While alternative protein sales and units declined notably in recent years, players cite improved food science, commercial scale, production and navigation of retailer expectations during the Natural Products Expo West event last month.
Japan’s 2foods sets itself apart in the American market and meets consumer demand for plant-based products with a clean label and a unique taste and texture profile with the US debut of its three-in-one dessert Gâteau Chocolate at Natural Products Expo...
Global cocoa and ingredients company Cargill has announced a new commercial partnership with Voyage Foods to produce alternatives to cocoa-based products and nut spreads without using cocoa, peanuts, and hazelnuts.
PLANTSTRONG Foods is creating plant-based milk with fortified nutrients to differentiate in the category as the company aggressively grows its direct-to-consumer (DTC) channel.
Sales of plant-based products are “where they are supposed to be” despite a post-pandemic slowdown, but to reinvigorate growth and expand appeal “beyond the hardcore” consumers, stakeholders should adopt a more flexible “piece of the plate” approach and...
Milk alternatives are the most mature category in alt dairy, but while food brands have largely addressed sensory and functional challenges, nutrition is still lacking.
The discontinuation of Eat Just Inc.'s Just Mayo and Just Ranch products in 2020, despite market success, was a strategic play to “put every bit of energy into JUST Egg,” the company’s flagship animal-free liquid egg alternative, before relaunching...
Alternative protein company Superbrewed Food inches closer to launching its first retail products as it scales production of its bacteria-based postbiotic protein through a partnership with ingredient provider Döhler, company CEO Bryan Tracy told FoodNavigator-USA.
The term ‘ultra-processed’ is increasingly used to describe the ‘unhealthiness’ of a product, particularly in the context of plant-based meat. But how processed a food is reveals nothing about its nutritional impact, contends new research.
Subscription meal company, Thistle, held off on investing in its brand identity since it launched a decade ago to prioritize ingredient procurement and recipe development for its weekly plant-based menus that “don’t sacrifice on taste,” Ashwin Cheriyan,...
Alt-protein companies that heavily relied on venture capital (VC) funding are now taking a more holistic approach, including leveraging more non-dilutive financing options, to build their business in 2024, a panel of investors shared during a recent webinar...
Despite common public understanding that the word ‘vegan’ means free from animal products, there is no legally binding definition for the term in the UK and EU. This means that products labelled ‘vegan’ can contain trace amounts of eggs or dairy. Furthermore,...
A recent study has found that a nutritious plant-based diet, incorporating a reduced intake of processed and sugary foods, could decrease the risk of developing type two diabetes by improving metabolism and organ function.
Food-tech company SCiFi Foods inches closer to releasing its hybrid meat product that consists of a blend of cell-cultivated beef and plant proteins, upon completing its first commercial-scale production run, company co-founder and CEO Joshua March told...
Despite some progress being made, price parity between meat and plant-based meat products has still not been achieved everywhere. Price remains a key consumer concern when it comes to plant-based meat. But why do plant-based meat producers struggle to...
While the annual fluid milk consumption continues to decline, some categories have bucked the trend with growing retail sales in 2023, according to newly-released data.
Talk about a ‘protein transition’ is rife in the world of food. But what exactly is a protein transition? A study by Nature Food identifies three narratives through which a protein transition is interpreted, and three potential drivers of change.
While the alternative protein scene continues to pursue widespread uptake and acceptance, in 2024, expect to see new and evolving concepts, technologies and regulatory support to progress towards attaining resilient food systems.
Planet Oat is responding to consumer demands for multi-purpose products with the release of its non-dairy Barista Lovers products, as the company focuses on innovation to spur growth in the stalled plant-based market, brand’s senior VP of marketing, Chris...
With a mission to expand access to nutritious food worldwide, The EVERY Company’s CEO, Arturo Elizondo explained to FoodNavigator-USA how its B2C partnerships allows for its products to appear “more broadly” in the market, from retail products to food...
The introduction of Eat Your Mouth Off aligns with WK Kellogg Co’s strategy to diversify its portfolio in response to shifting consumer preferences – particularly the new fringe generation – towards plant-based, but still protein-heavy, better-for-you...
Plant-based meat company Before the Butcher is focusing on growing and innovating its private label and foodservice businesses, as it assess how the alternative protein retail market will shake out, company founder and CEO Danny O'Malley told FoodNavigator-USA.
After decades of ‘very little’ innovation by heritage brands, is butter (and its plant-based counterparts) having a moment? FoodNavigator investigates.
From the launch of the first branded health-focused bread in the 1920s to the development of a fibre-packed sourdough ingredient in 2021, Puratos has been at the forefront of the health trend. It’s part of the company’s DNA.
Innovation director at Domino’s Pizza Group, Louise Pilkington, talks us through the process of rethinking pizzas, sides and desserts for today’s consumer.
The recently launched association Future Ocean Foods is changing the narrative for alternative seafood through industry and consumer education and partnerships, including with traditional seafood, to reflect the category’s nutritious, sustainable, equitable...
Is the labelling of Nestlé’s plant-based ‘Vuna’ product too similar to conventional tuna? This was up for debate recently in Brussels, where stakeholders met to discuss ‘fishy’ labelling for plant-based alternatives.
The pantry staple by The Kraft Heinz Not Company features a plant-based sauce made of fava bean protein and coconut oil powder in two flavors—original and white cheddar—priced at $3.49 a box on shelves this month and continuing its rollout in early 2024....
The food and beverage industry is inherently linked to the climate crisis, responsible for at least a quarter of global greenhouse gas emissions. The COP28 summit, held this year in Dubai, UAE, focuses more significantly on food than in previous years.
A report finds that plant-based burgers, meatballs and bacon alternatives are healthier than their meaty counterparts, but animal meat scores better for chicken chunks, chicken fillet, and schnitzel.
A new study suggests that repeated consumption of plant-based meat over time does not improve consumer liking. However, the context – what meals the plant-based substitutes are used in – is highly significant to how they receive it.
The Aptamil owner has signed a letter of intent with Else Nutrition, a start-up making formula for babies and kids from almonds, buckwheat and tapioca.
A recent study published in medical journal The Lancet has found that ultra-processed food (UPF) consumption is often linked to multimorbidity. However the study found no link between multimorbidity and consumption of UPFs including breakfast cereals,...
Despite notable advances in alternative protein production in 2023, including clearing regulatory hurdles, increasing capacity and expanding distribution, the segment faces significant hurdles, including questions about safety, sales and its ability to...
The Future Ocean Foods association has several activities on the agenda, including improving the nutritional profile of alternative seafood, with a particular focus on protein and omegas.
Contrary to high-profile headlines about sliding sales of meat alternatives, consumer demand for plant-based products across categories continues to climb, but for the segment to reach its full potential – and continue expanding its consumer base – new...
As designer fat supplier Yali Bio's first senior vice president of engineering and biomanufacturing, Don DiMasi will focus on expanding the company's biomanufacturing capacity and developing new processes to economically scale up fermentation...
Food processing distributor, Nelson-Jameson, partners with Vaess and Lallemand Specialty Cultures (LSC) in response to growing customer demand for plant-based and hybrid products.
Health and wellbeing remain at the forefront of snack marketing, with guilt-free pleasures, plant-based options, traditional flavours and adaptogenic ingredients expected to lead the sector into the new year.
By René Floris, NIZO Food Research Division Manager
To successfully launch a plant-based product onto the market today, businesses have to go above and beyond in flavour to stand out. How can a new, more holistic flavour approach put an end to organoleptic compromise?
While with any food, ‘taste is king,’ texture is also extremely important, especially in products aiming to mimic meat. For optimal texture, many manufacturers argue, animal fats, which contribute significantly to the texture of real meat, must be replicated...
Between FDA and USDA greenlighting the sale of cultivated chicken in the US, the ground-breaking of a large-scale precision fermentation facilities and advances in molecular farming, 2023 has been a banner year for novel protein production. But the path...
While dairy is the basis of protein nutrition, the use of plant-based and precision fermented protein is bound to increase in products such as infant formula, healthy ageing, and sports nutrition, says dairy multinational firm Friesland Campina.
The virtual pitch competition on Nov. 1, 2023 is an opportunity for women founders in the plant-based and animal-free industries to gain more visibility and funding.
The diversity, availability and sales of plant-based foods continue to grow, despite the high-profile struggles of meat alternatives, and as they do, the Plant Based Foods Association is preparing to lead stakeholders into the next phase of the industry’s...
Plant-based beverage brand Rebbl rebranded its line of drinks with a focus on occasions and conveying to consumers how to use the product, as the company looks to LTO flavors to grow trial, brand CMO, Mike Quinones, told FoodNavigator-USA.
With convenience and versatility in mind, C’est La Ve’s vegan charcuterie boards offer a plant-based option for snackers on the go. FoodNavigator-USA spoke with company CEO, Yosef Cohen, to learn more about the brand’s protein-packed snack packs during...
Baking mix brand Moyu recently launched in the US better-for-you and healthier baked goods featuring konjac, which is gaining more widespread use, brand founder Gillian Hu told FoodNavigator-USA.
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