This week in food news, the Four Seasons Hotel San Francisco is making waves with a fish-free salmon from startup Oshi, tapping into the booming plant-based seafood market projected to reach $1.3 billion in 2031.
Gregory’s Coffee joins Starbucks in dropping its dairy-free milk surcharge, aligning with the 37 percent of American consumers now choosing plant-based milk over dairy.
And Bonne Maman enters the baking aisle with new ready-to-bake pie fillings, appealing to a growing sector of consumers willing to pay more for premium convenience.
Read on for more.
Grocery news
In grocery news, brands are focusing on premium, plant-based options that meet modern demands, including Bonne Maman’s new pie fillings, Amy’s Kitchen’s soup line, and Beyond Meat’s Sun Sausages.
Bonne Maman
Bonne Maman pie fillings
Bonne Maman, known for its premium preserves, has introduced a new line of ready-to-bake pie fillings in apple, blueberry, and cherry flavors. These fillings are made with simple, high-quality ingredients and contain no high fructose corn syrup, preservatives, additives, or artificial colors. Packaged in 21.1-ounce glass jars, they are designed for convenience—users can pour the filling directly into a pie crust and bake.
At a suggested retail price of $9.99 per jar, consumers can purchase these pie fillings online through Bonne Maman and at select retailers nationwide, including Stop & Shop, The Fresh Market, Sprouts, and Gelson’s.
By expanding into the baking ingredients category, Bonne Maman caters to a broader trend in the food industry, where consumers seek convenient yet high-quality baking solutions. According to a report by Délifrance, there is a significant rise in the popularity of high-quality and premium bakery products on social media, with 59 percent of American consumers willing to pay more for premium products rather than opt for average quality.
Bitchin’ Sauce
Creamy Garlic Bitchin’ Sauce
Bitchin’ Sauce, a leader in the plant-based dip market, has expanded its flavor lineup with the introduction of Creamy Garlic, now available in a convenient squeeze bottle. This new offering combines the rich taste of garlic with the brand’s signature almond-based creaminess, providing a versatile condiment suitable for various dishes.
“This flavor captures the true essence of garlic in a way that’s both rich and perfectly balanced,” Founder and CEO Starr Edwards said in a statement. “We are so stoked for our Bitchin’ customers to explore its creamy versatility.”
The plant-based dip market has been experiencing significant growth, with the global vegan dips market size projected to reach $209.5 million by 2030. Bitchin’ Sauce has been a notable contributor to this trend, with its products available in more than 17,000 stores worldwide, including major retailers like Costco, Sprouts, Target, Walmart, and Whole Foods Market.
The new Creamy Garlic flavor is currently available at Target and is expected to launch at other retailers, including Whole Foods Market, in the coming months.
Amy’s
Amy’s Kitchen’s new soups
Amy’s Kitchen has expanded its product line with three globally inspired, dairy-free organic soups that meet the rising demand for high-quality, convenient, and diverse plant-based options.
This new collection includes Pasta Fagioli, an Italian-inspired blend of house-made tubetti pasta, cannellini beans, and organic vegetables in a subtly herb-infused tomato broth; Vegetable Jambalaya, celebrating Southern Creole flavors with a smoky base of organic vegetables, rice, and beans; and 3 Bean Vegetable Chili, a protein-rich mix of three beans, housemade tofu, and organic vegetables in a medium-spiced sauce.
Gumbo Soup and Dal Makhani are also new soup options from Amy’s but both contain dairy ingredients.
This launch arrives amid significant growth in the organic food market, which surpassed $60 billion in the United States in 2022, according to the Organic Trade Association. Similarly, the global ready-to-eat food sector is estimated to grow from its current value of $403 billion to $513 billion by 2029 as consumers seek healthy convenience options.
“We wanted to create that same comfort and nourishment for busy families—soups made exactly how you would at home, with real organic ingredients and slow simmering, just without spending hours in the kitchen,” Amy’s Chief Culinary Officer Fred Scarpulla said in a statement.
The new soup line is available at Albertsons, Amazon, Kroger, Safeway, Target, and Walmart, with prices ranging from $3.99 to $4.99.
Beyond Meat
Beyond Meat’s Sun Sausages at Whole Foods Markets
Beyond Meat’s newest innovation, Beyond Sun Sausage, makes its national debut this week at Whole Foods Market, following a successful regional launch at Sprouts. Unlike the brand’s well-known meat analogs, Beyond Sun Sausage doesn’t aim to mimic traditional meat flavors; rather, it stands out as a unique, flavorful plant-based protein option. Filled with a nutritious blend of yellow pea, brown rice, and red lentil proteins, plus vegetables such as spinach and bell peppers, each link delivers 12 grams of protein with only 1 gram of saturated fat.
This new line introduces flavors such as Pesto and Cajun, catering to those seeking both taste and health-conscious ingredients. Made with avocado oil, which is high in monounsaturated fats associated with heart health, Beyond Sun Sausage is certified by the American Heart Association and American Diabetes Association.
This aligns with Beyond Meat’s recent efforts to revamp its core product line with reduced saturated fat, as seen in the reformulated Beyond Burger and Beyond Sausage, both of which now use avocado oil to bring down saturated fat content.
“Beyond Sun Sausage represents an important and exciting expansion of our product portfolio delivering savory taste and clean protein without being restricted to replicating beef, pork or poultry,” Ethan Brown, Beyond Meat Founder and CEO, said in a statement.
“Made from wholesome plant-based ingredients and earning prestigious recognition from leading health organizations, we look forward to introducing our newest product innovation to even more consumers across the country,” Brown said.
Beyond Meat’s expansion at Whole Foods reflects the plant-based market’s continued growth. The plant-based meat market is expected to reach nearly $25 billion by 2030, as consumers increasingly prioritize sustainability and health.
Tal Shahar
PoloPo’s potato-grown eggs target baked goods
Chicken-free egg proteins grown inside potatoes are headed for the baked goods sector. Molecular farming startup PoLoPo has entered into a Memorandum of Understanding with CSM Ingredients to develop egg protein powder for commercial baking applications. PoLoPo utilizes proprietary metabolic engineering techniques to cultivate ovalbumin—the primary protein in egg whites—directly within potato tubers.
This method aims to provide a cost-effective and sustainable alternative to traditional egg-derived proteins, addressing industry challenges such as fluctuating egg prices and supply chain disruptions caused by avian flu outbreaks.
The collaboration will focus on refining PoLoPo’s ovalbumin powder to meet specific baking requirements, including foaming, gelation, and water-binding functionalities. CSM Ingredients, a global entity in food ingredient research and production, will offer expertise in process optimization, regulatory compliance, and safety standards. This partnership is expected to enhance the stability and affordability of egg protein supplies for the baking industry.
In addition to this partnership, PoLoPo has been selected to join Generate, CSM Ingredients’ innovation hub for ingredient startups. Generate provides research and development support, application opportunities, and commercial guidance to emerging companies in the food sector. This inclusion is anticipated to accelerate PoLoPo’s market entry and expand its network within the food industry.
The global market for ovalbumin powder is projected to reach $36 billion by 2032 and PoLoPo’s innovative approach offers a promising solution to meet this demand sustainably.
“Startups like PoLoPo are visionary innovators that play a pivotal role in developing concepts and pushing boundaries, and CSM is committed to bringing these innovations to the broader food value chain,” Christian Sobolta, Managing Director of CSM Ingredients, said in a statement.
The company has submitted for USDA regulatory approval, expected within six months, which would allow US partners and growers to begin cultivating PoLoPo’s specialized potato plants.
Vergani
Vegan panettone at Eataly
Eataly has introduced a vegan panettone, available online for $38.99 and in-store for $34.99 per 26.4-ounce cake. This traditional Italian Christmas cake with origins in Milan is known for its tall, dome-shaped appearance and rich, fluffy texture typically studded with candied fruits and raisins. In 2022, Italy produced approximately 74,000 tons of panettone, valued at €552.1 million ($698.7 million), reflecting its global popularity.
Vergani, a Milanese bakery established in 1944 by Angelo Vergani, has crafted this vegan chocolate panettone to meet the growing demand for plant-based options.
Maintaining the traditional 30-hour natural yeast fermentation process, this panettone is made without eggs or butter, offering the same rich flavors and airy texture as the classic recipe
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Restaurant news
Restaurants are seeking to make plant-based more fun and accessible, including Four Seasons-owned MKT Restaurant and Bar in San Francisco (where fish-free salmon is now on the menu), Gregory’s Coffee (which dropped dairy-free milk charges), and Café Gratitude (which just launched superhero superfood smoothies inspired by Deadpool & Wolverine).
Oshi
Four Seasons Adds Fish-Free Salmon
The Four Seasons Hotel San Francisco has introduced a plant-based salmon alternative at its MKT Restaurant and Bar. Produced by startup Oshi, the vegan salmon is crafted from fermented fungi, algae, soy protein, and vegetable oils, and aims to replicate the taste and texture of traditional salmon without depleting the oceans. This menu update—which features the fish-free salmon in several dishes as a seared filet—aligns with the hotel’s commitment to sustainable luxury dining and taps into market trends.
The global alternative seafood market is projected to boom. While the sector was valued at just $42.1 million in 2021, it is expected to reach $1.3 billion by 2031, expanding at a compound annual growth rate (CAGR) of 42.3 percent.
This surge is driven by increasing consumer awareness of overfishing and environmental concerns, leading to a rise in demand for sustainable dining options.
Previously, Oshi introduced its plant-based salmon in various US restaurants, including Urban Vegan Kitchen and Mercury Bar West in New York City and BeeWali’s Vegan AF in Los Angeles. The partnership with Four Seasons marks its debut in the luxury hotel sector, with plans for expansion to other locations in 2025.
Gregory’s Coffee
Another Coffee Shop Drops the Dairy-Free Surcharge
Last week, Starbucks officially dropped its surcharge for plant-based milk substitutions, saving customers up to 10 percent on their dairy-free drink orders. Now, another coffee chain has followed suit.
Starting this week, Gregory’s Coffee has eliminated its extra charge for plant-based milk options, allowing customers to enjoy dairy-free drinks at no additional cost. The announcement from Gregory’s Coffee, known for its robust vegan menu offerings, reflects a wider trend within the coffee industry toward eliminating price barriers for plant-based milk alternatives.
This policy shift arrives on the heels of longstanding campaigns by animal rights organizations advocating for the removal of surcharges on dairy-free options.
People for the Ethical Treatment of Animals commended Gregory’s Coffee for its decision, awarding the chain an A-rating in its coffee ranking for not only its commitment to vegan milk but also its diverse selection of plant-based food options.
Dairy alternatives such as oat, almond, and coconut milk are increasingly popular among consumers for their lower environmental footprint compared to dairy. A recent report by the Plant Based Foods Institute found that 37 percent of consumers are choosing plant-based options over dairy in the milk category, indicating that Gregory’s policy aligns with the values of an eco-conscious audience.
Cafe Gratitude
Deadpool & Wolverine smoothies at Café Gratitude
Plant-based eatery Café Gratitude is celebrating the blockbuster success of Deadpool & Wolverine, which has grossed over $1.3 billion worldwide, with the launch of two new superfood smoothies inspired by the film’s iconic superheroes. Café Gratitude—which makes a cameo in the blockbuster film—created the smoothies in partnership with Disney, which released Deadpool & Wolverine on Disney+ this week.
These plant-based, nutrient-packed smoothies aim to provide fans with a flavorful way to connect with the movie’s themes while enjoying Café Gratitude’s commitment to health-conscious ingredients.
The Deadpool-inspired option is a black chocolate and cherry chia smoothie that features a strawberry, banana, cranberry, and pomegranate elixir sweetened with dates. It features a contrasting black chocolate ganache and activated charcoal garnish.
Meanwhile, the Wolverine drink is a passionfruit, mango, and blue magic smoothie with whipped coconut meat, blue spirulina, chia seeds, dates, house lemonade, fresh turmeric, and housemade coconut milk.
These limited-time offerings are available at Cafe Gratitude’s Los Angeles locations in Larchmont and Venice, inviting fans to savor superfoods like superheroes with its I Am Deadpool and I Am Wolverine smoothies. And if you’re more of an Elektra, Jennifer Garner has just the smoothie for you.
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Anna Starostinetskaya is the Senior News Editor at VegNews and is always keeping an eye on all things vegan in her home city of San Francisco, CA and everywhere else.
