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 Next Level Burger’s new menu, Quorn’s £18M injection, and Chocolat Stella’s apricot kernel milk bar
New products and launches
Oshi has rolled out its whole-cut salmon as part of the All-American Vegan menu at Next Level Burger and Veggie Grill, which is paired with lemon butter, chimichurri, or teriyaki and fresh mango salsa, with a total of 19-22g of protein.
US plant-based company Better Balance Foods has partnered with Papa Johns to supply vegan protein products for the chain’s Green Ranch and Green BBQ pizzas and vegetable fingers in Spain and Portugal
Plant-based milk leader Califia Farms has expanded its barista oat milk range in the UK with pistachio and hazelnut, which are available at Ocado now and at Sainsbury’s next month.
Still in the UK, Juice Plus has become the latest brand to jump on the 30-plants-a-week movement, launching a Superfood Powder drink mix with 30 different fruits, vegetables and berries, as well as plant-based vitamins. They’re available on its website starting at £104 for 30 single-serve sticks.
German vegan egg producer Neggst has launched its first direct-to-consumer product, Egg Bites, which is avaialble at Die Vegane Fleischerei stores.
Austrian start-up Kern Tec has teamed up with Swiss confectioner Chocolat Stella to introduce a limited-edition vegan chocolate bar using the former’s upcycled apricot kernel milk. Titled ApriCoa, it’s available on Stella’s website for 2.80 Swiss francs ($3.50) per 80g bar.
In Tokyo, the restaurant 8go has introduced new menu items using local start-up Umami United‘s vegan eggs: Spanish omelette, financiers (in plain, matcha and chocolate flavours), and canelé.
Israeli start-up Better Pulse has developed a blended meat patty by combining beef with its proprietary black-eyed pea protein.
Company and finance updates
Israel’s AlgoCell has raised $2.8M in pre-seed funding to build its AI-powered digital twin platform for bioprocess development and optimisation, targeting cultivated meat and fermentation companies.
Marlow Foods, which includes mycoprotein giant Quorn and tofu brand Cauldron, was injected with £18M in fresh capital by its Filipino parent company, Monde Nissin. It used the money to further pay down its debt as part of a turnaround strategy following a difficult few years for the business.
Speaking of mycelium meat, German firm Kynda has been named Start-up of the Week by business magazine WirtschaftsWoche.
Finnish oat milk cheese maker Mö has witnessed a 135% increase in revenue this year after quick growth in the Nordic region.
Lallemand Bio-Ingredients has acquired Solyve, a French producer of enzymes specialising in solid-state fermentation, from its parent company, InVivo Group.
In Canada, state-funded agency Alberta Innovates has committed $500,000 to support the Cellular Agriculture Prairie Ecosystem (CAPE) project, a $2.4 million programme led by New Harvest Canada.
PETA has released its list of the top vegan seafood brands for 2025, which includes Mind Blown, Oshi, Seed to Surf, Cavi-art, Konscious Foods, Gardein, Save Da Sea, Finneato Fysh Foods, and Jinka.
Now owned by Vivera, The Vegetarian Butcher has been named one of the Netherlands’s 40 Most Inspiring Companies for the eighth consecutive year.
Research and policy developments
Xanterra Travel Collection, the main foodservice provider of some of the US’s most popular national parks – including the Grand Canyon, Yellowstone and Mount Rushmore – has committed to making 50% of all menu items plant-based by 2026.
El Masnou, a municipality in Catalonia, has become Spain’s second city to formally endorse the Plant Based Treaty, after the city council passed a motion to do so with 17 votes in favour (versus two against).
New research by NielsenIQ suggests that 37% of Indians are looking to add more plant-based proteins to their diets in the next 12 months.
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