Beyond Meat is struggling financially, with significant losses, leading to a high likelihood of bankruptcy by 2027 due to $1 billion in convertible bonds coming due. Despite this, the stock retains some value due to the slim hope of a turnaround or debt restructuring.
Alt-meat brands like Beyond and Impossible are launching new and reformulated products to earn the trust of health-conscious consumers and national health organizations. These innovations have enabled the meat alternatives to quality for the nutrition initiatives of both the American Heart and American Diabetes Associations.
Meati CEO Phil Graves feels optimistic about the brand’s future as it continues to expand across the U.S. and shrink its ingredients list. Meati has been increasingly incorporating functional ingredients like mycelium, a root-like structure of fungus, into products such as its Classic Cutlet.
Pea protein is gaining traction as a sustainable, allergen-free alternative. Due to its improved taste and texture, the ingredient has been showing up in everything from dairy-free yogurt to functional drinks.
Despite recent challenges, the plant-based sector is primed for growth in some respects, with opportunities to innovate through functional ingredients, whole-food formulations, and clean-label transparency.
The latest FI Fast Break podcast touches on the push to reframe products like plant-based dairy and meat alternatives as conventional fare.
With waning consumer demand and a cautious outlook for the year’s revenue, Beyond Meat faces challenges in regaining consumer trust and competing within the plant-based sector.
The latest Food Institute Fast Break news podcast touches on the latest update related to weight-loss drugs.
Growing support for products like grass-fed beef is creating new challenges for the meat alternative market, which continues to struggle with adoption and repeat purchases among its primary consumer base – flexitarians.
Alt-meat funding has all but dried up, but mycelium-based meats are still intriguing investors and consumers. From chicken and steak to deli meats, here’s what’s cooking in the world of mushroom roots.
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?
Demand for frozen chicken nuggets is strong, giving alternative varieties a significant runway for lift off — but sales remain grounded.
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?
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?
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.
The latest Food Institute Fast Break news podcast updates the global sugar shortage.
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.
The latest Food Institute news podcast touches on unfortunate news for a pair of alt-meat startups.
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.
Food tech startups are developing new techniques to transform microalgae into “ghost protein,” a powerful alternative protein source with an undetectable, completely neutral flavor.
The meat alternative market is slowing down after years of explosive growth: dollar sales fell 18.5% to $370.2 million for the 52 weeks ended June 18, according to data from Circana. Without the perception of …
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.
The latest Food Institute news podcast touches on the future of cultivated meat products.
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.
A new report by Brandwatch shows the plant-based category is largely idling while QSRs serving bowls are gaining traction.
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.
There are many notable jerky and meat snack companies out there and most are thriving as the snackification of America continues apace. Jerky in any form has been a staple snack since navigators used sextets to sail the seven seas and discover more jerky, as John Smith is purported to have in the early 1600s when he marked a map of Virginia and wrote, “as drie as their jerkin beefe in the West Indies.”
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.
The Food Institute spoke with Rob Dongoski, Agribusiness Leader at EY, about the future of alternative proteins and whether consumers have moved on.
Natural Products Expo West 2023 put plant-based innovation on display. Here’s a look at the trends that were most apparent.
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.
Impossible Foods recently laid off 20% of its employees. Is this the beginning of the end for alt-meat?
The latest Food Institute weekly news podcast touches on the demise of the supermarket advertising circular.
