In this week’s installment of Future Food Quick Bites, we explore the latest developments in the alternative protein and sustainable food industry. Noteworthy stories include Beyond Meat’s expansion efforts in Europe, a surge of activity in plant-based milk across the United States, and the debut of cultivated seafood on national television in Japan.
Product Launches and Expansions
Beyond Meat has made strides in its European operations by partnering with foodservice operator SSP Group to introduce the Beyond Burger at various UK airports and train stations. The burger will be available at 13 locations, including The Camden Bar & Kitchen at London Stansted and Brigg & Stow at Bristol Airport, with plans to expand to an additional six sites in December.
In Germany, Beyond Meat is expanding its reach from frozen products to chilled items at Edeka supermarkets, which will now carry a range of offerings, including burgers, mince, and sausages.
Bristol’s VeBurger, a local favorite, is set to open a second location on Whiteladies Road in Clifton, celebrating its launch by giving away 100 free vegan burgers on opening day.
In Atlanta, the Slutty Vegan restaurant in Birmingham is reopening under new ownership after a temporary closure. Founder Pinky Cole has gifted the establishment to Reatta Hall, its former general manager and a community member who has been with the company for three years.
London-based Grounded has launched its clean-label plant protein milkshakes in the United States, with Whole Foods Market stocking its chocolate and mint-chocolate flavors in 150 stores nationwide.
California’s Rebbl has introduced a new line of vegan protein shakes, featuring 26 grams of protein per bottle, made with EverPro, an upcycled barley protein from AB InBev’s EverGrain. These shakes come in chocolate, vanilla, and cookies and crème flavors.
In product innovation, California’s Nama has revealed the M1 Plant-Based Milk Maker, which claims to produce “barista-quality milk” in under two minutes, as well as infused oils, soups, and flavored waters. The device is priced at $400 in North America.
Edenesque, a New York-based brand, has launched its first line of “chef-crafted” milk alternatives, including unsweetened and barista oat milks, alongside a barista pistachio-cashew milk.
Elmhurst 1925 has introduced a limited-edition OatNog for the holiday season, created from a blend of oats and cashews.
In the children’s market, Danone-owned Silk has released a new oat milk designed for kids aged five and older, boasting 8 grams of protein per serving, along with DHA omega-3, choline, and prebiotics.
Italian vegan cheesemaker Dreamfarm has expanded its offerings with a new almond and cashew ricotta, available exclusively at Esselunga prior to a broader EU launch.
Australian company Pectin 360 is collaborating with The Original Juice Company to convert food waste into pectin and fiber, aiming to set up a pilot plant that could save over 10,000 tons of citrus peels and apple pomace waste annually.
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