Last Week in Foodtech – Week Of May 6

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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:

Vancouver, BC-based CULT Food Science has raised $8 million to expand its Noochies pet treat brand made with a cultured protein ingredient called Bmmune.

  • Bmmune is a freeze-dried yeast protein produced through cellular agriculture. The ingredient is nutrient-rich, and high in protein, amino acids, fibre, and B vitamins. It was created by Further Foods, which is majority owned by CULT Food Science.

  • The brand includes Noochies! Freeze-Dried Dog and Cat Snacks, which the company says is North America's first vegan cat treat.

  • CULT is partnering with foodtech companies Umami Bioworks to develop a cultivated fish cat product, JellaTech to create animal-free collagen for pet food, and Everything But to develop pet food products with cultivated chicken.

The Canadian Impact: Cultured protein is being developed by Canadian foodtech companies across the country. Many of them were profiled in CFIN's virtual event Cultivating Success: Canada's Big Biomanufacturing Opportunity.

For more on the topic on YODL: IN 30: Commercializing Cellular Food

Grocers are tapping into AI-enabled technology to give shoppers more purchasing options, information and a more convenient retail experience.

  • Experts believe everything in the retail sector, including in smaller stores, will eventually be powered by AI, from shelves to cashiers and shopping carts.

  • Startups are developing AI-enabled technology for grocers that will help them attract consumers to their store or online platform; help customers navigate grocery aisles; impart important information such as allergy alerts; or suggest recipes and cooking advice for different ingredients.

  • Growing trends in AI-enabled grocery that are already being explored in some retail environments include smart checkouts with image and weight recognition so customers avoid having to scan products, and facial recognition technology for automatic payments.

The Canadian Impact: Canadian grocers are increasingly experimenting with cashless transactions and other smart technology to make in-store shopping easier for customers.

For more on the topic on YODL: Research centres such as the David Sobey Centre for Innovation in Retailing and Services are working to help build a more vibrant Canadian retail sector.

A First for Plant-Based Chicken Thighs – Foodmanufacture.co.uk

London, England-based THIS has launched THIS Isn't Chicken Thighs, plant-based chicken thighs, in UK grocers that the company says are "hyper-realistic" in terms of taste, texture and appearance.

  • The new chicken product is made using three patent-pending technologies that replicate the 3D structure of meat, as well as extrusion technology to create a more meat-like texture.

  • The chicken thighs are high in fibre and protein, and are made with soy, fava bean protein, and olive oil, with a layer of seaweed to replicate chicken skin. They can be pan-fried or baked.

  • According to the company, THIS Isn't Chicken Thighs is the first product of its kind to be distributed nationally in the UK.

The Canadian Impact: Canada has a wide range of research centres and food incubators helping startups innovate, including the Food Processing Development Centre in Leduc, AB.