Growing support for products like grass-fed beef is creating new challenges for the meat alternative market, which continues to struggle with adoption and repeat purchases among its primary consumer base – flexitarians.
Alt-meat funding has all but dried up, but mycelium-based meats are still intriguing investors and consumers. From chicken and steak to deli meats, here’s what’s cooking in the world of mushroom roots.
As consumers continue to stockpile frozen foods, retail operators are leveraging private labels to tap into that demand. Which frozen products are experiencing the most store brand sales growth? FI investigates.
Grillers rejoice. Hosting a July Fourth cookout could cost less than it did in 2023 (if consumers prep more staples at home).
Dr. Praeger’s is enjoying double-digit growth across several product categories, including veggie-forward burgers and those that mimic traditional meat. What’s the secret behind their success?
CPG manufacturing platform Keychain has appointed Mitchell Madoff to Head of Retail Partnerships. The Foxtrot transplant and former Head of Whole Foods Private Label brings with him an extensive background in CPG and private label spanning over two decades.
Consumers frequently express a willingness to pay extra for products they perceive to be sustainable, but actual shopping behavior often tells a different story. What sets sustainably sourced chocolate apart from the rest?
From $8 strawberries to $400 pineapples, a niche group of U.S. shoppers are paying top dollar for premium fruits.
U.S. consumers love fast food and those who follow a plant-forward diet are no exception. Which quick service restaurants (QSRs) are plant-based consumers seeking out this year?
One in five consumers plan on grilling more this summer according to new shopper survey insights from Acosta Group.
Consumer demand for clean labels, convenience, and health continues to rise, and many plant-forward snack brands are tapping into this trifecta. Can limited ingredients boost plant-based snack sales?
U.S. dollar sales for organic products approached $70 billion in 2023, marking a 3.4% increase YoY and setting a record for the sector.
What can seafood restaurant operators learn from the demise of Red Lobster? Andy Diamond, president of seafood franchise Angry Crab Shack, recently noted how operators can stay ahead of volatile market pricing to deliver value.
According to a new survey from Lending Tree, a staggering 80% of consumers now consider fast food a luxury because it’s so expensive.
Olympic cyclist Dotsie Bausch wants to set the record straight: Building strength with plant-based protein is a very accessible goal. Consuming plenty of vegetables, legumes, nuts, seeds, and grains is sufficient — the key is eating enough to fuel the body.
Sweetgreen is leveraging regenerative agriculture to position its new grass-fed steak offering as climate-friendly. Can expanding these agricultural practices offset beef’s massive carbon footprint?
Novel proteins including cultivated meat, mycelium, and dairy bioidenticals are advancing further into the market, and some state governments are pushing back. A new survey by McKinsey & Company explores how consumers perceive these ingredients—and their willingness to trial them.
Despite persistent challenges, vegan food market revenue is poised to reach $49.6 billion globally by 2032, growing at a CAGR of 11.8% during the forecast period.
Shoppers seeking convenience are in the market for readymade plant-based meals — and the frozen food aisle is a prime target for innovation.
Consumers in the U.S. and Canada say that they are willing to pay more for products that practice eco-friendly sustainability and ethics in their development, packaging, and sale of products, particularly around animal cruelty and ocean pollution.
Total global coffee consumption is surging, as servings increased 5% year-over-year in 2023, signaling a promising opportunity for brands.
Daiya’s newest alt-cheese recipe utilizes proprietary fermentation technology to mimic the texture and meltability of traditional dairy cheese. Could it be a game-changer for the plant-based cheese category?
Foxtrot and Dom’s Kitchen & Market have closed their doors effective immediately. The closure will affect 33 Foxtrot locations and 2 Dom’s locations across Chicago, Austin, Dallas and D.C. areas.
Branded produce companies are dressing up their fruits and veggies to woo online shoppers, tout attributes, and leverage storytelling.
Yelp has released its first-ever list of the 50 fastest-growing brands in the U.S. Restaurant chains dominate the top ten, half of which are “challenger brands” – businesses that are not market leaders but aim to compete by disrupting their industries.
Among CPG energy drink brands, Celsius over-indexes with teens, with 17% citing it as their favorite energy drink brand (vs. ~12% market share) while Monster and Red Bull under-index. Among snack brands, Campbell’s Goldfish are still most preferred. Teens report highest intentions to eat more or the same amount of Mondelez’s Clif Bar and Hershey’s products.
CPG producers are veganizing macaroni and cheese by removing dairy ingredients, adding gluten-free pasta and, in some cases, boosting the nutritional value of the popular comfort food.
A wrap battle is booming in the QSR arena. By remixing preexisting ingredients with build-your-own appeal, major players are producing flavor-drenched “hunger hacks” and fresh affordable snacks that span dayparts.
Across the US, inflation-weary consumers continue to push back on years of price hikes, cooking from home or simply buying less to save more.
Demand for frozen chicken nuggets is strong, giving alternative varieties a significant runway for lift off — but sales remain grounded.
Major fast-food restaurants have raised prices by 60% on average between 2014 and 2024. McDonald’s is the worst offender with average menu prices increasing more than three times the national rate of inflation over the past decade.
Debate surrounding California’s impending food additive ban is heating up as state-level copycat proposals rise across the U.S. Last month, the National Confectioners Association spoke out against the ban, calling it “an emotionally-driven campaign that lacks scientific backing.”
Clean-label initiatives continue to rise within the plant-based category and beyond as concerns surrounding ultra-processed foods intensify and more consumers prioritize what’s NOT in their products.
Fresh orange juice producers continue to walk a fine line between supply and demand while consumer beverage preferences fluctuate widely.
Bezos Earth Fund is allocating $60 million to build research centers that focus on improving the taste, cost and nutritional value of alternative meats. What does this financial traction signal for the future of alt-meat investments?
In a new study, participants indicated that AI-generated food images look more appealing than authentic photos.
