What’s Winning in Frozen Food?

After years of economic upheaval, frozen food remains a beacon of convenience, innovation, and at times, affordability. Which categories and brands are in high demand as the new year approaches?

What Dishes are Winning at Plant-Based QSRs?

Plant-based restaurants are experiencing a shakeout as operators recalibrate their menus to address economic challenges. FI checked in with T.K. Pillan, CEO of Veggie Grill, to explore how the vegan QSR is streamlining its offerings to meet evolving consumer demands.

Has Tofu Gone Mainstream?

Tofu is enjoying a new era of popularity thanks to its adaptability and nutritional clout. But despite its position as a plant-based powerhouse, this longtime vegan staple has its own share of hurdles to overcome.

Consumer Buzz: 5 Health & Wellness Ingredients to Watch

Across the food and beverage industry, health and wellness innovations are a prime target. What up-and-coming inclusions are consumers buzzing about? Here are five ingredients topping the charts on Brightfield Group’s Social Listening Dashboard. 5. …

Consumer Pulse: Shining a Light on Gen X

Over the next two decades there will be a major transfer of wealth—collectively, around $84 trillion—from baby boomers to younger generations including their Gen X children.

Consumer Pulse: Who’s Drinking Alternative Milk — and Why?

Milk alternatives are a key growth driver for the plant-based industry. What keeps shoppers coming back for more?

Can In-Store Marketing Boost Plant-Based Sales?

As the plant-based industry grapples with plateauing sales at retail, company leaders from alt-meat to tofu are turning a critical eye toward in-store marketing to boost household penetration.

Study: Food is Medicine Initiatives Improve Health, Reduce Spend

The costs of suboptimal diets in the U.S. due to health care spending and lost productivity are estimated at $1.1 trillion each year — equaling the economic output of the entire food sector.

Interest in Alternative Energy Drinks Surging

Across the U.S., consumers continue to seek out energy-boosting beverages. This persistent demand, coupled with a broader exploration of ingredients, is transforming the energy drink landscape.

Just Egg CRO: College Students ‘Bullseye Target’ for Plant-Based

A recent confluence of headlines reporting a shift in sales and venture-backed capitalism indicate a change in consumer mindsets surrounding alt meat products and their pseudo-competitors – particularly seafood, fungi, and the versatile mushroom.

Top Trends at Expo East 2023

What are the major trends shaping the natural and organic products industry today? The Food Institute checked in with industry analysts on the floor at Expo East 2023 to glean the top trends and takeaways …

Three Consumer Mindsets Driving Fresh Grocery Sales

Despite easing inflation concerns, consumers are still preparing 85% of meals at home, which presents significant sales opportunities. In a recent webinar, Circana and FMI unpacked the three major mindsets driving today’s fresh grocery shoppers.

How Can Startups Stand Out in Plant-Based?

What strategies can emerging companies employ to distinguish themselves in the teeming plant-based market? FI unpacked this question with Chelsie Hodge, founder and CEO of frozen functional beverage company, Blender Bites.

Driving Sales with America’s Most Polarizing Foods 

Polarizing foods can generate criticism, curiosity, and engagement among consumers. But who are the leading offenders in this category, and can food industry operators leverage this love/hate relationship to drive engagement?

Kombucha Health Benefits Drive Market Growth

Kombucha tea continues to rise in popularity among mainstream consumers. With age-old ties to immunity and gut health, the fermented drink has also become a target for medical research.  The global kombucha market is expected …

What’s Next in Precision Fermentation?

The global precision fermentation market is predicted to grow at a compound annual rate (CAGR) of 40.5% between 2022 – 2031. The dairy sub-segment is expected to dominate, while increasing consumer preference for plant-based meat is anticipated to fuel growth over the long-term.

Plant-Based Sweetener Innovations to Watch

The plant-based category is humming with natural sweetener innovation as artificial alternatives face mounting scrutiny from both consumers and government regulators.

Global Expansion Tips for Plant-Based Businesses

Worldwide demand for animal and dairy protein is slated to reach $1.2 trillion by 2030, reflecting significant opportunities for plant-based brands eyeing global expansion.

Report: Convenience Still Fueling Prepared Food Sales

Despite persistent inflation and cost-of-living concerns, consumers continue to seek out prepared foods for their ease and convenience. In a new survey from good natured, 72% of respondents claimed they have consistently purchased or increased …

How Soon Will Cultured Meat Impact Plant-Based Sales?

As the gate to cell cultured meat sales swings open in the U.S., what’s in store for the alt-meat sector? The Food Institute checked in with Jennifer Bartashus at Bloomberg Intelligence to discuss potential market implications in the months ahead.

Regionality Sparks Sizzling Summer Food Trends

Summer travel in 2023 is more localized as attendance at recreational venues is up significantly across the country, from stadiums and amusement parks to local fairs and movie theaters. The elevated foot traffic is also boosting food sales and driving innovation in the space.

Consumers Scoop Up Classic Ice Cream Flavors, Pails

Almost 95% of shoppers are purchasing ice cream in stores this summer according to retail data science company and Kroger insights partner, 84.51°. Here are some ice cream trends for the 2023 summer season…and beyond. …

Naturally Decaffeinated Coffee Beans Are Almost Here

Brazilian coffee research organization Instituto Agronomico de Campinas (IAC) has entered a decisive stage in its two-decade project to develop naturally decaffeinated coffee varieties by crossing different plants that have very low caffeine content.

4 Generative AI Tips from CPG Trailblazers

How is the food industry responding to the rapid advancement of generative artificial intelligence? The Food Institute gathered four takeaways from industry trailblazers at the recent Generative AI Food Pioneers Summit, hosted by food and …

Hot Dogs, Happiness, and the Health-Conscious Consumer

In the age of the health-conscious consumer, devotion to the traditional hot dog reflects a growing movement towards “all things in moderation.” What does this mean for plant-based varieties?

Four “Toxic” Food Additives that Increase Appetite

Across the U.S., the number of households purchasing products that contain potentially harmful food additives appears to be on the rise. Between 2001 and 2019, the proportion of purchased food products that contained additives increased …

Fungi in the “New Age” of Functional Energy Drinks

While functional fungi are now a well-established ingredient in coffees, powders, and shots, their use in the ready-to-drink (RTD) energy category is just starting to gain momentum.

5 Plant-Forward Alt-Meat Innovations

Innovators are shaking up the alt-meat category with plant-forward creations that contain more whole foods and less processed ingredients. Here are five companies to watch.

5 Healthy Alt-Meat Products

The Food Institute spoke with two dietitians to outline some of the healthiest alt-meat products available today and break down best practices for reading nutrition labels.

Deep Dive: The State of Alternative Milk

Alternative milks remain the darling of plant-based growth. Record high dairy inflation and a deluge of new alternatives, however, are putting the brakes on product movement.

Boosting the Better-for-You Beverage Offer in Foodservice

Better-for-you beverages are booming, but major foodservice players have been slow to diversify their fountain offerings. Can consumer demand for healthier alternatives turn the tides?

Taking Sustainable Snacks “Beyond the Plant”

Plant-based snacks can be a confusing category for consumers to navigate. The Food Institute spoke with Nora Witt, VP of Marketing at Dole Packaged Foods, about the evolution and key elements of plant-forward snacks across the supply chain.

Survey: Boosting Alt-Meat Adoption

A new survey by Sweet Earth explores the decline in alt-meat adoption to source potential solutions to reignite consumer interest.

CPG: Economic Pressure Impacting All Consumer Groups

Economic pressure continues to put a squeeze on consumers across all income tiers, leaving them vulnerable to further downturns in the year ahead.

Q&A: Nestlé Targets Plant-Based at University Dining Halls

The success of plant-based in food service will come down to making foods “attractive and craveable so that they are the choice and not the compromise to a meal experience,” according to one Nestlé executive.

Cell-Cultured Snapshot: How to “Make” Meat

Cell-cultured meat continues to expand on a global scale as start-ups and major meat producers target the category. But how exactly are cuts of cultivated meat created — and how soon can consumers purchase these products?