As investors managing $11.5 trillion push food giants like Danone, Walmart, and Amazon to diversify their protein portfolios, the message is clear: Sustainability and resilience depend on innovation. From mycelium to electro-fermented proteins, emerging alt-protein technologies are reshaping the future of food production, and investors are hoping to fund it.
Now that the plant-based market has matured, it must contend with many of the same problems as the meat industry, including eking out margins as consumers tighten their wallets. However, dairy alternatives continue to be a bright spot for the sector.
Beyond Meat’s financial struggles haven’t stopped retail traders from sending its stock soaring more than 600% in a week. As the plant-based pioneer swaps debt for equity, it’s become the latest unlikely star in the bizarre saga of meme stocks.
Despite investor jitters and industry shakeouts, Impossible Foods founder Patrick Brown recently told FI he remains bullish on alt-meat’s future. With tech advancements and health-driven messaging, plant-based protein may yet win over skeptical consumers.
Facing record-high beef prices, restaurants are reworking menus and investing in vertical supply chains to stay afloat. Some are rebranding leaner protein choices as “wellness-driven,” while giants like Walmart cut out the middleman entirely.
Recently, the F&B industry has seen an uptick in hybrid plant-based products, which blend standard meat and dairy with meatless and dairy-free versions. But will consumers embrace them?
On May 6, the state of Ind. approved a two-year ban of both the sale and manufacture of lab-grown meat products, and on May 14, a bill banning the distribution and sale of cultivated meat products in Neb. was signed into law. These measures align with similar laws passed in other states in recent years.
Innovative brands in the alt-protein space are combining multiple technologies to create better products. By integrating methods like precision fermentation and enzymatic cross-linking, these companies are solving major pain points in taste, texture, and affordability.
Annie Ryu, founder of The Jackfruit Company and the jack & annie’s brand, is a believer in the health and sustainability benefits of jackfruit. As her brands are receiving significant investment, she’s focusing on partnerships to scale production and lower costs.
Demand for frozen chicken nuggets is strong, giving alternative varieties a significant runway for lift off — but sales remain grounded.
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.
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?
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.
A new survey by Sweet Earth explores the decline in alt-meat adoption to source potential solutions to reignite consumer interest.
European brand Juicy Marbles aims to disrupt the alt-meat category by focusing on whole cuts. Will its competitors follow suit?
The vegan cheese category has become rather crowded, yet opportunities remain for savvy producers, according to one CEO.
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.
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?
Precision fermentation technology makes it possible to create alternative egg and milk proteins identical in taste, texture, and functionality to the traditional stuff—without using any animals.
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.
Cultivated meat producer Upside Foods received regulatory approval from the FDA, making it the first company to reach this milestone in the U.S. While not a green light for the industry at large, the decision opens the door to more approvals
The global market for edible insects is projected to surpass $1.5 billion by year’s end, and the Food and Agriculture Organization of the United Nations notes that insects currently supplement the diets of approximately two …
