Gourmet News

Matrix Meats Completes Seed Stage Round

Published January 5, 2021

Matrix Meats, Inc., the leader in the development of industry enabling nanofiber scaffolds for the cultivating of meat products has reported the completion of its seed stage round. This funding, which was oversubscribed, will allow the company to expand its scientific, manufacturing and business development teams, intensify the acquisition of customer/partners and further develop key strategic relationships within the cultivated meat market.

“We believe that our technology is an integral part of allowing the cultivated meat market to mature. Our innovative and programmable electro-spun nano-fiber scaffolds which replicate the extra cellular matrix of living organisms is backed by 50 awarded and pending patents. We will be expanding our efforts to assist our client/partners with accelerating their path to market,” said Eric Jenkusky, Matrix Meats’ Chief Executive Officer.

“Our technology allows us to control a number of variables in the manufacturing of the scaffolds such as fiber diameter, alignment, porosity, degradation rates as well as the addition of flavor, vitamins, minerals or growth factors,” added Dr. Jed Johnson, Chief Technology Officer, Matrix Meats, Inc.
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The seed stage round was led by Unovis Asset Management and further supported by CPT Capital, Siddhi Capital, Clear Current Capital and a special purpose vehicle (SPV) led by the Ikove Startup Nursery Fund. Matrix Meats was born of a joint venture partnership between the Ikove Startup Nursery and Nanofiber Solutions and has active development relationships with 14 cultivated meat producers from seven countries.

“For cellular agriculture to succeed at a global level, investments are needed in order to develop and build tools and technologies to scale the various development platforms,” said Mark Langley, Managing Partner at Unovis. “We believe Matrix Meats’ technology will play a key role in this ecosystem, and we’re thrilled to add to our growing toolbox of solutions to one of the biggest challenges we face in improving our food system.”

New Leadership Team at Laura Chenel, Marin French Cheese, St. Benoit Creamery

Published December 22, 2020

Laura Chenel Chevre, Inc., parent company to the brands Laura Chenel, Marin French Cheese Co. and St. Benoit Creamery, announces changes to its leadership team including the introduction of Chief Executive Officer Laure Chatard. Chatard has devoted her career to the specialty food industry and joins the trio of companies after eight years as the North American director of sales and marketing for Donsuemor, Inc., a division of St Michel North America, the U.S. office of France’s most popular cookie company. Chatard takes over from General Manager Philippe Chevrollier, who has been named North America Area Manager for Laiteries H. Triballat, parent company of Laura Chenel Chevre, Inc. and its trio of brands. In his new role, Chevrollier will work with Chatard to ensure a smooth transition and successful development of Laura Chenel, Marin French Cheese Co., and St. Benoit Creamery activities.

Laura Chenel Chevre, Inc.’s new executive team also includes the promotion of Manon Servouse to Director of Marketing; BJ Frank to Eastern Director of Sales; and Caroline DiGiusto to Marin French Cheese Co. Creamery Manager. New additions to the team include Felice Thorpe as Western Director of Sales and Francois Challet as Laura Chenel and St. Benoit Creamery Manager.

Laiteries H. Triballat purchased Laura Chenel Chevre, Inc. and its brand Laura Chenel in 2006, Marin French Cheese Co. in 2011 and St. Benoit Creamery in 2016. Its state-of-the-art creamery in Sonoma is the first LEED Gold-certified creamery in the country and reflects a shared commitment to crafting the best quality cheese in a sustainably conscious manner with the freshest milk from a network of family-owned farms. The award-winning cheeses, yogurts and dairy desserts produced by Laura Chenel, Marin French Cheese Co. and St. Benoit Creamery are rooted in French tradition but reflect the unique terroir of northern California.

Chevrollier says Laura Chenel Chevre, Inc. has been fortunate to attract passionate individuals who are dedicating their lives to the cheese and dairy world and the success of their unique brands. “I am a firm believer that what makes a team work is the individual commitment to the group effort. And I can tell you that, today, we have the right individuals for that. The Laura Chenel Chevre, Inc. team is today a good example of what a multicultural team of dedicated experts can achieve,“ he says.

Chief Executive Officer Laure Chatard spent eight years as the director of sales and marketing, North America of Donsuemor, Inc, a division of St Michel North America (Group St Michel Biscuits). Laure earned a Master of Business Administration (MBA) from California State University.

She has lived in the San Francisco Bay area for almost 20 years and has spent her entire professional career in the specialty food industry. Laure started her career as a West Coast sales representative at Fabrique Délices, a charcuterie and specialty meat manufacturer. She then took over direction of sales operations at Galaxy Desserts, part of Groupe Brioche Pasquier, and five years later at FullBloom Baking Co., now part of Aryzta North America.
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Director of Marketing Manon Servouse is originally from the Bordeaux region in France. Her interest in wine, specialty foods and cheese took her on a global journey working for notable brands such as Remy-Cointreau, Piper & Charles Heidsieck Champagne in France and a large British multinational food manufacturer, United Biscuits, makers of McVities biscuits and Jacob’s Cream Crackers. Manon’s love of cheese led her to Laiteries H. Triballat, working initially in France as the Rians cheese brand manager and then moving to the United States in 2016. Servouse has been a part of the Laiteries H. Triballat team for seven years, defining marketing brand strategy, innovation, and positioning.

Western Director of Sales Felice Thorpe grew up on a farm in Bolinas, California, and has strong roots in California agriculture. She is the current President of the California Artisan Cheese Guild and passionate about handcrafted foods. She graduated from Mons Academie Opus Caseus and is a former cheese judge for the Good Food Foundation.

Eastern Director of Sales BJ Frank has lived and worked in Washington, D.C., for more than 20 years and entered the specialty foods industry after a long and distinguished career in federal government including eight years as director of operations for the First Lady’s Office at the White House.

Laura Chenel and St. Benoit Creamery Manager Francois Challet joins Laura Chenel Chevre, Inc. with more than 35 years’ experience in the cheese and dairy industry, most recently as production manager at Fromageries Des Chaumes. Among his previous jobs, he worked for Savencia Cheese & Dairy in Japan and Alta Dena Dairy in California. Challet will oversee all facets of production for Laura Chenel’s award-winning cheeses and St. Benoit Creamery’s yogurts and dairy desserts.

Marin French Cheese Co. Creamery Manager Caroline DiGiusto has spent the last three years managing research and development for Laura Chenel fresh and aged goat cheeses, Marin French Cheese Co. soft-ripened cow’s milk cheeses and St. Benoit Creamery’s milk, yogurt, and desserts. Driven by a passion for science and food, she studied for three years at a specialized French dairy school, the “Ecole Nationale Industrie Laitiere,” learning all facets of microbiology, cheese cultures, chemistry, and processes required to make traditional artisan cheeses. Following this experience, she went on to gain her engineering degree in Food Science & Technology. In her new role DiGiusto will oversee all aspects of Marin French Cheese Co. operations.

Better-for-you Breakfast Cookies from a Minnesota Mom

Published December 18, 2020

By Lorrie Baumann

Kakookies is a brand of better-for-you individually packaged cookies that are kind to those whose dietary needs don’t allow for gluten or animal-based products. The brand was invented by a Minnesota mom who developed the cookies eight years ago as a care-package gift for her daughter, a collegiate cyclist. “Cookies – it just seemed like it was the obvious thing for a mom to do, to send cookies, but it needed to be a healthier option,” said Sue Kakuk, the Owner of Kakookies and a two-time finalist in the Pillsbury Bake-Off competition. “I started sending her cookies, oatmeal-based with nuts and seeds, something that was packed with healthier ingredients that would satisfy her hunger.”

The baking started when Kakuk became aware that her daughter’s cycling team was breakfasting on competition days with a stop at a convenience store on their way to a race. She didn’t want her hungry daughter competing on the dubious nourishment provided by the products that were generally available in convenience stores at that time, so she started baking oatmeal cookies that she could offer her daughter as a portable breakfast option. “I didn’t want to be sending them boxes of over-processed snack bars,” she said.

Her daughter started sharing them with the other members of her cycling team, and the cookies became popular. “We started hosting athletic teams, primarily cycling teams,” Kakuk said. “I just called them a breakfast cookie at the time.”

Some of those cyclists declined the cookies because they were following diets that didn’t permit them – some were following a gluten-free regimen, and some were vegans. Kakuk did some research into products that she could buy at the supermarket to offer those who couldn’t eat her cookies, but she didn’t like what she found. “A lot of those diet-specific products didn’t have much nutritional value,” she said.
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She decided to make use of the recipe development skills that had served her so well during her competition in the Pillsbury Bake-Offs to adapt her cookie recipe to meet the needs of her guests who couldn’t eat the original version. “It was never really intended to be a vegan gluten-free cookie – it just turned out that way,” she said. The result is a cookie based on nuts, seeds and oats and shortened with coconut oil. The recipe is based on simple, whole ingredients instead of the protein powder and other highly processed ingredients that are added to many other products targeted at athletes. “It still has that cookie texture, but it’s that nice clean label, better-for-you grab-and-go snack,” Kakuk said. “You’re really getting the nutrition of an energy bar, but you get the deliciousness and the comfort of eating a cookie…. It really does satisfy your hunger and sustain your energy.”

Kakookies are now offered in five flavors. Each individually wrapped cookie offers about 200 calories, and the first ingredient in the label list is gluten-free oats. Boundary Waters Blueberry is nut free – sunflower seeds substitute in that flavor for the nuts that are used in the other recipes – and is a best seller in coffee shops. The flavor was inspired by the trail mixes that Kakuk had prepared to take along on outdoor adventures, starting from the days that she was a summer camp counselor during her teen years and then a student at Western Washington University, which she chose partly because its location offered her the chance to canoe on Puget Sound and hike in the Cascade Mountains. She now satisfies that urge for adventures in the outdoors by canoeing in the Boundary Waters. “I think anybody that travels as an athlete or a busy family – you just want to have a variety of snacks. To be able to eat a cookie and enjoy it and feel good about eating it and having it satisfy your hunger – it just feels good to eat it,” she said.”A lot of families, for whatever reason, need something quick to run out the door – our cookies are basically a bowl of oatmeal, but it’s in a cookie form.”

Each Cashew Blondie cookie offers 5 grams of plant-based protein from oats, cashews and chia seeds. Dark Chocolate Cranberry is the flavor most appropriate to enjoy at the end of the day with a glass of red wine. The newest flavor is Peanut Butter Chocolate Chip – a little bit of a departure for the brand, since Kakuk usually prefers working with slightly less traditional flavors. “But on the other hand, it’s an awesome-tasting cookie,” she said.

None of the varieties contains any flour, eggs or dairy. They’re all certified gluten free and soy free. “Even though it’s allergy-friendly, you’d be surprised,” Kakuk said. “They just taste like an oatmeal cookie that’s full of flavor. When you take out all the processed fillers, you’re able to taste the wonderful, wholesome, all-natural ingredients.”
Kakookies is available nationwide through the company’s website and through regional and national distributors for the foodservice channel. It’s widely sold in college campus stores and dining rooms and in resorts and other hospitality venues. For more information, visit www.kakookies.com.