The next phase of plant-based growth is beginning to take root. New SPINS data, global flavor innovation, and the growing influence of natural retailers suggest 2026 could be a pivotal year – if brands rethink value, positioning, and proof-of-concept strategies.
The Plant Based World Expo 2025 spotlighted snack-driven innovation, protein fortification, and smarter labeling as growth levers. For food leaders, the message was clear: consumer nuance will define the next era in the plant-based sector.
Plant-based brands, unique textures, and bold global flavors are reshaping the ice cream category. As billion-dollar deals churn, brands are focused on innovation in a competitive, sensory-driven market.
Despite investor jitters and industry shakeouts, Impossible Foods founder Patrick Brown recently told FI he remains bullish on alt-meat’s future. With tech advancements and health-driven messaging, plant-based protein may yet win over skeptical consumers.
Recently, the F&B industry has seen an uptick in hybrid plant-based products, which blend standard meat and dairy with meatless and dairy-free versions. But will consumers embrace them?
From protein-packed desserts to gourmet tallow chips, the 2025 Summer Fancy Food Show dished out indulgence with purpose. Tradition and global ingredients were also notably in the spotlight at the event.
At the recent Summer Fancy Food Show (SFFS) in NYC, protein candy, international convenience, and beverage innovations were among key trends. Learn about the cutting-edge brands supporting the future of food.
The Las Vegas Convention Center became the epicenter of the pizza world this week, as it hosted the International Pizza Expo. The event highlighted the latest, greatest, and most innovative pizza ingredients.
Last year, the Finnish food-tech company Solar Foods debuted Solein, a novel type of protein requiring only renewable energy, airborne materials, and a small amount of minerals to produce. Since it can be made in any weather and without resources like land or water, Solein is highly sustainable – and equally nutritious.
Alt-meat brands like Beyond and Impossible are launching new and reformulated products to earn the trust of health-conscious consumers and national health organizations. These innovations have enabled the meat alternatives to quality for the nutrition initiatives of both the American Heart and American Diabetes Associations.
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.
Amid extreme weather, water scarcity, and economic instability, duckweed is emerging as a low-cost, eco-friendly protein source that grows year-round. The fast-growing aquatic plant also contains all nine essential amino acids, setting it apart from other plant-based protein sources like soy.
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.
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?
Food tech startups are developing new techniques to transform microalgae into “ghost protein,” a powerful alternative protein source with an undetectable, completely neutral flavor.
Innovation continues to play a critical role in plant-based product advancement, but significant challenges remain in the year ahead.
Food-tech startup Black Sheep Foods is hoping to reignite interest in plant-based meat with its lamb alternative.
What will 2023 hold for plant-based? The Food Institute spoke with several industry analysts to explore what’s in store for the year ahead.
Lunch meats were a star player at retail throughout the pandemic and that trend is retaining its momentum. But can this boon boost demand for plant-based deli cuts?
Amidst the booming cultured dairy market, major food manufacturers are taking plant-based cream cheese to the next level.
The Plant-Based Foods pavilion at the recent Private Label Trade Show hosted numerous exhibitors offering plant-based products to address consumer concerns about health, the environment, and animal welfare.
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.
As more consumers pursue dietary patterns that improve personal and planetary health, some plant-based food producers are experimenting with a broader variety of protein sources.
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 …
