Food News of the Week: Four Seasons Adds Fish-Free Salmon, Another Coffee Shop Drops the Dairy-Free Surcharge, and Bonne Maman’s Pie Fillings

This article highlights three major updates in the food industry for the week. The Four Seasons Hotel San Francisco has added a fish-free salmon option to its menu from the startup Oshi, tapping into the growing plant-based seafood market. Gregory's Coffee has followed Starbucks in dropping its dairy-free milk surcharge, catering to the increasing number of consumers choosing plant-based milk over dairy. Bonne Maman, known for its preserves, has introduced a new line of ready-to-bake pie fillings, targeting the convenience and premium quality trend in the baking sector.

In addition to these updates, brands are focusing on premium, plant-based options in the grocery sector. Amy's Kitchen has expanded its line with new dairy-free organic soups, while Beyond Meat has introduced its new Beyond Sun Sausages at Whole Foods Markets. Molecular farming startup PoLoPo is partnering with CSM Ingredients to develop egg proteins grown inside potatoes for commercial baking applications. These updates reflect the growing demand for plant-based and sustainable food options in the market.