FI Fast Break audio news: July 24, 2024
The latest Food Institute Fast Break news podcast touches on the latest update related to weight-loss drugs.
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.
Moolec Science is infusing crops with animal genes to create a unique meat alternative, in a process it calls molecular farming. Now, it’s looking to partner with major players in the plant-based category.
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.
Investments in plant-based meats have cooled off in the last year with many venture capitalists turning their attention to lab-grown meat.
This week, in The Food Institute’s quick-hitting, audio news podcast, we examine inflation’s impact on small-business owners, and how much 4th of July cookouts could cost this year. The Food Institute Podcast · FI Fast …
This week, in The Food Institute’s quick-hitting, audio news podcast, we examine: the prospects of an economic recession, the Great Regret labor trend, and more. The Food Institute Podcast · FI Fast Break News – …
This week, in The Food Institute’s quick-hitting, audio news podcast, we examine: the prospects of an economic recession, the Great Regret labor trend, and more. The Food Institute Podcast · FI Fast Break News – …
This week, in The Food Institute’s quick-hitting, audio news podcast, we examine the expansion plans of both Beyond Meat and ADM. The Food Institute Podcast · FI Fast Break News – April 13, 2022 The …