The alt-seafood sector has been rife with innovations – from alt-calamari to black cod. However, a wave of recent bankruptcies within the category suggests that consumer adoption rates haven’t quite kept up.
The latest “What’s Trending in Nutrition Survey” reveals that consumers in 2025 are prioritizing gut health, with fermented foods and superfoods like berries and leafy greens gaining popularity.
A recent study by CashNetUSA analyzed the average cost of a basket of vegan groceries purchased at Walmart stores across the U.S. Its findings revealed significant discrepancies in both the affordability and accessibility of plant-based groceries among states.
After the Maman Salted Tahini Honeycomb Latte and Edith’s Tahini Frozen Cold Brew went viral on social media, Yelp searches for tahini coffee drinks soared. While the plant-based sesame seed paste has been a staple in Middle Eastern cuisine for centuries, lately tahini has been carving out a space for itself within the coffee category.
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.
Innovative brands in the alt-protein space are combining multiple technologies to create better products. By integrating methods like precision fermentation and enzymatic cross-linking, these companies are solving major pain points in taste, texture, and affordability.
Dairy-free cheese maker Violife debuted a line of lentil-based coffee creamers, Violife Supreme Coffee Creamers. To spread the word, the brand launched Creamy Confessions, a nationwide ad campaign featuring a series of reality TV stars, social media influencers, and online content creators.
The plant-based food industry may have found a way through its stagnation. A recent report found consumers increased their plant-based purchases throughout 2024, a signal of a healthy year ahead. Nutpods CMO Patrick Coyle recommended brands in the sector strike the right balance between “value” and “values.”
New research suggests that those who consistently replace animal-based fats with plant-based oils may have a lower rate of total mortality, as well as lower mortality from cancer and cardiovascular disease. After accounting for control variables, researchers found that the group with the highest butter intake had a 15% higher total mortality risk than the group with the lowest intake.
As a retired NFL star with a family full of athletes, Ed McCaffrey understands the ins and outs of sports nutrition firsthand. He’s been on a quest to develop the perfect plant-based, gluten-free snack for athletes for several years and launched McCaffrey Protein Bites this month.
Beyond Meat is struggling financially, with significant losses, leading to a high likelihood of bankruptcy by 2027 due to $1 billion in convertible bonds coming due. Despite this, the stock retains some value due to the slim hope of a turnaround or debt restructuring.
Chia seeds were the most popular functional ingredient on U.S. restaurant menus during Q4 of 2024, according to MenuData, accounting for 38.9% of menu share. A staple in ancient diets for their utility and nutrition, today, the ingredient is gaining momentum with health-conscious consumers.
Boxer-turned-entrepreneur Mike Tyson recently launched Mr. Fluff-Head at Mr. Charlie’s. The new dessert features a potato-based soft serve topped with a Mike’s Bites vegan chocolate ear and organic strawberry drizzle, celebrating Tyson’s investment in the plant-based QSR chain.
Last year, the Finnish food-tech company Solar Foods debuted Solein, a novel type of protein requiring only renewable energy, airborne materials, and a small amount of minerals to produce. Since it can be made in any weather and without resources like land or water, Solein is highly sustainable – and equally nutritious.
Alt-meat brands like Beyond and Impossible are launching new and reformulated products to earn the trust of health-conscious consumers and national health organizations. These innovations have enabled the meat alternatives to quality for the nutrition initiatives of both the American Heart and American Diabetes Associations.
The plant-based food industry is at an inflection point: recent data suggests that interest in the lifestyle decreased somewhat in 2024 from the year before. Innovations in the space, however, have given the sector the tools to cater to consumer pain points.
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.
The 2025 Winter Fancy Food Show highlighted the rapid evolution of specialty food. From protein-packed innovations and gut-friendly fermented snacks to cacao alternatives, the show underscored how brands are redefining indulgence and health.
The future of alt-meat could very well be driven not by vegetarians but by adventurous flexitarians – omnivores eager to explore alternatives. Minimally processed plant-based options will be key, said Indy Kauer, leader of the Plant Futures Collective.
Pea protein is gaining traction as a sustainable, allergen-free alternative. Due to its improved taste and texture, the ingredient has been showing up in everything from dairy-free yogurt to functional drinks.
Despite recent challenges, the plant-based sector is primed for growth in some respects, with opportunities to innovate through functional ingredients, whole-food formulations, and clean-label transparency.
Amid extreme weather, water scarcity, and economic instability, duckweed is emerging as a low-cost, eco-friendly protein source that grows year-round. The fast-growing aquatic plant also contains all nine essential amino acids, setting it apart from other plant-based protein sources like soy.
The plant-based category may have plateaued, but one corporate chef sees opportunities in hybridized, plant-forward dishes that feature vegetables like roasted cauliflower and cleaner options driven by sustainability and rising beef prices.
Starbucks’ revamped winter menu reflects growing consumer interest in global flavors, with items like customizable matcha lattes. These innovations also highlight the coffee giant’s focus on personalized experiences.
Hart House abruptly closed all four locations despite Kevin Hart’s backing, reflecting broader issues plaguing plant-based restaurants.
Despite losing steam in recent years, the plant-based movement is still experiencing pockets of growth, supported by innovation. During the recent FI webinar on the F&B market, industry experts discussed the segment’s future.
The new Flat Pack oat milk sheets by milkadamia reportedly reduce packaging waste by 94%. The shelf-stable solution allows consumers to make fresh oat milk in customizable portions, addressing the bulk of the category’s environmental challenges at the source instead of placing the burden on consumers.
Most Americans fall short of recommended fiber intake levels. Nutrition expert and Olympic cyclist Dotsie Bausch notes there are numerous misconceptions around fiber and its benefits for gut health and disease prevention.
F&B brands are embracing inclusivity this year, debuting an array of innovative, allergen-free holiday treats ranging from vegan advent calendars to dairy-free nog.
Beans have gained popularity as a cost-effective, nutrient-dense option, supporting gut health and reducing risks of obesity, colon cancer, and cardiovascular disease. Some feel beans are poised to become a staple alternative to meat for many Americans.
A recent study found that women following the plant-based “Nutritarian diet” experienced slower biological aging and lower inflammation levels. The diet is designed to be rich in nutrients but low in salt and fat.
With the world’s population expected to reach nearly 10 billion by 2050, manufacturers are looking for unique solutions to satisfy the growing consumer base’s nutrient-dense needs. Can precision fermentation be the key?
With waning consumer demand and a cautious outlook for the year’s revenue, Beyond Meat faces challenges in regaining consumer trust and competing within the plant-based sector.
Força Foods’ new plant-based milk alternative is mostly made from watermelon seeds, providing many nutrients while also conserving water. Could it be the next big thing in alt-dairy?
Mike Tyson is investing in a QSR chain dubbed the “vegan McDonald’s.” However, the rapidly expanding brand has locations in California, where the recent minimum wage increase played a major role in the demise of Kevin Hart’s similar concept last month.
Annie Ryu, founder of The Jackfruit Company and the jack & annie’s brand, is a believer in the health and sustainability benefits of jackfruit. As her brands are receiving significant investment, she’s focusing on partnerships to scale production and lower costs.
