As more consumers turn to GLP-1 medications, the demand for products high in fiber and protein is booming, but many traditional formulations contain allergens like gluten and dairy, making it difficult for some to find options. However, that’s changing.
Beyond Meat is buckling under financial pressure, with overdue bills and shrinking sales. Despite denying bankruptcy rumors, the company’s pivot to “Beyond” signals a desperate bid to stay relevant in a cooling market.
While protein remains a top nutrition trend, health experts argue it’s often overhyped. Many Americans already get enough, and whole food sources may be healthier than processed protein products.
At the recent 2025 BMO Farm to Market Conference, consumer interest in personal wellness created plant-based tailwinds. Kroger, SunOpta, and Remedy Organics were among businesses weighing in on the future of the sector.
Innovative brands in the alt-protein space are combining multiple technologies to create better products. By integrating methods like precision fermentation and enzymatic cross-linking, these companies are solving major pain points in taste, texture, and affordability.
Chia seeds were the most popular functional ingredient on U.S. restaurant menus during Q4 of 2024, according to MenuData, accounting for 38.9% of menu share. A staple in ancient diets for their utility and nutrition, today, the ingredient is gaining momentum with health-conscious consumers.
Pea protein is gaining traction as a sustainable, allergen-free alternative. Due to its improved taste and texture, the ingredient has been showing up in everything from dairy-free yogurt to functional drinks.
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.
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.
Annie Ryu, founder of The Jackfruit Company and the jack & annie’s brand, is a believer in the health and sustainability benefits of jackfruit. As her brands are receiving significant investment, she’s focusing on partnerships to scale production and lower costs.
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.
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.
Beyond Meat has launched Beyond Sun Sausage, a “first-of-its-kind innovation” made with a blend of fruits, vegetables and legumes. The product is not intended to replicate beef, pork or poultry but rather be its own protein option.
Consumer demand for clean labels, convenience, and health continues to rise, and many plant-forward snack brands are tapping into this trifecta. Can limited ingredients boost plant-based snack sales?
It’s no secret that the plant-based sector has seen its fair share of turbulence the past few years, but some products on display at the 2024 National Restaurant Association Show may buck these current trends.
Olympic cyclist Dotsie Bausch wants to set the record straight: Building strength with plant-based protein is a very accessible goal. Consuming plenty of vegetables, legumes, nuts, seeds, and grains is sufficient — the key is eating enough to fuel the body.
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.
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 …
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 …
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, …
The pandemic era has seen a significant rise in the sales of plant-based milks and cheeses, experts said, attributing the upward trend to consumers developing more healthful habits after having eaten indulgently at the beginning …
While some in the industry are optimistic about alt-protein’s prospects and perceived benefits, others claim alt-protein is, in some respects, overhyped, as noted in a new report. The Politics of Protein, by the International Panel …
As a broader variety of plant-based protein alternatives enter the market, health-conscious flexitarians are turning a more critical eye towards ingredients and production methods. In 2021, consumer interest in clean label grew by 86% within …
As consumers continue to blur the line between snacks and meals, the plant-based category is playing an active role in the space between. Seventy-eight percent of global consumers say their definition of snacks has evolved …
This article is written and sponsored by Transparency Market Research. With global demand for protein ingredients rising, market participants are developing new products and leveraging cutting-edge isolating technologies. Increasing demand is based on several socioeconomic factors, …
Fungi fever is sweeping the food industry, and the increased supply of mushrooms in packaged food and drinks is only the first wave of the phenomenon. Both Whole Foods Market and Kroger named mushrooms as …
When it comes to sustainable food sources, kelp checks all the right boxes. But are U.S. consumers ready to embrace it as a main course? Courtney Boyd Myers, CEO of alt-meat food tech company AKUA, …
While Oatly may be making waves for its proposed $10 billion IPO, competition in the space continues to heat up as new competitors expand their product ranges. Meanwhile, the health benefits of these products continue …
