Our weekly column rounds up the latest sustainable food innovation news. This week, Future Food Quick Bites covers Califia Farms’ holiday additions, Quorn’s frozen mycoprotein bites, and New York City’s blended meat call.
New products and launches
US dairy-free brand Califia Farms has extended its almond-based creamer lineup for the fall and winter seasons with two new flavours, horchata and peppermint bark, which are available for $5.49 per 25.4oz bottle.
Also in the US, Jensen Meat Co has launched Butcher Stick, a line of shelf-stable plant-based meat snacks. It’s available in pepperoni and teriyaki flavours, with each stick containing 4g of sunflower seed protein.
Cuvia is a new Californian biomanufacturing startup for recombinant proteins, founded by Impossible Foods’s former senior VP of biomanufacturing, Smita Shankar.
UK vegan meal kit startup Grubby has teamed up with pizza maker Doughboys and plant-based cheese startup Casadai Foods to launch a range of pizzas to its lineup. These include a margherita with pesto and rocket, a cheesy truffled mushroom option with rocket, a BBQ pulled oyster mushrooms and sweetcorn flavour, and an ‘nduja and black olive pizza with hot agave.
As it shows signs of recovery, mycoprotein giant Quorn has added hot and spicy bites to its frozen takeaway range. They can be air-fried in 10 minutes and will be available at Tesco, Sainsbury’s, Waitrose and later Morrisons for £2.95 per 245g pack.
Meanwhile, British plant-based food brand Bol has expanded its Power Soup line with two high-fibre options. The sweet potato, coconut and chilli and three-bean chilli soups contain 21g of fibre per pot (13g higher than the average for other brands), while also offering 18g and 24g of protein, respectively.
And Finnish non-dairy startup Mö Foods has introduced Naughty Pepper, an oat-based peppery cream cheese that’s stocked in grocery stores across the country.
Company, finance and policy developments
Rogue Pet, the pet food offshoot of Australian cultivated meat firm Magic Valley, has rebranded to Unruly and shipped all orders of its first drop of dog food treats.
In its food procurement list for 2027, New York City’s Department of Correction has requested bids for a range of blended meat products, including beef mince, burgers, meatballs, as well as ground turkey mixed with vegetables, legumes, mushrooms or whole plant proteins. It’s the latest example of the city’s food sustainability leadership.
Chilean food manufacturer Carozzi has announced the winners of the 2026 edition of the Carozzi Sinergia Startup open innovation programme it runs with food tech accelerator Eatable Adventures. Among them are Danish cocoa-free startup Endless Food Co and US food tech product development firm Proxy Foods AI, which will now run pilot projects at Carozzi’s facilities.
French vegan cheesemaker Jay&Joy, which is currently crowdfunding, has recorded a 36% year-on-year growth in the first half of 2026.
Meanwhile, Italian counterpart Dreamfarm has posted a 50% increase in turnover from its dairy-free cheese products in the first eight months of 2026.
Finally, animal rights charity Compassion in World Farming has appointed former Mercy for Animals CEO Leah Garcés as its new global ambassador. She was previously the organisation’s first US executive director.
