Future Food Quick Bites: Clean Protein Shakes, Fitgreenmind & MeatOut Day

From greenqueen.com.hk

By Anay Mridul

Our weekly column rounds up the latest sustainable food innovation news. This week, Future Food Quick Bites covers Elmhurst 1925’s new protein shakes, Fitgreenmind’s vegan documentary, and Japan’s new cell ag communication guide.

New products and launches

Plant-based milk pioneer Elmhurst 1925 has entered the protein wars with Clean Protein, a line of protein shakes with 27g of mung and pea protein per 11oz carton. They’re available in pistachio crème, strawberries and cream, vanilla, and sea salt chocolate flavours on its website for $9.98 for a pack of two, with a Sprouts Farmers Market rollout set for April-end.

Courtesy: Elmhurst 1925

US plant-based egg start-up Crafty Counter has expanded its Wundereggs line into the hot food space, launching a ready-to-heat vegan chorizo and egg scramble made with hemp hearts and fava beans. It’s available at Whole Foods Market for $7.99, and supplies 36g of protein and 14g of fibre per cup.

Vegan influencer Maya Leinenbach, who leads the Fitgreenmind blog and social channels, has featured in Better Than Beef, a new documentary film by ARD Mediathek, which entails the 21-year-old veganising the favourite tapas of former German footballer René Adler in Mallorca.

Courtesy: ARD Mediathek

And Denmark’s Matr Foods has rolled out its mycelium meat products at the stores of Coop subsidiaries Kvickly and SuperBrugse across the nation.

Company and finance news

Dutch startup Time-Travelling Milkman, which makes a sunflower-seed-based dairy fat, has appointed Matthijs Sillevis Smitt as its new CEO. He has previously held marketing roles at Johnson & Johnson and Reckitt.

Building on its sustainability goals, Lidl GB has set a new ambition to cut food waste by 70% by the end of the 2030 financial year, since it’s on track to achieve its 2025 goal of a 50% reduction. 

New York-based plant protein bar brand Aloha has kicked off a national Taste That Grows campaign to spotlight its ingredient-first approach and distance itself from the ultra-processed narrative.

Research, policy and awards

Maryland Governor Wes Moore has officially proclaimed March 20 as MeatOut Day, encouraging state residents to eat plant-based food for the day, as part of an initiative with the Farm Animal Rights Movement. But the move has faced backlash from farmers and some Congress members.

Courtesy: Macel’s Plant-Based Butcher & Deli

Finally, Los Angeles vegan eatery Maciel’s Plant-Based Butcher & Deli has been named the best sandwich shop in California by Only In Your State.

The Japan Association for Cellular Agriculture has established a communication policy for cell-cultivated foods in the country, outlining recommended terminologies for the industry to battle potentially misleading consumer language.

Finally, UK plant-based marketing initiative Meat Free Made Easy and Tesco Media have been shortlisted for a Campaign UK Media Award.

https://www.greenqueen.com.hk/future-food-quick-bites-clean-protein-shakes-fitgreenmind-meatout-day/

How This Vegan Chef Is Using Frybread Cheeseburgers to Lead an Indigenous Food Revolution

From vegnews.com

Blending ancestral knowledge with Ital-inspired cooking, Jemez Pueblo chef Tina Archuleta is reshaping Native foodways in Albuquerque—one blue corn waffle, green chile burger, and composted scrap at a time

Near downtown Albuquerque, NM, the scent of blue corn and red chilis drifts from a small café that’s redefining Indigenous cuisine for a new generation. At Itality, chef and owner Tina Archuleta is merging Pueblo foodways with plant-based cooking—crafting dishes that honour both land and lineage while advancing a broader movement rooted in health, sustainability, and food sovereignty.

                                                                                   Itality | photo illustration by Richard Bowie

An idea born from a food desert

Archuleta, a Jemez Pueblo native, began her journey two decades ago selling burritos in her community. As her worldview evolved, she embraced a plant-based diet—but found that maintaining it in Jemez was difficult. Many Pueblo communities are considered food deserts, with limited access to affordable, healthy grocery options. Frustrated by this lack of healthy food access, Archuleta began preparing her own food, determined to bring nourishing plant-based meals to the community. That commitment eventually grew into Itality, her Albuquerque restaurant serving whole, plant-based Pueblo cuisine.

Her cooking draws deeply from the ancestral knowledge of her culture, especially the Three Sisters—corn, beans, and squash—a historic and self-sustaining agricultural system that nourishes both soil and community. In Pueblo traditions, agriculture is central, and children grow up learning food preparation skills that connect seed to plate. Archuleta weaves this longstanding plant-based foundation with the Ital philosophy, a Rasta way of being that emphasizes natural, unprocessed foods and minimizing waste. For her, the blend forms a “lifeway,” not just a menu. And the results are as nourishing as they are delicious. Lion’s mane pozole served with  fresh zotah bayla (oven bread); New Mexico-style green chile cheeseburgers made from beans and quinoa served on frybread; and crisp, blue corn-pepita waffles topped with fried oyster mushrooms and red chili maple syrup.

But more than just serving from-scratch, plant-based meals, Archuleta is leading a movement toward food sovereignty and environmental responsibility.

Making food and change

                                                                                                                                               Itality

Ingredients are responsibly sourced, including from Native farmers, and all dishes are made from scratch. Eco-friendly products are used throughout the space, and composting is part of the daily process—keeping roughly 80 pounds of food waste out of landfills each week. Supporting Itality, the team emphasizes, means supporting more than a restaurant; it means participating in a movement that prioritizes care for the Earth.

She also challenges common assumptions about global food history by centering Indigenous ingredients and techniques. “I’d say 70 to 80 percent of the foods we know today were cultivated in the Americas—I think people overlook that,” she told Edible New Mexico. “We tend to associate chocolate with Belgium or potatoes with Ireland. So I’m reeling that back in … and representing food that is Indigenous made in an Indigenous way.”

As the only fully vegan Indigenous restaurant in the US, Itality stands out for its mission as much as its menu: a mission to feed, teach, and heal—leaving diners nourished, full, and carrying a bit of wisdom home with them.

https://vegnews.com/itality-tina-archuleta

This Everyday Plant Food May Do More For Your Health Than You Think

From plantbasednews.org

If you eat enough of it, that is 

Many people following plant-forward and vegan diets think they’re doing reasonably well when it comes to healthy eating. Plenty of vegetables. Some whole grains. Maybe a handful of mushrooms tossed into a stir-fry every now and then. But according to new research highlighted by Plant Based Science London, that casual approach may be falling far short. When it comes to the health benefits of mushrooms, the difference between “some” and “enough” appears to matter far more than we realised.

Plant Based Science London is known for its clear, research-driven YouTube videos that break down complex nutrition studies into practical takeaways. In a recent video, the channel dives into emerging evidence showing that mushrooms can support cardiometabolic health and immune defence – but only when eaten in meaningful amounts. The problem? Most people aren’t even close.

What the research looked at

Research suggests mushrooms may support heart health and immune defence when eaten regularly and in sufficient, cooked amounts - Media Credit: Adobe Stock

Researchers analysed 22 human studies to better understand how mushroom intake affects measurable health outcomes. These included markers of immune function, metabolic health, and cardiovascular risk.

The findings are striking not only because of the benefits observed, but also because participants did not make major changes to their diets or lifestyles. Mushrooms were simply added to what they were already eating.

Among the most consistent results was a reduction in triglyceride levels when mushrooms became part of participants’ regular diets.

Why triglycerides matter, even on a plant-based diet

High triglycerides are often associated with diets high in refined carbohydrates, excess calories, or alcohol. But they can also be a frustration for people eating mostly plant-based foods.

This finding feels especially relevant; reductions in triglycerides appeared “when mushrooms were added to participants’ regular diet without major lifestyle changes.” That matters because elevated triglycerides are a known risk factor for heart disease and metabolic dysfunction.

In other words, mushrooms may offer a simple, food-based tool for improving lipid markers, something many plant-based eaters actively work to manage.

A boost to the body’s first line of immune defence

Adobe StockRegular mushroom intake has been linked to lower triglyceride levels and increased IgA, a key marker of the body’s first line of immune defence

Even more compelling is what the studies show about immune health. Several trials reported increases in salivary immunoglobulin A, or IgA, after regular mushroom intake.

Salivary IgA is the first line of defence against respiratory tract infections such as pneumonia and influenza. IgA plays a key role in mucosal immunity, helping block pathogens before they enter the bloodstream.

IgA works through a process called immune exclusion where it binds to pathogens and toxins, preventing them from adhering to and penetrating mucosal surfaces and entering your bloodstream.

In short, higher IgA levels mean a stronger barrier against infection at the mouth, gut, and airways.

How much we’re eating versus how much we need

This is where the gap becomes impossible to ignore. Experimental doses in the studies ranged from 13 to 300 grams of mushrooms per day. Meanwhile, average mushroom consumption in the US is just four grams per day, roughly 1.5 kilograms per year.

To put that into perspective, 100 grams of cooked mushrooms equals about half a cup of white button mushrooms. The highest doses studied would be closer to one cup cooked, or roughly 14 mushrooms.

One study followed 24 healthy volunteers who consumed 100 grams of blanched white button mushrooms daily for one week. The results were dramatic. Their IgA secretion rate rose by 53% in just one week and 56% in week two compared to baseline.

The researchers concluded that because IgA is critical for gut and airway defence, this suggests mushrooms can meaningfully strengthen immune protection – if eaten in sufficient quantities.

Safety, cooking, and practical takeaways

Importantly, the review found no evidence of harm. The study notes, “No evidence indicated negative effects of consuming mushrooms on any outcome of interest.”

Mushrooms should never be eaten raw due to agaritine, a potentially carcinogenic compound. Cooking significantly reduces this risk, making cooked mushrooms the clear choice.

So how much should we aim for? Based on the research, the sweet spot appears to be between half a cup and one cup of cooked mushrooms per day to unlock the full range of mushroom health benefits.

For a food that’s affordable, versatile, and already familiar, the takeaway is simple. Mushrooms aren’t just a garnish. When eaten in the right amounts, they may play a meaningful role in supporting heart health, immune defence, and overall metabolic well-being.

https://plantbasednews.org/lifestyle/food/everyday-plant-food-for-your-health/

The 31 words that can no longer be used on Vegan products, according to the EU: “Burgers” & “Sausages” saved

From en.protothema.gr

The vegan...“gyro” and the labelling of many other products led the EU to ban companies from using certain words on plant-based products

Takeawaysby Protothema AI

• The European Union has banned 31 words on vegan product packaging, including terms like "steak" and "liver".
• The EU aims to support farmers by protecting names associated with meat products.
• Terms like "burger" and "sausage" will remain allowed for vegetarian and vegan foods.
• A three-year transitional period is granted for producers to adapt to the new labelling rules.
• The agreement still requires formal approval and a final vote in the European Parliament.

The European Union has banned 31 words on vegan product packaging, aiming—according to the EU—to support farmers who now hold protected names such as “steak” and “liver,” among others.

EU lawmakers agreed to prohibit the use of names associated with meat, such as “steak” and “bacon,” for vegetarian and vegan foods, but terms like “burgers” and “sausages” will remain allowed. On March 5, the EU reached a compromise regarding rules for food labelling, although critics argue that the legislation introduces unnecessary complexity.

The 31 Words Banned for Vegan Products

The EU has agreed to prohibit vegetarian and vegan foods from using the following terms:

beef, veal, pork, poultry, chicken, turkey, duck, goose, lamb, sheep, mutton, goat, chicken drumstick, fillet (veal), sirloin, flank, pork fillet, steak, ribs, shoulder, shank, rib chop, wing, breast, liver, thigh, brisket, ribeye, T-bone, knuckle, and bacon.

Despite being among the most popular, the EU decision allows companies to continue using terms like “burger” (or “veggie burger”) and “sausage” on their labels. This means products advertised as “vegetarian burgers” or “vegan sausages” will still appear in supermarkets.

The restrictions also extend to “cultivated meat” (meat produced from animal cells), even though it is not yet commercially available.

The EU has agreed to a three-year transitional period, allowing producers to sell existing stock and adapt to the new rules.

However, the agreement still requires formal approval, followed by a final vote in the European Parliament plenary—meaning last-minute changes are still possible.

Why Certain Words Are Banned on Vegan Products

The European Council and European Parliament reached a provisional agreement aimed at giving farmers a “stronger negotiating position” in the food supply chain. In addition to making written contracts between farmers and buyers a general requirement, the amendment to the common organization of agricultural markets also strengthens protection of terms referring to meat.

French MEP Céline Hervieux-Imbert led the push to regulate plant-based labelling, calling the agreement an “undeniable success for our farmers.” “By securing the use of terms like ‘steak’ and ‘liver’ for our farmers’ products and committing to expand the list in future negotiations, the Parliament has taken a decisive step forward,” she added. Hervieux-Imbert argued that stricter rules on these terms will help preserve agricultural and culinary heritage.

Cypriot Agriculture Minister Maria Panayiotou, holding the rotating EU presidency, said: “By improving support for farmers and strengthening the role of producer organizations, we provide farmers with additional tools to secure a more predictable and sustainable future.”

Longstanding Debate Over Plant-Based Food Labels

The question of how plant-based foods can be labelled has been debated across the EU for years. In 2020, the European Parliament rejected an earlier proposal, known as “Amendment 165,” which sought to ban terms like “burger,” “sausage,” and “steak” for plant-based foods.

At that time, supporters argued that familiar names helped consumers understand how the products could be used in cooking.

Similar rules already apply to dairy substitutes in the EU, where plant-based products cannot be labelled “milk,” “cheese,” or “yogurt,” with limited exceptions such as coconut milk or peanut butter.

Proponents of the new restrictions argue they help protect livestock farmers and prevent unfair competition. Critics say the rules are unnecessary and may cause confusion rather than prevent it.

Criticism of the EU Decision: “Consumers Will Be Confused”

Dutch Green MEP Anna Strolenberg said she was relieved that the proposed ban on terms like “veggie burger” did not pass but criticized the inclusion of other words on the prohibited list.

Consumer groups have also voiced concerns. Augustin Reyna, Director General of the European Consumer Organization (BEUC), said the restrictions could make it harder for consumers trying to include more plant-based foods in their diets.

Supporters of plant-based labelling argue that there is little evidence that consumers struggle to distinguish meat from vegan products. According to a 2025 survey by Radar, 96% of respondents said they could clearly tell the difference between vegan sausages and meat sausages, while 75% reported no confusion about plant-based labelling.

Supporters argue that familiar food terms simply help consumers understand how products can be cooked or used—for example, whether something is shaped like a burger or intended for a sandwich.

https://en.protothema.gr/2026/03/17/the-31-words-that-can-no-longer-be-used-on-vegan-products-according-to-the-eu-burgers-sausages-saved/

5 Vegan superfoods that are healthier and more protein-packed than eggs

From msn.com/en-in

Eggs have long been considered a powerhouse of nutrition, especially for their high protein content and essential nutrients. However, several vegan superfoods not only provide more protein per serving but also come packed with additional fibre, antioxidants, and healthy fats, making them an excellent plant-based alternative.

                                                     5 Vegan superfoods that are healthier and more protein-packed than eggs

1. CHIA SEEDS THE COMPLETE PROTEIN POWERHOUSE

Protein Content: 16g per 100g

Why it's better

Chia seeds are a complete protein, meaning they contain all nine essential amino acids that the body needs.

They are rich in omega-3 fatty acids, which are great for brain and heart health.

High in fibre, which aids digestion and promotes gut health.

How to use

Make chia pudding by soaking them in plant-based milk overnight.

Add to smoothies, oatmeal, or sprinkle on salads for extra nutrition.

2. HEMP SEEDS RICH IN PROTEIN & HEALTHY FATS

Protein Content: 31g per 100g

Why it's better

• More than 5x the protein of eggs per 100g

• Loaded with omega-3 and omega-6 fatty acids, which support brain and joint health.

• Contains iron, magnesium, and B vitamins, making it a nutrient-dense food.

How to use

Blend into smoothies for a creamy texture.

Sprinkle on avocado toast, and salads, or mix into granola.

3. LENTILS THE PROTEIN-PACKED LEGUME

Protein Content: 25g per 100g

Why it's better

• Lentils contain more protein per serving than eggs, making them a staple for plant-based diets.

• High in iron and folate, which support red blood cell production.

• Rich in fibre, keeping you full for longer and supporting digestion.

How to use

• Make a hearty lentil soup or curry.

• Use in salads, burgers, or stews for an extra protein boost.

4. QUINOA THE PROTEIN-RICH SUPER GRAIN

Protein content: 8g per 1 cup cooked

Why it's better

• Unlike most grains, quinoa is a complete protein, containing all essential amino acids.

• Gluten-free and packed with iron, magnesium, and antioxidants.

• Helps regulate blood sugar levels and provides sustained energy.

How to use

Use as a base for grain bowls, salads, or stir-fries.

Swap rice with quinoa for an extra protein boost.

5. SPIRULINA THE MOST NUTRIENT-DENSE SUPERFOOD

Protein Content: 57g per 100g

Why it's better

• Spirulina has almost 10 times more protein than eggs per 100g

• Contains vitamin B12, iron, and chlorophyll, which support energy production and detoxification.

• Acts as a natural antioxidant and immune booster.

How to use

Add 1-2 teaspoons of spirulina powder to smoothies or juices.

Mix into energy balls or protein bars.

These vegan superfoods offer more protein, fibre, and essential nutrients than eggs while being cholesterol-free and packed with antioxidants. Whether you're plant-based, allergic to eggs, or just looking for healthier alternatives, incorporating these superfoods into your diet will fuel your body and boost your health.

https://www.msn.com/en-in/health/health-news/5-vegan-superfoods-that-are-healthier-and-more-protein-packed-than-eggs/ar-AA1Befzs?cvid=AD7CB7591AF149948FFEB01ACA5E4C10&ocid=hpmsn&apiversion=v2&domshim=1&noservercache=1&noservertelemetry=1&batchservertelemetry=1&renderwebcomponents=1&wcseo=1 

Beyond Meat CEO Says ‘It’s Just Not The Moment For Plant-Based Meat’ After Rebrand

From plantbasednews.org

Beyond recently dropped "meat" from its name and expanded its high-protein fizzy drink line 

Beyond Meat CEO Ethan Brown has said, “It’s just not the moment for plant-based meat,” following the company’s recent rebrand.

Beyond Meat rebranded as Beyond The Plant Protein Company last week, amid what Brown described as a “period of confusion” around plant-based proteins.

In an interview by The Associated Press and published by Fortune, Brown said, “For me, it is an opportunity to reshape the company around very real food that is directly from plants. It’s about delivering all those benefits of the plant kingdom to the consumer in ways that they’re going to be able to easily integrate it into their lives.”

In a social media post about the long-awaited rebrand, Beyond wrote, “Welcome to Beyond The Plant Protein Company.​ A new chapter begins, rooted in the power of plants.​ Plants have superpowers. Our team is dedicated to unlocking and delivering them to you. We start at the farm with clean and simple, non-GMO ingredients like yellow peas, red lentils, and faba beans.​ We love clean protein and fibre. Protein supports muscle health, while fibre supports a healthy gut.”

‘It’s just not the moment for plant-based meat right now’

                     Ethan Brown, the CEO of Beyond Meat, referred to the rebrand as an "opportunity" - Media Credit: Adobe Stock

Brown told The Associated Press that he still believes plant-based meat could become a “much more dominant choice” in the coming years, but that Beyond has to navigate what he referred to as a “period of confusion” around plant-based foods.

Despite calls for “nuance,” alternative proteins have been under increasing scrutiny over their status as ultra-processed foods. A 2025 report by the UK government found no association between plant-based meat and adverse health outcomes. Meanwhile, research by PCRM found that more than one-third of Americans are unable to distinguish between healthy and unhealthy processed foods.

Brown said, “Hopefully, at some point people will say, ‘Wait a minute, how did we get here, where protein taken from red lentils, peas, and brown rice and oil taken from avocado and mixed together into a burger is somehow not good for you?’”

“It’s just not the moment for plant-based meat right now,” he added.

‘Why confine yourself to the centre of the plate?’

Adobe StockBeyond still produces plant-based meat products, but has attempted to expand into the functional protein segment

Brown first revealed that Beyond would drop the word meat from its name in 2025.

The company introduced a new product, Beyond Ground, at the same time. Beyond Ground is nutrient-dense and made with just four ingredients. According to the company, Beyond Ground is not designed to emulate any one animal protein.

In January, Beyond launched its Immerse high-protein sparkling fruit drinks, and recently expanded the line to include four new flavours following a “strong consumer response.” Speaking to Fast Company last year, Brown said, “If you’re the best in the world at making plant proteins, why confine yourself to the centre of the plate?”

Both Beyond Ground and Beyond Immerse products are exclusively available from the company’s test kitchen. You can find out more here.

https://plantbasednews.org/news/alternative-protein/beyond-meat-not-the-moment-rebrand/