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.
Tag: Plant-Based > Page 3
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.
Technomic: Expect Drive-Thrus, Breakfast Daypart to ‘Boom’ in 2024
America is overflowing with beverage restaurant concepts of late, especially those targeting the breakfast daypart. Utah-based Swig is growing rapidly. Dutch Bros Coffee, founded in Oregon, saw 27% sales growth in 2022. Kung Fu Tea, …
FI Fast Break audio news: Jan. 3, 2024
The latest weekly Food Institute news podcast touches on the United Arab Emirates’ first brewery in its history.
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.
Global Plant-Based Products Gain Traction in America
Among the plant-based options highlighted at a recent PLMA event were convenient, handheld snacks such as porkless carnitas and alternative chicken fries.
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.
Mimicking Meat Not Winning Strategy for Fast-Food
Plant-based fast-food restaurants that try to mimic the McDonalds’ and Burger Kings of the world may be missing the point that true vegetarians and vegans have little interest in meat-like offerings.
Study: Eating Red Meat Increases Type 2 Diabetes Risk
Eating red meat just twice a week may increase the risk of developing type 2 diabetes, according to a new Harvard University study. Meanwhile, data shows that a relatively small percentage of people eat a …
Consumer Pulse: Who’s Drinking Alternative Milk — and Why?
Milk alternatives are a key growth driver for the plant-based industry. What keeps shoppers coming back for more?
Can In-Store Marketing Boost Plant-Based Sales?
As the plant-based industry grapples with plateauing sales at retail, company leaders from alt-meat to tofu are turning a critical eye toward in-store marketing to boost household penetration.
Whole Foods Market’s Top 10 Food Trends for 2024
As 2023 winds down, Whole Foods Market has released its top 10 anticipated food trends for 2024 – including whole cacao, buckwheat, and more.
Is Plant-Based Entering a New Era of Growth?
Is all the hype surrounding plant-based meat overblown, or is this just the proverbial eye of the storm? The Food Institute sat down with Elysabeth Alfano, CEO of VegTech Invest to discuss why she believes the industry is on the verge of something big.
A New Blue Wave: Explaining the Blue Zone Diet Craze
The Blue Zone Diet has become part of the national lexicon of late. So, what exactly is this new craze?
Advertisement
FI-Home-NEW-2020Gaps
Advertisement
FI Live Replay – Natural Products Expo East 2023 Recap: Key Themes and Takeaways
Just Egg CRO: College Students ‘Bullseye Target’ for Plant-Based
A recent confluence of headlines reporting a shift in sales and venture-backed capitalism indicate a change in consumer mindsets surrounding alt meat products and their pseudo-competitors – particularly seafood, fungi, and the versatile mushroom.
Alt Meat No Longer Sizzles While Plants & Fungi Grow
A recent confluence of headlines reporting a shift in sales and venture-backed capitalism indicate a change in consumer mindsets surrounding alt meat products and their pseudo-competitors – particularly seafood, fungi, and the versatile mushroom.
How Can Startups Stand Out in Plant-Based?
What strategies can emerging companies employ to distinguish themselves in the teeming plant-based market? FI unpacked this question with Chelsie Hodge, founder and CEO of frozen functional beverage company, Blender Bites.
Top Trends at the Plant Based World Expo 2023
The Food Institute was on the scene at the 2023 Plant Based World Expo taking in the sights, sounds, and most importantly—tastes—while chatting with exhibitors about their offerings. Here are the top trends we spotted:
What Do Plant-Based Consumers Want Most?
Curiosity is the number one reason consumers try plant-based foods, but what will keep them coming back for more? At the Plant Based World Expo in New York City last week, Steve Markenson, VP of Research & Insights at The Food Industry Association, addressed this essential question.
Plant-based Dairy Indulgences Intriguing Consumers
Plant-based creamer has ascended to become the third largest plant-based category – as new product releases have highlighted.
What’s Next in Precision Fermentation?
The global precision fermentation market is predicted to grow at a compound annual rate (CAGR) of 40.5% between 2022 – 2031. The dairy sub-segment is expected to dominate, while increasing consumer preference for plant-based meat is anticipated to fuel growth over the long-term.
Analysis: Is Tattooed Chef a Cautionary Tale for Plant-Based Brands?
The global plant-based meat market is projected to grow at a CAGR of 13.3% through 2030, but recent struggles could complicate the market.
Plant-Based Sweetener Innovations to Watch
The plant-based category is humming with natural sweetener innovation as artificial alternatives face mounting scrutiny from both consumers and government regulators.
Global Expansion Tips for Plant-Based Businesses
Worldwide demand for animal and dairy protein is slated to reach $1.2 trillion by 2030, reflecting significant opportunities for plant-based brands eyeing global expansion.
Can Microalgae ‘Ghost Proteins’ Resurrect Alt-Meat?
Food tech startups are developing new techniques to transform microalgae into “ghost protein,” a powerful alternative protein source with an undetectable, completely neutral flavor.