Dr. Praeger’s Targeting ‘Nutrition-Curious’ Consumers

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?

Hummus: The Original Plant-based Dip

According to Brightfield research group, the top need states searched online with hummus over the past three years are functional health, digestive health, and sustainability, while the top nutrition states are low sugar, low carb, and high protein – all benefits from the humble chickpea.

Innovation and Inflation: Dual Forces Shaping the Plant-Based Milk Market

Milk alternatives continue to hold the largest share of the plant-based category as innovations intrigue a broader group of consumers. But inflation remains a challenge and some varieties are facing more scrutiny from consumers.

Plant-based Consumers’ Favorite QSRs

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?

A Fork in the Road to Sustainability: Nestlé’s New Plant-Based Fork

The innovation is a key part of its commitment to eliminate or reduce plastics in packaging while scaling reusable and refillable systems.

Can Limited Ingredients Boost Plant-Based Snack Sales?

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?

COLUMN: Is There a New Vanguard of Plant-Based Companies?

It’s no secret that the plant-based sector has seen its fair share of turbulence the past few years, but some products on display at the 2024 National Restaurant Association Show may buck these current trends.

Ask an Athlete: Building Strength with Plant-Based Protein

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 Positions New Steak Offering as Sustainable, Rooted in Regenerative Grazing Practices

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?

States Are Banning Cultivated Meat; Do Consumers Want Novel Proteins?

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.

Frozen Plant-Based Meals Gaining Loyalty

Shoppers seeking convenience are in the market for readymade plant-based meals — and the frozen food aisle is a prime target for innovation.

Could Daiya’s Latest Alt-Cheese Innovation Be a Game-Changer?

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?

Plant-Based Milk Brands Take Aim at Coffee Category

Plant-based milks largely stole the spotlight at the recent Specialty Coffee Expo in Chicago. Along with the familiar oat and almond milks, exhibitors offered plant-based milks made with bananas, chickpeas, coconut, macadamias, and pistachios.

Mac and Cheese Gets a Plant-Based Makeover

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.

Chicken Nugget Sales are Soaring. Can Plant-Based Varieties Take Flight? 

Demand for frozen chicken nuggets is strong, giving alternative varieties a significant runway for lift off — but sales remain grounded. 

Wave of Success: Plant-Based Brand Konscious Foods Enjoying Rapid Ascent

Plant-based brand Konscious Foods has enjoyed a meteoric rise. Focusing on achieving price and taste parity with traditional meat has been key, the brand’s founder explained.

Clean Label Takes Center Stage as Ultra-Processed Stigma Grows

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.

The Endless Promise of Pizza

Served as an LTO, in a restaurant, or at a ball game, fired in a brick oven at 800 degrees or reheated Sunday morning in a battered collegiate microwave after a late night, pizza is a tough business that can yield great rewards, revenue, and satisfaction.

Market Signals: Unpacking Bezos Earth Fund’s Alt-Protein Allocation

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?

Why is Florida Trying to Ban Cultivated Meat?

The Florida House has approved a wide-ranging bill that would ban the sale and production of cultivated meat in the state. How will alt-meat innovations be impacted if it is signed into law?

Expo West Speakers Plot Plant-Based’s Path Forward

Last Friday at Expo West, industry leaders unpacked the plant-based category’s path forward. “Progress is not linear,” one CEO reminded the crowd, adding that getting consumers to try plant-based items “has to be a stepwise process.”

Can Oscar Mayer Revitalize the Plant-Based Sausage Market?

Last week, The Kraft Heinz Company unveiled plant-based hot dogs and sausages under the Oscar Mayer brand. Could this launch be a bellwether for the struggling alt-meat sector?

3D-Printed Food Innovations Push Closer to Market

Steakholder Foods is leading the charge in additive manufacturing for the food industry. Over the past year, the food tech innovator has unveiled the “world’s first” 3D-printed cuts of grouper, steak, eel, and plant-based shrimp.

Beef Rice & Dairy Plants—Frankenfood or Food Science Breakthrough?

Such a fusion of different species opens new possibilities for sustainable food production, addressing issues such as food scarcity, environmental impact, and ethical concerns associated with traditional agriculture practices.

Line Between Food and Supplement Industries Continues to Blur

Through its new “super greens” partnership with BEAM, Dole joins the growing list of major food producers pivoting into the supplement category. How far will this industry convergence go?

Tasting the Future: Food Fermentation Breakthroughs

From regulatory approvals in animal-free dairy, to a new snack made with air protein, fermentation is making major moves in the new year. What could the recent headlines signal for the future of food?

Consumers Award Better-for-You in New Product Survey

Despite some titans of the pantry and cookie jar winning in their categories (Keebler’s Chips Deluxe Fudgy in the Cookie category; Dr. Pepper Strawberries & Cream in Soft Drink), better-for-you offerings not only abounded but won several snacking categories.

Milk Wars: Labeling Battles Escalate

Dairy producers are ramping up their efforts to scrub ‘milk’ from the labels of alternatives. How critical is the term in plant-based marketing? Could waging “milk wars” significantly improve traditional dairy’s bottom line?

Adapting to Ashwagandha

The Indian herbal supplement Ashwagandha gaining ground in the West these days as a dietary supplement for a variety of uses.

Lead with Delicious: How Plant-Based Thrives

How will plant-based evolve in the year ahead? In this industry outlook, analysts weigh in on economic challenges, the financial landscape, and consumer adoption strategies for 2024.

The Fungi: Mushroom Varieties Captivating Consumers

Things keep looking up for mushrooms. The versatile fungi continue to proliferate across meals-at-home, CPG, restaurant menus, and food tech.

Plant-Based Meat: What’s in Store for 2024?

Plant-based meat continues to recalibrate at retail. In this Q&A, Chris DuBois, EVP and Protein Practice Leader at Circana, spoke with FI to outline major category challenges and priorities in the months ahead.

Market Signals: Unpacking the Veggie Grill Acquisition

Plant-based chain Next Level Burger has acquired Veggie Grill from vegan investment fund VegInvest. The Food Institute spoke with industry analysts to unpack the potential ramifications of this transaction amidst ongoing financial challenges for plant-based and the restaurant industry at large.

More Cheese, Please: 2024 Cheese Insights

People eat cheese for all sorts of reasons; this year, however, taste and health were the primary ones as 33% of consumers around the world considered it a necessary staple in their diets.

Innovation Tips for Plant-Based Bakery Treats

Sweet baked goods are a hotspot for indulgence-happy consumers, making convenient, sharable treats like cookies a prime target for plant-based innovation.

Technomic: Expect Drive-Thrus, Breakfast Daypart to ‘Boom’ in 2024

America is overflowing with beverage restaurant concepts of late, especially those targeting the breakfast daypart. Utah-based Swig is growing rapidly. Dutch Bros Coffee, founded in Oregon, saw 27% sales growth in 2022. Kung Fu Tea, …