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.
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.
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.
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:
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 creamer has ascended to become the third largest plant-based category – as new product releases have highlighted.
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.
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.
The plant-based category is humming with natural sweetener innovation as artificial alternatives face mounting scrutiny from both consumers and government regulators.
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.
Food tech startups are developing new techniques to transform microalgae into “ghost protein,” a powerful alternative protein source with an undetectable, completely neutral flavor.
The meat alternative market is slowing down after years of explosive growth: dollar sales fell 18.5% to $370.2 million for the 52 weeks ended June 18, according to data from Circana. Without the perception of …
New product launches from Maxwell House, Yough!, and Philadelphia signal important firsts for each of the brands. Designed to be convenient, better-for-you, and plant-based, these new offerings are indicative of the trends defining the food industry right now.
As the gate to cell-cultured meat sales swings open in the U.S., what’s in store for the alt-meat sector? The Food Institute checked in with Jennifer Bartashus at Bloomberg Intelligence to discuss potential market implications in the months ahead.
The latest Food Institute news podcast touches on the future of cultivated meat products.
The latest FI news podcast touches on private label’s huge year so far, plus the plant-based category’s sluggishness.
A new report by Brandwatch shows the plant-based category is largely idling while QSRs serving bowls are gaining traction.
In the age of the health-conscious consumer, devotion to the traditional hot dog reflects a growing movement towards “all things in moderation.” What does this mean for plant-based varieties?
The latest Food Institute news podcast touches on a potential breakthrough in diabetes care and insulin medication.
While functional fungi are now a well-established ingredient in coffees, powders, and shots, their use in the ready-to-drink (RTD) energy category is just starting to gain momentum.
Vegan indulgences are a hot trend this summer. Here are a few featured products and award winners from the Sweets & Snacks Expo and NRA Show.
Vegetarian and FI business writer, Christine Zulkosky, sampled Ohayo Valley’s lab-grown wagyu beef at the Vegan Women Summit in Brooklyn, NY.
Restaurant operators looking to add plant-based options to their menus had no shortage of options at the recent National Restaurant Association Show.
An eye-opening 81% of college students will choose a plant-based food offering when it’s the default option, according to a recent study led by foodservice provider Sodexo. And these Gen Zers are more interested in …
Innovators are shaking up the alt-meat category with plant-forward creations that contain more whole foods and less processed ingredients. Here are five companies to watch.
This is fastly becoming the year of functional confectionery and “super sour” candy. Manufacturers are taking note in an era in which consumers are receptive to brief indulgences.
The Food Institute spoke with two dietitians to outline some of the healthiest alt-meat products available today and break down best practices for reading nutrition labels.
Alternative milks remain the darling of plant-based growth. Record high dairy inflation and a deluge of new alternatives, however, are putting the brakes on product movement.
Gen Z says their veganism not a phase. In fact, 72% of Gen Z vegans plan to stay that way for at least the next five years, according to a new survey.
Better-for-you beverages are booming, but major foodservice players have been slow to diversify their fountain offerings. Can consumer demand for healthier alternatives turn the tides?
This article is sponsored and written by GTF Technologies. By now, everyone in the food industry knows that 30-40% of food produced1 and almost half of all fruits and vegetables grown worldwide2 go to waste. …
Plant-based snacks can be a confusing category for consumers to navigate. The Food Institute spoke with Nora Witt, VP of Marketing at Dole Packaged Foods, about the evolution and key elements of plant-forward snacks across the supply chain.
A new survey by Sweet Earth explores the decline in alt-meat adoption to source potential solutions to reignite consumer interest.
The Food Institute was recently joined by two registered dieticians to discuss the state of wellness for the Food Industry. Marie Molde (MBA, RD) from Datassential and Barbara Ruhs (MS, RDN, RD) from Avocados from …
