewer is not only a response to the increasing demand for sustainable and ethical food choices but also a response to new audience of ‘concerned citizens’, offering a familiar taste in a uniquely new form.

For more information CLICK HERE

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Doing It Again ..Steakholder Foods Launches 3D-Printed Shrimp!

In an innovative leap forward for the seafood industry, Steakholder Foods, a global innovator in cultivated meat and 3D bioprinting technology, has unveiled the world’s first plant-based, 3D-printed shrimp.

Source: Steakholder Foods – 3D Printed Shrimps

Designed to closely mimic the taste and texture of its ocean-based cousin , these shrimps were crafted using Steakholder Foods’ advanced DropJet printer, designed for its precision in fish and seafood printing.

Based in Rehovot, Israel and at the forefront of the ‘new meat’ revolution, the company focuses on developing alternative meat products aligned with global efforts to strengthen food security, reduce carbon footprints, and conserve natural resources. This initiative resonates with their commitment to the UN Global Compact and the United Nations Sustainable Development Goals (SDGs).

The shrimp market, valued at USD 68 billion in 2022, is expected to grow steadily more than 5% annually from 2023 to 2030.

Responding to this demand, Steakholder Foods’ innovative 3D-printing solution aims to offer a sustainable and efficient alternative to conventional shrimp farming. Their high-volume production is geared to cater to the growing market needs while remaining environmentally friendly.

Arik Kaufman, CEO of Steakholder Foods, says it’s another major milestone for the company.

“With the introduction of our second plant-based, 3D-printed seafood species this month, we are excited to position Steakholder Foods as a key player in the expanding global seafood market. Our DropJet printer, set to be sold and delivered in 2024, will enable our partners and customers to benefit from these innovative seafood solutions, marking a significant step towards sustainable and responsible food production”, says Arik Kaufman.

Source: Steakholder Foods – 3D Printed Shrimps

Steakholder Foods’ commitment to creating cultivated meat products, such as beef and seafood, without industrialised farming and fishing, makes them as a pivotal player in the evolving landscape of global food production.

Their latest offering of 3D-printed shrimps not only highlights their technological capabilities but also their dedication to fostering a more sustainable and ethical food industry.

For more information CLICK HERE.

UK VBites Turning Over A New Leaf With Heather Mills Buy-Back.

Much to the delight of UK’s bustling vegan scene, VBites Founder and Philanthropist, Heather Mills is bringing the company back to life.

It’s been reported after facing a tough period of administration triggered by her German business partner right before Christmas, Heather Mills will ‘bring back’ the VBites brand she originally sprouted nearly 20 years ago. (The Administrators notice is still on the VBites website at least until the paperwork is completed)

With a reported £1 million rescue deal, she has reclaimed the essential assets of her cherished VBites brand. This heartfelt move not only salvages machinery and intellectual property but also breathes life back into the company’s social media presence, resonating with a chorus of support from followers.

In an act of profound commitment, Mills has also forgiven a substantial personal £4.8 million of debt, bolstering the prospects for all creditors involved.

Source: VBites – Heather Mills

The adversity faced by VBites which included soaring energy bills, climbing raw material costs, and a cooling demand for plant-based products amidst economic pressures hasn’t dampened Mills’s spirit. Instead, it’s fueled her resolve to rekindle the company’s legacy by reassembling the VBites family, bringing back 40 employees to the fold and ensuring existing factories remain humming.

This rejuvenation has sparked waves of enthusiasm and heartfelt support across social media, with influential vegans and plant-based pioneers sending virtual hugs and cheers for Mills and her team.

Heather Mill’s took to social media to explain her ‘buy-back’. “I have chosen to resurrect the company myself, at great personal expense, and take control of the operations personally, moving back to the North-East to ensure that we are still able to make a positive contribution to the future of our global food economy. We have already developed a version 2.0 of plant-based food, soon to launch, that we believe will be a market mover and will help all of those people attempting to make a flexitarian or plant-based/Vegan transition achieve their goals more easily, both with variety and deliciousness”, says Heather Mills.

Mills’s vision for VBites is ambitious and nurturing. She’s cooking up a storm with plans to launch new and innovative plant-based products. VBites’s new lines are being pitched to those flirting with flexitarian diets and die-hard vegans alike, all while supporting a healthier, more sustainable food landscape.

Source: VBites Instagram collage of product offerings and serving suggestions

As VBites is ‘re-born’, it’s clear Heather Mills’s commitment to the brand is as robust and vibrant as the vegan community rallying behind her. With fresh beginnings and a groundswell of support, VBites is not just turning over a new leaf, it’s starting an entire new garden, promising a greener, more bountiful future for all. Good luck Heather!

For more information CLICK HERE

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Healthy Living Upside As HappyCow Rates Top 7 Vegan-Friendly Cities ’24

In a health-conscious world where veganism is rapidly gaining momentum, vegan eating app, HappyCow reveals the top vegan-friendly cities of 2024.

This comprehensive analysis, part of HappyCow’s continuous effort to guide the vegan community since 1999, highlights a significant shift towards more sustainable and healthy living in urban environments.

Top of the list and heading for ‘Blue Zone’ status is:

1. London-A Vegan’s Paradise Despite a 22% decrease in total vegan business count, London holds its top spot with 161 fully vegan restaurants and over 350 vegan establishments. The city’s vegan scene is vibrant, showcasing a diverse range of options from fine dining like Gauthier Soho to more casual spots like Club Mexicana.

Source: GauthierInSoho via Instagram

2. Berlin-Progressive and Plentiful Berlin follows with a 21% growth in vegan businesses and a 34% increase in vegan-friendly listings. With 124 vegan restaurants in the city center, Berlin offers an array of choices, including the oldest vegan fast-food restaurant in Germany, Yoyo Foodworld and new entrant Emira.

Source: Emira Restaurant Berlin –Asian inspired vegan sushi Insta

3. Barcelona-Rapid Vegan Growth Barcelona impresses with a 173% increase in vegan businesses. The city now boasts 58 fully vegan restaurants and a total of 894 vegan-friendly listings. This includes innovative spots like La Galla Tasca Vegana and Age of Aquarius.

Source: La Galla Tasca Vegana via Insta

4. Amsterdam-Steady and Sustainable Amsterdam’s vegan scene is steady, maintaining its position with 67 vegan restaurants and 107 fully vegan establishments. The city offers unique experiences like vegan squat kitchens and zero-waste stores like Little Plant Pantry.

5. Hamburg-A New Vegan Hub Hamburg debuts on the list with a surprising 55% growth in vegan businesses. The city’s 56 all-vegan restaurants and 99 vegan businesses, including Gustav Grün and Apple & Eve, mark it as a rising star in the vegan world.

6. Portland: Density and Diversity Portland, with the highest density of vegan establishments relative to its population, returns to the list. The city has 53 all-vegan restaurants and a total of 574 listings on HappyCow. Notable additions include June, XO Bar and Chubby Bunny, a vegan food truck serving breakfast sandwiches.

Source: Chubby Bunny via Insta

7. Los Angeles: A Vegan Mecca Despite a 27% decline in vegan businesses, LA remains a stronghold with 61 fully vegan restaurants and 145 vegan businesses. The city offers a mix of upscale dining and unique experiences like Justine’s Wine Bar and Vegan Playground.

Source: VeganPlayground via Insta

So are we seeing a global vegan trends upswing?

The data indicates a 31% rise in vegan-friendly listings and a 4% growth in fully vegan establishments globally. European cities, in particular, show remarkable expansion in their vegan offerings. Despite some cities facing a decline in the number of vegan restaurants, the overall trend reveals a mainstream acceptance of veganism.

So what does the global picture look like for The Happy Cow Community?

HappyCow is celebrating its 24th birthday and continues to be a guiding force in the vegan movement. With over 217,700 businesses listed in more than 180 countries, the platform illustrates a robust global shift towards healthier, more sustainable living choices. The HappyCow community, with its millions of app downloads and active user engagement, plays a pivotal role in this green revolution, proving that city health is indeed seeing a healthy living upside.

For the complete list of world wide cities in order CLICK HERE

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While Cultivated Meat Promises a Greener Future, Could the Cost of Power to Produce It Negate Its Environmental Benefits?

In the expanding field of cultivated meat, sustainability remains a cornerstone, especially for startups like Australia’s Magic Valley.

Prof. Andrew Laslett, (left) Head of Research and Development, a key figure in this innovative sector, emphasises the critical role of sustainable energy sources in scaling up cultivated meat production.

As global demand for environmentally friendly food options grows, companies like Magic Valley are faced with energy-based questions to address needs associated with making current research and development commercially and environmentally viable.

At the real heart of the debate is the scalability of cultivated meat production and its impact on greenhouse gas emissions. Traditional meat production is notoriously energy-intensive and environmentally taxing. Cultivated meat promises a greener alternative, but as Andrew Laslett points out, the true sustainability of this technology hinges on the energy sources used.

“There’s a lot of debate at the moment from people who are unsure that the technology around the production of cultivated meat is truly scalable and whether or not if it is scalable, how scalable is it in terms of greenhouse gas emissions? Is it going to be better or worse?” Professor Laslett says.

He proposes a solution looking beyond conventional energy grids. ‘My view is that as long as we use ultimate service sources of power that are not coming directly from the grid, so solar power etc, the factories that need to be made to house the bioreactors to grow the cells at scale is potentially a worldwide technology that could be taken up’.

This approach not only addresses the immediate energy demands of large-scale bioreactors, which can range from 10 liters to an enormous 10,000 liters, but also aligns with the overarching goal of reducing carbon emissions.

However, the journey towards a fully sustainable cultivated meat industry is not without challenges. Andrew Laslett acknowledges the hurdles ahead: “There are a lot of steps that still need to be gone through to make sure it’s scalable at an affordable cost, and in a safe way.” This statement underscores the need for careful planning, investment in innovative technologies like solar-powered hydrogen cells forinstance, and a commitment to sustainability at every step of the scale-up process.

Source: PFN Ai Rendition of solar-powered bioreactor plant

Magic Valley, is at the leading edge of this shift towards a more sustainable future in food production. By embracing renewable energy sources and continually assessing the scalability and environmental impact of their operations, cultivated meat producers globally can lead the charge in reducing the food industry’s carbon footprint. However, the critical issue of obtaining the necessary ‘power to do so’ is now surfacing as a substantial concern.

For more information CLICK HERE

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Forsea Foods Unveils Cell-Cultivated Eel, Aiming to Save Wild Populations

In a groundbreaking move, Forsea Foods Ltd. has unveiled its first prototype of cell-cultivated eel, marking a significant step towards conserving global wild eel populations.

The Israeli start-up has successfully replicated traditional Japanese unagi eel (Anguilla japonica), mirroring its tenderness and rich flavor, used in many Asian and Western cuisines.

Source: Forsea Foods Cultivated Eel

Collaborating with Tokyo’s SAIDO restaurant, voted the world’s best vegan restaurant in 2019 by Happy Cow, Forsea Foods aims to really revolutionise the culinary world. Together, they are introducing traditional Japanese dishes made with this cultivated eel, blending the art of cuisine with innovative technology.

Chef Katsumi Kusumoto of SAIDO (shown left), alongside Forsea Foods, has developed popular dishes such as unagi kabayaki and unagi nigiri, showcasing the potential of this sustainable alternative.

Forsea, winner of the Startup Pitch Hour Prize at the Asia-Pacific Agri-Food Innovation Summit, has mastered the sensory attributes of eel meat and is now focusing on scaling up production.

“Forsea is at the forefront of combining high-quality Asian cuisine with pioneering technology,” says Roee Nir, CEO and co-founder of Forsea.

“Our cultured unagi will provide consumers with an authentic seafood experience without further straining aquatic life”, says Roee Nir.

Source: Forsea Foods -Cultured Eel

This innovation is not just a win for foodies but also for ocean conservation. Over-fishing has pushed eels to the brink of extinction, exacerbated by high demand and illegal trade.

Forsea’s cell-cultivated eel is a nutritious alternative, free from antibiotics, hormones, and ocean pollutants.

Forsea’s use of organoid technology in crafting 3D microtissues allows for a simplified, scalable production process. This method overcomes industry challenges, easing supply bottlenecks and reducing production costs.

With plans to commercially launch in 2025, Forsea Foods is targeting strategic partnerships in Japan, Asia, the EU, and the US.

This initiative promises a sustainable, abundant supply of eel, a delicacy cherished globally, while contributing significantly to ocean and freshwater conservation efforts.

For more information CLICK HERE.

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5-Consumer Preferences Shaping Sustainability In Restaurants This Year

… sustainability, health, and flavour walk hand in hand

As we make our way into 2024, the UK based Sustainable Restaurant Association’s reveal 5- Key Sustainability Trends for Restaurants reflect a remarkable shift in the dining landscape, profoundly influenced by consumer preferences.

Source: Shown Below

Today’s diners are not just eating out; they’re making a statement about sustainability and health with every dish they choose.

This year, the focus is squarely on sustainability, organic practices, fermented foods, and plant-based options, mirroring the growing consumer consciousness about the environment and personal well-being.

Central to this transformation is the movement towards (1) plant-based eating. No longer a niche trend, plant-based menus are blossoming in response to a clear demand for meals, environmentally friendly and nutritious. This isn’t just about reducing meat consumption; it’s a holistic embrace of dishes rich in beans, pulses, tofu, and a bounty of vegetables.

(2) Consumers are increasingly wary of processed foods, and the response from kitchens across the globe is a resounding turn towards whole, unprocessed ingredients. This shift isn’t just good for the planet; it’s what diners are actively seeking.

Sources: Shown Below -Slides Showing Plant-Based, WholeFood, Organic, Fermented Food & Food Waste

(3) Organic food, once a specialty, is now being overtaken by regenerative agriculture – a method going beyond organic by actively improving the ecosystem. This approach resonates deeply with consumers who are more aware than ever of the impact their food choices have on the world. By supporting restaurants sourcing ingredients from regenerative farms, diners are directly contributing to a more sustainable food system.

Another significant trend driven by consumer health and sustainability interests is (4) the rise of fermented foods. From kombucha to kimchi, fermentation is not just about flavour; it’s a nod to the increasing concern for gut health and a zero-waste ethos. Restaurants are innovating, creating in-house fermented delights both delicious and a testament to their commitment to (5) reducing food waste. This trend is catching on fast, with diners seeking out these unique, health-boosting options.

These shifts in dining preferences are more than just trends; they’re a reflection of a growing global consciousness about the impact of our food choices. As we move into 2024, these preferences are reshaping the culinary landscape, ushering in an era where sustainability, health, and flavour walk hand in hand. It’s a year promising exciting innovations on the menu, driven by a collective desire for a healthier, more sustainable future.

For more information CLICK HERE

Photo Credits:

Hand_In_Hand_dreamstime_m_130247647

151662867 | Plant Based Food © Tatjana Baibakova | Dreamstime.com

91626379 | Whole Food © Alexandra Fedorova | Dreamstime.com

Organic Food – Wholefoods

24044265 | Fermented Food © Ppy2010ha | Dreamstime.com

217681235 | Food Waste © Sasi Ponchaisang | Dreamstime.com

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Israel Paves The Way In Cultivated Beef With World-First Approval For Aleph Farms

In a groundbreaking move, Israeli based, Aleph Farms, have received the world’s first regulatory approval from Israel’s Ministry of Health for the production of cultivated beef steaks.

This historic decision,likely to impact global acceptance of cultivated meat product, encapsulated in a “No Questions” letter, marks a significant milestone in the journey towards sustainable food solutions.

Aleph Farms’ product, dubbed Aleph Cuts, is a cultivated beef steak, developed through a meticulous process of growing beef from cells.

Source: Aleph Farms – Cultivated Meat Cells

This approval paves the way for Aleph Farms to produce and market Aleph Cuts in Israel, subject to compliance with specific labeling and marketing directions set by the Ministry of Health and the completion of Good Manufacturing Practices (GMP) inspection for their pilot production facility.

While this news arrives amidst challenging times globally, the team at Aleph Farms expresses a grounded sense of accomplishment. They acknowledge the collective effort of their team, partners, investors, and supporters in realising this vision of a sustainable future.

CEO Didier Toubia says celebrations will occur when global circumstances allow for shared joy and safety. “The entire Aleph team has united in strength and determination to deliver no matter what during these difficult times in Israel. We are excited to carry this resilience forward in the form of innovation in agriculture and food security. Such innovation has been at the heart of Israel’s vision from the country’s very beginning, from early kibbutz practices to modern drip irrigation,” says Didier Toubia.

Source: Aleph Farms – Prof. Shulamit Levenberg -Co-Founder and Chief Scientific, Adviser – Didier Toubia, Co-Founder and Chief Executive Officer  – Dr Neta Lavon, Co-Founder and Chief Technology Officer                    

From a consumer stand-point, the approval heralds a new era in food technology. Aleph Cuts, derived from the cells of a premium Black Angus cow named Lucy, are produced without antibiotics or genetic modification, embodying a commitment to health and safety standards.

Source: Aleph Farms – Cultivated Meat selection

The implications of this approval extend far beyond the Israeli market. Cultivated beef like Aleph Cuts represents a significant step in reducing the environmental impact of traditional beef production.

This method significantly cuts greenhouse gas emissions, pollution, and land use. Additionally, cell farming enables beef production in areas where traditional cattle farming is untenable, ranging from arid regions to outer space.

This Israeli approval could be the first ripple in a global wave of sustainable food technology, reshaping how we think about and consume meat in the 21st century.

For more information CLICK HERE

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From Butter Churn to Bioreactor As Daisy Lab Takes The Revolution To The Bio Farm

In an industry-shifting development, New Zealand’s Daisy Lab has reached a pivotal milestone in dairy production. This Auckland based precision fermentation biotech company has successfully up-scaled production of animal-identical whey proteins using 10 L fermenters, signaling a potential end to traditional large-scale dairy farming.

Daisy Lab’s recent achievement lies in establishing a complete production process to create a high-quality whey protein powder.

Source: Daisy Lab Co-Founders Nikki Freed (left), & CEO, Irina Miller & Emily McIsaac

The company’s founder and CEO, Irina Miller, envisions this breakthrough as a stepping stone towards transforming on-farm production. “The system can be scaled for on-farm production. It is technically feasible,” says Irina Miller. This innovation could revolutionise New Zealand’s dairy sector, replacing large milking herds with bioreactors and allowing dairy farmers to pivot towards bio-production.

The approach leverages the age-old method of fermentation, a process integral to producing staples like bread, cheese, beer, and wine. Precision fermentation, a more advanced iteration, involves training microorganisms to produce various products, including proteins. This method mirrors the upstream processes used in brewing beer or wine, while the downstream mimics traditional dairy processing.

This shift has significant implications for New Zealand’s agricultural landscape. With almost half of the country’s emissions stemming from animal agriculture, including the dairy industry, transitioning to bioreactor-based production presents an environmentally sustainable alternative. Not only does this method reduce the ecological footprint, but it also opens new avenues for land use, such as cultivating plant proteins.

Source: PFN Ai Prompt – On Farm Precision Fermentation Bioreactor

Daisy Lab is now gearing up to expand its proof of concept into a viable commercial models. The company plans to seek funding this year, aiming to scale up operations and further solidify its position at the forefront of dairy industry innovation.

This transition from traditional dairy farming to precision fermentation marks a new era in agricultural technology, offering a sustainable and efficient way to produce dairy products, keeping pace with evolving consumer demands and environmental concerns.

For more information CLICK HERE

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