In our regular feature, we delve into the latest advancements and trends within the alternative protein and sustainable food sector. This edition of Future Food Trends highlights Starbucks’ anticipated partnership with Oatly, vegan certifications for hospitality businesses, and the inauguration of Bezos Earth Fund’s innovative protein center.
New Offerings and Launches
Starbucks is set to introduce a vegan cinnamon crumble Frappuccino featuring Oatly’s vanilla Oat Whip on its summer menu, offering customers a complimentary substitution, marking a notable shift in the coffee giant’s policies. Additionally, the chain will unveil a non-dairy vanilla sweet cream cold brew, along with free plant-based cold foam alternatives for its core beverages.
Oatly has launched its 1.5-liter barista milk in the UK, a move hinted at during its recent investor earnings call.
The Coconut Collaborative has revealed the UK’s inaugural vegan yogurt and granola topper.
Hownd, a British vegan pet food manufacturer, has secured placement for three hypoallergenic functional treat ranges at Pets at Home, set to hit stores nationwide in September.
Sun Bear Biofuture, a UK startup, has joined the ranks of companies providing sustainable alternatives to palm oil. Its deforestation-free innovation, derived from fermentation and utilizing agricultural sidestreams as feedstocks, aims to combat environmental degradation.
Beyond Meat has introduced a new product in the UK: the spicy jalapeño burger, available at select Tesco and Sainsbury’s stores, with a frozen version slated for release at 200 locations each in September.
In the US, Tomorrow Farms’ animal-free milk, Bored Cow, leveraging Perfect Day’s precision-fermented whey protein, has expanded into 2,000 new stores nationwide, now offering additional 11oz packaging for the original flavor and four-packs available at various retailers.
Vegan Hospitality, a consultancy network, has launched a global certification program for tourism and hospitality companies, providing expert strategy consulting, online staff training, promotional support, and complimentary auditing.
Planteneers, a German plant-based producer, has unveiled a range of vegan desserts in Germany, positioned as “healthy but indulgent” alternatives to dairy offerings.
LSG Group, a German airline caterer, has partnered with Unilever-owned plant-based meat brand The Vegetarian Butcher to offer vegan meal options for onboard dining.
Spanish meat analogues manufacturer Heura and vegan cheese giant Violife have collaborated with Vueling Airlines to introduce a plant-based burger to the carrier’s summer menu, priced at €8.50.
Prague welcomes Bezmasna, a new plant-based butchery in the Letná district, offering meatloafs, cold cuts, deli salads, and Czech sandwiches.
Singaporean startup Jiro-Meat aims to commercialize its upcycled plant-based meat made from okara, the fibrous pulp leftover from soy milk and tofu production, within the next six months.
Nestlé has launched a limited-edition edible plant-based fork for its Maggi cup noodles in India. The two-piece fork, made from wheat flour and salt, is a sustainable alternative to traditional plastic utensils.
Financial and Company Updates
The Bezos Earth Fund has inaugurated its inaugural Center for Sustainable Protein at North Carolina State University, supported by a $30 million fund. The center aims to advance alternative protein production and commercialization, with Believer Meats joining as a partner.
Planteneers has established a Customer Center of Excellence in Aurora, Illinois, as part of its North American expansion. The facility will facilitate customer collaboration on product development and create ingredient solutions, including a plant-based meat laboratory soon to be complemented by one for alternative dairy products.
Indian vegan seafood player SeaSpire has rebranded to PROT, expanding into other plant protein sources. Its alt-seafood lineup has been relaunched as a ‘Gill-t Free’ range ahead of World Ocean Day, backed by Veganuary India’s Fish-Free Week campaign.
Danish plant protein powder Nutrumami has concluded a €450,000 seed funding round to expand its team and prepare for market launch.
Policy and Research Developments
A survey conducted by YouGov, encompassing 9,272 participants, indicates that if cultivated meat achieved parity with conventional meat, only half of respondents would continue consuming the latter. Approximately a quarter of respondents remain uncertain about their dietary choices, marking an improvement from the 40% who previously stated they would ‘definitely not’ consume cultivated meat. Meanwhile, opinions on bans regarding these products remain sharply divided among Americans.
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