Mac and Cheese Gets a Plant-Based Makeover
CPG producers are veganizing macaroni and cheese by removing dairy ingredients, adding gluten-free pasta and, in some cases, boosting the nutritional value of the popular comfort food.
CPG producers are veganizing macaroni and cheese by removing dairy ingredients, adding gluten-free pasta and, in some cases, boosting the nutritional value of the popular comfort food.
Demand for frozen chicken nuggets is strong, giving alternative varieties a significant runway for lift off — but sales remain grounded.
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.
Tofu is enjoying a new era of popularity thanks to its adaptability and nutritional clout. But despite its position as a plant-based powerhouse, this longtime vegan staple has its own share of hurdles to overcome.
A growing number of plant-based burger chains are cropping up across the country as more younger consumers flock to quick service restaurants
Despite industry-wide challenges, both dairy and meat plant-based alternatives are forecast to grow through 2024, driven almost entirely by Millennials and Gen Zers. According to a recent report by The NPD Group, these plant-based consumers …
The projected size of the plant-based egg market continues to rise. Here are a few noteworthy advancements across this emerging segment.
A relatively new sustainability model should be taken into consideration by most food businesses these days, according to one industry analyst.
Although the nutritional merits of plant-based food have faced mounting scrutiny by consumers in recent months, discrepancies by variety suggest that not all alternative products are created equal.
CHICAGO – Oat milk and other plant-based milks were in abundance at Coffee Fest Chicago recently. Today’s coffee shop consumers want plant-based options to address their concerns about health, animal welfare, and the environment. While …
In December 2021, the VegTech Plant-based Innovation & Climate Exchange-traded Fund (NYSE ticker: EATV) made history as the world’s first plant-based ETF. VegTech Invest CEO Elysabeth Alfano recently joined The Food Institute Podcast to discuss …
Plant-based was a unifying theme at the Specialty Food Association’s 2022 Summer Fancy Food show last week, with companies showcasing unique innovations across multiple food and beverage categories. With that, the plant-based specialty retail market …
In a quiet evolution from shelf stable baking substitutes to refrigerated scrambles and beyond, plant-based eggs are on the rise. Consumer awareness of plant-based egg products has been increasing, but it is still a small …
When it comes to perceived health benefits, plant-based alternatives are at a pivotal juncture. On a recent Food Institute Podcast, Kerry Nutrition Scientist Nathan Pratt, PhD, RD, unpacked the challenges — and responsibilities — food …
In 1974, the United Nations hailed the blue-green microalgae spirulina as possibly the “best food for the future.” Nearly half a century later, food and beverage manufacturers appear to be catching on. The spirulina market …
Colleges and universities are on the frontline of plant-based foodservice innovation as they cater to the Gen Z students who will help shape the future of menus. For additional insights, The Food Institute spoke with …
The global plant-based alternatives market could swell to $166 billion in the next decade, according to an updated forecast by Bloomberg Intelligence. Bloomberg’s May 2022 projections incorporated 2021 results into the Plant-Based Foods Poised for …
Nearly half of consumers are buying plant-based products in 2022. A new report from Acosta found that 40 percent of consumers surveyed in March purchased plant-based protein and/or dairy alternatives within the last six months, …