Tag: Plant-Based

Boost Food Safety While Reducing Waste

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 …

Q&A: Top Trends at 2022 Plant-Based World Expo

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.

The Food Institute Recaps: Plant Based World Expo 2022

The Food Institute recaps the Plant-Based World Expo North America 2022 on September 8. Featuring: the latest trends, new innovations, insight into buyer’s interests, and the increasing popularity of the plant-based industry. Produced By: Susan …

Study: Gen Z Flocking to Fast-Casual Restaurants

These days, members of Gen Z are flocking to quick-service restaurants. In the 12 months ending July 2022, Gen Z consumers made 5 billion total restaurant visits, and 4.3 billion of those visits were to …

Report: Trends to Watch Include DTC Plant-Based Brands

The $7.44 trillion U.S food industry is investing in ecommerce, robotics, and technology like never before. Here are three noteworthy trends for food producers and grocery retailers to prioritize in the year ahead.

How I Scaled My CPG

In 2018, Michael Pan rolled up his sleeves, cashed out his 401(k), and took on several loans to start Pan’s Mushroom Jerky. Just 2 years and one Shark Tank appearance later, the product finished 2020 …

Mycelium Deepening Roots in Plant-Based Space

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.

Emerging Plant-Based Proteins to Watch

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.

6 Flavor-forward Plant-based Dairy Trends

This article is written and sponsored by Kerry. When it comes to plant-based dairy, consumers want an authentic dairy experience. Whether it’s plant-based cheese, yogurt, ice cream or vegan snacks, the expectation is that the alternative …

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FI Fast Break audio news: June 29, 2022

This week, in The Food Institute’s quick-hitting, audio news podcast, we examine inflation’s impact on small-business owners, and how much 4th of July cookouts could cost this year. The Food Institute Podcast · FI Fast …

CPGs Refocusing on Faster-Growing Categories

The pandemic changed a lot of consumers’ attitudes towards foods and snacks, focusing more attention on healthier living and alternatives to traditional foodstuffs. As those trends accelerate, CPG companies are rethinking their structures and offerings …

Tips for Capitalizing on Plant-Based Products

Lead with Delicious and Prepare for Scrutiny Robyn Carter, CEO of Jump Rope Innovation “I think the most important thing for CPG companies to consider when they’re innovating around plant-based options is that it’s critical ...

Summer Fancy Food Show Highlights What’s Next in Plant-Based

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 …

Menu Innovation Spurring Breakfast’s Revival at Restaurants

As professionals return to offices and on-site work post-pandemic-peak, restaurants are revitalizing breakfast service in a trend back toward innovative items with international influences. Chains are driving morning traffic back with discounts and deals, TODAY …

Sunny Side Definitely Up for Plant-Based Egg 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 …

Expert: Nutrition Should Be Focus for Plant-Based

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 …

Restaurant Show Puts Plant-Based in Spotlight

CHICAGO – Plant-based protein options were plentiful at the recent National Restaurant Association show, with old timers Beyond Meat, Impossible Foods, and Kellogg’s Morningstar Farms joined by newer companies – such as Daring, Next Gen …

Food and Beverage Manufacturers Going Green with Spirulina

In 1974, the United Nations hailed the blue-green microalgae spirulina as possibly the “best food for the future.” Nearly half a century later, food and beverage manufacturers appear to be catching on. The spirulina market …

Q&A: Plant-Based Menu Innovations Gen Z Students Love

Colleges and universities are on the frontline of plant-based foodservice innovation as they cater to the Gen Z students who will help shape the future of menus. For additional insights, The Food Institute spoke with …