The alternative meat market has struggled across the board in recent years, but some plant-based products are bearing the brunt. Sales of fresh, meatless chicken nuggets have sharply declined by 56.2% in 2024 – but why?
The vegan QSR chain Hart House abruptly closed all four of its locations based in Los Angeles on September 10 despite Kevin Hart’s celebrity backing, reflecting broader issues plaguing the plant-based sector.
Innovation was rife at this year’s Plant Based World Expo; on display were breakout processes to better deliver on taste, texture, and even price.
Aloha CEO Brad Charron is bullish on plant-based products. And it’s easy to see why, considering his better-for-you protein bar brand experienced 500% growth from 2020 to 2023.
In a recent webinar, Food Business News shared emerging data, trends, innovations, and consumer insights impacting the alternative meat, dairy, and seafood markets, a $1.03B industry attempting to recover from a sharp decline beginning in 2018. Here are five key takeaways.
The precision fermentation category is projected to grow at a massive CAGR for the foreseeable future. While advancements are accelerating the production of animal-free ingredients, experts say a few key challenges could hold the sector back.
Consumers’ growing demand for healthier and sustainable options is propelling nutrient-dense plants like sorghum, spirulina, and aronia berries into the spotlight, redefining nutrition.
The idea of health and wellness is evolving, as shown by a report that noted ways people are tapping into products to harmonize their lives.
Alt-meat brand Juicy Marbles’ Baby Ribs aim to capture “the primal eating experience” ribs are known for, while delivering improved nutrition.
The frozen grape food hack has been popular for three years now – and there’s still time for food businesses to take advantage.
Plant-based foods are witnessing notable growth in the breakfast market, as more consumers seek alternatives to traditional items like eggs, bacon, and dairy-based products.
Citrus, once the dominant crop in Florida, has declined 92% in the past two decades, the victim of disease and extreme weather.
Plant-based sweets and snacks grew nearly 20% in dollar sales from 2022 to 2023, according to the Plant-Based Food Association.
Beyond Meat has launched Beyond Sun Sausage, a “first-of-its-kind innovation” made with a blend of fruits, vegetables and legumes. The product is not intended to replicate beef, pork or poultry but rather be its own protein option.
While the U.S. alt-seafood market has been sluggish at best, Big Idea Ventures (BIV) has plans to change that. The agrifoodtech investor recently unveiled Bayou Best Foods, the newest entrant to the plant-based seafood sector.
Growing support for products like grass-fed beef is creating new challenges for the meat alternative market, which continues to struggle with adoption and repeat purchases among its primary consumer base – flexitarians.
Alt-meat funding has all but dried up, but mycelium-based meats are still intriguing investors and consumers. From chicken and steak to deli meats, here’s what’s cooking in the world of mushroom roots.
Dr. Praeger’s is enjoying double-digit growth across several product categories, including veggie-forward burgers and those that mimic traditional meat. What’s the secret behind their success?
According to Brightfield research group, the top need states searched online with hummus over the past three years are functional health, digestive health, and sustainability, while the top nutrition states are low sugar, low carb, and high protein – all benefits from the humble chickpea.
Milk alternatives continue to hold the largest share of the plant-based category as innovations intrigue a broader group of consumers. But inflation remains a challenge and some varieties are facing more scrutiny from consumers.
U.S. consumers love fast food and those who follow a plant-forward diet are no exception. Which quick service restaurants (QSRs) are plant-based consumers seeking out this year?
The innovation is a key part of its commitment to eliminate or reduce plastics in packaging while scaling reusable and refillable systems.
Consumer demand for clean labels, convenience, and health continues to rise, and many plant-forward snack brands are tapping into this trifecta. Can limited ingredients boost plant-based snack sales?
It’s no secret that the plant-based sector has seen its fair share of turbulence the past few years, but some products on display at the 2024 National Restaurant Association Show may buck these current trends.
Olympic cyclist Dotsie Bausch wants to set the record straight: Building strength with plant-based protein is a very accessible goal. Consuming plenty of vegetables, legumes, nuts, seeds, and grains is sufficient — the key is eating enough to fuel the body.
Sweetgreen is leveraging regenerative agriculture to position its new grass-fed steak offering as climate-friendly. Can expanding these agricultural practices offset beef’s massive carbon footprint?
Novel proteins including cultivated meat, mycelium, and dairy bioidenticals are advancing further into the market, and some state governments are pushing back. A new survey by McKinsey & Company explores how consumers perceive these ingredients—and their willingness to trial them.
Shoppers seeking convenience are in the market for readymade plant-based meals — and the frozen food aisle is a prime target for innovation.
Daiya’s newest alt-cheese recipe utilizes proprietary fermentation technology to mimic the texture and meltability of traditional dairy cheese. Could it be a game-changer for the plant-based cheese category?
Plant-based milks largely stole the spotlight at the recent Specialty Coffee Expo in Chicago. Along with the familiar oat and almond milks, exhibitors offered plant-based milks made with bananas, chickpeas, coconut, macadamias, and pistachios.
CPG producers are veganizing macaroni and cheese by removing dairy ingredients, adding gluten-free pasta and, in some cases, boosting the nutritional value of the popular comfort food.
Demand for frozen chicken nuggets is strong, giving alternative varieties a significant runway for lift off — but sales remain grounded.
Plant-based brand Konscious Foods has enjoyed a meteoric rise. Focusing on achieving price and taste parity with traditional meat has been key, the brand’s founder explained.
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.
Served as an LTO, in a restaurant, or at a ball game, fired in a brick oven at 800 degrees or reheated Sunday morning in a battered collegiate microwave after a late night, pizza is a tough business that can yield great rewards, revenue, and satisfaction.
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?
