The plant-based protein industry continues to suffer losses with two well-funded companies closing their doors, while the cultured meat segment steadily checks milestones and tackles hurdles as it prepares for broader distribution and consumer adoption....
Unilever-owned The Vegetarian Butcher has partnered with döner producer The Düzgün Group to reinvent the traditional döner kebab with plant-based ingredients.
Global nutrition giant Archer-Daniels-Midland is adopting an “ambidextrous” approach that relies on improved productivity and innovation to drive short- and long-term growth across its business and offset ongoing softness in its nutrition segment, according...
Meet GreenProtein AI: the non-profit leveraging artificial intelligence and advanced machine learning to help innovators improve the texture of their plant-based meat products.
Food and beverage CPG brands looking to stay ahead of the market are innovating around reduced sugar, plant-based eating, and sustainability, Barb Stuckey, chief Innovation & marketing officer at Mattson, shared during an IDBBA webinar on leading...
Plant-based and alt-protein company Eat Just has completed its latest rounding of funding, which will support the company’s goal of profitability, as it continues to grow the distribution of its Just Egg and scale up its cultivated meat capabilities,...
As food and beverage CPG companies of all sizes look to support sustainable business practices, lifecycle assessments (LCAs) are becoming a crucial aspect of backing up product claims and ensuring that a company is meeting its environmental, sustainability,...
Even though plant-based protein sales continued to slide in July, prompting retailers to slim down and shift offerings from the more premium placement in the refrigerated section to the freezer aisle, startup TiNDLE Foods still sees significant opportunity...
Plant-based meat maker Juicy Marbles is preparing to launch an early prototype of its ‘edible vegan bones’, made predominantly from plant protein, in EU, UK, and US markets.
For the plant-based meat industry to close the supply and demand gap and reduce prices it must overcome what Rebellyous Foods CEO and Founder Christie Lagally describes as a “quality at scale” challenge, in which limited access to the “right tools” drives...
On track to separate from Kellogg Co. in the fourth quarter, Kellanova will position itself as a snacks-led powerhouse and improved company with “a growth mindset, a refreshed strategy and more ambitious financial expectations,” CEO Steve Cahillane said...
Arla Foods Ingredients' Henrik Andersen calls precision nutrition ‘a hugely exciting technology’ as the company sets sights on growing its medical nutrition portfolio, with ‘possible expansion’ into other sectors.
The rapid growth of plant-based protein newcomer Actual Veggies suggests the sliding sales of alternative protein products that closely mimic their animal counterparts does not represent a lack of consumer interest in vegetarian and vegan options, but...
With signs some plant-based makers are struggling, we ask innovators whether the meat alternative category is experiencing a slowdown, a ‘shakedown’, or other?
More than 900 comments have been submitted to the FDA over its proposed labeling guidance for plant-based milk alternatives. From Danone North America to the Plant Based Foods Association, we round up some of the key arguments from both sides.
By Paul Shapiro, CEO of The Better Meat Co., author of Clean Meat: How Growing Meat Without Animals Will Revolutionize Dinner and the World, a five-time TEDx speaker, and the host of the Business for Good Podcast
To read recent headlines about plant-based meat, you might think that the animal meat industry was flying high. The reality paints a different picture.
While regulators, legislators and industry stakeholders debate whether whole, 2% and flavored milks should be offered alongside plain, low-fat and fat-free options as a required component of school meals, a growing number of students are raising concerns...
Protein liquids and powders are one of the fastest growing segments within plant-based as more people adopt vegan and vegetarian lifestyles for ethical, environmental and health reasons – but breaking into the mainstream sports nutrition category will...
Scientists at the University of Alberta have discovered a way to create a plant-based gelatin substitute from pea protein and are already collaborating with a multinational leader in plant-based ingredients.
Plant-based meat snack alternatives – and sales – are climbing as new players, including startup Jack & Friends, enter the market with vegan options that better mimic the taste, texture and chew of their animal counterparts, while also offering a...
The alternative seafood segment may be a small fraction of the size of its counterparts in plant-based and animal-free dairy and meat currently, but the sector is primed for growth as demand for seafood outpaces supply and concern about the oceans’ health...
A research review has highlighted the numerous beneficial components found in cacti, including dietary fibre, minerals, phenolic compounds, and antioxidants
Nestlé’s Garden Gourmet brand sells meat imitations (think plant-based chorizo or vegan tuna) as well as more plant-forward or ‘vegetable-based’ offerings, such as broccoli patties. Marjolijn Niggebrugge, business head plant-based meal solutions Europe...
While the consumer market for plant-based meat does not completely consist of vegetarians and vegans, choosing a vegan burger over a meat one remains a conscious rejection of meat-eating. This provides plant-based meat with a meaning, its presence in...
Microalgae cultivation as a topic may be more apt for the biofuel industry, but scientific research has shown that these microscopic organisms can also be utilized as a sustainable food source.
While food security, health and sustainability continue to shape the food landscape, consumers are still demanding a sensory experience, which means there is a growing need for expanded protein choices that can be incorporated into bakery and snacks....
A study that compared the nutritional properties of dairy and plant-based yogurts sold in the US has found that almond- and oat-based alternatives were ‘similar or better’ than dairy yogurts - but there's room for innovation in bridging the nutritional...
While M&A activity is slower, the total capital invested in 2022 remains similar to previous years, with an increase in venture capital funds in the food and beverage industry, and trends surrounding plant-based food, private label and automation,...
French ingredients company Roquette has opened up a new food innovation centre, focusing on developing a wide range of foods with a small number of ingredients, prominently pea protein, wheat protein, polyols, soluble fibres and starches. FoodNavigator...
As the plant-based ice cream market expands with a range of flavors and formats, innovation in the space will need to better recreate the taste, texture, and mouthfeel of animal-based counterparts to entice consumers into the category, Christine Usmen,...
As “New York City’s most famous vegan,” Mayor Eric Adams’ reflected on his administration’s plant-forward initiatives in the city’s 11 hospitals and surrounding public schools during the opening reception of the Vegan Women Summit at the Mayor’s Mansion...
Shoppers looking for convenient and budget-friendly proteins are turning to canned seafood as perceptions about it change and younger consumers learn how to use it, Sara Kelly, brand marketing manager for Season Brand, told FoodNavigator-USA.
Despite a slight dip in plant-based dairy sales in the last three quarters – mostly due to higher prices – “there is a lot of sustained appetite for plant-based dairy, and we’re very optimistic for future growth opportunities in this category,” Bethany...
Unit sales of plant-based dairy products are sliding even as dollar sales are up in most categories as inflation-related price hikes simultaneously cushion companies’ margins and discourage some consumers from trying new products and paying premium products....
Libre Foods is working with both fungi fruiting bodies and mycelia to boost diversity, functionality, and taste in meat-free offerings, CEO Alan Iván Ramos tells FoodNavigator.
Plant-based food brand Franklin Farms enters the seafood category with its latest tuna product, as it looks to innovate around ready-to-eat offerings and unique proteins, Shelley Cheng, VP of marketing and product development for the brand’s parent company...
Mushroom-based protein startup Prime Roots is expanding distribution of its alt-based meats to deli counters and restaurants across the US with the help of $30m in Series B funding, brand CEO and co-founder Kimberlie Le told FoodNavigator-USA.
With new inventions and innovations coming thick and fast, the plant-based confectionery category is increasingly shifting into the mainstream market with big brands like Mars entering the space in the past couple of years.
Following a successful seed round last year, foodtech startup Lypid is ready to take its plant-based fat technology to a larger audience with the release of a whole-cut, plant-based pork belly, designed to meet the demand for healthier meats, brand founders...
The taste and texture of meat and dairy analogues have come a long way. But according to alternative protein experts, ‘there is still room for improvement’. How will the next generation of innovators win over consumers, and what hurdles will they need...
Despite several headwinds facing the category, the overall plant-based market is still expanding, though challenges persist in the form of retail and formulation challenges, a panel of industry experts shared during a session titled “The Elephant in the...
Plant-based manufacturers and ingredient suppliers are investing heavily in crop development and fractionation as well as technical and mechanical innovations to improve the taste, texture, nutrition and cost of their products in an effort to woo more...
It’s time plant-based manufacturers stop talking about the healthy nutrients that plants don’t have and focus on those they do have, says influential Wageningen food scientist Atze Jan van der Goot.
The delegation hosted policymakers, regulators and media on Capitol Hill this week to discuss the future of plant-based ingredients and cell-cultured meat production through “diversified, innovative agricultural tools and foods that utilize technological...
The recent Plant-Based Protein Manufacturing Summit in Amsterdam brought together leading businesses in the plant-based food and beverage industry with co-manufacturers, innovative equipment and solution providers to explore the challenges and opportunities...
