Americans may be leaning healthier, but indulgent snacking still drives growth – especially chocolate, candy, and protein-packed salty options. Gen Z’s “little treat culture” and afternoon tea trends are fueling innovation.
Despite investor jitters and industry shakeouts, Impossible Foods founder Patrick Brown recently told FI he remains bullish on alt-meat’s future. With tech advancements and health-driven messaging, plant-based protein may yet win over skeptical consumers.
Smithfield’s IPO stumbled, but its pivot to packaged meats is winning over Wall Street – slowly. Despite strong returns, investors remain wary of ownership optics, GLP-1 headwinds, and valuation lag.
Plant-based products often bear the brunt of the blame for the health issues associated with ultra-processed foods (UPFs), but experts note that meat and dairy UPFs may pose greater risks. With competing definitions and a new non-UPF verification program in the works, consumer education remains key in understanding what really makes a food “ultra-processed.”
Ultra-processed foods (UPFs) may be sabotaging consumers’ health. Case in point: a new study links endocrine disruption and fertility risks to the very products dominating global food systems.
Americans get over half their calories from ultra-processed foods. New research, guidelines, and expert advice offer a roadmap for healthier eating habits.
While protein remains a top nutrition trend, health experts argue it’s often overhyped. Many Americans already get enough, and whole food sources may be healthier than processed protein products.
The global clean-label ingredients market is expected to reach $212 billion by 2035, driven by increased consumer awareness of the health risks associated with artificial preservatives. The demand for minimally processed foods is prompting companies to prioritize ingredient transparency.
Meati CEO Phil Graves feels optimistic about the brand’s future as it continues to expand across the U.S. and shrink its ingredients list. Meati has been increasingly incorporating functional ingredients like mycelium, a root-like structure of fungus, into products such as its Classic Cutlet.
Clean-label initiatives continue to rise within the plant-based category and beyond as concerns surrounding ultra-processed foods intensify and more consumers prioritize what’s NOT in their products.
What came first – the Cheeto or the existential crisis? That’s the question a recent story in The New York Times hoped to answer. Though a definitive answer remains elusive, many scientists, nutritionists, and more …
Although the nutritional merits of plant-based food have faced mounting scrutiny by consumers in recent months, discrepancies by variety suggest that not all alternative products are created equal.
In line with pandemic-inspired gains in snacking, Americans are eating more ultra-processed foods. Yet, the rise in consumption has been trending higher for years. Researchers at the NYU School of Global Public Health analyzed dietary …
