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.
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.
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?
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?
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.”
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?
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.
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.
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?
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?
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.
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?
The Indian herbal supplement Ashwagandha gaining ground in the West these days as a dietary supplement for a variety of uses.
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.
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 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.
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.
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.
Sweet baked goods are a hotspot for indulgence-happy consumers, making convenient, sharable treats like cookies a prime target for plant-based innovation.
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, …
What key topics will drive plant-based evolution in the year ahead? The Food Institute spoke with several industry analysts and thought leaders to outline major trends to watch in 2024 — and beyond.
The alt-dairy category experienced significant economic pressure in 2023, but private label performance was strong. Here are a few featured products from the November Private Label Manufacturers Association (PLMA) show.
When it comes to consumers, the alt-meat category has more than its fair share of challenges — and supporters. Who’s buying meat alternatives today and why? Here’s the latest stats from Brightfield Group’s quarterly shopper survey.
What does it take to design a novel system for alternative protein production? Christie Lagally, CEO of alt-chicken company Rebellyous Foods, spoke with FI about poor alt-meat infrastructure and what her company is doing about it.
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.
Among the plant-based options highlighted at a recent PLMA event were convenient, handheld snacks such as porkless carnitas and alternative chicken fries.
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.
Plant-based fast-food restaurants that try to mimic the McDonalds’ and Burger Kings of the world may be missing the point that true vegetarians and vegans have little interest in meat-like offerings.
Edible insects have all the makings of a smash hit in the alternative protein sector. The big problem? U.S. consumers might not want to eat bugs.
Milk alternatives are a key growth driver for the plant-based industry. What keeps shoppers coming back for more?
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.
Is all the hype surrounding plant-based meat overblown, or is this just the proverbial eye of the storm? The Food Institute sat down with Elysabeth Alfano, CEO of VegTech Invest to discuss why she believes the industry is on the verge of something big.
The Blue Zone Diet has become part of the national lexicon of late. So, what exactly is this new craze?
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.
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.
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.
