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.
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.
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.
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 Food Institute was on the scene at the 2023 Plant Based World Expo taking in the sights, sounds, and most importantly—tastes—while chatting with exhibitors about their offerings. Here are the top trends we spotted:
Curiosity is the number one reason consumers try plant-based foods, but what will keep them coming back for more? At the Plant Based World Expo in New York City last week, Steve Markenson, VP of Research & Insights at The Food Industry Association, addressed this essential question.
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.
