Last Week in Foodtech - Week of May 13

Open Forum
1

There is so much innovation happening in the food and beverage world today that it's often hard to keep up. That's why each week we'll be bringing you highlights of the latest research and developments in food technology, new products, and food and beverage trends affecting the industry in Canada.


Here's a few stories you should know about:

Equipment and systems supplier GEA is building an energy-efficient technology centre for alternative proteins in Janesville, WI, scheduled to open in 2025.

  • The new facility will scale-up the production of novel, plant-based, microbial and cell-based food to support food and beverage companies making products with alternative proteins.

  • GEA says the centre will have pilot lines for cell cultivation and precision fermentation, and will offer foodtech companies and startups a platform to develop products and ensure they are commercially viable.

  • The 1,200-sq.-m centre will use renewable energy, as well as energy efficient technology such as electrically powered heat pumps, and a ground-mounted photovoltaic system to generate 290 MWh of green electricity annually.

The Canadian Impact: Foodtech companies are always looking for new supply partners to collaborate with, including in the creation of new and novel products.

For more on the topic on YODL: #AskLavina

Victoria, BC-based startup Save Da Sea recently debuted its plant-based seafood alternatives at natural food retailers in the U.S. thanks in part to $650,000 in seed financing.

  • The company's recent funding came through the Business Development Bank of Canada's Thrive Lab for women-led businesses, Spring, What If Ventures and YSpace.

  • Save Da Sea's plant-based products include two smoked salmon alternatives made from carrots which mimic the taste and texture of salmon lox, and a tuna salad made with jackfruit and vegan mayo. The products also contain Omega-3 fatty acids.

  • The seafood alternatives are already available in Canada through national grocery retailers, and are available to foodservice operators.

The Canadian Impact: Canadian consumers are increasingly interested in protein alternatives that are sustainably made and minimally processed.

Helsinki, Finland-based Fazer has produced a limited-edition confectionery made with upcycled ingredients, as part of its commitment to cut its food loss by 50% by 2030.

  • The new product, Oat Choco toffee hearts, is sold under Fazer's Future line, and features okara toffee. Okara is a side stream from production of oat beverages, and is made from insoluble parts of the oat grain which is rich in fibre and protein.

  • The company also upcycles its own products, including broken or underweight Karl Fazer Oat Choco tablets, for the new toffee hearts.

  • More than half of the raw materials for the new product are derived from food processing "waste" during production of other Fazer confectionery.

The Canadian Impact: Canadian companies are experimenting with upcycling to create a range of new products.

For more on the topic on YODL: CFIN Member Spotlight – Trendi Tech