A food maker’s recently announced venture capital fund has made its first investment. Eighteen94 capital, the VC fund of Battle Creek-based Kellogg Company, said last month it led a $4.25-million Series A funding of Kuli Kuli, an Oakland, California-based maker of moringa-based products. read full article
Tyson Foods appears to be the first big meat company to invest in a business that, among other things, aims to reduce consumption of chicken, beef and pork by replacing it with plant proteins.
Tyson, the country’s largest meat processor, announced last week that it was investing an undisclosed amount for a 5 percent stake in Beyond Meat, a company based in El Segundo, Calif., that makes “meats” from protein sources like soy and peas.
read full article
Tyson Foods Inc., the largest U.S. meat company by sales, on Monday said it took a 5% stake in Beyond Meat, a purveyor of plant-based burger patties that seek to replicate the taste and sizzle of ground beef. read full article
MycoTechnology Inc. believes the key to lessening added sugars in food can be instituted in gourmand fungi. Established in 2013 in Denver, the brand has invented an all-natural fermentation process called MycoSmooth wherein mycelium (mushroom roots) is fermented to devour bitterness from foods and re-infuse the source with immune enhancing beta glucans. The process does sound alien. Nonetheless, it is a function that mushrooms naturally adapt. They operate as the cleaning squad of the forest, heaving toxins out of the soil and reimbursing nutrients to the tree-roots. read full article
Cult favorite salad spot Sweetgreen is getting into the warm foods game. On Friday, the team launched hot bowls filled with rice or quinoa and topped with veggies and protein like the pesto portobello and Shroomami, which is made with wild rice, kale, beets, bean sprouts, portobellos and roasted sesame tofu. There’s also a harvest bowl with rice, kale, apples, sweet potatoes, chicken and goat cheese. read full article