Culinary Innovations Ahead: Launch of Lab-Grown Pork, Quorn & Co., and Affordable Oat Milk Alternatives

In the ever-evolving world of food production, several exciting developments have taken place recently. Here's a rundown of some of the most noteworthy news:

Regulatory Milestone for Mission Barns

Mission Barns, a pioneer in cultivated meat, has secured full regulatory approval for its cultivated pork fat. This significant achievement marks a significant step forward in the company's mission to bring sustainable, animal-free meat to the market.

B Corp Certification for Sproud

Sproud, a Swedish pea milk maker, has been awarded B Corp certification. This recognition signifies that the company has met rigorous social and environmental standards, reflecting its commitment to sustainable and ethical business practices.

Dietary Trends in Germany

A survey by Germany's Max Rubner Institute revealed that only 1% of its citizens follow a vegan diet, while 4% are vegetarian, and 28% are flexitarian. These findings offer insights into the current dietary preferences of the German population.

Product Launches and Collaborations

Malk Organics has reintroduced its popular pumpkin-spice-flavoured almond milk for the fall season.
Mission Barns is launching its cultivated pork in partnership with Fiorella Sunset in San Francisco. The first pop-up dinner will be held on September 9, with another scheduled for September 23.
Quorn's foodservice arm, QuornPro, has launched Kitchen Kings, a range of plant-based and gluten-free products in the UK.
Endless Food Co has teamed up with Urban Deli to roll out a chocolate cheesecake using its This Isn't Chocolate (THIC) ingredient.
Salt & Straw has launched a dairy-free hazelnut cookies and cream ice cream.
Ka'Chava has unveiled a new strawberry flavour for its vegan nutritional shake.

Investments and Crowdfunding

Revo Foods, an Austrian 3D-printed mycoprotein startup, has secured €1.6M ($1.86M) via a crowdfunding round on FunderNation, with 212 investors participating.
Better Origin Ingredients has raised $1.25M in funding to become a supplier of plant-based DHA, an omega-3 fatty acid.

Education and Accessibility

Several institutes, including the National University of Singapore, Brown University, Johns Hopkins University, and the Polytechnic University of Turin, have received IntergriCulture's cultivated meat starter kits. This move aims to make cellular agriculture tech more accessible to students.

The University of Reading has launched the Reading Alt Protein Project, a student-led initiative advancing the future of sustainable proteins among students. The university has also been selected by the Good Food Institute to join a global network of university projects with similar goals.

Price Reductions and Accessibility

Oatside, an Asian oat milk leader, has lowered its suggested retail price by 25% in the Philippines, making plant-based milk more affordable for consumers.

Business Transactions

Bunge has agreed to acquire the assets of International Flavors & Fragrances's lecithin, soy protein concentrate, and soy crush businesses.
Flip Grater, owner of Grater Goods, has acquired plant-based meal delivery service Green Dinner Table.

Closures and Challenges

Paradox Cafe, Portland, Oregon's first vegan diner, has shut its doors after more than 30 years in business, citing "many contributing factors that have been intensifying since Covid".

These developments underscore the dynamic nature of the plant-based and cellular agriculture sectors, with companies continuing to innovate, invest, and adapt to meet the evolving needs of consumers and the environment.