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?
Beyond Meat has announced its latest innovation, Beyond IV, the fourth generation of the company’s core beef platform. The new recipes are the result of a multi-year research effort to improve the taste and nutritional quality of Beyond Burger and Beyond Beef.
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.
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.
Plant-based fast-food restaurants that try to mimic the McDonalds’ and Burger Kings of the world may be missing the point that true vegetarians and vegans have little interest in meat-like offerings.
As the plant-based industry grapples with plateauing sales at retail, company leaders from alt-meat to tofu are turning a critical eye toward in-store marketing to boost household penetration.
Is all the hype surrounding plant-based meat overblown, or is this just the proverbial eye of the storm? The Food Institute sat down with Elysabeth Alfano, CEO of VegTech Invest to discuss why she believes the industry is on the verge of something big.
A recent confluence of headlines reporting a shift in sales and venture-backed capitalism indicate a change in consumer mindsets surrounding alt meat products and their pseudo-competitors – particularly seafood, fungi, and the versatile mushroom.
The global precision fermentation market is predicted to grow at a compound annual rate (CAGR) of 40.5% between 2022 – 2031. The dairy sub-segment is expected to dominate, while increasing consumer preference for plant-based meat is anticipated to fuel growth over the long-term.
Worldwide demand for animal and dairy protein is slated to reach $1.2 trillion by 2030, reflecting significant opportunities for plant-based brands eyeing global expansion.
Food tech startups are developing new techniques to transform microalgae into “ghost protein,” a powerful alternative protein source with an undetectable, completely neutral flavor.
As the gate to cell cultured meat sales swings open in the U.S., what’s in store for the alt-meat sector? The Food Institute checked in with Jennifer Bartashus at Bloomberg Intelligence to discuss potential market implications in the months ahead.
Amy Chen, CEO for UPSIDE Foods, feels the company’s process for cultivating meat could have not only a major impact on food production, but also on the environment.
A new report by Brandwatch shows the plant-based category is largely idling while QSRs serving bowls are gaining traction.
In the age of the health-conscious consumer, devotion to the traditional hot dog reflects a growing movement towards “all things in moderation.” What does this mean for plant-based varieties?
Restaurant operators looking to add plant-based options to their menus had no shortage of options at the recent National Restaurant Association Show.
Innovators are shaking up the alt-meat category with plant-forward creations that contain more whole foods and less processed ingredients. Here are five companies to watch.
The Food Institute spoke with two dietitians to outline some of the healthiest alt-meat products available today and break down best practices for reading nutrition labels.
A new survey by Sweet Earth explores the decline in alt-meat adoption to source potential solutions to reignite consumer interest.
European brand Juicy Marbles aims to disrupt the alt-meat category by focusing on whole cuts. Will its competitors follow suit?
The Food Institute spoke with Rob Dongoski, Agribusiness Leader at EY, about the future of alternative proteins and whether consumers have moved on.
Natural Products Expo West 2023 put plant-based innovation on display. Here’s a look at the trends that were most apparent.
The success of plant-based in food service will come down to making foods “attractive and craveable so that they are the choice and not the compromise to a meal experience,” according to one Nestlé executive.
Cell-cultured meat continues to expand on a global scale as start-ups and major meat producers target the category. But how exactly are cuts of cultivated meat created — and how soon can consumers purchase these products?
Clean, natural, plant-based proteins could help strengthen the industry segment amid market volatility, according to one CEO.
Impossible Foods recently laid off 20% of its employees. Is this the beginning of the end for alt-meat?
This industry review looks back on the major sales figures and trends that shaped the state of plant-based over the past year.
As an expanding number of startups pursue the commercialization of cultivated meat, a select few are targeting the hybrid approach — blending small quantities of lab-grown cells into primarily plant-based products. While affordable, 100% cultivated …
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 …
CHICAGO – TiNDLE, plant-based chicken from Next Gen Foods that was started in Singapore in 2020, recently announced its U.S. headquarters in Chicago and hosted an open house for its new R&D and Innovation Center. …
As a variety of factors aggravate the downward trajectory of alternative meat sales at retail, refrigerated varieties continue to fuel the category’s deceleration.
This article is written and sponsored by Kerry. Amanda McNeely, Kerry’s marketing expert for food protection and preservation, talks about Kerry ingredient solutions that boost food safety and reduce waste, and her views on the outlook …
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.
Plant-based protein is popping up in more products than ever before, but challenges related to flavor and texture have left a bad taste in the mouths of many consumers. In response, some companies are utilizing …
