Our weekly column rounds up the latest sustainable food innovation news. This week, Future Food Quick Bites covers Mission Barns’s cultivated pork launch, Quorn’s new foodservice range, and a cocoa-free chocolate cheesecake.
New products and launches
Having secured full regulatory approval for its cultivated pork fat, Mission Barns is finally kicking off its launch partnership with Fiorella Sunset in San Francisco. The restaurant is hosting its first pop-up dinner with the brand on September 9, followed by another event on September 23. Those interested in joining can enter the lottery.
Vegan nutritional shake maker Ka’Chava has unveiled a new strawberry flavour that blends freeze-dried organic strawberries with over 85 superfoods, nutrients and plant-based ingredients, including adaptogens, omega-3s and probiotics.
US non-dairy milk brand Malk Organics has reintroduced its pumpkin-spice-flavoured almond milk for the fall season, made with sprouted almonds, organic pumpkin, maple syrup, and spice blend including cinnamon, nutmeg, ginger, and cloves.
Also in the US, vegan wellness brand Univera has introduced a new format of its joint support supplement, RegeniCare. The Mango Stick Pack is a portable, on-the-go version available on its website for $34.99 per 30 sticks.
Portland-based ice cream company Salt & Straw has launched a dairy-free hazelnut cookies and cream to its lineup. It’s made from bourbon-vanilla-infused coconut cream, crushed sandwich cookies, and hazelnut butter fudge.
Across the Atlantic, Quorn‘s foodservice arm, QuornPro, has launched Kitchen Kings, a range of plant-based and gluten-free products to simplify menu planning for commercial kitchens, in the UK. Its inaugural products are savoury bites and vegan pieces.
And Danish cocoa-free chocolate maker Endless Food Co has teamed up with Stockholm eatery Urban Deli to roll out a chocolate cheesecake using its This Isn’t Chocolate (THIC) ingredient.
Company and finance updates
Global food giant Bunge has agreed to acquire the assets of International Flavors & Fragrances‘s (IFF) lecithin, soy protein concentrate, and soy crush businesses. The terms of the deal – set to close this year – were not disclosed, and it is subject to regulatory approval and customary closing conditions.
In New Zealand, Grater Goods owner Flip Grater has acquired plant-based meal delivery service Green Dinner Table, with the latter’s team staying on.
Canadian algal oil company Better Origin Ingredients has raised $1.25M in funding to become the go-to supplier of plant-based DHA, an omega-3 fatty acid. The firm claims it delivers the highest natural concentrations of DHA on the market.
Austrian 3D-printed mycoprotein startup Revo Foods has secured €1.6M ($1.86M) via its crowdfunding round on FunderNation, with 212 investors participating.
Swedish pea milk maker Sproud has achieved B Corp certification, having met “rigorous social and environmental standards”. It comes shortly after the brand’s rollout in Sainsbury’s stores across the UK.
UK startup Clean Food Group, which is using fermentation to make a palm oil alternative, has successfully completed a 60,000-litre commercial-scale production run, without building any new infrastructure.
Asian oat milk leader Oatside has lowered its suggested retail price by 25% in the Philippines to make plant-based milk more accessible. The one-litre Barista pack is now priced at ₱120 ($2.10) and the 200ml original variant costs ₱29 (50 cents) in supermarkets.
In the US, Paradox Cafe, regarded as Portland, Oregon’s first vegan diner, has shut its doors after more than 30 years in business, citing “many contributing factors that have been intensifying since Covid”.
Research and policy developments
The University of Reading has launched the Reading Alt Protein Project, a student-led initiative selected by the Good Food Institute, joining a global network of university projects advancing the future of sustainable proteins among students.
Speaking of universities, Japanese cellular agriculture leader IntergriCulture has shipped its cultivated meat starter kits to several institutes to make the tech more accessible to students. These include the National University of Singapore, Brown University, Johns Hopkins University, and the Polytechnic University of Turin.
Finally, a 3,000-person survey by Germany’s Max Rubner Institute has found that only 1% of its citizens follow a vegan diet. A slightly larger share (4%) are vegetarian, while 28% are flexitarian.
Check out last week’s Future Food Quick Bites.
The post Future Food Quick Bites: Cultivated Pork Debut, QuornPro & Cheaper Oat Milk appeared first on Green Queen.
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