Alt-Protein News: 5 Fascinating Headlines from 6/29 to 7/4

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Good Monday, everyone!

(That’s not an oxymoron here at The Modern Health Nerd, and besides, you’ve all had your coffee or superfood beverages of choice already, right?)

Welcome to the first edition of what I hope to make a weekly roundup of interesting news from companies re-imagining the way we think about food.

This week, it’s all about alt protein. Plant-based meat alternatives have certainly come a long way since I stopped eating animal products 11 years ago! You won’t find any dubious soy isolate nuggets in these headlines…


Finnish Government Organization Backs Plant-Based Protein Development

Business Finland, a “government organization for innovation funding and trade, travel and investment promotion,” has pledged €2.1 to promote plant-based product development over the next two years. It’s all about health and sustainability — they’re focusing on domestic, whole food ingredients like oats and fava beans and keeping the production chain within the country.

PLT and Nutriati Join Forces on Pulse Protein for Alt Meat Products

Consumers want cleaner labels, and thanks to PLT Health Solutions and Nutriati, plant-based alt meat producers have a new way to meet demands. It’s called Atesa Textured Pulse Protein, and it’s sourced from actual foods with recognizable names — like chickpeas and yellow peas. It’s soy-free, has a low glycemic index and doesn’t add any weird aftertastes, making it possible to create cleaner, more uniform products suitable for diverse audiences.

Redefine Meat’s 3D-Printed Steaks are Ready for Market Testing

In one of the more bizarre (yet fascinating) developments in alt protein, Israeli company Redefine Meat announced its plant-based steaks are ready to make an appearance in high-end European restaurants this year. But, unlike other plant-based “meats” on the shelves today, these steaks are produced using a unique industrial 3D printing process to mimic the real thing. (Will printer-to-plate be the next farm-to-fork?)

How About Steak Formed from Fungi? Meati Foods Has It

Mycelium-based steak is about to hit the Colorado restaurant scene — and could be in home kitchens as early as this fall. Boulder-based Meati Foods harnesses a rapid fermentation process to grow mushroom mycelium in a clean environment and uses the resulting fungal fibers to create whole-cut plant-based steaks. The best part? No junk — just a short list of other ingredients like chickpea miso, chickpeas and shiitake mushrooms.

The Spoon Releases the 2020 Food Tech 25

Cultured fish? Protein pulled from the air? Bioscience entering the food space? It’s all happening, and you’ll find it in The Spoon’s list of this year’s biggest players in food tech.


That’s it for this week! I’ll be back soon with another edition of The Modern Health Nerd.

Know someone else who would get a kick out of this issue? 👇🏻👇🏻

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