“When my daughter (Daria 6 years old) asked me for a popsicle, but ‘not the one with all the food coloring’, I knew the recent shift towards healthier eating wasn’t just a fad.”
The young generation is growing up demanding that their food be not just ‘good’, but good for them. Gone are the days of food coloring and ingredients we cannot read. People simply care more about what they are putting in their bodies. And the food industry is listening. Companies over 100 years old are revising their marketing and revamping their recipes to cater to a newer healthier audience.
As they renovate, they seek new technologies and innovations to do so. World resources are shrinking as the human population explodes. For decades, the food industry worked to fill the booming demands using low-cost solutions and compromising on the quality of ingredients and resources.
The answer to all of these challenges is foodtech. Foodtech adds human innovation to the best of nature, improving it and bringing the results to the global market.
100+ startups disrupting the way we eat and drink
Article originally published by cbinsights.com
Excerpt: To illustrate the diversity of categories within food tech and call attention to some of its most prominent players, we created the Periodic Table of Food Tech. The table focuses on active food tech startups that have raised funding since 1/1/2013. While it can’t encapsulate every startup in the space, it highlights many of the most well-funded and high-momentum companies within each category. The table also shows most notable food tech exits and most active food tech investors.
The 119 companies and investors on the table were pulled from analysis using CB Insights data around funding, company momentum as captured by our predictive Mosaic algorithm tracking the health of private companies, and recent deals in the space.
We may be heading toward a new food economy that’s more competitive and innovative
By Nanette Byrnes, MIT Technology Review
Excerpt: For years, the most important food technologies were all about scale. How could we feed a fast-growing population at less expense? By doing everything bigger: food grown on bigger farms was sold by ever-merging global food giants to grocery chains of superstore proportions.
Many of today’s food technologies seem to be moving in the opposite direction, toward methods and products that are economical for small farms as well as large corporate ones. This does not mean an end to big food: with the planet’s population projected to reach 9.6 billion by 2050, agriculture and food production will still have to achieve a massive scale, with help from technology and innovative research. Still, evolving technologies, including inexpensive sensors, mobile devices, and data analysis, have helped an increasing variety of food companies, retailers, and producers lower their costs and compete in many specialty markets.
This could be the start of a new food economy.
Planning to expand into a ‘vegan conglomerate’
Written by Carolyn Heneghan. Originally published by fooddive.com
Excerpt: Hampton Creek is attempting to raise about $200 million at a $1.1 billion valuation, people familiar with the matter told Bloomberg. The company plans to use the funds to expand into what Bloomberg calls a “vegan conglomerate,” increasing its portfolio from 64 products today to more than 600 across a wide range of categories, according to a fundraising presentation obtained by Bloomberg. Part of those plans include a 95,000-square-foot R&D facility that will employ robotics and artificial intelligence to discover and develop new plant-based protein products, such as Just Oysters, Just Blue Cheese, and a line of kids’ snacks where an egg substitute in a microwavable pod could be cooked into different shapes, such as Batman, Darth Vader, or a toy car.
Promising Israeli startup already in Foodlab Capital’s company portfolio
By Andrea Hayley / Epoch Times
Excerpt: The Israeli startup DouxMatok, which means double-sweet in Hebrew, has engineered a new form of the sugar that offers the same sugar experience in up to half the calories. It’s the same sugar, but it’s physically altered to maximally satiate our tongues, so we consume less and protect our health.