Close Ad

The Spoon

Daily news and analysis about the food tech revolution

chicken

Alpro Lets You Have Your Plant-Based Fried Chicken (and Eat the Bucket, Too)

I went vegetarian a few years ago, but one meaty food I still miss is fried chicken. The good news is that starting tomorrow, I’ll have a plant-based option to feed that craving — if I’m willing to take a flight to the UK, that is.

In honor of Plant Power Day — which is apparently a thing and falls on March 7 — British vegan food company Alpro will unveil a Plant Based Bucket (PBB), which is essentially a meatless take on the ubiquitous UK staple of fried chicken and french fries (or as the Brits say, “chips”). The meal will include nuggets made of mushrooms and Alpro’s almond milk, as well as sweet potato fries and a creamy vegan garlic dip (h/t Metro).

But the culinary experience doesn’t stop with what’s inside the packaging. The actual bucket is edible, too, made of a combination of nuts, spices, and seeds. Watch the video below to see how the feast is made, plus some nice footage of a hungry diner digging first into the meal and then the bucket it came in.

Alpro is a CPG company that makes plant-based dairy and doesn’t have any brick-and-mortar stores. Therefore, the PBB will be available only through Deliveroo. Diners in London and Manchester can snag an edible bucket of their own for £5 ($6.59). The company hasn’t specified if the PBB will just be available for Plant Power Day or if it will become a longer-term offering.

They’re not alone when it comes to reinventing traditional meat products using plants. In both the UK and the U.S., a couple other companies are taking advantage of plant-based-mania and making vegan versions of fried chicken. Seattle Food Tech makes plant-based nuggets to sell in institutional dining halls, and the Cap’n himself is hopping on the fried chicken bandwagon: KFC is reportedly developing a vegan fried chicken option which will roll out on U.K. menus as early as this year.

The PBB also highlights another trend in the food world: eco-friendly packaging. A lot of fast-food packaging isn’t recyclable, which means it ends up getting tossed into a landfill. To address a growing outcry over the massive amounts of plastic in said landfills, QSR and major food corporations like McDonald’s and Starbucks are scrambling to develop recyclable or biodegradable packaging. Even KFC has promised to convert to renewable plastic sources by 2025 (though sadly they haven’t made any promises about edible fried chicken buckets). By going beyond just recyclable and making their packaging edible, Alpro is getting itself some sustainability points — as well as a “wow” factor.

I’m not sure how good the bucket will actually taste, or if I’d want to eat something that had been hanging out in a random Deliveroo courier’s bag and seems to have the Alpro logo painted on its exterior. But nonetheless, edible/biodegradable packaging is certainly an interesting concept, especially when it comes to food and meal kit delivery. I wonder if the PBB will start a trend that turns into more bread bowls for soup or lettuce leaf-wrapped sandwiches.

Until then, it might be time to hop on a plane to London to try this PBB out for myself to see if it satisfies my fried chicken cravings. And my bucket cravings.

Seattle Food Tech Launches Plant-Based Nuggets at Hospital Cafeteria

The food at hospital cafeterias (and cafeterias in general) can get a bad rap. But today in Seattle, limp salads and neon jello were replaced by crispy chicken nuggets that just happened to be made out of plants.

The Swedish Medical Center in Seattle’s Capitol Hill became the first hospital to serve Seattle Food Tech‘s (SFT) signature plant-based nuggets during a one-day pop-up event. The nuggets are made of wheat protein, soy, oil, and (vegan) chicken flavoring, and covered in a crispy breading. Each five-nugget serving contains 19 grams of protein, which is about 50 percent more than a regular chicken nugget. The hospital served a special of eight nuggets plus fries for $4.95; a comparable-sized serving of traditional chicken strips with fries is $7.50.

We got to taste SFT’s nuggets at the Smart Kitchen Summit last October, and they were pretty good. The company has since tweaked the recipe, and the newest version is crispier on the outside and juicier on the inside. There’s a tiny bit of a soy aftertaste, but a swipe of barbecue sauce or ketchup easily masks that. Passers-by at the hospital who stopped for a sample seemed to be fans of the plant-based nuggets, with a few even saying that they wouldn’t have known that they weren’t eating chicken.

Photo: Catherine Lamb

While SFT’s pop-up at the hospital is just a one-day experiment, it’s been the company’s plan all along to sell their nuggets wholesale to large institutional dining establishments like corporate and hospital cafeterias and school lunchrooms. Led by CEO Christie Lagally, who cut her teeth at Boeing and the Good Food Institute, SFT doesn’t want to just make really good-tasting vegan nuggets; they want to revolutionize the plant-based manufacturing process so they can make good-tasting nuggets accessible to big groups of people at low price points.

SFT has raised $2 million in VC funding and last year completed a stint at the prestigious Y Combinator. Lagally told me the company has four institutional customers in place, though she wouldn’t disclose which ones. It also recently doubled its staff and commissary kitchen space to ramp up production to supply the new partners. Next up, Lagally and her team are developing “chicken” patties, “chicken” strips and “fish” sticks.

Judging from the reaction at the Swedish Medical Center, SFT won’t have a problem tempting customers to try its nuggets, or getting instiutional partners to serve them. Now it just remains to be seen if the startup can scale sustainably and keep costs down. A tall order to be sure, but with SFT’s team (specifically Lagally’s engineering background) and its smart go-to-market strategy, I’m betting we’ll soon see a lot more of their plant-based nuggets popping up in cafeterias.

Scoop: Seattle Food Tech Raises $1M to Jumpstart Plant-Based Meat Manufacturing

You’ve heard of Impossible Foods, you’ve heard of Beyond Meat — but there’s a new plant-based meat company on the scene. Seattle Food Tech launched in 2017 and recently raised a $1 million seed round, led by Fifty Years and Blue Horizon.

The nascent company hopes to produce plant-based meat at a scale and price comparable to traditional meat. In February, they finished developing their first product: a “chicken” nugget made of textured wheat, oil, chicken flavoring, cornstarch, and corn breading. What sets the product above its humble ingredients and makes it so good, according to founder and CEO Christie Lagally, is how it’s processed.

“It’s really all about the processing,” she told The Spoon. In order to make plant-based meat at scale and at a price competitive with meat, plant-based food companies have to develop intensive manufacturing technology specialized to their product.

This is the big way that Seattle Food Tech is disrupting the meat — heck, even the plant-based meat — industry. Along with several partners and equipment suppliers, Lagally is working on developing specialized machines for plant-based meat production. Essentially, she wants to industrialize the meat alternative industry.

At the moment, the “nuggets” are made through a contract manufacturer. However, the end goal of Seattle Food Tech is to start a facility specifically designed to manufacture plant-based products on a large scale. If they succeed, Lagally believes that it would be the first and only company to do so.

Seattle Food Tech also distinguishes itself from other plant-based meat companies in its go to market strategy. While Impossible Foods goes after restaurants and Beyond Meat sells on supermarket shelves, the Seattle-based company plans to market their product wholesale to institutional dining halls, such as school and hospital cafeterias.

By opting not to sell their nuggets as a CPG, Seattle Food Tech would be able to offer them at roughly the same cost as meat — around $2 per serving. Lagally says that eventually, once they get their volumes up, they might consider putting their products in large grocery stores, such as Walmart and Costco.

They hope to have their nuggets in schools and hospital dining halls by fall of 2018. Next up, they want to tackle “chicken” strips, which, along with nuggets, are two of the most eaten low-cost chicken products. This is a tougher mechanical lift than the nuggets, since replacing the strip will require extrusion to mimic the texture.

Lagally said that Seattle Food Tech will use their funding to hire staff and continue developing specialized manufacturing equipment.

“Fundamentally we can’t replace meat if it’s not convenient, good tasting, priced well, and widely available,” said Lagally. To do that, Seattle Food Tech will need some very innovative manufacturing technology — and some very good-tasting nuggets.