Tag: Silk

Cream of the Crop: The Latest Heavy Cream Alternatives

Plant-based heavy cream alternatives are on the rise as food scientists develop more realistic, whip-ready options using oats, legumes, and oils. Chef Jason Wrobel of Switch4Good shared his take regarding the latest innovations and the science behind replicating the taste and texture of traditional heavy whipping cream.

For Oatly, Execution Has Been the Biggest Problem

Once valued at over $15 billion, Oatly’s market capitalization has plummeted by 98% due to poor execution in expanding production and mounting financial losses. Its sluggish growth in plant-based products makes Oatly’s future murky, according to FI’s resident stock expert.

Monitoring Plant-Based Food Conversations on Instagram

Editor’s note: This article is a free, one-time preview of The Food Institute’s new Premium articles, which will be available to members. To join FI, click here.  Comparative analytics platform Social Standards took a look into public consumer …