Our weekly column rounds up the latest sustainable food innovation news. This week, Future Food Quick Bites covers Vow’s retail debut of cultivated meat, Beyond Meat’s new European packaging, and India’s plant-based dairy launches.
New products and launches
Australian cultured meat firm Vow has announced the retail debut of its smoked Japanese quail spread under the Forged brand. It will be available to order online from October 30 in Sydney, marking only the second time consumers can buy cultivated meat for at-home use (on Saturday, Mission Barns will join the list in the US).
In a week full of meme stock frenzy and a Walmart expansion, plant-based giant Beyond Meat has now gained even more distribution in the US, with its signature beef mince and burger landing at celeb-favourite retailer Erewhon Market.
Across the Atlantic, Beyond Meat has unveiled new-look packaging for its entire product range in Europe. The light-green packs now use fewer materials for labelling and have more recycled content, while the trays use 35% less plastic and are recyclable. They’ve already begun rolling out, starting with the Netherlands, followed by the UK in November.
British player Squeaky Bean has launched Salmon Style Flakes in a Sweet Chilli Marinade at Sainsbury’s stores, with each 125g pack priced at £3.25.
UK plant-based milk brand Plenish, owned by Carlsberg Britvic, has introduced an oil- and additive-free oat milk with zero sugar, using a process that does away with breaking down the oats into natural sugars. It’s available at Waitrose for £2.35 per litre.
And Indian plant-based dairy startup 1.5 Degrees has expanded its range with cafe-style beverages, frozen sundaes, a collection of kulfis, and popsicles and sorbets.
Company and finance developments
US fermentation biomanufacturer Cellibre has received funding from German chemicals firm Symrise, which will focus on the scalable production of high-value ingredients across food, cosmetics and neutracuticals, starting with taste solutions and cosmetic actives.
NoMy Japan, the Hokkaido-based subsidiary of Norwegian Mycelium, has partnered with local food processor Kagome Co to explore the technical feasibility, sensory characteristics, and commercial viability of developing products with its koji-derived protein.
Portuguese-New Zealand company Nutrition from Water, known for its Marine Whey line of proteins, has received a €446,000 grant via the Algarve Recruitment of Highly Qualified Human Resources by Companies initiative, as part of the government’s Portugal 2030 plan.
Big Idea Ventures, Mars Petcare, AAK, Bühler, and Givaudan have selected three companies for the 2025 Next Generation Pet Food Program: Canadian microalgae nutrition startup Alt-Pro Advantage, Swedish fungi-based aquafeed producer Seaqure Labs, and Indian upcycled fermented ingredient maker Terramatter.
Research, policy and awards
Canadian government cluster Protein Industries Canada has appointed Tyler Groeneveld as its new CEO. He was previously the board chairman.
Also in Canada, Jennifer Côté, co-founder and CEO of cell-based dairy startup Opalia, has been named the Clean Tech Young Entrepreneur of the Year in an event hosted by the League of Innovators Accelerator and Manitoba Innovates.
In New Zealand, the share of citizens identifying as vegan or vegetarian collectively dropped by 12% in 2023 to 8% in 2024, with the gap even wider among Gen Z. In fact, only 22% of people said they want to reduce meat consumption, compared to 25% the year before.
Finally, Israeli cultivated seafood firm Forsea Foods has filed a patent with the European Patent Office covering a method to isolate fish embryonic stem cells and grow them into 3D organoids that can form both muscle and fat tissue, giving a glimpse into consistent, scalable production.
Check out last week’s Future Food Quick Bites.
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