Meati CEO Phil Graves feels optimistic about the brand’s future as it continues to expand across the U.S. and shrink its ingredients list. Meati has been increasingly incorporating functional ingredients like mycelium, a root-like structure of fungus, into products such as its Classic Cutlet.
In a recent webinar, Food Business News shared emerging data, trends, innovations, and consumer insights impacting the alternative meat, dairy, and seafood markets, a $1.03B industry attempting to recover from a sharp decline beginning in 2018. Here are five key takeaways.
Things keep looking up for mushrooms. The versatile fungi continue to proliferate across meals-at-home, CPG, restaurant menus, and food tech.
While mushrooms remain all the rage as a whole food ingredient, their physical characteristics are less than ideal for replicating whole cuts of meat. Enter mycelium – the root system from which mushrooms grow.
