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?
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.”
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?
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.
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?
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?
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?
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.
Things keep looking up for mushrooms. The versatile fungi continue to proliferate across meals-at-home, CPG, restaurant menus, and food tech.
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.
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.
Sweet baked goods are a hotspot for indulgence-happy consumers, making convenient, sharable treats like cookies a prime target for plant-based innovation.
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.
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.
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.
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.
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.
Among the plant-based options highlighted at a recent PLMA event were convenient, handheld snacks such as porkless carnitas and alternative chicken fries.
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.
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.
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.
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.
European brand Juicy Marbles aims to disrupt the alt-meat category by focusing on whole cuts. Will its competitors follow suit?
The vegan cheese category has become rather crowded, yet opportunities remain for savvy producers, according to one CEO.
The Food Institute spoke with Rob Dongoski, Agribusiness Leader at EY, about the future of alternative proteins and whether consumers have moved on.
Natural Products Expo West 2023 put plant-based innovation on display. Here’s a look at the trends that were most apparent.
The success of plant-based in food service will come down to making foods “attractive and craveable so that they are the choice and not the compromise to a meal experience,” according to one Nestlé executive.
Cheese is pegged as the next growth category for plant-based dairy at retail, as quality innovations flourish and big players start to make inroads. Globally, the vegan cheese market is expected to expand at a …
