The Slow, Rewarding, Delicious Business of Branded Apples

The American apple harvest could reach 250 million bushels this year, a 1.5% increase from 2022. Branded apple varieties account for 15% to 20% of apple sales.

What Do Plant-Based Consumers Want Most?

Curiosity is the number one reason consumers try plant-based foods, but what will keep them coming back for more? At the Plant Based World Expo in New York City last week, Steve Markenson, VP of Research & Insights at The Food Industry Association, addressed this essential question.

Plant-based Dairy Indulgences Intriguing Consumers

Plant-based creamer has ascended to become the third largest plant-based category – as new product releases have highlighted.

Under the Influence: Protecting Business from Poor Influencers

It’s the influencers’ world and we’re just living in it. Here’s how to avoid the next Fyre Festival with your brand.

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.

Top 5 Highest-Grossing U.S. Fast-Food Chains

Average unit volume (AUV) speaks to a chain’s operational efficiency and overall success, indicating the average annual sales that a brand earns per restaurant—a reflection of how consumers feel about the brand itself. These are the top five highest-grossing fast-food chains in the U.S. by AUV.

Can Microalgae ‘Ghost Proteins’ Resurrect Alt-Meat?

Food tech startups are developing new techniques to transform microalgae into “ghost protein,” a powerful alternative protein source with an undetectable, completely neutral flavor.

3 Future Food Trends: Well-Being, Bitter Flavors, and Air-based Protein

For 16 harrowing months at the height of the Covid pandemic, Dr. Morgaine Gaye lost her sense of taste and smell. The experience, she said, “was mind-blowing.” Turns out, you talk an awful lot about …

FI Exclusive: UPSIDE Foods COO Sees Meat’s Future as Cultivated

Amy Chen, CEO for UPSIDE Foods, feels the company’s process for cultivating meat could have not only a major impact on food production, but also on the environment.

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.

Can Buzzfeed’s AI Chefbot Save Your Kitchen?

Tasty enjoys over 1 billion cross-platform views each month and is widely regarded as the most robust and user-generated food community and platform on the internet. That the big cheese of big apps and data is involved with AI recommending food choices and providing budget and grocery tips should not surprise anyone.  

Chef Massimo Bottura Notes Secret Ingredients to Food Industry Success

World-renowned chef Massimo Bottura spoke with The Food Institute recently and shared his secrets to food industry success.

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 …

Column: Why Your Company Needs an Innovation Center

An Innovation CoE is the creative engine of an organization, dedicated to spotting the next big trends, carving out new opportunities, and developing strategic, forward-thinking solutions.