$950M Pumped into Food Tech in Aug, Chinese Consumer Apps Burn Out: Weekly Top Stories

Every week we curate and deliver the latest food tech and innovation news, trends and research to our readers’ inboxes. Tracking the top technology and innovation happenings across agriculture, CPG, retail, restaurants, cooking and health, our newsletter is the absolute easiest way to stay on top of the emerging sector.

From $950M being pumped into the food tech sector in August to online farmers market startup Farmigo raising $16M, these are last week’s top food tech news and innovation stories. Like what you read? Feast your eyes on the full newsletter here. Or better yet, sign up for Food+Tech Bytes and get the latest and greatest in food tech delivered to your inbox every week.

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1. Food Tech Media Startup Funding, M&A and Partnerships: August 2015

The food tech sector pulled in $950M across 26 global deals in August with companies outside of the U.S. raising 95 percent of the total capital.

2. 13 Startups Pioneering the Future of Protein

An inside look at the companies that are pioneering sustainable animal protein alternatives to feed the world.

3. 10 Steps to Getting into Whole Foods: #3 Develop a Standout Brand

After you’ve gotten feedback and scaled your product, you need to focus on brand. Bandar Foods shares tips for branding success in #3 of our Secret Sauces Series.

4. Farmigo Raises $16M For A New Approach To The Farmers’ Market – TechCrunch

The Series B was led by Formation 8, with participation from existing investors Benchmark and Sherbrooke Capital.

5. Chinese Consumer Apps Burn Out in Price War – Wall Street Journal

Scores of ‘online-to-offline’ apps fold after running out of cash and failing to raise more.

6. ZeroCater Says 20 Of Its Small Catering, Restaurant Partners Have Done $1M+ In Revenues –TechCrunch

The office food-delivery startup has done $100M in sales so far and it has raised $1.5M to date.

7. These RadicleFarm Salad Greens Keep Growing on Your Kitchen Counter – Civil Eats

Although they’re harder to pack and transport, living salad greens could stay safer and taste fresh longer.

8. Why World Leaders Dined on Trash at the U.N. – Washington Post

New York chef Dan Barber and former White House chef Sam Kass created a meal entirely made of food waste to help shed light on the effects it has on the climate crisis.