One week in a post #42: Carbon Labeling, Food from CO2, Coloring from Fungi, More Meat Drama
One week in a post #42: Carbon Labeling, Food from CO2, Coloring from Fungi, More Meat Drama
Food and climate highlights, with no overwhelm.
[Three pieces of news]
🏷️ Carbon Label
Oatly has added climate footprint labeling to select US products, starting with the brand’s newly reformulated Oatgurts, a range of plant-based yoghurts. The company is using CarbonCloud to assess their impact.
🚀 Meati scales up
Meati Foods announced the opening of its production facility, dubbed “Mega Ranch,” in Colorado.The 100,000-square-foot facility will enable Meati to produce an annual rate of tens of millions of pounds by late 2023. Once fully ramped up, the facility will have the capability of producing more than 45 million pounds of product (~22,000 tons).
🍔 Meat vs Meat
Bruce Friedrich, Founder and President of Good Food Institute, (re)shared a study revealing that Impossible Foods & Beyond Meat burgers have fewer calories than beef, less fat, & more protein/cal. You'd have to eat 6 burgers to hit the RDA for sodium; and since people salt meat when they cook it, the Stanford study found no difference in intake, even with 2 Beyond meat servings per day instead of 2 organic animal meat servings
[Three raises]
💨 CO2 Conversion / Austria-based Arkeon turns CO2 into protein ingredients and raised another €4+ million.
🍤 Coloring / Michroma Closes $6.4 Million Seed Round to Bring Novel Food Coloring to Market
🥚 Ingredients / Anne Hathaway makes her first B2B investment, backing the growth of The Every Co.
[Three products]
🍫 Moon Magic: vegan, keto, milk chocolate
🔥 Good Sport’s: drink harnessing the electrolytes found in milk
🍕 Talia di Napoli: Italian, vegan, Napolitan pizza