Alternative food, of any food. Paris, Berlin, Oakland.

3 innovation and digital news in 1 minute. Every Monday. Episode 346

A filet from French Umiami

Filet is the best part in meat or fish, and this is what Umiami specialises in, developing plant-based filets that ressemble the original. They created Umization:
a new and unique protein texturing technology with only 10 ingredients. And gathered $61m funding for that. Opinion: Just learned how meat is reproduced, with two processes: dry extrusion (we know that from fluffy snacks) or wet extrusion. Uniami process is a new one that replicates the texture of meat (or fish). Target customer are restaurant chains.

Longing for tasting the difference!

New ingredients, AI-based. This is Shiru

Shiru is researching and developing new sustainable food ingredients. OleoPro is the new one, developed within 3 months with the help of AI, as Shiru started with 10.000 formulations and the work is at molecule level. OleoPro, a fat alternative. Opinion: Shiru provides with a platform for any alternative food company to find substitutes and ingredients. A clever move to focus only on ingredients. They got $40m to develop this, from Oakland.

AI, always in the news, also in alternative food!

Bluu Seafood for fish

Berlin-based startup Bluu Seafood develops cultivated seafood, based on fish cells. In the news with a new financing of €16m. Bluu Seafood just cultivates fish meat from fish cells. The graphic shows how it works — step one: determine the cell line, step 2: ingredients and cell line, then cultivate. Opinion: The result is a filet or a sashimi grown without any animal and any damage of fishing and aquaculture. A large market, but a lot of research, scaling and change of consumer habits ahead.

Sashimi, cultivated — a pretty good thing!