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.
Precision fermentation is transforming dairy, creating lactose-free milk made without cows. Strive Nutrition’s FREEMILK uses real dairy proteins – identical to those in cow’s milk but produced sustainably through fermentation – to offer the taste and nutrition of milk with fewer emissions and less sugar.
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?
The plant-based food industry may have found a way through its stagnation. A recent report found consumers increased their plant-based purchases throughout 2024, a signal of a healthy year ahead. Nutpods CMO Patrick Coyle recommended brands in the sector strike the right balance between “value” and “values.”
Upcycled citrus waste offers many benefits over traditional petroleum-based plastic for packaging purposes. However, barriers to adoption are high, particularly regarding regulatory and safety challenges.
Despite high awareness, only a small fraction of consumers understand and consistently pay premiums for regenerative agriculture products, highlighting significant psychological and economic barriers. However, with increased crop yields and profits for farmers and the potential for nutrient-rich produce, the industry stands on the brink of transformative growth.
