Restaurant Show Offered Plenty of Plant-Based Alternatives
Restaurant operators looking to add plant-based options to their menus had no shortage of options at the recent National Restaurant Association Show.
Restaurant operators looking to add plant-based options to their menus had no shortage of options at the recent National Restaurant Association Show.
An eye-opening 81% of college students will choose a plant-based food offering when it’s the default option, according to a recent study led by foodservice provider Sodexo. And these Gen Zers are more interested in …
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.
This is fastly becoming the year of functional confectionery and “super sour” candy. Manufacturers are taking note in an era in which consumers are receptive to brief indulgences.
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.
Alternative milks remain the darling of plant-based growth. Record high dairy inflation and a deluge of new alternatives, however, are putting the brakes on product movement.
Gen Z says their veganism not a phase. In fact, 72% of Gen Z vegans plan to stay that way for at least the next five years, according to a new survey.
Better-for-you beverages are booming, but major foodservice players have been slow to diversify their fountain offerings. Can consumer demand for healthier alternatives turn the tides?
This article is sponsored and written by GTF Technologies. By now, everyone in the food industry knows that 30-40% of food produced1 and almost half of all fruits and vegetables grown worldwide2 go to waste. …
Plant-based snacks can be a confusing category for consumers to navigate. The Food Institute spoke with Nora Witt, VP of Marketing at Dole Packaged Foods, about the evolution and key elements of plant-forward snacks across the supply chain.
A new survey by Sweet Earth explores the decline in alt-meat adoption to source potential solutions to reignite consumer interest.
The Food Institute was recently joined by two registered dieticians to discuss the state of wellness for the Food Industry. Marie Molde (MBA, RD) from Datassential and Barbara Ruhs (MS, RDN, RD) from Avocados from …
European brand Juicy Marbles aims to disrupt the alt-meat category by focusing on whole cuts. Will its competitors follow suit?
Welcome to the FI Newscast! Each week, we note the latest industry trends and consumer insights, with guest appearances by the foremost industry experts. This week’s guest was Ben Page, CEO of Ipsos – a …
A growing number of vegan dating apps are putting a social spin on the plant-based movement. But how relevant are these meatless match-making services to the food industry at large?
This industry review looks back on the major sales figures and trends that shaped the state of plant-based over the past year.
As pandemic demand for meal subscription services dwindles, the industry continues to evolve — for better or worse. Could plant-based varieties boost overall market growth in the year ahead?
Moolec Science is infusing crops with animal genes to create a unique meat alternative, in a process it calls molecular farming. Now, it’s looking to partner with major players in the plant-based category.
The founder of That’s it, a functional snack brand, feels that there’s a significant runway within the plant-based category, especially for healthier-for-you snacks.
Though experts still are split on whether the U.S. Federal Reserve’s inflation-fighting moves will plunge the economy into a recession, consumers apparently aren’t waiting for the official figures, already trimming their grocery bills and choice …
Experts say restaurants and food manufacturers can capitalize on the “Veganuary” movement even without making significant investments.
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.
This week’s FI news podcast touches on the latest innovative plant-based product, along with the recent rise in-store bakery products.
Plant-based products continue to proliferate across the industry despite significant barriers to adoption, including taste and affordability.
When it comes to plant-based deli meats, Prime Roots believes in developing products that meat-eaters will love.
Join The Food Institute and OFW Law (Olsson Frank Weeda Terman Matz, PC) for a three-part virtual seminar on some of the top legal and regulatory issues facing food and beverage companies in 2023. Session …