Our weekly column rounds up the latest sustainable food innovation news. This week, Future Food Quick Bites covers the Science Museum’s future food exhibit, Beyond Steak’s UK debut, and a Dutch public-private plant-based partnership.
New products and launches
In London, the Science Museum will host a Future of Food exhibit from July 24, featuring Aleph Farms‘s cultivated beef steak, the oldest sample of Quorn‘s burger from 1981, Clean Food Group‘s yeast-derived palm oil alternative, and more.
British YouTubers James Marriott and Will Lenney (aka Willne) have launched Rodd’s, a dairy-free ready-to-drink brand featuring an iced latte, waffle latte, and a vanilla matcha latte, all made with oat milk. They’re available at 300 Sainsbury’s stores for £2.20 per 250ml bottle.
Rude Health has released a “clean deck” iced coffee range, with its Oat Latte Iced Coffee and Mocha Iced Coffee aiming to address ultra-processing fears. They’re available for £3.75 per 750ml pack.
In more oat milk news from the UK, new startup Via Nature has rolled out Oat Shaker, a line described as a “snack in a bottle”. It comes in Banana & Coconut, Matcha & Pineapple and Blueberry & Açaí flavours, and can be found at Sainsbury’s for £4 per 750ml.
Beyond Meat‘s vegan steak pieces have made it into the UK, rolling out at 650 Tesco stores to align with British Sandwich Week (May 19-25), priced at £4.50 per 160g pack.
Vegan chocolate maker NOMO has released Salted Popcorn and Birthday Cake flavours in UK supermarkets, which are available in 32g and 127g bars, respectively.
New Zealand-based Nutrition from Water has released a Ready-To-Bake Sponge Cake Premix from its Marine Whey 50 algae protein.
French luxury pastry maker Maison Linotte has unveiled Purely, a premium vegan butter for professionals and baking enthusiasts. Described as a clean-label product, it contains no palm oil and can be used as a 1:1 replacement for dairy butter. It has a neutral flavour and colour, and reduces emissions by 82%.
Italian almond-based cheesemaker Dreamfarm has debuted vegan Ciliegine, or mini mozzarella balls, at the TuttoFood fair in Milan. They will roll out at Esselunga stores, with each 120g pack containing 12 balls.
Also in the non-dairy world, Canada’s Daiya has reformulated its cream cheese and Deluxe Mac & Cheese lines with its new fermented oat cream. It has also added a Cinnamon Twist flavour to the former range.
And in the US, Dr. Praeger’s is launching two frozen vegan snacks – Taco Stars and Ranch Crunchy Veggie Fries – at Target stores this month.
Policy, company and finance developments
Belgium’s Bolder Foods, which was working on a mycelium ingredient for better vegan cheese, has ceased operations after failing to close its funding round.
In the Netherlands, Wageningen University & Research, Jumbo, Intersnack Group, Alpro, HAK, and The Vegetarian Butcher have launched a two-year public-private partnership called Shifting Shelves, which aims to increase the uptake of plant-based meat and dairy, legumes, and nuts via literature reviews, consumer research, and virtual and in-store supermarket tests.
Berlin-based startup Cultimate Foods has received funding from the Investitionsbank Berlin, co-financed by the European Regional Development Fund, to scale up its cultivated animal fat.
Denmark’s Ferm Food has earned EU authorisation to sell its fermented rapeseed cake as a food ingredient. A byproduct of canola oil production, it contains 28-30% protein and can be used in bread, cakes, and plant-based products.
Abhay Rangan, co-founder and former CEO of Indian plant-based dairy startup One Good (now part of Nourish You), has joined German cultivated milk startup Senara as its chief business officer.
Finally, UK tempeh brand Better Nature has hired Helen Atkinson as its new head of sales. She has previously worked at Dr Oetker, Noble Foods and Bel Group.
Check out last week’s Future Food Quick Bites.
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