Tag: Plant-Based
First-person Account: How to Eat Like an Olympian
You don’t achieve major life goals without taking care of your body – whether you’re training for the Olympics, training to run your first 5K, or simply trying to lose 20 pounds.
Hummus: The Original Plant-based Dip
According to Brightfield research group, the top need states searched online with hummus over the past three years are functional health, digestive health, and sustainability, while the top nutrition states are low sugar, low carb, and high protein – all benefits from the humble chickpea.
A Fork in the Road to Sustainability: Nestlé’s New Plant-Based Fork
The innovation is a key part of its commitment to eliminate or reduce plastics in packaging while scaling reusable and refillable systems.
Developing a New-Age Nugget
How does one jump from aerospace engineering into plant-based chicken nugget production? That’s exactly the leap that Christie Lagally, CEO & Founder of Rebellyous Foods, took.
Wave of Success: Plant-Based Brand Konscious Foods Enjoying Rapid Ascent
Plant-based brand Konscious Foods has enjoyed a meteoric rise. Focusing on achieving price and taste parity with traditional meat has been key, the brand’s founder explained.
Market Signals: Unpacking Bezos Earth Fund’s Alt-Protein Allocation
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?
Exploring Worldwide Food Innovation: A Culinary Journey into the Future
From Europe to the far reaches of the globe, chefs, entrepreneurs, and food scientists are pushing the boundaries of taste, sustainability, and technology, creating a culinary landscape that is as diverse as it is exciting.
FI Live Replay – Natural Products Expo West: 2024 Show Recap
Expo West Speakers Plot Plant-Based’s Path Forward
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.”
The Tiny Chef Show: Making the World a Better Place
At Natural Products Expo West 2024 FI Reporter Brittany Borer had the pleasure of meeting with the co-founders of The Tiny Chef Show. The show follows an herbivore named Tiny Chef as he creates tiny …
America is Poised to Embrace Tofu
In today’s alternative protein space, the possibilities tofu offers are turning heads. More flavorful than most plant-based products, more rewarding than a perfect burger alternative, and much more affordable than a meat-based option, tofu checks a lot of boxes as a middle-of-the-road protein alternative that doesn’t necessarily have to market itself as a one-size-fits-all plant-based option.
Can Oscar Mayer Revitalize the Plant-Based Sausage Market?
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?
FI News Review (March 8, 2024) – Can Plant-Based Fight The Stigma of Ultra-Processed Foods?
3D-Printed Food Innovations Push Closer to Market
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.
Beef Rice & Dairy Plants—Frankenfood or Food Science Breakthrough?
Such a fusion of different species opens new possibilities for sustainable food production, addressing issues such as food scarcity, environmental impact, and ethical concerns associated with traditional agriculture practices.
Unveiling the Latest Trends in Specialty Beverages: A Flavorful Journey
Specialty beverages have undergone a remarkable transformation in recent years, transcending their conventional definitions to become a captivating fusion of art, science, and culture.
Line Between Food and Supplement Industries Continues to Blur
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?
Tasting the Future: Food Fermentation Breakthroughs
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?
Consumers Award Better-for-You in New Product Survey
Despite some titans of the pantry and cookie jar winning in their categories (Keebler’s Chips Deluxe Fudgy in the Cookie category; Dr. Pepper Strawberries & Cream in Soft Drink), better-for-you offerings not only abounded but won several snacking categories.
FI Fast Break audio news: Feb. 14, 2024
The latest Food Institute Fast Break news podcast discusses the demise of a noteworthy plant-based seafood brand.
Milk Wars: Labeling Battles Escalate
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?
Lead with Delicious: How Plant-Based Thrives
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.
The Fungi: Mushroom Varieties Captivating Consumers
Things keep looking up for mushrooms. The versatile fungi continue to proliferate across meals-at-home, CPG, restaurant menus, and food tech.
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Setting the Table for 2024’s Top Food and Beverage Trends
The culinary landscape is evolving, as specialty food trends take center stage, reflecting global influences and an emphasis on health.
The State of Plant-Based 2024
David Benzaquen of Mission: Plant and Moonshot Collaborative breaks down the demographics of plant-based eating in 2024.
Plant-Based Meat: What’s in Store for 2024?
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.
Market Signals: Unpacking the Veggie Grill Acquisition
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.
Innovation Tips for Plant-Based Bakery Treats
Sweet baked goods are a hotspot for indulgence-happy consumers, making convenient, sharable treats like cookies a prime target for plant-based innovation.
Technomic: Expect Drive-Thrus, Breakfast Daypart to ‘Boom’ in 2024
America is overflowing with beverage restaurant concepts of late, especially those targeting the breakfast daypart. Utah-based Swig is growing rapidly. Dutch Bros Coffee, founded in Oregon, saw 27% sales growth in 2022. Kung Fu Tea, …
FI Fast Break audio news: Jan. 3, 2024
The latest weekly Food Institute news podcast touches on the United Arab Emirates’ first brewery in its history.
Plant-Based Trends to Watch in 2024
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.
Private Label Driving Alt-Dairy Innovation
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.
Who’s Buying Alt-Meat? Unpacking Consumer Motivations
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.
Case Study: Rebellyous Foods & Engineering the Future
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.
What Dishes are Winning at Plant-Based QSRs?
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.