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.

Column: The Food Industry is at a Crossroads

Food industry leaders face myriad challenges in the months ahead, like elevated inflation, geopolitical risks, and economic recession. How leaders act could serve as a litmus test for long-term success or failure.

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.

‘Cookie Wars’ Rev Up Over Lawsuit in Utah

Cookie chain Crumbl is suing a pair of smaller competitors, alleging their packaging and presentation are too similar to its own.

Q&A: Top Trends at 2022 Plant-Based World Expo

Culinary creativity was booming at the Plant-Based World Expo on September 8 in New York City. In this Q&A, Ben Davis, VP of Content at Plant Based World unpacks expo trends and key developments across the plant-based industry.

Report: Trends to Watch Include DTC Plant-Based Brands

The $7.44 trillion U.S food industry is investing in ecommerce, robotics, and technology like never before. Here are three noteworthy trends for food producers and grocery retailers to prioritize in the year ahead.

Mexican Food Hotter than Ever

Even a lingering pandemic has done little to slow the momentum of Merkado, an independent restaurant serving Mexican comfort food in San Francisco. The establishment, which features a menu inspired by Yucatán and Jaliscan cuisine, …