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Dear friend,

For this week's newsletter, we're serving you a very special 5-course menu of the very best news and stories about the world of sustainable food innovation.
Amuse bouche

The Beyond Burger, the vegan patty produced by California-based food startup Beyond Meat, hit Dutch supermarkets earlier this week


This was also the week of Beyond Meat's much-awaited IPO. Despite losses, the company is now valued at close to $3.8 B
making it a big, fat unicorn riding happily in the alt-meat field 



We interviewed Josh Tetrick, the CEO and founder of JUST, one of the most ambitious food startups out there at the moment
Bruce Friedrich, the CEO of leading vegan organization The Good Food Institute, said that the first cell-cultured meat will cost about $ 50 and that it will become available in 2020. But JUST says it will start selling cultured chicken nuggets by the end of this year

The delightful renaissance of "forced rhubarb", a vegetable deprived of sunlight for extra sweetness
Wine pairing

What could be non-vegan about wine that, in the end, is just fermented grape juice? Well, some animal derivates can still end up in your bottle
Beyond Meat after the IPO
Our loyal reader Marcus forwarded the newsletter to 5 (!) friends and won the wonderful Kinder hoodie we promised last week.
Did a friend (probably Marcus) forward you this newsletter? You can sign up for it here
That's all from me, bon appétit!
With Kindest regards,
Copyright © 2019 Kinder, All rights reserved.

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