Currently browsing posts about: Meat substitutes

I know I just posted a bunch of these, but here are even more.

To understand what’s happening with alternative meats—both plant- and cell-based—it helps to remember that companies making these products are businesses funded by venture capitalists.

The European Union’s recent ban on using the term “meaty” to apply to these products could have major implications for sales.

In the U.S.

• Alt protein investors are tired of waiting – they want confidence in the future: As the initial hype dies down, investors in meat alternatives want a return on their investment… Read more
• Are we wrong about plant-based’s decline?  Some predict that plant-based growth could balloon in the coming decade… Read more
• Beyond Meat is now Beyond: The plant-based meat manufacturer has been diversifying for a while, but now it has fully rebranded… Read more

In the European Union

• EU ‘meaty’ names ban: What it means for the future of plant-based: Restrictions on naming may not be a disaster for meat alternatives… Read more
• EU ‘meaty’ names ban agreed, ‘burger’ and ‘sausage’ exempt: The ban will go ahead, but certain words will be allowed… Read more
• Does the EU ‘meaty’ names ban affect seafood? Many have speculated that the ban could impact products beyond analogues… Read more

Here’s my most recent collection of items about plant- and cell-based meats, in an effort to try to figure out what is happening with the market for these products.  Prospects are not as bright as they were at the height of this trend, but these product have considerable staying power.  Time will tell.

Trends

• Plant-based meat in 2026:  What’s next for the plant-based trend?… Read more
• Is plant-based dead – or evolving?  Plant-based brands are looking for new ways to lure in consumers after the category’s initial success… Read more

Successes

• Record 960% rise in alt protein patents signals industry rebound:  Major food and beverage manufacturers, including Nestlé and Unilever, are busily securing alt protein patents as sector grows… Read more  
• Why meat alternatives are landing with young people: Younger consumers are often more open to new technologies and less sceptical about ultra-processed foods… Read more  
• First-ever mycoprotein goes through novel food system successfully:  The Protein Brewery is celebrating a positive scientific opinion from Europe’s food safety agency. So when will its new mycoprotein ingredient hit the market?… Read more

Difficulties

• Nina Teicholz in the Wall Street Journal:  Meat Will Make America Healthy Again: Federal guidelines favor inferior plant-based protein.
• Is meat too cheap for plant-based to succeed?  The cost of meat production is not necessarily reflected in the end price…. Read more  
• Believer Meats ceases operations, but ‘setback’ does not mean cultivated meat sector is doomed, insist key players: “With an unlimited budget, you can rush to hit certain milestones—like building a full-scale production facility—but you risk putting the cart before the horse,” says one expert.

Regulation

• Cultivated meat guidance released in UK: 4 key takeaways: The UK has released its first guidelines on cultivated meat novel food applications… Read more

Plant-Based Meat Analogs and Their Effects on Cardiometabolic Health: An 8-Week Randomized Controlled Trial Comparing Plant-Based Meat Analogs With Their Corresponding Animal-Based Foods. Toh DWK, Fu AS, Mehta KA, Lam NYL, Haldar S, Henry CJ. Am J Clin Nutr. 2024 Jun;119(6):1405-1416. doi: 10.1016/j.ajcnut.2024.04.006. Epub 2024 Apr 8.

Erratum in: Am J Clin Nutr. 2024 Aug;120(2):459. doi: 10.1016/j.ajcnut.2024.06.012.

This study compared effects on cardiometabolic health among people eating meat or plan-based alternatives for 8 weeks.

Conclusion: An 8-wk PBMA (plant-based) diet did not show widespread cardiometabolic health benefits compared with a corresponding meat based diet.

Funding: This study was supported by Pinduoduo Incorporated (HongKong Walnut Street Limited). Pinduoduo Incorporated had no role in study design, study conduct, laboratory analyses, data collection, management and interpretation or the writing, reviewing and approval of the manuscript.

Comment

This study was sent to me by a reader, who viewed it as a rare example of an industry-funded study with results unfavorable to the sponsor’s interests.  He thought the “Walnut” in the company’s name indicated a plant-based bias.

I wasn’t so sure and wondered what Pinduoduo did, exactly.

According to Wikipedia, “Pinduoduo Inc. (Chinese: 拼多多; Pinyin: Pīn duōduō) is a Chinese online retailer with a focus on the traditional agriculture industry. The business is the largest product of PDD Holdings, which also owns the online marketplace Temu.”

But it gets even better.  The American Journal of Clinical Nutrition published a correction to the paper:

The original funding statement was insufficiently elaborated and has been revised for greater clarity: Christiani Jeyakumar Henry [the senior investigator on this study] reports partial financial support provided by Pinduoduo Incorporated (HongKong Walnut Street Limited) which is an agricultural research firm.

This, then, is a standard example of an industry-funded—and conducted—study producing just the results wanted.  Another example of marketing research, alas.

Cell-Based or Cultured Meat continues to generate predictions, positive (new products, new approvals, growth) and negative (doom, bans).

Current status: The FDA and USDA have approved sales of cell-cultured chicken but the only place selling it is Bar Crenn in San Francisco (where I have not been).

While waiting for it to get scaled up (if this ever will be possible), here are a few items I’ve collected recently.

THE POSITIVES

• A new window opens for the emerging lab-meat industry:  Joint regulation of cell-cultured meat by the U.S. Food and Drug Administration and USDA’s Food Safety and Inspection Service (FSIS) has not brought transparency to  the novel food. To help fill that transparency gap, the Center for the Environment and Welfare (CEW) has announced the launch of LabMeat.com, a new website to educate the public… Continue Reading.
• ‘People want to eat meat,’ SCiFi Foods CEO on first production run, potential of cell-cultivated meat:  Food-tech company SCiFi Foods inches closer to releasing its hybrid meat product that consists of a blend of cell-cultivated beef and plant proteins, upon completing its first commercial-scale production run, company co-founder and CEO Joshua March told FoodNavigator-USA…. Read more
• Israeli Company Gets Green Light to Make World’s First Cultivated Beef Steaks. An Israeli company has received a preliminary green light from health officials to sell the world’s first steaks made from cultivated beef cells, not the entire animal, officials said. The move follows approval of lab-grown chicken in the U.S. last year.
• ‘Essentially real meat, just grown differently’: Ivy Farm’s CSO on cultivated meat production and commercialisation. UK-based Ivy Farm, which produces cultivated meat, began as a spin-off from Oxford University. Now, says its new CSO, Dr. Harsh Amin, commercialisation is in sight…. Read more
• USDA: ‘We will need cellular agriculture’ to reach climate, food innovation goals:  Sustained government support and transparent scientific research, such as USDA’s landmark grant to Tufts University’s National Institute for Cellular Agriculture program, can energize cellular agriculture R&D and renew attention from the private sector, experts argue…. Read more

THE NEGATIVES

• Lab-grown foods ‘creep people out’, says Natural Grocers:  Cell-cultured or precision fermentation-derived products including meat and dairy alternatives will be rejected by consumers in 2024, US grocery chain Natural Grocers predicts…. Read more
• Cultivated meat labeling puzzle could bring legal headaches:  Though regulators came to a consensus on what to call the namesake product in 2022, continuing debates over package labeling rules could still create headwinds for players in the space.
• Crunch time for cultivated meat: ‘Probably 70-90% of players will fail in the next year’:  on paper, cultivated meat might seem like a no-brainer. Unlike plant-based options, which still don’t quite hit the spot for many consumers, it promises the allure of ‘real’ meat without the ethical and environmental baggage that comes with plundering our oceans and raising billions of sentient land animals for food.
• Italy bans cultured meat: The Italian parliament voted to ban the production, importation, or sale of cell-cultured meat in a step the far-right government called a defense of Italian culture.

THE QUESTIONS

• What’s the Italian Government’s beef with cultivated meat?  The Italian Government recently announced that it would ban cultivated meat production, at the same time restricting meat-related labels on plant-based meat alternatives. The decision has drawn significant criticism from some quarters, but from Italy’s perspective, the ruling is motivated by a desire to protect culinary traditions as well as key stakeholders such as farmers…. Read more.
• What is the environmental impact of cultivated meat?  While the verdict is still out on the sustainability of cultivated meat production, a panel of experts during the Tufts University Cellular Agriculture Day on Jan. 11 in Boston, Mass., are optimistic, citing the need for expansive data sets on more diverse cell culture mediums, bioreactors and energy sources…. Read more
• Is cultivated meat a threat to farming? EU countries clash over cellular agriculture’s future: According to delegates from Italy, France and Austria, cellular agriculture practices represent a threat to primary farm-based approaches and ‘genuine’ food production methods. … Read more

I’m trying to keep up with what’s happening with cultivated meat.  So far, the FDA has approved a couple of cultivated chicken cell companies, and these are selling “chicken” in a couple of restaurants, one in San Francisco and the other in Washington DC.

The big issue: scaling cell production up enough to have product to sell.  It takes lots of cells–billions? trillions?—to make a portion big enough to eat.

Here’s what’s going on in this area in the U.S. and U.K.

• • • ‘A defining feature of stem cells is that they can become other cells’: Strategies for the use of stem cells in cultivated meat productionThe production of cultivated meat will need stable cell lines from multiple different species to be successful. It is produced from stem cells, which are highly flexible and can create yields with the potential to be far greater in volume than the meat the cells originated from…. Read more.  
    • ‘Meating’ demand: Animal-based proteins versus cell-based agricultureAs demand for meat and poultry continues to grow, Food Manufacture explores what is driving sales of animal-based protein and whether or not the advent of cell-based meat is truly the herald of things to come, or a half-baked pipedream limited by a lack of resources…. Read more. How cultivated meat could be the key to avoiding the development of antimicrobial resistance: While the ‘routine use’ of antibiotics in animal agriculture is banned in the EU, increasing globalisation can make it difficult to avoid imported meat reared in this way. While the routine use of antibiotics can increase the risk of antimicrobial resistance, cultivated meat could provide a means of mitigating this…. Read more
      • • UK Government looking to fast-track legalisation of cultivated meat: The UK is set to fast-track the approval of cultivated meat as part of a partnership with Israel, the Telegraph has reported. Read more
        • Extracellular opens ‘Europe’s largest’ pilot plant for cultivated meat: Food tech firm Extracellular has opened ‘Europe’s largest’ contract pilot facility dedicated to cultivated meat and seafood production at its site in Bristol. Read more
        • Solving the mainstream adoption of alternative meats on a molecular level: Agilent Technologies global food segment director Lorna De Leoz explores the future of alternative proteins and how new advances in analytical tools can boost mainstream adoption of plant-based and cultured protein. Read more
        • Brazilian giant JBS begins construction on cultivated protein research centre: The JBS Biotech Innovation Centre is expected to open before the end of 2024 after construction work commenced this month (September 2023). Read more
        • ‘For the industry to succeed, there will need to be a ramping up of investment’: The past and future of the cultivated meat market: The number of deals in the cultivated meat market in the first eight months of 2023 has significantly declined since 2022, a report by financial advisory firm Oghma Partners shows. However, strong government investment and potential regulatory approval could provide a boost for the sector…. Read more
        • Episode 8: Alternative proteins: Tune in to this month’s Food Manufacture podcast, where we talk plant-based proteins and the future of the meat alternatives market. Read more. 

My son Charles, who lives in Los Angeles, sent me this gem from the L.A. Times: “The woolly mammoth is back — in the form of a meatball.”

A woolly mammoth meatball has been created from the animal’s DNA — 4,000 years after the beast went extinct.

The dish is made of cultured meat, grown in labs from animal cells. It used the DNA of the woolly mammoth, together with fragments of DNA from an African elephant, which is the animal’s closest relative still alive today.  Vow, the Australian company that created the food...said it hopes that the project will challenge people to reassess the climate damage caused by cows and other livestock.

I don’t know about you but I’m riveted by what’s in the pipeline for cell cultured meat alternatives.   Here are some recent items I’ve been collecting.

Products under development

• Why the first mass-produced cultured meat product won’t be food: While in the long-term, Czech start-up Bene Meat Technologies plans to develop a cell-based steak product for human consumption, its short-term focus has pivoted to cultured pet food, CEO Roman Kříž tells FoodNavigator…. Read more
• Pork and microalgae cells combined in cultivated meat an ‘industry first’: Czech start-up Mewery claims to have developed the first prototype of cultivated meat based on microalgae. The company is already in talks with the Singapore Food Agency, founder Roman Lauš tells FoodNavigator…. Read more
• UK Scientist produce ‘world’s first’ 100% cultivated steak: UK-based scientists have produced the ‘world’s first’ steak fillet made from 100% cultivated meat. Read more

State of the industry

• Cultivated meat in focus at Tufts cellular ag innovation day: From bioreactor bottlenecks to a ‘global battle cry’ for government funding: It’s becoming increasingly clear that early projections about the speed with which cultivated meat might gain market share now seem pretty optimistic. But Rome wasn’t built in a day, and significant progress is being made to build the ecosystem needed to sustain a completely new industry, said key stakeholders at an event run by Tufts University on Thursday…. Read more
• Dissecting cultivated meat regulation part 2: What’s working in the US and Singapore, and what’s not?  Both the US and Singapore have seen cultivated meat products pass through their regulatory processes, yet the two governments approach novel foods in different ways. Which challenges and opportunities exist within these regulatory frameworks, and what impact could they have on Europe?… Read more

State of the techno-food scene

• Soylent acquired by Starco Brands as nutrition company shifts into its ‘natural next stage’: Soylent Nutrition is joining public company Starco Brands as part of an acquisition that will keep the plant-based food technology company operating as a separate unit under its current CEO Demir Vangelov.  As part of the transaction, Vangelov told TechCrunch that he will join Starco’s board and is getting shares in the new company, while himself and Soylent’s shareholders will become the largest single voting block in Starco. Other financial details were not disclosed.

Comment

Cell-based meat, meat-plus-algae, and pet food are not yet on the US market so it’s too early to see what they taste like and how well they will do.  I see these products as mostly about mergers, acquisitions, and generating lots of money for investors, which is why I included the Soylent event (Soylent is a nutrient supplement drink, but I put it in the same category of “techno-food”).

When I saw this tweet from Tom Philpott, I knew immediately what it was about.

I had seen Deena Shanker’s investigative report in Bloomberg News, not least because I’m quoted in it: Fake Meat Was Supposed to Save the World. It Became Just  Another Fad.

The article’s subtitle: “Beyond Meat and Impossible Foods wanted to upend the world’s $1 trillion meat industry. But plant-based meat is turning out to be a flop.”

And then I saw this ad in the January 22 New York Times.

Anonymous Reddit writers saying things like “I suspect it’s coming form [sic] a news outlet paid money to write an article by people who make money from meat sales.”

A badge of honor for Deena Shanker indeed.  Clearly, she hit a nerve.

Meat alternatives still have their fans and I’m not ready to write off fake meat just yet.   But this ad makes me much less sympathetic to this particular Cause.

Ironic addition, January 30: Impossible Foods to lay off 20% of its staff.

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