NUGGS “operates like a software company” and is run by a 19-year-old tech entrepreneur
Mary AllenTheir "chicken nugget simulation" landed $7 million in a fundraising round led by frozen food giant McCain Foods.
Industry
Wenger manufacturing helps food producers turn plants into plant-based meat
Julia JohnWenger processing technology director Brian Plattner knows all about using extrusion to transform plant proteins into plant-based meat.
Plant-based food retail sales are growing 5x total food sales
Mary AllenThe U.S. retail market for plant-based foods is worth $4.5 billion, according to new SPINS data from GFI and PBFA.
UPSIDE Foods’ Dr. Jessica Joslin is creating the future of food, one assay at a time
Waverly EichhorstDr. Jessica Joslin talks about her work as an analytical development scientist at UPSIDE Foods and what inspired her to bring her skills to the cell-based meat industry.
It’s a Perfect Day. Cellular ag brings us animal-free ice cream.
Mary AllenCowless dairy producer Perfect Day launched three limited-edition ice cream flavors today. Get the inside scoop. Pun intended.
A&W Canada logs a year of Beyond Meat sales. Here’s what they’ve learned.
Kyle GaanA year ago today, A&W Canada started selling the Beyond Meat Burger. We caught up with them on their Beyondiversary to hear how year one went.
Purple Orange Ventures offers 120K grants for entrepreneurial scientists & engineers
Erin Rees Clayton, Ph.D.Purple Orange Ventures' new fellowship program provides grant funding and mentorship for scientists and engineers to explore startup ideas leveraging deep tech and science for animal-free meat, eggs, and dairy.
Pitch your startup at the Good Food Conference 2019
Natalia VeinottApply by July 22 to earn a spot on stage in front of investors, companies, and media outlets powering plant-based and cell-based meat innovation.
Before the Butcher acquisition signals plant-based meat’s growing prominence
Julia JohnThe owners of Jensen Meat Company have acquired plant-based meat manufacturer Before the Butcher.
How Miyoko’s product developers found their way to food science
Waverly EichhorstA chef and almost-opera-singer share how they became pioneers in the science of plant-based cheese.
