Despite losing steam in recent years, the plant-based movement is still experiencing pockets of growth, supported by innovation. During the recent FI webinar on the F&B market, industry experts discussed the segment’s future.
The new Flat Pack oat milk sheets by milkadamia reportedly reduce packaging waste by 94%. The shelf-stable solution allows consumers to make fresh oat milk in customizable portions, addressing the bulk of the category’s environmental challenges at the source instead of placing the burden on consumers.
Most Americans fall short of recommended fiber intake levels. Nutrition expert and Olympic cyclist Dotsie Bausch notes there are numerous misconceptions around fiber and its benefits for gut health and disease prevention.
F&B brands are embracing inclusivity this year, debuting an array of innovative, allergen-free holiday treats ranging from vegan advent calendars to dairy-free nog.
Beans have gained popularity as a cost-effective, nutrient-dense option, supporting gut health and reducing risks of obesity, colon cancer, and cardiovascular disease. Some feel beans are poised to become a staple alternative to meat for many Americans.
A recent study found that women following the plant-based “Nutritarian diet” experienced slower biological aging and lower inflammation levels. The diet is designed to be rich in nutrients but low in salt and fat.
With the world’s population expected to reach nearly 10 billion by 2050, manufacturers are looking for unique solutions to satisfy the growing consumer base’s nutrient-dense needs. Can precision fermentation be the key?
With waning consumer demand and a cautious outlook for the year’s revenue, Beyond Meat faces challenges in regaining consumer trust and competing within the plant-based sector.
Força Foods’ new plant-based milk alternative is mostly made from watermelon seeds, providing many nutrients while also conserving water. Could it be the next big thing in alt-dairy?
Mike Tyson is investing in a QSR chain dubbed the “vegan McDonald’s.” However, the rapidly expanding brand has locations in California, where the recent minimum wage increase played a major role in the demise of Kevin Hart’s similar concept last month.
Piper Sandler’s “Taking Stock With Teens” survey reveals that Gen Z favors Chick-fil-A, Monster, and Goldfish, respectively. More than anything, brands that prioritize convenience and energy remain the top choices.
The latest Food Institute Fast Break news podcast touches on the surge in interest regarding specialty coffee.
The alternative meat market has struggled across the board in recent years, but some plant-based products are bearing the brunt. Sales of fresh, meatless chicken nuggets have sharply declined by 56.2% in 2024 – but why?
Is America overdosing on protein? Some experts feel that Americans have developed a dangerous obsession with protein-packed items like steak, ready-to-drink workout shakes, and snack bars.
The latest Food Institute Fast Break news podcast touches on fallout from the headline-grabbing Boar’s Head recall.
Innovation was rife at this year’s Plant Based World Expo; on display were breakout processes to better deliver on taste, texture, and even price.
The latest FI Fast Break news podcast touches on McDonald’s increasing shift into automation at cash registers.
Aloha CEO Brad Charron is bullish on plant-based products. And it’s easy to see why, considering his better-for-you protein bar brand experienced 500% growth from 2020 to 2023.
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.
The precision fermentation category is projected to grow at a massive CAGR for the foreseeable future. While advancements are accelerating the production of animal-free ingredients, experts say a few key challenges could hold the sector back.
Consumers’ growing demand for healthier and sustainable options is propelling nutrient-dense plants like sorghum, spirulina, and aronia berries into the spotlight, redefining nutrition.
Alt-meat brand Juicy Marbles’ Baby Ribs aim to capture “the primal eating experience” ribs are known for, while delivering improved nutrition.
Plant-based foods are witnessing notable growth in the breakfast market, as more consumers seek alternatives to traditional items like eggs, bacon, and dairy-based products.
Plant-based sweets and snacks grew nearly 20% in dollar sales from 2022 to 2023, according to the Plant-Based Food Association.
You don’t achieve major life goals without taking care of your body – whether you’re training for the Olympics, training to run your first 5K, or simply trying to lose 20 pounds.
According to Brightfield research group, the top need states searched online with hummus over the past three years are functional health, digestive health, and sustainability, while the top nutrition states are low sugar, low carb, and high protein – all benefits from the humble chickpea.
The innovation is a key part of its commitment to eliminate or reduce plastics in packaging while scaling reusable and refillable systems.
How does one jump from aerospace engineering into plant-based chicken nugget production? That’s exactly the leap that Christie Lagally, CEO & Founder of Rebellyous Foods, took.
Plant-based brand Konscious Foods has enjoyed a meteoric rise. Focusing on achieving price and taste parity with traditional meat has been key, the brand’s founder explained.
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?
From Europe to the far reaches of the globe, chefs, entrepreneurs, and food scientists are pushing the boundaries of taste, sustainability, and technology, creating a culinary landscape that is as diverse as it is exciting.
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.”
At Natural Products Expo West 2024 FI Reporter Brittany Borer had the pleasure of meeting with the co-founders of The Tiny Chef Show. The show follows an herbivore named Tiny Chef as he creates tiny …
