Future Food Quick Bites: Smoked Garlic Butter, Plant-Based Tikkas & A Mushroom Farm

In our weekly column, we round up the latest news and developments in the alternative protein and sustainable food industry. This week, Future Food Quick Bites covers a first-of-its-kind alt-butter, the popularity of Silk plant-based milk, and the transformation of a former chicken farm.

Dutch CPG giant Upfield has expanded its Flora Plant B+tter range in the UK with a limited-edition Smoked Garlic-flavoured vegan block butter, which it describes as an “industry-first”. It will be available at 250 Sainsbury’s stores from September 29.

Swiss plant-based meat pioneer Planted has announced it will showcase its vegan steak at SIAL Paris (October 19-23). The product will also into French foodservice and retail in the coming weeks.

In the UK, vegan egg startup OGGS has rolled out a lemon loaf cake topped with a lemon frosting. They’re available at Tesco and on Ocado.

Doughnut chain Krispy Kreme has added three new flavours to its vegan range in the UK: Salted Caramel Sensation, Blueberry Bubble Bliss and Cinnamon Swirl.

In India, Mumbai restaurant Bademiya has introduced a range of plant-based meat dishes using GoodDot‘s meat analogues. Menu highlights include Soya Bhuna Masala, Soya Kadhai, and Soya Chilli.

Israel’s SimpliiGood has announced it will launch its spirulina-based smoked salmon in Europe early next year, featuring 40% protein and fewer than 10 ingredients.

And Sigma-owned meat analogue brand Better Balance has launched its new pea-protein-based Better Dog at all 27 Gelson’s Markets locations across Los Angeles County.

Company and finance updates

After Swedish mycoprotein producer Mycorena was rescued from bankruptcy by Nalpasol, there were questions about what this would mean for its employees. Mycorena founder and CEO Ram Nair has now confirmed that he has left the company.

ProVeg International has launched its Food Innovation Challenge for students in Asia to develop an innovative plant-based food product for the Asia-Pacific market. Winners will get a portion of the $10,000 prize money and the chance to partner with brands like Beyond Meat, Mars, Unilever and Monde Nissin.

Scottish food tech startup Nandi Proteins, which is developing an egg white replacer for gluten-free bakes and mycoprotein-based meat alternatives, has attracted €500,000 via a convertible loan, with participation from state investors like UK social innovation agency Nesta and Scottish Enterprise. This comes ahead of a £1M equity funding expected to close later this year.

Research and manufacturing developments

Derek Sarno, co-founder of Wicked Kitchen, has converted a chicken farm in Norfolk, England to a sustainable mushroom farm, in collaboration with The Little Mushroom Co. and Smithy Mushrooms.

The world’s largest dairy producer is also the world’s largest alt-dairy consumer, according to Statista. Nearly a third (32%) of Indians regularly drink oat milk and eat almond yoghurts – followed by Thais and Emiratis (both 29%).

Statista also found that Silk is the leading milk alternative in the US, with 34% of Americans having tried it, followed by Almond Breeze (30%). These two are also the most likely to make people come back for more, with 86% saying they’d purchase Silk again, and 84% saying so for Almond Breeze.

Check out last week’s Future Food Quick Bites.