Tag: Plant-Based

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.

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.

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.

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.

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 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.

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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.

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.

Energy Drink Brands Making Inroads in Latin America

According to a Statista report, the global revenue of energy and sports drinks reached approximately $159 billion in 2021 and is estimated to increase to $233 billion by 2027. While the U.S. largely dominates the …

Has Tofu Gone Mainstream?

Tofu is enjoying a new era of popularity thanks to its adaptability and nutritional clout. But despite its position as a plant-based powerhouse, this longtime vegan staple has its own share of hurdles to overcome.