Future Food Quick Bites: Beyond Meat x Taco Bell, Crowdfunding Galore & Marigold Protein

From greenqueen.com.hk

By Anay Mridul

New products and launches

Fast-food giant Taco Bell has teased a new partnership with vegan giant Beyond Meat to create a new plant-based protein that will be tested within this year. The chain said it chose the latter due to its track record of attracting young consumers. They previously tested a meat-free carne asada steak quesadilla and tacos offered at price parity.

Courtesy: Beyond Meat

US vitamins brand Perelel has launched Daily Resilience Complex, a new daily supplement featuring TurtleTree‘s precision-fermented lactoferrin ingredient, LF+. It isn’t vegan, however, since the powder also contains bovine collagen.

In time for grilling season, whole-food brand Actual Veggies has rolled out a 10-pack of its vegan black bean burger at most Costco locations across the US.

Likewise, whole-cut plant-based meat pioneer Chunk Foods has gained a listing at Whole Foods Market across the Northeast for its steak filet, pulled steak and a new Moroccan Cubes SKU with 19g of protein.

Speaking of vegan steak, Dutch start-up Rival Foods‘s clean-label alternative has landed in its home country. The pulled beef is available in 2kg packs for foodservice operators on InstockMarket, and contains 31g of protein per 100g.

Courtesy: Jay&Joy

Weeks after securing $2.3M in fresh funding, French vegan cheesemaker Jay&Joy has expanded its footprint through a listing at 400 new points of sale at German organic retailer Denns BioMarkt.

Fellow French company La Vie‘s plant-based ham, sandwiches and snacks are now being stocked at 180 TotalEnergies service stations across the country.

In more good news for France’s plant-based shoppers, a new fully vegan grocery store, Herbivores, has opened on Lyon’s Rue Pasteur street.

Singaporean bean-free start-up Prefer has brought its coffee alternative to Japan, launching an iced black coffee using its PreferRoast ingredient in collaboration with Tokyu Land, a member of local conglomerate Tokyu Group.

And in the UK, Shicken Foods has launched plant-based kofta kebabs into Costco stores. They feature 21g of protein per serving and are high in fibre.

Company and finance updates

Swedish pea milk start-up Sproud has achieved its lowest-ever average carbon footprint, reducing its emissions by 11.45% to reach 0.301kg of CO2e per litre of product. Moreover, annual sales hit a new record, growing by 28% to reach 74.9 million kronor ($8.1M), with volumes up by 33%.

Courtesy: Sproud

Californian cultivated seafood start-up Finless Foods has opened a crowdfunding campaign on Republic, with a goal of securing $75,000. It has already entered the pre-market consultation process with the US Food and Drug Administration for its cultivated tuna, with approval expected in 2027.

Weeks after receiving $700,000 in seed funding, Danish mycelium meat maker Tempty Foods has kicked off a crowd investment round on Republic. It has already landed nearly all of its €355,000 ($415,000) target.

Courtesy: Tempty Foods

In more investment news, British eco material player Ponda has also launched a crowdfunding effort on Republic with the aim of raising €230,000 ($270,000) to build out its capacity and expand production of BioPuff, a bulrush-based alternative to goose down and polyester fibres.

Speaking of eco materials, Australia’s Uluu has moved into a new industrial facility in Henderson, Western Australia, which will allow it to scale up production of its seaweed-derived bioplastics. This follows a $10.5M investment round in November.

US industrial biotech start-up Fermeate has raised $2M in seed funding to advance its optogenetic control tech for precision-fermented products and accelerate price parity for them.

Belgian beanless coffee start-up Koppie has reached a major milestone in its scale-up efforts, producing 12 tonnes of its fermentation-derived alternative.

Climate advocacy group Madre Brava has closed its Thailand programme, according to its former director.

Policy, research and awards

Dutch start-up NoPalm Ingredients – which makes palm oil alternatives from food waste, yeast and fermentation – has been named as one of the four finalists of the 2026 Food Planet Prize.

Catering giant Sodexo has become the first employee restaurant chain in Poland to monitor the share of plant-based proteins on offer, with analysis using the Protein Tracker tool revealing that 30% of its 2024-25 protein portfolio was sourced from plants.

Two new studies by the Physicians Committee for Responsible Medicine show that low-fat plant-based diets cut greenhouse gas emissions by 55-57% and cumulative energy demand by 44-55%.

Courtesy: ACS Food Science & Technology

A study led by scientists at the University of Georgia suggests that dried marigold flowers – 40% of which end up wasted – show potential as a sustainable plant protein source, exhibiting high levels of glutamic and aspartic acids, greater heat stability than peas and chickpeas, and excellent emulsifying capacity.

Researchers at the University of Warwick have published the results of their meta-analysis of clinical trials involving 541 participants, finding that plant-based eaters were associated with significantly lower levels of C-reactive protein – a widely used marker of systemic inflammation – than omnivores.

Courtesy: Veganuary

Finally, in Veganuary‘s 2026 participant survey, a third (32%) of those who weren’t vegan before said they planned to continue following a plant-based diet after the monthlong campaign, while 79% intended to halve their intake of animal products.

https://www.greenqueen.com.hk/future-food-quick-bites-beyond-meat-taco-bell-crowdfunding-marigold-protein/

Plant-based now 33% cheaper than meat as soaring prices end its ‘luxury’ status

From veganfoodandliving.com

Got beef with food prices? New data shows it's now 33% cheaper to opt for plant-based meat in your Tesco shop

Plant-based food prices have widely been considered high, leading to the concept of the ‘vegan tax’, by which vegan products often appear subject to ‘price hikes’ compared to their non-vegan counterparts.

But now, that seems set to change as recent data has shown that plant-based meat prices have dropped below animal meat prices, and the gap is widening.

Recent fluctuations in global supply chains have put immense pressure on traditional livestock farming, leading to a noticeable spike in the cost of beef, lamb, and pork. Amidst this volatility, new research from the Good Food Institute (GFI) Europe has found that plant-based mince and meatballs at Tesco are now, on average, 33 per cent less expensive than their conventional counterparts.

                                                                                                        © Adriana/Adobe Stock

Are plant-based food prices dropping?

Sadly, the widening price gap isn’t due to discounted vegan products. Instead, it’s largely a result of soaring inflation within the meat sector.

According to the GFI Europe analysis, which tracked prices throughout the first quarter of 2026, plant-based mince is now 29 per cent cheaper than the animal-based equivalent. The difference is even more pronounced in the freezer and chilled aisles for meatballs, where meat-free versions are a staggering 41 per cent less expensive.

This shift comes at a time when traditional meat production is becoming increasingly costly. Data from the Agriculture and Horticulture Development Board indicates that beef prices rose by over 10 per cent in late April compared to the previous year, with lean beef mince specifically jumping by nearly 23 per cent.

These hikes are attributed to a ‘perfect storm’ of environmental and geopolitical factors, including last year’s droughts, which stifled grass growth and forced farmers to rely on expensive, cereal-based feed.

Changing demand for plant-based options

While mince and meatballs are leading the charge for affordability, the GFI report noted that the trend hasn’t reached every corner of the supermarket just yet. Beef burgers, for instance, remain 9 per cent cheaper than plant-based patties. However, with chicken prices expected to climb further due to the rising costs of fertiliser and energy for heating sheds the overall outlook for meat-free affordability remains strong.

Linus Pardoe, senior UK programme manager at GFI Europe, suggested that the government should take note of these shifting market dynamics. In a statement, he noted:

“The Middle East crisis is beginning to stretch household budgets, with people searching for ways to keep the cost of food shopping down… As supply chains become increasingly volatile, the government should put plant-based options at the heart of its new food strategy.”

Tesco has already noted a 25 per cent increase in demand for plant-based mince over the last year, suggesting that for many Brits, the ‘meat-free’ label is increasingly becoming synonymous with ‘budget-friendly.’

https://www.veganfoodandliving.com/news/plant-based-prices-cheaper-beef/ 

Fable proves that “fibre is the new protein” with launch of Pulled Shiitake Mushrooms in UK supermarkets

From veganfoodandliving.com

Fable is bringing its succulent Pulled Shiitake Mushrooms to UK supermarkets, offering a versatile, chef-approved protein for the discerning home cook

Fable is bringing its Pulled Shiitake Mushrooms to UK supermarkets, set to meet the rising demand for better ingredients as shoppers become more discerning about what goes into their baskets.

On a mission to make food healthier and more sustainable through the power of mushrooms, Fable’s products are minimally-processed, focusing on the natural texture of upcycled shiitake mushroom stems.

Recently, the succulent, umami-rich proteins have become a favourite in professional kitchens across the world, favoured for their texture, versatility, and umami flavour. What’s more, preparing the tender, pulled mushrooms doesn’t require complex techniques and they can be used in everything from a slow-cooked braise to a quick midweek stir-fry.

Now, to bring flavourful ease to home cooks across the UK, Fable’s mushrooms are coming to Waitrose stores.

In a statement about the product’s launch, Michael Fox, Co-founder and CEO of Fable, said: “The possibilities of Fable stretch far beyond any plant-based ingredient. We prioritise good taste, amazing texture and clean ingredients to make something that can stand alone as a centre of plate protein.”

Fable’s Tender Pulled Shiitake Mushrooms will be available through Waitrose from 6th May, priced at £3.99.

                                                                                                            Photo © Fable Food Co.

Fable Pulled Shiitake Mushrooms launch in Waitrose

Fable’s expansion into Waitrose marks a pivotal moment for the mushroom brand rewriting the rules of meat alternatives.

Despite reports of falling sales of plant-based meat alternatives, Fable sees plenty of potential demand for its products. While processed products appear to have dropped in popularity, quality, whole food plant-based products are still very much in demand.

2025 research from Innova Market Insights highlighted that artificiality is now one of the primary barriers for shoppers exploring plant-based diets. By focusing on whole foods, Fable is appealing to the 74% of British consumers who intend to purchase plant-based alternatives but are increasingly scrutinising the ingredients lists.

Made from shiitake mushrooms, coconut oil, soy protein and natural colours and flavours, Fable's meat substitute can be used in the same ways as braised beef or pulled pork. Photo © Fable Food Co.

Fibre is the ‘new protein’

Plant-based meat alternatives aren’t just about protein anymore, although Fable’s Pulled Shiitake mushrooms still offer plenty of it with over 14 grams per serving.

While the last several years have been defined by a collective obsession with getting ‘enough’ protein, the nutritional conversation is now moving towards gut health. Industry analysts suggest that fibre is “the new protein,” with the global market for fibre-rich foods expected to more than double by 2034.

Emily Quinn, Vegetarian food buyer at Waitrose, noted that the launch of Fable’s Pulled Shiitake Mushrooms builds on this “growing focus on gut health and the resurgence of fibre.” Mushrooms are naturally nutrient-dense, containing prebiotic fibres and essential micronutrients that are often stripped away in more processed meat analogues.

https://www.veganfoodandliving.com/news/fable-pulled-shiitake-mushrooms-waitrose-launch/

Stevie Wonder's Chef Found A Way To Add Bacon Flavour To His Meals, No Meat Needed

From chowhound.com 

In case you were ever wondering, there's a scientific reason why bacon tastes good with everything. So it's really no wonder that stars and the everyday home chef alike might find joy in discovering new ways to enliven dishes with the trusty help of bacon. When it comes to the multi-award winning and chart-topping musician Stevie Wonder in particular, he is known not to hold back on sharing his foodie dislikes (he once told his private chef to never again make one particular veggie food, pickled watermelon radishes). But there are certain foods that really impress his tastebuds, and bacon makes the list. However, Wonder became a vegan sometime around 2013 or 2014 (and has been public about his decision), so meat-based bacon was a no-go. So in 2015, his personal tour chef, Makini Howell, found a way to mimic the taste of bacon without actually using the meat. She did so by using smoked tofu and a vinaigrette as the next best thing for bacon flavouring.

                                                                                        Featureflash Photo Agency/Shutterstock

In an interview with Milk Street, the vegan chef mentioned that she had a specific protocol for replicating the flavour of bacon with plant-based ingredients for the singer. She would smoke some tofu and pair it with a vinaigrette made from vinegar, stone ground mustard, and fresh herbs. Howell mentioned that being on tour and cooking for one person daily helped her become more creative in making dishes that had variety but were still satisfying and "hit the spot".

How to enjoy the tofu bacon and dressing that Makini Howell made for Stevie Wonder

While you might've heard about swapping in a protein-packed tempeh in place of bacon for your breakfast or even turning tofu into deli meat for your next sub, Makini Howell's bacon replacement brings in a special smoky element that is worth trying out. To achieve the smokiness, it's best to make use of ingredients like smoked paprika for a natural and gentle kick of heat. This can be used to season the tofu as well as stirred into the vinaigrette. It's also possible to add in liquid smoke if you'd like to boost the smoky element. Tofu can be notoriously bland if not seasoned and marinated well so purchasing a pre-smoked tofu will guarantee the smoky taste profile.

                                                                                                      Veselovaelena/Getty Images

The vinaigrette dressing benefits from simplicity, which means you can fine tune it without much complication. Howell's recipe calls for vinegar, which adds a sharp acidic nature to the dressing, while the stone ground mustard adds a coarse texture, more acidity, and potent earthy flavour. While Howell doesn't disclose the exact herbs used to make Stevie Wonder's dish, her own brand, Makini's, has a smoked tofu which includes tamari sauce and chili flakes. These could bring heat and umami flavours to the dish. Experimenting with the combination to make the plant-based bacon with vinaigrette appealing to your preference might mean loading up on other ingredients. For more sweetness you can consider adding in maple syrup, and if you're interested in bringing out more saltiness and rich savoury notes, then soy sauce will be worth adding to the mix. You can then use this as a bacon replacement in your BLT or add it to any dish for vegan-friendly bacon flavours.

https://www.chowhound.com/2143753/stevie-wonder-chef-bacon-flavor-smoked-tofu/

THIS Fillet Steak launches with fresh new look for the brand

From veganfoodandliving.com

Plant-based steak night is getting an upgrade with the launch of the new THIS™ Fillet Steak, offering a high-protein, beef-free alternative

THIS™ has unveiled a sophisticated new look with the launch of its plant-based Fillet Steak, and it promises “big steak energy.”

Presented in darker, more premium packaging than we’re used to, THIS™ Fillet Steaks are designed to offer a deliciously juicy and meaty texture that the brand says looks and tastes just like steak, only plant-based.

With 31 grams of protein per steak and a refreshingly short ingredients list, this steak is also low in saturated fat and a source of fibre, iron and vitamin B12. This makes it a healthier alternative to steak, and a great choice for a high-protein weeknight treat.

THIS™ Fillet Steak will launch in Tesco from 13th April, and will appear in Asda, Waitrose, and Sainsbury’s over the following weeks.

THIS™ vegan Fillet Steaks

Inside each pack of THIS™ Fillet Steak are two 110-gram steak-style fillets made from wheat and soya protein. They’re peppercorn-marinated and develop crisp, charred edges when cooked. With a succulent, fibrous texture, they aim to deliver everything a steak-lover craves.

The easiest way to serve it is by pan-searing and serving with chips or slicing it onto a salad. But for aspiring chefs, this versatile vegan steak can be used in Wellingtons, pies, ragù and anything else you’d use a traditional fillet for. They can even be cooked on the barbecue when the weather starts to heat up.

While plant-based fillet steaks are nothing new, THIS™ believes that its new steaks are the first to truly deliver on texture, taste, and price point.

In a statement sent to Vegan Food & Living, Mark Cuddigan, CEO of THIS™ explained why THIS™ Fillet Steak is set to change the game. “It’s tender, rich and is priced so everyone can enjoy it,” he said, calling the steak “the missing piece the market has been searching for.”

“Most people wouldn’t believe it’s not beef,” he added.

The new fillet steak can be served in anything you'd use animal-based fillet steak for. Photo © THIS™

THIS is rebranding

The launch of the steaks marks the beginning of THIS’s brand new look. Starting with the Fillet Steaks, the brand will roll out its new logo and colour palette across its range of products. This is set to be a complete overhaul for the brand, with the well-known THIS™ cloud packaging removed in favour of a darker look, intended to appeal to foodies with a more premium design.

In addition to the upgraded logo and pack design, THIS™ will launch new food photography that it says “lets the products do the talking.”

This may not be the only update on the horizon, as new EU legislation surrounding meat-related names for plant-based products could mean the word “steak” has to be dropped from the new product’s name.

Vegan Food & Living has reached out to THIS™ for a statement on just what the plan might be.

https://www.veganfoodandliving.com/news/this-fillet-steak-new-look-brand/

Beyond (Meat) On Why It Rebranded & What’s Next For Plant Protein

From greenqueen.com.hk

By Anay Mridul

Beyond Meat has rebranded to Beyond The Plant Protein Company as it expands into whole-food proteins and drinks – is the vegan pioneer having an identity crisis reflective of the times?

As with many food businesses post-pandemic, stability has been hard to come by for the pioneer of the modern meat-free burger.

Over the last year, on the back of decreasing sales, Beyond Meat has significantly expanded its distribution, relaunched its Starbucks collaboration in the UK, and raised more money than any other plant-based company.

Concurrently, the plant-based meat giant has witnessed its share price fall to an all-time low, to the point that it became a meme stock, received a delisting warning from Nasdaq, and was forced to deny rumours of bankruptcy.

The firm’s turnaround plan has hinged on a move, well, beyond meat, with a new fava bean mince that doesn’t intend to mimic animal protein, and a line of sparkling protein drinks that sold out quickly in the initial drop.

All this is wrapped neatly in a rebrand for Beyond Meat, which is now called Beyond The Plant Protein Company – although the change has officially yet to be announced and reflected on its social channels.

“We plan to use ‘Beyond’ more frequently as our primary brand name going forward. We’ve already been using the shorter name in some places, and we think it better reflects who we are today,” a spokesperson for the company told Green Queen.

“It puts less focus on mimicry, an increasingly complicated and limiting frame, and more focus on the high-quality plant protein products we offer. It also gives us room to grow beyond centre-of-the-plate protein and meet a broader range of consumer protein needs over time,” they added.

“In the coming months, we’ll share more about how we’re continuing to roll this out and expanding our use of the Beyond brand.”

Beyond Meat’s rebrand has been rolled out in phases

                                                                                  Courtesy: Beyond Meat/Green Queen

The first time Beyond Meat publicly announced a rebrand was in July 2025, when founder and CEO Ethan Brown told Fortune that he planned to drop the word ‘Meat’ from the company’s name to spotlight traditional plant proteins and reflect its forthcoming product diversification.

“If you’re the best in the world at making plant proteins, why confine yourself to the centre of the plate?” he said. “Instead of thinking about a simple replacement for animal protein, what if you just thought about your daily protein consumption, and I started to try to replace as much of that as I can with plant protein, any form that I could?”

Brown hinted at everything from a centre-aisle offering with 30g of protein and zero fat to post-workout products inspired by Roman gladiators. “You’ll see us come out with things like, maybe, lentil sausage,” he said. “Or chickpea hot dogs.”

His comments were followed by the launch of Beyond Ground, the first product to be marketed under just the ‘Beyond’ label. Almost as a reinforcement of its original identity, it was rolled out alongside the much-anticipated whole-cut mycelium steak on its new Beyond Test Kitchen website.

The accompanying press release referred to the brand as ‘Beyond’, but the rebrand still hadn’t been made official, and subsequent announcements – whether it was a partnership with Hard Rock Café or the launch of a new value pack in Canada – continued to use the full Beyond Meat name.

Beyond Meat ‘remains committed’ to meat alternatives

                                                                                                Courtesy: Beyond Meat

This was true even for the January introduction of Beyond Immerse, a range of protein-infused carbonated beverages that marked the firm’s second foray away from meat-mimicking proteins. The announcements for the initial launch and the flavour expansion last month both spotlighted ‘Beyond Meat’ as the brand name.

“We plan to bring our pioneering expertise in unlocking the power of plants to a variety of categories to meet today’s consumer needs, starting with a functional beverage line,” the spokesperson said when asked about Beyond Meat’s future product plans.

Despite the diversification, meat is still very much in its sights. “As the company expands into new categories, Beyond remains committed to category leadership in plant-based meat,” they said.

“Our expansion into additional protein categories builds on our core competencies in an innovation-first approach, culinary standards, and sustainability principles that define us, and strengthens our ability to meet more consumer needs.”

The rebrand raises some largely unanswered questions about its future direction. Does it now change its logo, which features a cow? Is the refresh only for the US and Canada, or its international business too? The company’s representative did not respond to these questions when approached by Green Queen. As it stands, its websites in other countries still have the Beyond Meat name.

Marketing experts are divided over Beyond Meat’s rebrand

                                                                                          Courtesy: Damian Dovarganes/AP

Some marketing experts remain sceptical about the name change. “‘Beyond Meat’ told you what it was straight away. ‘Beyond The Plant Protein Company’ feels much looser,” Anita Moorthy, co-founder of B2B marketing solutions platform RockSalt, said in a LinkedIn post.

“It could cover meat alternatives, drinks, bars, supplements, pretty much anything in the protein aisle. Maybe that breadth is the point, but it also strips out a lot of the distinctiveness the original name had,” she added.

“They’re distancing themselves from the category while still playing in it. How’s that going to work?” commented Archana Kalegaonkar, a brand strategist. “The name is clumsy, so ding on the memorability and mental availability.”

She continued: “And what happens when protein is no longer the flavour of the day? They could have just kept it to Beyond, in my opinion – that would have retained their core promise of a brand that goes beyond existing options and allowed flexibility to evolve the product portfolio without losing brand equity.”

Others laud the move. “I think it’s very smart. It’s reality,” Lu Ann Williams, co-founder and president of Innova Market Insights, told Green Queen at the Future Food-Tech conference in San Francisco this month.

“I don’t know if it’s going to work because it comes down to the execution. What’s the price? How do they communicate to consumers? What’s the nutrition?” she said. “But in terms of a total pivot, I think they were going to have a hard time trying to just do a pure meat mimic.”

Not the moment for plant-based meat?

The most prominent instance of Beyond Meat’s drive to reshape its identity came during Natural Products Expo West in Anaheim, California, earlier this month, when the company overhauled its website to largely remove the ‘Meat’ moniker and introduce itself as Beyond The Plant Protein Company, or simply Beyond.

Still, the shift doesn’t seem to have fully been implemented yet. The company’s stall at Expo West featured the new branding, though the business’s legal name remains Beyond Meat.

Curiously, its social media accounts still carry the original name. That wasn’t always the case – when Beyond officially announced its new identity online, it altered its name to Go Beyond (at least on LinkedIn), before changing it back to Beyond Meat.

The move indicates an evolution of the company’s mission from feeding a better future by shifting from animal- to plant-based meat, to doing so with “clean plant-based protein”. Its motivations – or at least the ones it thinks consumers care about – have shifted from a focus on the climate and animal rights to centring human health.

“Our mission has always been about unlocking the power of plants to transform how we think about protein. As we continue to innovate and expand beyond meat mimicry, this updated positioning reflects our commitment to offering nutritious plant protein options made with clean, simple ingredients across a variety of categories, and designed to meet the evolving needs of today’s consumers,” the spokesperson said.

“For me, it is an opportunity to reshape the company around very real food that is directly from plants,” Brown told the Associated Press. “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.”

Doubling down on the diversification past meat alternatives, he said these products will be a “much more dominant choice” over the next decade or two. He added that Beyond Meat is currently tackling “a period of confusion” for the sector. “It’s just not the moment for plant-based meat right now,” he said.

He isn’t wrong. Sales of plant-based meat have fallen by 26% over the last two years, according to NielsenIQ data cited by the AP. Beyond itself posted a 13.3% year-over-year decline in revenue in Q3 2025, revising its final-quarter forecast to $60-65M, below analysts’ estimates of $70M.

Can repositioning itself as a plant protein company bring back the fame that engulfed Beyond Meat in the late 2010s?

https://www.greenqueen.com.hk/beyond-meat-the-plant-protein-company-rebrand/