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 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?
Clean, natural, plant-based proteins could help strengthen the industry segment amid market volatility, according to one CEO.
A growing number of vegan dating apps are putting a social spin on the plant-based movement. But how relevant are these meatless match-making services to the food industry at large?
Impossible Foods recently laid off 20% of its employees. Is this the beginning of the end for alt-meat?
This industry review looks back on the major sales figures and trends that shaped the state of plant-based over the past year.
As pandemic demand for meal subscription services dwindles, the industry continues to evolve — for better or worse. Could plant-based varieties boost overall market growth in the year ahead?
The founder of That’s it, a functional snack brand, feels that there’s a significant runway within the plant-based category, especially for healthier-for-you snacks.
Experts say restaurants and food manufacturers can capitalize on the “Veganuary” movement even without making significant investments.
Innovation continues to play a critical role in plant-based product advancement, but significant challenges remain in the year ahead.
Food-tech startup Black Sheep Foods is hoping to reignite interest in plant-based meat with its lamb alternative.
What will 2023 hold for plant-based? The Food Institute spoke with several industry analysts to explore what’s in store for the year ahead.
Lunch meats were a star player at retail throughout the pandemic and that trend is retaining its momentum. But can this boon boost demand for plant-based deli cuts?
Amidst the booming cultured dairy market, major food manufacturers are taking plant-based cream cheese to the next level.
Plant-based products continue to proliferate across the industry despite significant barriers to adoption, including taste and affordability.
The Plant-Based Foods pavilion at the recent Private Label Trade Show hosted numerous exhibitors offering plant-based products to address consumer concerns about health, the environment, and animal welfare.
As an expanding number of startups pursue the commercialization of cultivated meat, a select few are targeting the hybrid approach — blending small quantities of lab-grown cells into primarily plant-based products. While affordable, 100% cultivated …
Beyond Meat reported third quarter earnings on Wednesday afternoon, and they were disastrous. Revenue declined 22.5% year-over-year … and that wasn’t even the worst news.
Demand for plant-based condiments is spreading in the U.S., and The Kraft Heinz Not Company is zeroing in on plant-based mayo. In late October, Kraft Heinz and NotCo unveiled their first collaborative offerings — plant-based cheese …
A growing number of plant-based burger chains are cropping up across the country as more younger consumers flock to quick service restaurants
With climate change threatening major changes that will affect food production, activists are promoting the Plant-Based Treaty.
Despite industry-wide challenges, both dairy and meat plant-based alternatives are forecast to grow through 2024, driven almost entirely by Millennials and Gen Zers. According to a recent report by The NPD Group, these plant-based consumers …
The projected size of the plant-based egg market continues to rise. Here are a few noteworthy advancements across this emerging segment.
Jennifer Pricco Braasch is a managing director with City National Bank’s Food & Beverage Group. Based in Milwaukee, she supports industry executives with creative financing solutions and industry intelligence. The Food Institute recently asked her …
CHICAGO – TiNDLE, plant-based chicken from Next Gen Foods that was started in Singapore in 2020, recently announced its U.S. headquarters in Chicago and hosted an open house for its new R&D and Innovation Center. …
As a variety of factors aggravate the downward trajectory of alternative meat sales at retail, refrigerated varieties continue to fuel the category’s deceleration.
This article is written and sponsored by Kerry. Amanda McNeely, Kerry’s marketing expert for food protection and preservation, talks about Kerry ingredient solutions that boost food safety and reduce waste, and her views on the outlook …
Culinary creativity was booming at the Plant-Based World Expo on September 8 in New York City. In this Q&A, Ben Davis, VP of Content at Plant Based World unpacks expo trends and key developments across the plant-based industry.
The $7.44 trillion U.S food industry is investing in ecommerce, robotics, and technology like never before. Here are three noteworthy trends for food producers and grocery retailers to prioritize in the year ahead.
In a recent LinkedIn option poll, The Food Institute asked members to indicate their biggest current concerns regarding the plant-based category.
A relatively new sustainability model should be taken into consideration by most food businesses these days, according to one industry analyst.
In response to labor shortages, some restaurants are turning to AI-powered bots that answer phones and communicate with customers.
Companies like McDonald’s are allowing workers to access hourly pay on demand in the hopes of shoring up the ongoing labor shortage.
Investment in plant-based, fermented or cell-based “alternative seafood” amounted to $178.2 million between January and mid-July this year, as interest in the sector continued to grow. (Fish Farming Expert, July 28) In fact, the alternative …
Although the nutritional merits of plant-based food have faced mounting scrutiny by consumers in recent months, discrepancies by variety suggest that not all alternative products are created equal.
