FI Spotlight: What does it take for Plant-Based Seafood to Succeed?

Overfishing, seafood fraud, high prices - those are just some of the reasons why one would turn to a promising idea like plant-based seafood. But can the idea actually become a successful reality? Kelli Wilson ...

Jackpot: Jackfruit Has Become a Plant-Based Bright Spot

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.

FI Spotlight: Can Plant-Based Proteins Alone Build Muscle Mass?

In recent years, the plant-based lifestyle has become more prevalent in consumers' eating habits. But how about an exclusively plant-based diet that can build muscle mass? That's the case Dotsie Bausch puts forward. Join The ...

Chicken Nugget Sales are Soaring. Can Plant-Based Varieties Take Flight? 

Demand for frozen chicken nuggets is strong, giving alternative varieties a significant runway for lift off — but sales remain grounded. 

Clean Label Takes Center Stage as Ultra-Processed Stigma Grows

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.

Market Signals: Unpacking Bezos Earth Fund’s Alt-Protein Allocation

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?

Are Edible Insects the Future of Alternative Protein?

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.

Survey: Boosting Alt-Meat Adoption

A new survey by Sweet Earth explores the decline in alt-meat adoption to source potential solutions to reignite consumer interest.

FI First Look: Plant-Based Whole-Cut Loin

European brand Juicy Marbles aims to disrupt the alt-meat category by focusing on whole cuts. Will its competitors follow suit?

CEO: Keys to Perfecting Vegan Cheese Include Texture, Aftertaste

The vegan cheese category has become rather crowded, yet opportunities remain for savvy producers, according to one CEO.

Study Suggests Plant-Based Category Losing Luster

The Food Institute spoke with Rob Dongoski, Agribusiness Leader at EY, about the future of alternative proteins and whether consumers have moved on.

Top Trends from Expo West Include Evolving Plant-Based Protein

Natural Products Expo West 2023 put plant-based innovation on display. Here’s a look at the trends that were most apparent.

Q&A: Nestlé Targets Plant-Based at University Dining Halls

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 Snapshot: How to “Make” Meat

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?

COLUMN: Answer to Plant-based Segment’s Issues Found in Forests, Biotech

Clean, natural, plant-based proteins could help strengthen the industry segment amid market volatility, according to one CEO.

Can Vegan Dating Apps Impact the Plant-Based Category?

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 Challenge? Are Alt-Meat Company’s Layoffs an Ominous Sign?

Impossible Foods recently laid off 20% of its employees. Is this the beginning of the end for alt-meat?

Precision Fermentation Promises a More Sustainable Future

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.

Taking Stock: The Current State of Plant-Based

This industry review looks back on the major sales figures and trends that shaped the state of plant-based over the past year.

Plant-Based Meal Kits Keep Growing

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?

CEO Sees Extensive ‘Runway’ for Healthier Plant-Based Snacks

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: ‘Veganuary’ Offers Big Opportunity for Food Businesses

Experts say restaurants and food manufacturers can capitalize on the “Veganuary” movement even without making significant investments.

Challenges Ahead for Plant-Based Innovation

Innovation continues to play a critical role in plant-based product advancement, but significant challenges remain in the year ahead.

Plant-Based Lamb: The Next Big Thing in Alt-Meat?

Food-tech startup Black Sheep Foods is hoping to reignite interest in plant-based meat with its lamb alternative.

Plant-Based Trends to Watch in 2023

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.

FDA Issues First Approval for Cell-Cultured Chicken

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

Insect Protein: The Next Generation of Alt Protein

Insect Protein: The Next Generation of Alt Protein The alternative protein market has seen exponential growth over the past 5 years. But few realize that a surprising new trend is arising on the horizon: Insect ...

FI Webinar Recap: ADM, InnovaFeed ‘Unlocking’ Insect Protein Potential

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 …

Are You Ready for 3-D Printed Steak?

Lab-grown meat is getting closer to reaching consumers, and it looks like the world’s first 3-D printed ribeye is up next. Here’s a look at how we got to this point. ISRAEL: A MAJOR INNOVATOR …

Food Industry Bugging Out Over Insect Protein

The edible insect market, which surpassed $112 million in 2019, is expected to grow at a compound annual growth rate of 26.5% from 2020 to 2027 to reach $4.63 billion by 2027, according to Research …