In this week’s industry news, Ayana Bio advances plant cell-cultivated production systems, Fi Europe’s start-up innovation challenge launches and a new joint venture pledges to develop more efficient and sustainable food production systems using AI. In NPD, Armored Fresh introduces Oat Milk Cheese Slices, while Meati and Dot Foods join forces to distribute animal-free meat made from mushroom root.

In brief: Business moves
Plant cell technology company Ayana Bio has opened a new laboratory in Boston’s Seaport District, US, to serve as the nucleus for Ayana Bio’s pursuit of advancing plant cell-cultivated production systems to create a diverse range of high-quality and cost-effective health, wellness, and nutrition ingredients. The lab is in the same building as Ayana Bio’s strategic partner, Ginkgo Bioworks, increasing synergy with Ginkgo’s biological technology and resources. 

Entries are now live for the 2023 Fi Europe Startup Innovation Challenge. The awards program champions innovation in food and beverage ingredients and technology. Taking place at the Innovation Hub during Fi Europe, it provides a unique platform for young companies to gain exposure to a global audience, attract investment and showcase their products and ideas to influential industry players.

Paulig sells its minority stake (combined direct and indirect ownership 26,13 %) in the spice company Fuchs Group back to Fuchs Group. Paulig has held a minority stake in Fuchs Group since 2000. The decision to divest allows Paulig to focus on its core growth areas, such as the Tex Mex and snacking categories, notes the company. Flavoring will remain an important category for Paulig in the future, and the Santa Maria brand, owned by Paulig, holds a strong position in the flavoring category in the Nordics and the Baltic countries.

EGT, LLC, a joint venture among Bunge, Pan Ocean America and Agtegra Cooperative, announced that it will nearly triple the current capacity of soybean meal (SBM) storage at its Longview, WA export terminal. The project, expected to be completed in the second quarter of 2025, also includes improving handling capabilities, enabling it to operate with greater speed, flexibility and efficiency. EGT’s terminal handles up to 150 vessels per year, with an annual throughput capacity of approximately nine million metric tons.

Zero Carb Company (ZCC) and Box NV, a Wageningen venture builder involved in launching numerous innovative start-ups), are partnering with Grupo Bimbo. ZCC has spent five years carefully developing a tasty, gluten-free, carbohydrate-free bread range high in protein and dietary fiber, offering a healthy option for consumers seeking a gluten-free, reduced carbohydrate or keto diet. Grupo Bimbo brings its advanced research and development capabilities, as well as its global footprint and extensive distribution network, to this collaboration. 

In brief: NPD and launches|
South Korean food tech company Armored Fresh is launching a version of its popular American Slices with the introduction of Oat Milk Cheese Slices. The slices are made with fermented oat milk that mimics the sharp, salty, and nutty notes consumers crave in real dairy. This new product is currently available for foodservice partnerships in New York and has plans to expand availability to additional states, retailers and direct-to-consumer markets.

Meati Foods, the producer of animal-free meat made from mushroom root, is partnering with Dot Foods, North America’s largest food industry redistributor, to distribute the Eat Meati line of products to Dot Foods’ network of 5,200 distributors across the US. This partnership is a significant step toward Meati’s goal of a national omnichannel footprint by the end of 2023.

Nestlé and APC Microbiome Ireland, a Science Foundation Ireland Research Centre based in University College Cork, announced a collaboration that will focus on various aspects of the human microbiome that could ultimately benefit new product development with the potential to improve human health and wellness. According to Jonathan O’Regan, head of Nestlé’s R&D facility in Askeaton, Co Limerick, the project will explore new opportunities to strengthen the company’s portfolio of infant and maternal nutrition products, building on Nestlé’s understanding of the human microbiome. 

NTT Corporation has launched NTT Green & Food Corporation, which uses artificial intelligence, IoT and other information communications technologies to develop more efficient and sustainable food production systems. The new organization, a joint venture with Regional Fish Institute, initially aims to solve future food shortages while mitigating negative environmental impacts associated with onshore seafood production through the creation and implementation of carbon dioxide conversion processes.

In brief: Sustainability 
A team of Michigan State University researchers has received a US$750,000 grant from the US Department of Agriculture’s National Institute of Food and Agriculture to evaluate soil health changes from intensive rainfall and/or drought. The group will explore the effects summer weather patterns of extreme droughts and intensive rainfalls have on soils in Midwest corn, soybean and wheat production systems. According to the National Weather Service, many areas of Michigan experienced one of the driest months of May on record. Lansing had the fifth driest, while Grand Rapids saw its second driest. The lack of precipitation stunted the progress of many crops across the state.

IFOAM Organics Europe has welcomed the adoption of the Nature Restoration Law by MEPs this week. Jan Plagge, IFOAM Organics Europe’s president, says: “This positive vote on nature restoration gives hope that Europeans can collectively make agriculture better for nature. Organic farming proves that we can produce enough food while preserving biodiversity, soil and water, and there is no reason to polarize nature protection versus agriculture.” 

The USDA will invest US$300 million to improve measurement, monitoring, reporting and verification of greenhouse gas emissions and carbon sequestration in climate-smart agriculture and forestry. The new investments are made possible by the Inflation Reduction Act. 

Food retailers and suppliers, facing formidable challenges with a changing workforce, inflation, supply chain hurdles, intense competition and shifting consumer buying habits, are investing in more creative and proactive approaches to future-proof their businesses, according to The Food Industry Association’s annual comprehensive research analysis The Food Retailing Industry Speaks 2023. The report finds the food industry is prioritizing innovation to increase efficiency and foster redundancies across product supply and assortments; investing in technology for worker recruiting, training and retention, and pay increases to ease labor issues; and prioritizing competitive pricing and strategies to provide value and maintain customer loyalty.