Business Bites: “Lab-grown” meat controversy obscures science, confuses consumers

The world of “lab-grown” meat, which describes using bioreactors to cultivate animal cells and produce muscle tissue without needing to slaughter an animal, has become a minefield, with senators proposing bans and journalists struggling to figure out what to even call the stuff. Cultured? Lab-cultivated? The list goes on, but in this column, an expert chimes in. Also, ingredients supplier Roquette launches four new multifunctional pea proteins to address the challenges of formulating protein-packed products using plant-based ingredients, and a Bulgarian startup plans to use a recent cash infusion to industrialize the conversion of bugs into food. Which kinds of bugs? Read on to find out.

Confusion over cultivated meat monikers continues

In a recent Lab-Grown Meat Survey, Center for the Environment and Welfare discovered that only about half of U.S. consumers are familiar with the concept of cultivated meat. The science is not only controversial but also confusing; only 19% of respondents said they would try cultivated meat, and a whopping 70% preferred “lab-grown” on the label — even though it’s a critical misnomer according to some experts, who assert that “cultivated meat” is a more precise name.

“‘Lab grown’ terminology and imagery doesn’t accurately describe the process of producing cultivated meat, so it’s misleading to continue using these phrases or images in the media,” Klara Kalocsay, head of research strategy at Food Frontier, said. “The media has a powerful role in educating the public and it's crucial they do so without misleading their audience — whether unintended or not.”

Roquette reveals new pea protein range, application opportunities

Plant-based proteins are booming for a variety of reasons. Now, global ingredients leader Roquette is launching four new multifunctional pea proteins:

Roquette designed each new ingredient to solve challenges related to formulating foods and beverages using plant proteins. H85 provides a more consistent texture for snack bars and beverages, while F853M increases firmness and thickness, thanks to high-gel strength. 700M and 700FL let manufacturers try out new formats and textures for savory plant-based products.

“The plant-based protein market continues to grow globally every year,” Benjamin Voiry, global head of marketing plant proteins at Roquette, said in a press release. “We believe pea protein is perfectly placed to satisfy the growing appetite for delicious, sustainable and healthier plant-based foods, and we are committed to helping our customers harness the full potential of peas with ease.”

Bulgarian insect farming startup secures funding for robots, AI

Nasekomo, an insect farming startup with operations in France and Bulgaria, closed Series A funding with the equivalent of $8.6 million from private equity fund Invenio Partners, backed by the European Investment Fund, and various wealthy individuals, including two leading Bulgaria pension fund managers. With this capital, the company plans to create a franchised network of insect bioconversion facilities in Europe, the first of which will launch in 2025. According to a press release, Nasekomo hopes to play an integral role in the industrialization of insect farming and address future food access challenges by providing a source of sustainable, high-quality proteins. The release also hinted at proprietary robotized, AI-assisted tech that could shift the insect-based agricultural landscape, which is set to grow exponentially by 2030. Nasekomo creates an array of products for the feed and agriculture industries, ranging from hypoallergenic pet food to insect-based fertilizer, all using the humble black soldier fly. Each gram of eggs can contain up to 40,000 larvae. Bon appétit!

OTA partners with Black Farmers Index to offer free memberships

It’s no secret that Black farmers face unique challenges. In fact, the Inflation Reduction Act (IRA) of 2022 allotted $2.2 billion specifically to farmers, ranchers, and forest landowners who experienced discrimination in USDA’s farm lending programs before Jan. 1, 2021, proving that more equitable farming requires new ways of thinking.

Organic Trade Association (OTA) is hoping to level the playing field further by offering a free two-year membership for growers who are part of the Black Farmers Index. The website offers an interactive map if you’re looking to diversify your supply chain — or, if you’re a farmer looking for assistance, apply here for OTA’s Diversity and Entrepreneurship Program. In the “How did you hear about us?” field, mention Black Farmers Index.

RIND Snacks acquires Small Batch Organics, launches new product

Big things are happening for upcycled snack company RIND Snacks. The New York-based CPG brand recently acquired Vermont-based granola producer Small Batch Organics. This is the company’s first acquisition since its founding in 2018 — a step that brings it closer to in-house manufacturing and fulfillment self-sufficiency. RIND, which upcycles fruit deemed cosmetically imperfect by retailers but is completely nutritionally viable, also launched its first joint product with Small Batch Organics, Cherry Cashew Crunch. Part of the company’s REMIX line, Cherry Cashew Crunch is a blend of upcycled tart cherries, spiced cashews and vanilla granola clusters. The product is produced at RIND’s new, solar-powered facility in Vermont.

“The addition of Small Batch and its dedicated team enhances our ability to craft premium, healthy and innovative snacks for more customers in a flexible and highly scalable manner,” Matt Weiss, founder and CEO of RIND Snacks, said in a press release.

Researchers create new hybrid of rice and beef

South Korean scientists at Yonsei University have fused rice and beef using cow muscle and fat cells, which reportedly produces a pink hybrid containing 8% more protein and 7% more fat than traditional rice. They did this to make a sustainable meat alterative and ensure that rice, a global staple in many diets, provides extra nutritional value. The process involves slathering rice grains in fish gelatin and food-grade enzymes, then culturing the muscle and fat cells for approximately 10 days. Afterward, the rice grains contained meat and fat throughout, resulting in a product that should meet food safety standards while possessing a low risk of allergy triggers. According to the study, the researchers hope their work will pave the way for other types of hybrid foods.

March 25 Update: It has come to our attention that Center for the Environment and Welfare may be sponsored by groups looking to undermine the adoption of cultivated meat, but the main point stands — confusion exists over what to call this new tech. Food & Beverage Insider will continue investigating this story as it develops.