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The world is moving quickly to new forms of protein, but the consumer is not there yet. Protein innovation is currently out of sync with consumer acceptance, but some companies are working to close the gap between the emerging proteins and the consumer.
Bay Area-based New Culture announced the hiring of Josh Kittleson, PhD, as the company's vp of biology. New Culture is part of the global movement to an animal-free dairy future, offering animal-free dairy products that are indistinguishable from conventional products in taste, texture, function, and nutritional content. Adding Kittleson's deep synthetic biology and R&D management expertise, the company has brought on board an industry leader to accelerate the time to market of its animal-free mozzarella.
Gilbert’s Craft Sausages, known for all-natural, antibiotic free, individually-wrapped, quality sausages, will offer two new chicken sausage flavors just in time for grilling season.
Memphis Meats, a company operating in cell-cultured meat, poultry and seafood (also known as cultured meat) became UPSIDE Foods. The move signifies that the company is now ready for business with its first consumer product: chicken.
Silicon Valley-based cellular agriculture company Mission Barns announced a $24M Series A to scale up its cultivated fat technology and build a pilot manufacturing plant in the Bay Area.
It's true that plant-based meat, poultry and seafood alternatives are generating headlines (and new products) by the score. Yet it doesn't take long to see that mainstream meat, poultry and seafood items truly fuel the flame in grocery sales.
The want of more protein in diets have US consumers seeking the macronutrient from a variety sources, reports The NPD Group. Protein, the nutritional counterpart to fat and carbohydrates, is considered the body’s building blocks, and can be found in a long list of foods, like seafood, meat, poultry, eggs, legumes, and vegetables.
Consumer preference is shifting toward plant-based meat substitutes perceived to be healthier for people and the planet. Meat analogs present an opportunity for food manufacturers, but they can be challenging to produce in order to deliver pleasing taste and texture.
For the last half century, US animal agriculture has focused primarily on improving productivity, efficiency and throughput, resulting in increasing supplies of commodities that have helped assure a safe, abundant US food supply and growing export markets. However, a new report from The Center for Food Integrity (CFI) shows a pivotal shift in cultural and market expectations for animal protein, and four emerging trends where the industry can innovate.
The variety of cuts available in the grocery store has dwindled over the years because most consumers know less and less about the animals they consume