Tag: Plant-Based
Are American Consumers Ready for Alt-Seafood?
The alt-seafood sector has been rife with innovations – from alt-calamari to black cod. However, a wave of recent bankruptcies within the category suggests that consumer adoption rates haven’t quite kept up.
Study Shows Vegan Grocery Costs Vary Widely by State
A recent study by CashNetUSA analyzed the average cost of a basket of vegan groceries purchased at Walmart stores across the U.S. Its findings revealed significant discrepancies in both the affordability and accessibility of plant-based groceries among states.
Alt-Meat Brands Address Pain Points Through Tech Integration
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.
Violife’s Plant-Based Marketing and Influencer Playbook
Dairy-free cheese maker Violife debuted a line of lentil-based coffee creamers, Violife Supreme Coffee Creamers. To spread the word, the brand launched Creamy Confessions, a nationwide ad campaign featuring a series of reality TV stars, social media influencers, and online content creators.
Why Sprouts Might Be The Answer
Winning Recipe: A Former NFL Star’s Quest for the Perfect Plant-Based Snack
As a retired NFL star with a family full of athletes, Ed McCaffrey understands the ins and outs of sports nutrition firsthand. He’s been on a quest to develop the perfect plant-based, gluten-free snack for athletes for several years and launched McCaffrey Protein Bites this month.
Why Wellness is Important to NBA Champion John Salley
Beyond Meat Fights for Survival
Beyond Meat is struggling financially, with significant losses, leading to a high likelihood of bankruptcy by 2027 due to $1 billion in convertible bonds coming due. Despite this, the stock retains some value due to the slim hope of a turnaround or debt restructuring.
FI Spotlight: How Nordic Culture Inspired This Food Trend
Solein: The Complete Protein Made from Thin Air
Last year, the Finnish food-tech company Solar Foods debuted Solein, a novel type of protein requiring only renewable energy, airborne materials, and a small amount of minerals to produce. Since it can be made in any weather and without resources like land or water, Solein is highly sustainable – and equally nutritious.
Healthy by Association: How Alt-Meat Brands Are Earning Trust
Alt-meat brands like Beyond and Impossible are launching new and reformulated products to earn the trust of health-conscious consumers and national health organizations. These innovations have enabled the meat alternatives to quality for the nutrition initiatives of both the American Heart and American Diabetes Associations.
Plant-Based Assessment: Headwinds Harrowing, Future Begets Optimism
The plant-based food industry is at an inflection point: recent data suggests that interest in the lifestyle decreased somewhat in 2024 from the year before. Innovations in the space, however, have given the sector the tools to cater to consumer pain points.
Why Meati CEO Carries Confidence into 2025
Meati CEO Phil Graves feels optimistic about the brand’s future as it continues to expand across the U.S. and shrink its ingredients list. Meati has been increasingly incorporating functional ingredients like mycelium, a root-like structure of fungus, into products such as its Classic Cutlet.
Gut Check: The Hype Behind the Gut Health Craze
With gut health dominating wellness trends – inspiring billions of TikTok views – brands are racing to meet demand for functional foods packed with probiotics and prebiotics. Brands are capitalizing on consumer interest by launching products that support digestion.
Why ‘Open Omnivore’ Flexitarians Could be Plant-Based’s Future
The future of alt-meat could very well be driven not by vegetarians but by adventurous flexitarians – omnivores eager to explore alternatives. Minimally processed plant-based options will be key, said Indy Kauer, leader of the Plant Futures Collective.
Shelling Out Growth: Pea Protein Gains Momentum
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.
Lowering Biological Age: The Next Health & Wellness Craze
The quest to lower one’s biological age, which reflects physiological health rather than years lived, could soon reshape the health and wellness landscape, driven by advancements in aging research. The F&B industry has a unique opportunity to innovate products that support longevity.
The Inside Scoop on the Ice Cream Market’s Growth
The global ice cream market is set to grow by $31.7 billion by 2029, driven by innovations in texture stabilization, functional ingredients, and adventurous flavor profiles. The latest innovations include low-sugar alternatives, in addition to boozy creations.
Duckweed: A Plant Protein That Doubles in Mass Every 48 Hours
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.
FI Spotlight – Jackfruit: A Climate Friendly Food Solution
FI Fast Break audio news: Jan. 8, 2025
The latest FI Fast Break podcast touches on the push to reframe products like plant-based dairy and meat alternatives as conventional fare.
Starbucks Launches New Menu Laced With Global Flavors, Vegan Options
Starbucks’ revamped winter menu reflects growing consumer interest in global flavors, with items like customizable matcha lattes. These innovations also highlight the coffee giant’s focus on personalized experiences.
Plant-Based 2.0: An Uphill Battle
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.
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Flat-Out Innovative: Oat Milk Sheets Require 94% Less Packaging
The new Flat Pack oat milk sheets by milkadamia reportedly reduce packaging waste by 94%. The shelf-stable solution allows consumers to make fresh oat milk in customizable portions, addressing the bulk of the category’s environmental challenges at the source instead of placing the burden on consumers.
Fiber: The Unsung Hero of Athletic Performance, Overall Health
Most Americans fall short of recommended fiber intake levels. Nutrition expert and Olympic cyclist Dotsie Bausch notes there are numerous misconceptions around fiber and its benefits for gut health and disease prevention.
A Seat at the Table: Innovative, Allergen-Free Holiday Treats
F&B brands are embracing inclusivity this year, debuting an array of innovative, allergen-free holiday treats ranging from vegan advent calendars to dairy-free nog.
Spilling the Beans on America’s Latest Nutrition Obsession
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.
New Age of Nutrition: Nutritarian Diet May Slow Aging
A recent study found that women following the plant-based “Nutritarian diet” experienced slower biological aging and lower inflammation levels. The diet is designed to be rich in nutrients but low in salt and fat.
Makers Eye Precision Fermentation, Alt Protein for Solutions
With the world’s population expected to reach nearly 10 billion by 2050, manufacturers are looking for unique solutions to satisfy the growing consumer base’s nutrient-dense needs. Can precision fermentation be the key?
Why Beyond Meat’s Revenue Bump May Not Mean a Full Comeback
With waning consumer demand and a cautious outlook for the year’s revenue, Beyond Meat faces challenges in regaining consumer trust and competing within the plant-based sector.
Watermelon Seed Milk: A Dairy Alternative Requiring 99% Less Water Than Almonds
Força Foods’ new plant-based milk alternative is mostly made from watermelon seeds, providing many nutrients while also conserving water. Could it be the next big thing in alt-dairy?
Has Mike Tyson Bitten Off More Than He Can Chew with Mr. Charlie’s?
Mike Tyson is investing in a QSR chain dubbed the “vegan McDonald’s.” However, the rapidly expanding brand has locations in California, where the recent minimum wage increase played a major role in the demise of Kevin Hart’s similar concept last month.
FI Spotlight: What does it take for Plant-Based Seafood to Succeed?
Battle of the Brands: Gen Z Top Drinks, Snacks, Fast-Food Faves
Piper Sandler’s “Taking Stock With Teens” survey reveals that Gen Z favors Chick-fil-A, Monster, and Goldfish, respectively. More than anything, brands that prioritize convenience and energy remain the top choices.
FI Fast Break audio news: Sept. 25, 2024
The latest Food Institute Fast Break news podcast touches on the surge in interest regarding specialty coffee.