Food Entrepreneur - January 7, 2020 - 15

ZIPPIN

AIR PROTEIN

FOOD ENTREPRENEUR

What is 'air-based' meat?
BERKELEY, CALIF. - A number of companies are making meat out of plants.
A Bay Area start-up is making meat out of air. Air Protein uses a probiotic
process that transforms the basic elements found in air, including carbon
dioxide, oxygen and nitrogen, plus renewable energy, mineral nutrients
and water, into protein that may be used to make meatless burgers, protein-enriched pasta, cereal, beverages and more.
Air-based meat has nine essential amino acids, vitamins and minerals.
It is free of pesticides, herbicides, hormones and antibiotics, and has a
neutral taste profile, said Lisa Dyson, Ph.D., founder and chief executive
officer of Air Protein.
"We are most excited to change the way food is made to usher in a
new era of sustainability," Dr. Dyson said. "We are already seeing a shift from
animal-based protein to plant-based proteins for both environmental and
health reasons. Air Protein is the next evolution from land-based protein to
air-based protein." ▪

Kraft Heinz fund backs
checkout-free start-up
SAN FRANCISCO - Zippin, a start-up focused on cashierless checkout for
brick-and-mortar retail, secured $12 million in a Series A funding round led
by Evolv Ventures, a venture capital fund launched by Kraft Heinz Co.
Zippin uses a combination of computer vision, artificial intelligence and sensor fusion technology to create a checkout-free shopping
experience. The company currently powers four autonomous public stores
and several private stores globally. Zippin will use the funds to accelerate
new store launches for grocery and convenience chains, along with sports
facilities and airports.
The emergence of checkout-free shopping provides global consumer
packaged goods companies an opportunity to get closer to the consumer.
The technology may provide better, data-driven insights about shopper behaviors and preferences, said Smriti Jayaraman, principal at Evolv Ventures. ▪

GEN Z

Young consumers
embracing food tech
NEW YORK - Most consumers are willing to try products made using food
technology, according to research from Ketchum. Gen Z is more open to
tech-assisted food than older generations, though consumers of all ages
are warming to the idea of cell-cultured foods, gene editing, synthetic
biology, molecular modifications and other emerging technologies.
Gen Z is becoming an increasingly influential demographic group.
They already represent as much as $143 billion in spending in the United
States and are expected to account for 40% of retail purchases next year,
according to Forbes. Wide acceptance of food tech among young consumers may have major implications for the industry. ▪

January 7, 2020

DENVER - Mrs. Goldfarb's Unreal
Deli, a Los Angeles start-up,
partnered with the Quiznos
sandwich chain to launch plantbased corned beef sandwiches
in Denver-area restaurants in
November. The sandwich featured
the brand's Unreal Corned Beef,
topped with swiss cheese, pickles,
sauerkraut and honey French
dressing.
Unreal Corned Beef is
formulated with beets, chickpeas,
tomatoes and a complex blend
of spices. It has no coloring or
preservatives and is cholesteroland nitrate-free.
"Just like burger lovers may
seek out plant-based alternatives,
corned beef aficionados can
now also have a product that is,
in the best sense, unreal," said
Jenny Goldfarb, founder of Mrs.
Goldfarb's Unreal Deli. ▪

PERFECT DAY

Plant-based Perfect Day
start-up's
raises $140
Q.S.R. debut million

BERKELEY, CALIF. - Perfect Day, a
producer of animal-free dairy proteins,
has closed a $140 million Series C
funding round led by Temasek with
significant contribution from existing
investors. The start-up plans to expand
production, enhance partner opportunities and extend its product portfolio.
The recent round brings Perfect Day's
total funding to over $200 million.
"Our focus in 2020 will be
manufacturing and commercializing
the protein in multiple continents,
through multiple partnerships
spanning different dairy product
categories," said Ryan Pandya, chief
executive officer and co-founder. ▪

Food Business News

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Food Entrepreneur - January 7, 2020

Table of Contents for the Digital Edition of Food Entrepreneur - January 7, 2020

Food Entrepreneur - January 7, 2020
Food Entrepreneur gives vibrant start-up community its own stage
Peter Rahal’s Next Venture
Into the "Cannabyss"
Inside the Incubator Village
Lisa Curtis Founder and chief executive officer of Kuli Kuli
News
Food Entrepreneur - January 7, 2020 - Food Entrepreneur - January 7, 2020
Food Entrepreneur - January 7, 2020 - 2
Food Entrepreneur - January 7, 2020 - Food Entrepreneur gives vibrant start-up community its own stage
Food Entrepreneur - January 7, 2020 - Peter Rahal’s Next Venture
Food Entrepreneur - January 7, 2020 - 5
Food Entrepreneur - January 7, 2020 - 6
Food Entrepreneur - January 7, 2020 - 7
Food Entrepreneur - January 7, 2020 - 8
Food Entrepreneur - January 7, 2020 - Into the "Cannabyss"
Food Entrepreneur - January 7, 2020 - Inside the Incubator Village
Food Entrepreneur - January 7, 2020 - 11
Food Entrepreneur - January 7, 2020 - 12
Food Entrepreneur - January 7, 2020 - Lisa Curtis Founder and chief executive officer of Kuli Kuli
Food Entrepreneur - January 7, 2020 - 14
Food Entrepreneur - January 7, 2020 - News
Food Entrepreneur - January 7, 2020 - 16
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