As food delivery apps make fresh meals just a tap away and younger diners prioritize experiences over portion sizes, the once-revered doggie bag is fading into obscurity. Experts feel shifting social norms and portion fatigue are driving the trend.
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.”
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.
About 77% of shoppers say they’re interested in trying new technology within a grocery store. And major retailers are finally warming to the idea of providing innovations like electronic shelf labels.
While the U.S. alt-seafood market has been sluggish at best, Big Idea Ventures (BIV) has plans to change that. The agrifoodtech investor recently unveiled Bayou Best Foods, the newest entrant to the plant-based seafood sector.
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?
Milk alternatives continue to hold the largest share of the plant-based category as innovations intrigue a broader group of consumers. But inflation remains a challenge and some varieties are facing more scrutiny from consumers.
U.S. consumers love fast food and those who follow a plant-forward diet are no exception. Which quick service restaurants (QSRs) are plant-based consumers seeking out this year?
Consumer demand for clean labels, convenience, and health continues to rise, and many plant-forward snack brands are tapping into this trifecta. Can limited ingredients boost plant-based snack sales?
Olympic cyclist Dotsie Bausch wants to set the record straight: Building strength with plant-based protein is a very accessible goal. Consuming plenty of vegetables, legumes, nuts, seeds, and grains is sufficient — the key is eating enough to fuel the body.
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?
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?
Steakholder Foods is leading the charge in additive manufacturing for the food industry. Over the past year, the food tech innovator has unveiled the “world’s first” 3D-printed cuts of grouper, steak, eel, and plant-based shrimp.
Through its new “super greens” partnership with BEAM, Dole joins the growing list of major food producers pivoting into the supplement category. How far will this industry convergence go?
From regulatory approvals in animal-free dairy, to a new snack made with air protein, fermentation is making major moves in the new year. What could the recent headlines signal for the future of food?
Dairy producers are ramping up their efforts to scrub ‘milk’ from the labels of alternatives. How critical is the term in plant-based marketing? Could waging “milk wars” significantly improve traditional dairy’s bottom line?
How will plant-based evolve in the year ahead? In this industry outlook, analysts weigh in on economic challenges, the financial landscape, and consumer adoption strategies for 2024.
Things keep looking up for mushrooms. The versatile fungi continue to proliferate across meals-at-home, CPG, restaurant menus, and food tech.
Plant-based meat continues to recalibrate at retail. In this Q&A, Chris DuBois, EVP and Protein Practice Leader at Circana, spoke with FI to outline major category challenges and priorities in the months ahead.
Plant-based chain Next Level Burger has acquired Veggie Grill from vegan investment fund VegInvest. The Food Institute spoke with industry analysts to unpack the potential ramifications of this transaction amidst ongoing financial challenges for plant-based and the restaurant industry at large.
Sweet baked goods are a hotspot for indulgence-happy consumers, making convenient, sharable treats like cookies a prime target for plant-based innovation.
What key topics will drive plant-based evolution in the year ahead? The Food Institute spoke with several industry analysts and thought leaders to outline major trends to watch in 2024 — and beyond.
The alt-dairy category experienced significant economic pressure in 2023, but private label performance was strong. Here are a few featured products from the November Private Label Manufacturers Association (PLMA) show.
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.
What does it take to design a novel system for alternative protein production? Christie Lagally, CEO of alt-chicken company Rebellyous Foods, spoke with FI about poor alt-meat infrastructure and what her company is doing about it.
Plant-based restaurants are experiencing a shakeout as operators recalibrate their menus to address economic challenges. FI checked in with T.K. Pillan, CEO of Veggie Grill, to explore how the vegan QSR is streamlining its offerings to meet evolving consumer demands.
Among the plant-based options highlighted at a recent PLMA event were convenient, handheld snacks such as porkless carnitas and alternative chicken fries.
Alternative milks remain the darling of plant-based growth. Record high dairy inflation and a deluge of new alternatives, however, are putting the brakes on product movement.
Gen Z says their veganism not a phase. In fact, 72% of Gen Z vegans plan to stay that way for at least the next five years, according to a new survey.
Better-for-you beverages are booming, but major foodservice players have been slow to diversify their fountain offerings. Can consumer demand for healthier alternatives turn the tides?
Plant-based snacks can be a confusing category for consumers to navigate. The Food Institute spoke with Nora Witt, VP of Marketing at Dole Packaged Foods, about the evolution and key elements of plant-forward snacks across the supply chain.
A new survey by Sweet Earth explores the decline in alt-meat adoption to source potential solutions to reignite consumer interest.
