When it comes to meat alternatives, most people tend to think about plant-based or cell-cultured meat (real animal cells grown outside an animal). But fungi, in a less familiar form factor (think foamy slabs of mushroom mycelium instead of dome shaped...
Do plant-based meat products deliver the kind of productivity on shelf to warrant their space in retailers’ regular meat counters? How are consumers shopping the category? Is this still a time of experimentation? And what are buyers looking for from new...
