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Bite-Sized Sneak Peek at Future Food: Greggs Steak Bake, Coco Gauff's Smoothie, and Vegan Dog Biscuits

Weekly roundup of advancements in the alternative protein and eco-friendly food sector, featured in our column, Rapid Bites on Future Food.

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Fast Food Scoop: Steak Bake from Greggs, Smoothie by Coco Gauff, and Vegan Dog Biscuits on the Menu
Fast Food Scoop: Steak Bake from Greggs, Smoothie by Coco Gauff, and Vegan Dog Biscuits on the Menu

Bite-Sized Sneak Peek at Future Food: Greggs Steak Bake, Coco Gauff's Smoothie, and Vegan Dog Biscuits

In the ever-evolving world of plant-based food, the past week has been a veritable cornucopia of exciting developments. Here's a roundup of some of the most noteworthy announcements:

  • Investment news abounds, with startup Phytolon securing funding from Colorcon Ventures. This injection of capital will undoubtedly propel Phytolon's innovative projects forward.
  • US dairy-free brand The Forager Project has embarked on an ambitious multi-year initiative, The Cashew Project. The goal is to support cashew farming, a move that promises to benefit both the environment and the cashew farming community.
  • British bakery chain Greggs has brought back its popular Vegan Steak Bake, now rebranded as Vegan Lattice (Steak-Free), and is available in select stores for £2.10. Vegan enthusiasts can once again savour this beloved treat.
  • New York-based dairy-free cheesemaker Rind has launched Vegan Bleu Crumbles, a unique product that uses spirulina and roqueforti cultures. This innovative offering is sure to excite vegan cheese connoisseurs.
  • Fermentation startup MycoTechnology has appointed Robert Scott, a seasoned executive with a pedigree at Coca-Cola, Kraft Heinz, and Abbott Nutrition, to its board of directors. Scott's expertise is expected to steer MycoTechnology towards new heights.
  • Chicago eatery Alina has served Aqua Cultured Foods's fermentation-derived tuna at its 20th anniversary pop-up residency at The Maybourne Beverly Hills. This collaboration marks a significant step forward in the quest for sustainable seafood alternatives.
  • California's The Better Meat Co has welcomed Pamela Marrone to its board of directors. Marrone's extensive experience in agriculture is expected to be instrumental in the company's growth.
  • Sunday Supper has introduced The Singles, a range of vegan Italian entrees in single-serve portions. This convenient offering caters to those seeking quick, delicious plant-based meals.
  • In Australia, burger chain Grill'd has collaborated with Beyond Meat to introduce the latest version of its plant-based burger, called Beyond IV. This collaboration continues to push the boundaries of plant-based dining Down Under.
  • Californian food tech startup Savor is launching its carbon-derived butter as part of chocolate bonbons at One65 Patisserie & Boutique in San Francisco. This innovative ingredient promises to revolutionise the world of desserts.
  • Italian vegan startup Bridge Foods has launched two dairy-free Biogurt products and a liquid vegan egg called VegEgg. These new offerings expand the Italian market's plant-based dairy options.
  • California's Virtuous Vittles has unveiled Bountiful Land, a line of shelf-stable plant-based meals for dogs, featuring morels in gravy. This innovative product offers a plant-based alternative for pet owners.
  • German plant-based holding company Veganz Group has announced it will change its name to Planethic Group. This rebranding reflects the company's commitment to sustainability and environmental consciousness.
  • Naked Smoothies has teamed up with Coco Gauff to create a Protein Pineapple Orange Smoothie. This collaboration is set to excite fitness enthusiasts and smoothie lovers alike.
  • Swedish startup Seaqure Labs has raised over five million kronor ($520,000) for its mycoprotein ingredient. This funding will undoubtedly propel Seaqure Labs' projects forward.
  • US plant-based dairy firm Tofutti has developed a tzatziki sauce using its Better Than Sour Cream offering, in partnership with vegan restaurant group Greens and Grains. This collaboration promises to bring a new twist to classic Mediterranean dishes.
  • Israeli 3D-printed meat producer Redefine Meat has rolled out its Flank Steak as a refrigerated product in Coop stores in Switzerland. This move marks a significant step forward in the global adoption of 3D-printed meat.
  • Canadian startup Umyum has brought its soft cashew-based cheeses, camembert, and butters to the US. This expansion is sure to delight vegan cheese lovers across the border.
  • ProVeg Czechia and the Physician Association for Nutrition Czech Republic have reintroduced their Nutrition in Medical Practice course to educate doctors about plant-based food. This initiative is a step towards mainstreaming plant-based diets in the medical community.
  • Daily Harvest, now owned by Chobani, has added Strawberry Banana and Tropical Greens flavours to its GLP-1 supporting smoothie lineup. This expansion offers more options for those seeking health-conscious smoothies.
  • Vegan pet nutrition brand PawCo Foods has launched Magic Cookie, a line of functional dog biscuits to target five health metrics. This innovative product aims to improve the health of our furry friends.
  • Fellow Aussie fast-food chain Zambrero has added Fable Food Co's Pulled Mushrooms to the menu of over 300 of its restaurants across the country. This collaboration continues to push the boundaries of plant-based dining Down Under.
  • German startup BettaF!sh has expanded into Portugal with its canned vegan Tu-Nah, now available at select Continente locations. This move marks a significant step forward in the global expansion of plant-based seafood alternatives.
  • German companies have been busy launching new vegan products, including Simmler with new vegan spreads under the "Tante Franzi" brand, Tartex introducing Limited-Edition vegan spreads "Pumpkin Rosemary" and "Oven Vegetable" from August 2025, Rapunzel Naturkost presenting a new 100% pistachio vegan pistachio butter in March 2025, Bauck GmbH expanding its brownie and muffin lines as of September 1, 2025, with lemon-flavored brownies and banana bread muffins, and Neggst beginning the retail launch of their ready-to-use vegan egg products in selected gastronomy and soon nationwide in Germany.
  • Nutrition and public health organisation Balanced has teamed up with Humane World for Animals's Forward Food Collaborative to offer a free online plant-based culinary training. This initiative aims to make plant-based cooking more accessible to all.
  • UK molecular farming firm Bright Biotech has been awarded a £1M grant from the UK government's Advanced Research and Invention Agency. This funding will support Bright Biotech's research and development efforts.
  • Berlin-based powdered oat milk startup Blue Farm has raised €1.33M ($1.55M) in a crowdfunding campaign. This funding will support Blue Farm's growth and product development.
  • In Brooklyn, New York, Impossible Foods held a pop-up at Rinsed Out Laundromat, where hundreds of attendees got a taste of its burger and nuggets. This event was a testament to the growing popularity of plant-based meat alternatives.
  • After being laid off from US vegan sushi chain Planta, chef-couple Gabriel Lopez and Erica Marie Denis have started 2TheRootss, a plant-based private chef service in Miami. This new venture promises to bring innovative plant-based cuisine to Miami's dining scene.

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