Aloha Protein Bar Brand Riding Wellness Wave to Big Growth
Aloha CEO Brad Charron is bullish on plant-based products. And it’s easy to see why, considering his better-for-you protein bar brand experienced 500% growth from 2020 to 2023.
Tag: Plant-Based > Page 2
5 Innovations Shifting the Alternative Meat Landscape
In a recent webinar, Food Business News shared emerging data, trends, innovations, and consumer insights impacting the alternative meat, dairy, and seafood markets, a $1.03B industry attempting to recover from a sharp decline beginning in 2018. Here are five key takeaways.
Veganism Spurring Growth of Precision Fermentation
The precision fermentation category is projected to grow at a massive CAGR for the foreseeable future. While advancements are accelerating the production of animal-free ingredients, experts say a few key challenges could hold the sector back.
Expert Analysis: Nutrient-Dense Plants Could Reshape the Future of Nutrition
Consumers’ growing demand for healthier and sustainable options is propelling nutrient-dense plants like sorghum, spirulina, and aronia berries into the spotlight, redefining nutrition.
Down to the Bones: Juicy Marbles’ Primal Plant-Based Meat Experience
Alt-meat brand Juicy Marbles’ Baby Ribs aim to capture “the primal eating experience” ribs are known for, while delivering improved nutrition.
Plant-Based Making Inroads at Breakfast Time
Plant-based foods are witnessing notable growth in the breakfast market, as more consumers seek alternatives to traditional items like eggs, bacon, and dairy-based products.
Plant-Based Sweets and Snacks Enjoying Significant Growth
Plant-based sweets and snacks grew nearly 20% in dollar sales from 2022 to 2023, according to the Plant-Based Food Association.
FI Spotlight: Can Plant-Based Proteins Alone Build Muscle Mass?
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.
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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.
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.