Our weekly column rounds up the latest sustainable food innovation news. This week, Future Food Quick Bites covers Oatly’s FIFA World Cup café, Alpro’s brownie-flavoured yoghurt, and Time Magazine’s GreenTech list.
New products and launches
Swedish plant-based dairy giant Oatly has transformed Mexico City’s Compay Café into a Losers Café, a temporary public space to coincide with the FIFA World Cup. It’s offering free oat milk drinks for football fans whose national team loses a game the previous day.
US startup NF Sports has launched a Pre-Workout Ignytion Fuel supplement drink featuring VegiSurge, a plant-based source of caffeine, L-theanine, and a full vitamin B complex. It’s designed for athletes, fitness enthusiasts and active consumers, and comes in a Raspberry Lemonade powder format.
Vegan bodega company Plantega has partnered with Livekindly Collective to add TiNDLE Foods‘s plant-based crispy chicken on its menu in over 70 bodegas across New York City. It will be used in items like the fried chicken sandwich, chicken parm sub, chicken parm sub, and wings.
Whole-food-forward startup Actual Veggies has released dinosaur nuggets for kids in cauliflower-potato and sweet potato-carrot varieties, which contain 9g of fibre and 5g of protein per serving and can be found at Whole Foods Market nationwide.
French vegan cheesemaker Jay&Joy has introduced Joël, a garlic and herb cream cheese that’s available on Naturalia and Official Vegan Shop.
In Germany, Danone has rolled out a dairy-free, dessert-style brownie yoghurt under its Alpro brand at Edeka, Rewe and Kaufland stores.
Inspired by Willi Wonka, Swiss meat alternative maker Planted has hidden 50 golden tickets inside some of its barbecue products at Coop, with winners getting a Planted BBQ Box.
Chinese cellular agriculture startup Joes Futures Food has unveiled PM166, a genetically modified porcine myogenic cell line for more efficient cultivated meat production.
Filipino non-dairy brand Dehusk has introduced a barista oat milk, which it describes as “creamy” and “foamier”. It’s available for foodservice operators like cafés, hotels, and restaurants.
The Japanese Soy Milk Exchange has launched with a campaign to establish Japanese soy milk as a new premium category of the dairy-free staple in the US, featuring media engagement, trade outreach, culinary demonstrations and digital resources.
And Japanese biotech startup Amano Enzyme has debuted ProBoost Neutra, an enzyme to enhance the solubility, emulsification and flavour performance of pea protein isolate.
Company, finance and policy developments
Time Magazine has published its 2026 list of the World’s Top GreenTech Companies, featuring 14 alternative protein and future food firms, including Redefine Meat, Upside Foods, Impossible Foods, Oatly, BlueNalu, Mosa Meat, Ivy Farm Technologies, and NotCo.
Japanese manufacturing giant Sumitomo Riko has joined the APAC Society for Cellular Agriculture as a strategic corporate member.
US plant-based startup protein Tootie’s Tempeh has won two 2026 Good Food Awards for its traditional and curry-seasoned tempeh products.
Europe’s Famous Hostels, an association of over 80 hostels, has partnered with non-profit Scope Three Action to help these accommodations lower food-related emissions through protein diversification, with initiatives including practical training and support in setting targets and policies to achieve a more balanced mix of plant and animal proteins.
In the UK, Free From Awards has unveiled the winners of its 2026 awards, with plant-based meat brand Meatless Farm winning a bronze medal for its pork and apple sausages.
Finally, Vegan Events UK has announced the dates of the first Wigan Vegan Festival, which will take place in the city’s Brick Community Stadium on Sunday, September 13, featuring over 50 stalls.
