FoodTech

As the world looks for sustainable alternatives to conventional protein sources, startups like Planetary, based in Switzerland, are paving the way for a greener and healthier food system. Founded in 2022 by Marison Ian and David Brandes, the company is a venture-backed food tech company that aims to power the economy by building industrial-scale infrastructure globally. Their core innovation lies in precision fermentation, and they’re set to make a significant mark on the global protein supply with their versatile mycoprotein product.”We’re building the bioeconomy together,” reads Planetary’s tagline. This vision aligns with the growing demand for sustainable, plant-based, and microbial proteins in a world that is grappling with the challenges of climate change and resource scarcity. Precision Fermentation: Scaling for Global Impact Planetary’s focus on precision fermentation is no accident. This method allows for the production of high-quality proteins without the environmental downsides of traditional animal agriculture. According to a recent study by the Good Food Institute, precision fermentation can reduce land use by up to 99% and greenhouse gas emissions by up to 87% compared to conventional meat production.”Our goal is to provide food producers with a sustainable, healthy, and versatile ingredient in the form of mycoprotein,” said one of the co-founders during the interview. The company is already building its first facility in Switzerland, set to begin operations at the end of 2024. This facility will serve as a cornerstone in Planetary’s mission to contribute to diversifying the global protein supply. A Team of Experts Driving Innovation Planetary’s small but highly specialized team of 10 employees works in Switzerland and remotely, bringing together expertise in bioprocessing, engineering, product development, and business. Their multidisciplinary approach has helped the company scale rapidly despite being in the early stages of development.”We’ve built a team of experts in bioprocessing, engineering, product development, and business to create a winning combination,” the team shared. This focus on building a strong internal foundation is key to ensuring they meet their ambitious goals in the coming years. The Growing Bioeconomy: Opportunities and Challenges As a participant in SIAL Startup Village, Planetary aims to connect with industry leaders and generate new customer leads. “We’re looking to establish strong connections within the industry and secure new customers,” the commercial director, Eleanor McSweeney, said. They also hope to lead in building the bioeconomy, which the OECD predicts could reach a global market size of $2 trillion by 2030. However, like any ambitious startup, Planetary faces its own challenges. “What keeps us awake at night is the rapid scaling required to meet market demand while maintaining high quality and sustainability standards,” admitted the team. But they remain driven by the potential impact they can make. “The idea of building a better, more sustainable food system is what gets us up every morning,” they added. The Road Ahead for Planetary Looking forward to 2024, Planetary’s primary goal is to get its first factory up and running. The company plans to expand its team, particularly as it scales its operations and production capacity. “We’ll likely be hiring at the end of this year to support our growth,” McSweeney noted. Their entry into the food-tech space comes at a pivotal moment when consumer demand for alternative proteins is at an all-time high. According to Euromonitor data, the global plant-based protein market is expected to grow at a 9.7% CAGR from 2021 to 2028. With such promising market trends and a clear roadmap, Planetary is well-positioned to make a lasting impact on both the food industry and the environment.” We believe that precision fermentation can revolutionize food production,” one of the co-founders emphasized. “And we’re excited to be part of that transformation.”

Founded in 2020 by Alexandre Thebaud, Emile Maine, and Alexis Karkour, based in Grasse, Côte d’Azur, JANE is a French startup making waves in the beverage industry with its innovative approach to natural, functional drinks. With just two dedicated employees and a clear vision, the company is quickly carving out its niche in a competitive market, offering consumers a taste of well-being through its unique product line. A Name Rooted in Elegance and Innovation When asked about the origin of the company’s name, JANE’s founders shared an interesting story. “JANE is an elegant contraction of Mary Jane. Initially, we launched our first drink, a CBD iced tea, hence the reference to the plant,” they explained. This reflects their mission to create drinks that not only taste good but also promote wellness, something their flagship product embodied from the start. A Holistic Approach to Well-Being Its focus on holistic well-being sets JANE apart from its competitors. The company has partnered with Robertet, the world leader in natural flavoring, to develop drinks that cater to consumers’ daily needs. “We wanted to prove that a drink could be healthy, accessible, and very interesting in taste,” said Thebaud. This philosophy resonates with the brand’s primary audience—women aged 35-55—increasingly seeking healthier, more functional beverage options. Navigating a Competitive Market The functional and wellness beverage market is highly competitive, and recent Emulent reports estimate it will reach $208.13 billion by 2025. To differentiate itself, JANE uses unique flavors and sleek, modern designs. “Our goal is to expand into more points of sale with our innovative approach,” said Thebaud. The company is already gaining traction with just two employees, securing space in hundreds of supermarkets and restaurants. “We are listed in several hundred outlets,” they proudly shared, showcasing their growth potential. Building on Early Success with Strategic Partnerships JANE’s partnership with Robertet has been pivotal, helping the startup create standout functional drinks. “Thanks to Robertet, we’ve merged functional ingredients with innovative recipes,” Thebaud said. The company also sees value in networking at events like SIAL Startup Village, a prime platform for showcasing its products to investors and partners. “We applied to SIAL to promote our brand and develop partnerships. We hope to meet new partners, customers, and possibly investors,” Thebaud added. The Road Ahead With a strong foundation built on quality and innovation, JANE has big plans for the future. While the majority of its revenue currently comes from B2B and retail, the company is looking to expand its footprint and develop new products that continue to blend health with flavor. The global trend towards wellness is on their side, as more consumers prioritize functional foods and beverages daily.

Founded in 2019 by Birgit Dekkers and Jean-Bastien Bloch, Rival Foods is making waves in the food tech industry from its base in Amersfoort, The Netherlands. With a dedicated team of 18 employees, this startup aims to transform the market for plant-based meat alternatives. It offers diverse products, including chicken fillets and pulled chicken. Additionally, it is innovating with new options like tuna steaks and beef chunks. The Technology Behind the Taste At the heart of Rival Foods’ success is their patented “Shear Cell Technology,” developed in collaboration with Wageningen University. This unique approach replicates the fibrous texture of real meat, altogether ensuring an exceptional bite and consistency without additives. CCO Willem Spigt states, “Our innovations rival the conventional meat industry. We aim to provide high-quality plant-based substitutes that stand out in texture, taste, and ingredients.” Clean Ingredients for a Sustainable Future Rival Foods follows a clean-label philosophy, using basically just seven natural ingredients: water, textured plant protein (wheat gluten, soy, pea), natural flavors, salt, herbs, and spices. This commitment certainly boosts their nutritional value and meets rising consumer demand for transparency in food production. According to recent statistics, experts predict the plant-based meat market will reach $74.2 billion by 2027, with increasing consumer awareness of health and environmental issues. Rival Foods has strategically positioned itself to capitalize on this trend, especially in the B2B food service sector. Addressing Industry Gaps Spigt elaborates on the motivation behind their product development, stating, “The food service industry lacks qualitative meat alternatives that restaurants can place on their menus.” To address this, the founders aimed to create a B2B company that delivers high-quality plant-based substitutes with minimal clean-label ingredients. Rival Foods targets the food service industry, including restaurants, hotels, and catering companies. They aim to integrate innovative products into menus while reducing emissions and addressing climate change. Competing with the Best While Rival Foods faces competition from established players, they believe their unique approach sets them apart. “In the whole-cut segment, we produce and sell by far the highest quality on the market,” notes Spigt. Their focus on authentic texture and minimal ingredient lists generally positions them as a formidable contender in the plant-based space. Looking Ahead: Participation in SIAL Startup Invest Rival Foods has recently launched its products and is already seeing traction with listings in several countries. They are eager to showcase their innovations at the SIAL Startup Village event, one of the world’s most important food fairs. “We have high expectations for this trade fair in Paris this year,” Spigt shares, highlighting the opportunity to connect with potential clients from diverse customer groups within the food service industry. *Cover photo source