Business Bites: a taste of what’s going on this week in the industry 11776

On this week’s plate: Asia’s first cultivated, smoked duck breast debuts; New Zealand Coastal Seafoods dips into collagen market; plant-based food debate continues; and more.

Kerra L. Bolton, Contributing writer

October 20, 2022

3 Min Read
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Asia’s first cultivated, smoked duck breast debuts—plus, even more cultivated meat on the way

Singapore-based cultivated meat startup Meatiply unveiled three proofs of concepts, including the first smoked duck breast meat in Asia. The meats are comprised of cell combinations and plant-based ingredients. Green Queen reports that the company’s initial prototypes are Kampong chicken yakitori, chicken katsu bites and the smoked duck breast meat. Singapore is on fire when it comes to cultivating meat. Recently, researchers at the National University of Singapore used magnetic pulses to reduce the environmental impact in the cultivated meat industry.

In unrelated cultivated meat news, leading food-tech company Mosa Meat unveiled its expanded production facility in a new YouTube video. At 77,000 square feet, it’s now one of the world’s largest cultivated meat campuses. It houses industrial-size production lines, which enable larger production quantities of beef.

Stir Innovation previews upcoming SupplySide West/FiNA presentation

Sam Kressler, owner, Stir Innovation, who offers product development and innovation consulting, coaches his clients to either offer a new concept with familiar flavors or use unfamiliar flavors with a new concept. Think of Udi’s Sweet Potato Crust Barbecue Style Chicken Pizza or Cappello’s almond flour pasta (both companies are Stir Innovation clients). In a video interview with Sandy Almendarez, vice president of content, SupplySide, Kressler digs into how he works with brands to bring innovation to the forefront.

Fish-based collagen set to hit market soon

A new collagen product made from ling maw may be coming to a store near you. New Zealand Coastal Seafoods partnered with Ingredients Plus to make a “clinically backed collagen” product in its health and beauty sector. Ling maw is the dried air bladder of large fish, which is considered a Chinese delicacy due to its high nutritional value. The companies plan to create collagen through clinical trials. The move comes as New Zealand Coastal Seafoods identifies new market opportunities beyond its traditional, sustainable fishery operations.

Plant-based food debate rages on as another prominent production facility closes

Meat giant JBS SA joined a chorus of naysayers who claim the plant-based meat industry is losing steam. The company recently shuttered its Planterra business in the United States by closing a 190,000-square-foot Colorado facility producing plant-based products. Bloomberg opinion writer Amanda Little, however, called JBS SA’s recent moves “shortsighted.” She recently wrote: “It reflects a crisis of confidence at a time when investors should be strengthening, rather than curbing, their funding in this sector.” The bottom line is that consumers still want products that improve their bodies and taste good despite the difficulties facing the plant-based industry now, she added.

Checkerspot Brewing Co. wins Samuel Adams’ 2022 Brewer Experienceship

Brewing the American Dream, the philanthropic arm of Samuel Adams, named Checkerspot Brewing Company in Baltimore, Md., as this year’s winner of the Brewer Experienceship. Jim Koch, founder and brewer of Samuel Adams, established the mentorship program in 2008 to ease the startup process for food, beverage and craft beverage entrepreneurs. The winners receive real-world business advice and access to a true financial partner. Founded in 2018 by Judy and Rob Neff, Checkerspot stood out against five competing finalists for its deep dedication to the community, as well as its small-batch, thoughtfully crafted and locally sourced brews.

About the Author(s)

Kerra L. Bolton

Contributing writer

Winner of the New York Times Award for Outstanding Journalism, Kerra Bolton is a versatile storyteller across digital and traditional platforms and film. Kerra's work has been featured on CNN, Ebony, The Times of Israel, New Worlder Magazine, Eat Your World Blog and Now Magazine in Toronto. Her first job was in the world-renowned photography department in National Geographic magazine. 

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